Pastry Chef General Manager
Resume:
CURRICULUMVITAE
NAME: Samora lumumba Okoba,
AGE: 35
OCCUPATION: Baker,
GENDER: Male,
MARITAL STATUS: Marriage
CONTACTS: +254*********
EMAIL: *********@*****.***.
OBJECTIVE
An energetic, professional, punctual and safety conscious pastry chef, who goes beyond the call of duty to create the best quality breads,cakes and baked pastries. I have experience of working within a bakery environment producing a large volume of items as well as being an expert at hand scaling, molding, finishing and decorating enriched traditional and continental breads. I do possess a sound grasp of merchandising, meaning I do produce enticing baked goods which are a real attraction to customers. I would like to work in a busy and rewarding environment, which values teamwork, creativity and presentation where I will be able to fully utilize my talents and abilities. EXPERIENCE
2020 Feb- todate: working at shoppers supermarkets as executive pastry chef (Dar es salaam)
*listen to customers requirements and offer solution
*develop price image and freshnes image
*enforce food safety,health and security rules within the section
*manage and control attractive displays
*ensure proper stock management
2019 march- 2020: worked at saab hotels and café as head pastry chef.
*Create pastry menu to all hotel branches and ensure consistency of the products
*Checking the quality of the baked goods.
*Handle inventory
*Order ingredients from suppliers and check the quality of the ingredients
*Ensure the machine are In good condition and clean
*Report any damage of the machine to the maintenance department.
:worked at pembe mill company as technical demonstrator.
*sampling varieties of flour before being sold to customers
*demonstrating varieties of baked products to customers using pembe flour
*contribute to increase sales through market knowledge and technical assistance
*provide theoretical and practical training to the clients and sales team.
*organize and hold demonstration during seminars
2019-march: worked at decanter French bakery as pastry chef (Nairobi)
*Making sourdough breads
2015- 2019: worked at the village supermarket café and bakeries as pastry chef, (Tanzania)
*Responsible for all bakery operations.
*Handled inventory, staffing and food cost analysis.
* Successfully created a new menu.
2012-2015: sep: working as pastry chef at MOKKACITY CAFÉ AND LOUNGE, (Tanzania)
* Responsible for all aspects of the bakery.
*Develop a new menu.
*Maintain food cost, analysis, inventory budgeting and purchasing. 2012 apr-aug: working at AVANTI BAKERY as pastry chef (Nairobi),
*Managed the bakery.
*Assigned job details to bakery staff.
*managed inventory and arranged orders.
2009-2012: worked as baker at ALEXANDRE BAKERY (Nairobi),
*bake and pack varieties of breads,
*clean bakery machine
*bake cookies, muffins and other baked goods.
*daily checking expired ingredients from the bakery section. 2008-2009: Trainee at ALEXANDRE BAKERY,
EDUCATION
2009-2010: The Technical University of Kenya.
*undertook diploma course in culinary art-creative patisserie merit(upper division) 2012 apr-july : studied computer application.
2003-2007: Essongolo secondary school attained c-(c minus). 1994-2006: Emusenjeli primary school.
REFEREE
BENSON WAMBUNGU,
Contacts: +255*********,
Email: ***************@*****.***
BURZIN DARWALL
Contact: +255*********
Email: ********@*****.***
MICHELMOUYAT
Contact : +254*********,
EMAIL: ************@*****.***
SamoraOkoba.
P.o.box 25,
Emuhaya,
22/10/2022
TO THE GENERAL MANAGER,
Dear sir/madam
REF: APPLICATION FOR A PASTRY CHEF JOB
I would like to be considered for a vacancy in your bakery production department as a pastry chef. For me nothing beats the buzz of working in a lively, close-knit kitchen alongside talented and committed people. I believe that there is no such thing as great service without a high personal standard, in my opinion they go hand in hand. This is why I work hard to look part of a professional chef, and always to put the customer first and consider them in anything I do. I am a quality driven individual who loves the irresistible aroma of freshly baked breads. I have extensive knowledge of the recipes, ingredients and packing standards involved in the entire baking process. I can say with confident that I have a sound knowledge of production and finishing of all pastry goods like muffins, financiers, tarts, croissants, danishes including French, German and Italian breads like sourdough breads,brioche bread, ciabatta bread, fougasse bread, multigrain bread, focaccia bread, Danish rye bread, pumpernickel bread. I specialized in patisserie like mousse cakes, tiramisu cakes,verrine, bavarois mousse cakes charlotte cakes, opera cakes, French macarons, tartlets, crème caramel,panna cotta, crème brûlée,choux pastries (éclairs and paris breast) Mille Feuille, and also make different variety of ice cream. I am an experienced pizza chef, specializing in custom and specialty who has created several very popular recipes and combinations. I managed to run a clean kitchen creating pizza in a timely manner and making sure that the kitchen is properly stocked at all times. For the last 13years I have worked for supermarket bakeries,prestigious bakeries and coffee shops where I have played valuable roles in the helping out in day running of the catering department in accordance with all company quality standards and specifications. I am also charged with maintaining agreed stock and supporting colleagues by helping other departments. Please find enclosed with this letter my CV and list of my references. If you require any further information then do not hesitate to get in touch. In any event I look forward to hearing from you as the recruitment process progresses.
Yours sincerely,
SAMORA OKOBA
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