CURRICULUM VITAE

PERSONAL INFORMATION

Name : David Ndiritu Wagura

Date of birth ` : 24th Nov 1974

Nationality : Kenyan

Passport no. : A1208210

Marital status : Married

Tel : +254-***-***-***

Email address: adylrr@r.postjobfree.com

Religion : Christian

Language : English, Kiswahili

CAREER OBJECTIVE

To obtain a challenging opportunity with an institution that will benefit from my strong interpersonal and team work skills and application of resources to facilitate its growth.

PERSONAL PROFILE:

Experienced in administration work.

Proficient in computer applications and usage.

Excellent communication and analytical skills.

Sound financial skills and ability to work under minimum supervision.

Kaizen Practitioner and applications

HACCP practitioner and internal Auditor.

Youth council and developments.

Occupation health and safety internal Auditor.

PROFESSIONAL / EDUCATIONAL BACKGROUND:

2015 NOV – FEB 2016 Bbrood Bakeries. Netherlands.

It was a great and very exceptional bakery training where bread is made from pure natural ingredients. No sugar no yeast no preservatives. Breads production process takes 24 hours long proofing to enhance the flavor, crunch crust and extemporary taste to the final baked product.

Breads and Rolls Production

Areas Covered

Preparation of a natural bread raising agent called pre-dough.

Mixing breads using pre-dough.

Enveloping bread and rolls dough before processing.

Shaping or mounding breads manually to the required shape and form.

Baking using stone oven traditional way of baking real bread.

Sales and distribution of baked products to different selling outlets.

Barista and sales of bakery products to clients of the counter.

Ordering and receiving of raw materials from the main store.

2015 NOV- FEB 2016 Bakery Institute. Zaandam. Netherlands:

Breads, Cakes, Pastry and confectioneries

Areas Covered

Pastry production from processing to finishing. Croissants, Danishes, Fruit tarts and confectioneries.

Pastry baking using stone oven.

Pastry finishing and decoration.

Pastry fillings and folding.

Breads production traditional recipes without using sugar, yeast and preservative

Stone oven baking

Cake production

Sour dough culture and process

Liquid and hard Desem culturing and preservation.

June 2013 - SEP 2013 Occupation health & safety internal Auditor Training.

Units Covered

Risk assessments.

Introduction to OH&S Management systems.

The OHSAS 18001 Standards.

Occupation Health & Safety Legislation.

Audits

Preparing for on-site audit.

Conducting the audit.

Audit review.

Audit review and follow up.

2012 June – July 2012 NAIROBI AIRPORT SERVICES

Customer Service and Reception

Units Covered

Best customer care and relation skills.

Communication and public address

Crisis and conflict management.

Best customer voice and practice.

The voice of the customer

Practice and broadcasting.

2011 May – Sept 2011 International Trade Center.

Certificate in Food Safety

Implementing food safety systems according to HACCP.

Certified HACCP Auditor by International trade center.

1996 – 1999 Mathenge Technical Training Institute.

Certificate in Food & Beverage Production Sales and Service.

Units Covered

Food and beverage production.

Food and beverage service and sales.

Food and beverage control.

Entrepreneurship.

Catering premises and equipments.

1990 – 1999 Munyange Secondary School.

Kenya Certificate of Secondary Education

Pass.

C-

1981 – 1989 Gaturuturu Primary School

Kenya Certificate of Primary Education

Credit pass.

B-

WORK EXPERIENCE

April 1997– Aug 1997 NAS Airport Services:

Intern Ship Training

Areas Covered

Production department in all kitchen sections for airline catering.

Restaurant and bar in airport ground services.

Hygiene and microbiology analysis Department.

Food samples lab test.

Food control department.

April 1998- August 1999 MT. Kenya Safari Club.

Position: Internship

Duties & Responsibilities

Food and beverage service in restaurants and bars.

Front office.

Customer service and cashier.

Food production in all sections of the hotel kitchen.

Laundry and house keeping.

Outside catering and banqueting, Bush dinner service.

Food safety and hygiene department.

Room service and order taking.

Jan 2001 to Sept 2008 NAS Airport Services, Nairobi.

Position: Assistant Head Baker

Duties and Responsibilities.

On time bread, bread rolls, fruit salads, pastries and confectionary production according to the airline meal presentation of the month.

Ensure all the Airlines desserts, breakfast meals, snacks and confectionaries are assembled correctly as per the menu and routes with the right temperatures

Organizing a kitchen of 20 staff daily to achieve the production requirement.

Reporting to the head baker on daily basis operations of the section.

Together with the head baker prepare the duty Rota and harmonize production and coordinating staff welfare.

Give daily consumption report of raw materials to the Executive chef in the bakery department.

Assist in the monthly stock take.

Practice Kaizen in the bakery section and presents progress or sustenance of the projects.

Observe high level of Hygiene in the bakery section to meet the ISO 2200 and HACCP certifications standards.

Perform any other duties as assigned by the Executive chef and the head baker.

2008 Oct - 2010 Dec NAS Foods

Position: Unit Supervisor

Duties and Responsibilities.

