Ms Offices
MAMBIKA NDUALU
SOUS CHEF PASTRY
Dubai,DUBAI
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in french pastry and deserts with skills in concept development and high-quality hotel and restaurant operation. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with french, and international cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational in french and english skills. Accomplished head Chef position with expertise in hotel ,restaurants and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation. Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations.
Talented Pastry Chef proficient in developing recipes, managing inventory and handling high-volume daily production needs.
Overview
8
8
years of professional experience
6
6
years of post-secondary education
4
4
Certificates
2
2
Languages
Work History
Pastry Sous Chef
Media One Hotel
Dubai, Duabi
09.2021 - Current
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurants standards and maintain business reputation.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Iced and airbrushed cakes and other pastries for customized orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Personalized creations for holidays, weddings, graduations and personal events.
- Oversaw purchasing, storage and use of kitchen supplies.
- Cycled menus to keep offerings fresh and interesting for customers.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Managed in-store, pick-up orders and catering needs.
- Trained new kitchen staff on procedures and managed performance for up to 26 team members.
Head Pastry Chef
Double Tree by Hilton
Duabi, Dubai
02.2021 - 09.2021
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Managed in-store, pick-up orders and catering needs.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Senior Chef De Partie
Hilton Dubai Creek
Dubai, Dubai
04.2018 - 03.2021
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Mentored kitchen staff to prepare each for demanding roles.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef De Partie
Hyatt Regency Dubai and Galleria
Dubai, Dubai
04.2017 - 03.2018
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Plated meals paying special attention to garnishes and overall presentation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Supervised and enhanced work of 6-person team producing more than 500 plates per day.
Commis Chef
Park Hyatt Abu Dhabi Hotel and Villas
Abu Dhabi, Abu Dhabi /UAE
11.2013 - 02.2017
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Monitored recipe portioning to control food costs.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Education
High School Diploma -
College of Cape Town
South Africa / Cape Town 09.2004 - 07.2010
Associate of Arts - Culinary Arts
CWD College
Cape Town South AfricaNo Degree - Cost Control And Purchasing
Hyatt School
Abu Dhabi 06.2015 - 07.2015
No Degree - Food Safety
Hyatt School
Abu Dhabi UAE 04.2014 - 04.2014
Skills
Management
undefinedSoftware
Certification
Certified [Cost control and purchasing ], [Park Hyatt Abu Dhabi - [2015]
Interests
Artificial Intelligence / Chocolate work/ Sugar work
Timeline
Pastry Sous Chef
Media One Hotel
09.2021 - Current
Head Pastry Chef
Double Tree by Hilton
02.2021 - 09.2021
Senior Chef De Partie
Hilton Dubai Creek
04.2018 - 03.2021
Chef De Partie
Hyatt Regency Dubai and Galleria
04.2017 - 03.2018
No Degree - Cost Control And Purchasing
Hyatt School
06.2015 - 07.2015
No Degree - Food Safety
Hyatt School
04.2014 - 04.2014
Commis Chef
Park Hyatt Abu Dhabi Hotel and Villas
11.2013 - 02.2017
High School Diploma -
College of Cape Town
09.2004 - 07.2010
Associate of Arts - Culinary Arts
CWD College
Certified [Cost control and purchasing ], [Park Hyatt Abu Dhabi - [2015]
Food safety level 2] - [Hilton Hotels / 2019
Food safety level 1] Media one hotel- [Timeframe]
Performance manager] - [Hilton Hotels 2020]
swimming , jogging
Every week i go for swimming twice and jogging to keep myself shaped and cool my mind, swimming keeps me relax and jogging cool
swimming , jogging
Every week i go for swimming twice and jogging to keep myself shaped and cool my mind, swimming keeps me relax and jogging cool
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