Food Safety Pastry Chef
Resume:
MAY
**** -
TO
PRESENT
Gaethan Mukena Nkanka
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Tourist Club area Alzahiya Zayn Al' Abideen street Tourist Club building number 5, 6, 601 Silic cable Abudhabi UAE United Arab Emirates
Gaethan Mukena Nkanka
•Experience in 5 Star Establishment having worked in Africa Particularly Southern Africa and currently in the UAE United Arab Emirates, looking to contribute talents and Experience in food preparation and Baking. • Over 5 YEARS of experience as a Professional qualified Chef in Bakery, Pastry and Confectionery. • Hands On experience in providing Artisan Bakery services and familiar with making Viennoiserie. • Gained a vast progressive significant experience in HOSPITALITY AND TOURISM Industry having worked for HOTELS, RESTAURANTS/CAFÉ, SAFARI GAME RESERVE LODGES, GROUP of Stores and the EDUCATION SECTOR AS A CHEF INSTRUCTOR. •Ability to work, deal with people of Different backgrounds. •HACCP CERTIFIED/ ServSafe Food Safety and HYGIENE Management. • Member of World ASSOCIATION of Chef WAC, AFRICA CHEF UNITED ACU AND SOUTH AFRICAN CHEFS ASSOCIATION SACA
Date of Birth : 05/04/1989
Marital Status : Single
Nationality : Congolese
Religion : Christian
Passport : OP1033257
Gender : Male
Application for : BAKER / Pastry Chef / Confectioner Current Notice Period : 1 Month
BAKER
SOCIETY Abudhabi Restaurant 5* Star UAE United Arab Emirates DUTIES AND RESPONSIBILITIES
• Coordinate task with the Head BAKER.
• Take care of daily Baking production and duties assigned by the Head BAKER to meet standard and quality set by the Restaurant.
• Monitoring stocks and ordering in new supplies based on production requirements.
• Decorating and displaying finished products
• Testing ingredients and finished goods to ensure that each item meets Food safety and quality control.
shape dough to prepare different types of PASTRIES, including Croissants, CAREER SUMMARY
PERSONAL DETAILS
EXPERIENCE
June
2020 -
March
2022
September
2019 -
May
2020
September
2019 -
November
2019
January
2018 -
August
2019
July
2017 -
December
2017
July
2015 -
May
2017 January
2014 -
June
2015
cruffins, cookies and sweet rolls.
•Measure and mix ingredients to form dough, batter according to recipes.
• Roll, cut, shape dough to form rolls, bread and Related products.
•Baking, shaping and finishing high quality Breads of different varieties and sizes,, Brioche, sourdough, wholemeal bread, etc.
• Maintaining the Bakery's production schedule by following a strict daily routine.
• Supervising the work of junior personnel and giving guidance when necessary.
•Mix icing and other toppings and decorate Bread and other baked goods.
• Cleaning and restocking work station and ensuring that all equipment are sanitized and prepared for the next shift.
SOUS CHEF BAKERY/ Pastry & Confectionery
SPAR GROUP OF STORES [SUPERMARKET] SOUTH AFRICA Eastern Cape Province Port Alfred
REASON OF LEAVING : Relocated to UAE United Arab Emirate SENIOR BAKER/ Pastry chef [ Confectioner ]
HOMEWOOD RIVER & BEACH RESTAURANT 4* Star SOUTH AFRICA Eastern Cape Province KENTON ON SEA
REASON OF LEAVING : The Restaurant was sold and I got another Job offer. SENIOR BAKER ( Pastry Chef )
NGATA SAFARI GAME RESERVE LODGES 4* Star Hammaskraal Pretoria South Africa
REASON OF LEAVING : Moved to another Province within South Africa the Eastern Cape province.