Supervision of the pies and pastries production with the produce freeze method.

Test bakes of the products daily and weekly contractual lab analysis of the product to ensure acceptable levels as per the standards.

Ensure quality products are produced according to the SOPs that meets customer’s expectations.

Observe high level of Hygiene in the frozen goods section to meet the HACCP certification standards.

Reporting to the unit manager on daily basis operations of the section.

Give daily consumption report of raw materials to the finance manager and the store manager.

Monitor the freezers and cold rooms to ensure the required temperatures are achieved.

In absence of the unit manager, take responsibility of the administration work and report on the same.

Help in invoicing and dispatching of frozen

Daily material requisition from the centralized store.

Perform any other duty as assigned by the unit Manager.

Practice Kaizen in all areas of operations.

2011 Jan - 2015 Nov Ennsvalley Bakery Limited. (NAS Group of Companies)

Position: Senior Head Baker (Management Position)

Duties and Responsibilities.

Report to the bakery manager.

Ensure a smooth work flow in all the sections of the bakery through proper manpower planning and management.

Supervise the daily work operations with the help of the bakery supervisors and head bakers.

Give a daily material consumption with the help of bill of material (BOM) to the Finance manager and the General Manager.

Coordinate with the Quality controller to ensure quality products are produced.

With the help of the Hygiene officer maintain a high level of hygiene and safety in all areas of operation to meet the HACCP and government health and safety standards.

Inconjuction with the HR Manager, interview and inducts new staff to join the bakery production departments.

Practice Kaizen in all areas of our operation to optimize production output space utilizations and inventory management.

Handle staff welfare and appraisals.

Prepare training sessions for the bakers and in-house baking competitions.

Advice the management on internal health and safety issue time to time after conducting internal audits after every 3 months.

Perform any other duties as assigned by the bakery manager or the General Manager.

Nov 2015 to Jan 2018 BBROOD Kenya. (Branch of Bbrood Netherlands)

Position: Production Manager.

Duties and Responsibilities.

Report to General Manager.

Training and recruitment of new production staff with the help of Project Manager.

Ordering raw materials from suppliers with the help of stores officer.

Work hand in hand with production staff in daily production of breads and pastries.

Baking of breads using stone oven.

Ensure the quality of products is produced at all time.

With the help of the production staff, maintain a high level of hygiene and safety in all areas of operation to meet the HACCP and government health and safety standards.

Practice Kaizen in all areas of our operation to optimize production output space utilizations and inventory management.

Handle staff welfare and appraisals.

Prepare training sessions for the bakers and in-house baking competitions.

Advice the director on internal health and safety issue time to time after conducting internal audits after every 3 months.

Perform any other duties as assigned by General Manager or Project Manager.

Feb 2018 up to July 2018 BAKEKING SOLUTION

Position: sales and Technical Advisor.

Duties and responsibilities.

Reports to the General Manager

Hold meetings and update on the business progress with the set goals

Training and demonstration of our baking ingredients to potential customers.

Advice on the baking techniques and skills to bakers as a consultant.

Selling of Zealandia bakery raw materials through bake king solutions.

Organizing demonstrations to potential bakery and consumers and create awareness of new and upcoming baking technology.

Collection of due cheques from customers.

Advice on the recruitment of bakers through interviews and test bakes.

On consultancy to society stores supermarket bakery department.

Ensure well organized training sessions and training manuals.4

Advise on any short coming on raw materials and give a corrective action on time. Provide alternatives

Any other duties as assigned by the General Manager.

August 2018 to Date: SOCIETY SUPERMARKET/KHETIAS SUPERMARKET

POSITION : HEAD OF BAKERY (Retail )

Duties and responsibilities

Directly manage all society supermarket bakeries with the help of the cluster Managers and the Branch Captains

Support and assist the Bakery Captains and bakery champions in daily running the assigned duties and responsibilities in the bakery section in all 9 society supermarket in store bakeries

With the help of the HR office, recruit and assign roles to the bakery team according to the branch requirement.

Ensure clean, safe supportive and positive work environment to the bakery team.

In conjunction with the stock control department, control bakery stocks and materials utilizations in all branches through the provided monitoring system.

Lead and ensure staff perform to the best of their abilities and perform regular appraisals and interviews as a measurement tool for growth and improvements.

Examine sales reports and forecasts and ensure entire team works towards achieving the set targets.

Resolve and document bakery staff issues with the help of the HR office.

Respond to assist and support any routine inspection whether by internal officials or externally by Government officials, county Government, weight and measures, fire department among others.

Report to the CEO on the progress and update in all bakery’s happenings focusing on Gross profit and company growth

With the help of the maintenance team ensure preventive maintenance is performed in all the bakery equipment’s.

Any other duties as assigned by the chief coach

HOBBIES

Leisure reading

Travelling and adventure

Practicing art work in bakery and confectionary

Charity work

Making new acquaintances

REFEREES:

Hon. Murimi Murage

CEO. Kfresh Bakeries

072*******

Deepak Gawande

Ass.Operation manager

Society Supermarket

073*******

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