Pastry Cook

Tinevimbo Debora Maunganidze

***** ****** **** ******

*********@*******.*** +44-737*-****** DoB: 19 09 1986 Highly motivated with a proven track record in maintaining a productive and efficient kitchen environment. Adept at fostering strong relationships with both front-of-house and back-of-house staff, ensuring seamless service and exceptional guest experiences. Possesses leadership skills, with experience in training, team building, and maintaining high standards of food quality, safety, and hygiene. Seeking a challenging role to leverage culinary expertise and contribute to a successful team Professional Experience

Celebrity Cruises USA 02/23 - present

Pastry Cook

• Prepared and baked a variety of pastries, including cakes, cookies, pies, and breads

• Followed recipes and production schedules to ensure consistent quality and timely delivery of pastry items

• Managed inventory of baking ingredients and supplies, minimizing waste and ensuring availability for daily production needs

• Decorated pastries using various techniques such as piping icing or frosting, garnishing with fruits or nuts, or creating intricate designs

• Ensured compliance with health department regulations regarding food handling practices

• Managed special dietary requests (e.g., gluten-free or vegan) by adapting recipes accordingly

• Managed multiple tasks simultaneously in a fast-paced kitchen environment while maintaining attention to detail

• Maintained a clean and organized work area in accordance with food safety standards

• Monitored baking times and temperatures to achieve desired texture, color, and flavor profiles

• Collaborated with the front-of-house team to ensure seamless communication and timely delivery of pastry orders

• Ensured the safety of staff and guests by enforcing allergy awareness, equipment training, and time and temperature control.

• Adhered to posted recipes and pick-up charts, maintaining consistency and quality across all stations.

• Assisted Chefs in ensuring consistency of all stations/menu during service, contributing to an exceptional dining experience.

• Maintained proper timing and pace during service, meeting and exceeding hotel standards.

• Ordered and oversaw the ordering of daily supplies, ensuring adequate stock levels. Meikles Hotel Zimbabwe 01/20 - 12/22

Kitchen Assistant

• Closely follow recipe to help ensure all dishes are fresh and appealing

• Accurately labeled, stored, and monitored inventory of ingredients

• Assisted in the preparation of over 100 different menu items, including soups, salads and desserts

• Prepared ingredients for cooking by cutting vegetables and separating seafood from shells

• Ensured that all kitchen equipment was properly cleaned before use with sanitizing solutions

• Maintained an organized storage area for dry goods and perishable ingredients Education

Masvingo Polytechnic college 01/10 - 11/14

Diploma In Human Resources Management

Key Skills

• Kitchen Management: Line-ups, training, cross-training, inventory management, ordering, recipe adherence, pick-up charts, time and temperature control, health department standards.

• Leadership & Communication: Team leadership, conflict resolution, communication with FOH and BOH, conducting meetings, providing constructive feedback.

• Food Safety & Hygiene: Ensuring safety of staff and guests, allergy awareness, equipment training, maintaining health department standards.

• Menu Development: Creating specials, communicating menu items and flavors to FOH. Interests

• Cooking

• Fishing

• Farming

• Traveling

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