CHEF INSTRUCTOR/ KITCHEN SUPERVISOR [ BAKERY, PASTRY AND CONFECTIONERY]
KNOWSTICS ACADEMY GROUP OF SCHOOLS INTERNATIONAL COLLEGE ZIMBABWE
REASON OF LEAVING : Completed my contract and Relocated to South Africa
Junior Sous Chef Bakery/ Pastry
THE LAKES HOTELS AND CONFERENCE
REASON OF LEAVING : CAREER GROWTH OFFERED AN OPPORTUNITY TO TRAIN HIGH SCHOOL STUDENTS PROFESSIONAL BAKING AND BASIC COOKING.
Junior chef de Parti Hot, Bakery& Pastry
CLASSIC DESSERTS RESTAURANT 4* Star HARARE ZIMBABWE REASON OF LEAVING : CAREER GROWTH TO HOTEL EXPOSURE SHERATON HOTEL HARARE ZIMBABWE
APPRENTICE CHEF
REASON OF LEAVING : I WAS OFFERED MY FIRST JOB AS A CHEF SKILLS
︎Skilled in making
Viennoiserie Baked goods.
︎Pizza making ( Italian style )
︎Dessert making techniques.
︎Training of junior chefs
Baking, pastry and
confectionery. ︎Skilled in
adjusting recipe ingredients
inline with recipe. ︎Skilled in
handling different type of
baking products at the same
type. ︎Mass production of
BAKING ︎ Cake decorations
and icing techniques.
︎Capable of handling
production of different types
of baking product at the same
time. ︎Computer literate (
Word, PowerPoint & Excel )
︎Multitasking and effective
communication and
COLLABORATION skills
︎Tasting Skills and able to
recognize flavours and
Judging the balance of
seasoning.
2016
2016
2016
2022
2017
2014
2014
2008
2014
2017
CERTIFICATE IN PROFESSIONAL BAKING AND CONFECTIONERY BRIDGE BAKING SCHOOL
CERTIFICATE IN FOOD PREPARATION AND COOKING CLASS 3 COOK MINISTRY OF EDUCATION TRADE TEST SKILLED WORKER INDUSTRIAL TRAINING Harare ZIMBABWE
CERTIFICATE IN PROFESSIONAL BAKING AND CONFECTIONERY BRIDGE BAKING SCHOOL
CERTIFICATE IN ESSENTIAL FOOD SAFETY
BOECKER ABUDHABI UAE UNITED ARAB EMIRATES
CERTIFICATE OF ACHIEVEMENT IN CATERING SUPERVISION HARARE POLYTECHNIC COLLEGE ZIMBABWE
CERTIFICATE IN PROFESSIONAL COOKERY
Harare POLYTECHNIC College
DIPLOMA in BUSINESS STUDIES
CERTIFIED COMMERCE INDUSTRIAL PERSONNEL HARARE ZIMBABWE CERTIFICATE IN SHORT COMPUTER COURSE
CITY STUDY CENTRE
CERTIFICATE IN ADVANCED FIRST AID
Saint John AMBULANCE HARARE ZIMBABWE
CERTIFICATE OF COMPLETION SERVSAFE EMPLOYEE FOOD SAFETY TRAINING MANAGEMENT - HACCP
80%
EDUCATION
National Restaurant Association and Educational Foundation
● ENGLISH ●FRENCH ●SWAHILI
ADRIAN HARTONO - "SOCIETY RESTAURANTS UAE United Arab Emirates " FORMER HEAD BAKER
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Mr Zwandile Mhalungulu EASTERN CAPE PROVINCE SOUTH AFRICA -
"ROSEHILL SUPER SPAR "
BAKERY SUPERVISOR
Thabani Mpofu - "THE LAKES HOTELS AND CONFERENCE ZIMBABWE " GROUP EXECUTIVE CHEF FOOD AND BEVERAGE OPERATIONS
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SHARMAINE JACK - "CLASSIC DESSERTS RESTAURANT ZIMBABWE " MANAGER
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+263********* and +263*********
LANGUAGES
REFERENCE
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