Antony Kibet Rono

Train team members on pastry techniques and hygiene standards
• Implement safety procedures according to the set rules and regulations by maintaining the laboratory
security conditions and reporting irregularities to the Executive chef
• Ensure that the company and the HACCP standards are being followed and handle the relevant reports
accordingly
• Take all necessary measures to reduce waste and maintain control actions to attain forecasted food
costs
• Control and monitor the monthly inventory by making sure the measures set are followed and the
discrepancies are adjusted.
• Prepare high quality pastry items and ensure conformity to set recipes of the brand in order to
maintain image and customer satisfaction.
• Oversee raw materials and manufacturing process, monitor the expiry dates of imported products, and
control abnormalities
• Ensure that all daily requested pastry products are delivered through requisition orders and the
relevant set of guidelines
• Plan, organize and research new aspects for the brand products that could contribute to
meeting/exceeding set sales targets and share with team members.

a member of the pastry team, made French-style pastries including petit fours, cookies, cakes, tarts, dessert sauces and truffles
•Played a key role in expanding menu for the snack bar offering fresh daily breads sandwiches and pastries.
•Effectively assisted with daily food preparations, storage cooking and presentation ensured exceptional quality of ingredients and final products
•Continually received enthusiastic complements from guests and the hotel director for newly created menu items
•Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry and moist heat cooking methods to create unique flavors and textures
•Formally commended by the Head Chef for significantly improving unique menu selections and presentations
•Played integral role in saving more than $300 a week by accurately monitoring and reporting food costs and waste at the airport café in Sudan
•Continually received enthusiastic complements from guests at the airport café specifically for newly created menu items

Sourced all of bakery supplies Suppliers, negotiated with them on Pricing and choose the best with best quality at reasonably cheaper prices.
•Purchased, Placed Bakery orders and received items ordered and ensured proper storage and Issuance of the same using FIFO.
•Assisted during rush hour with food preparation, cooking and serving of the same.
•Produced all of bakery breakfast items, Desserts and their sauces.
•Ensured all food items coming from the kitchen were well garnished and correct portions.
•Cost control, Inventory and waste management.
•Basic book keeping, costing, record keeping and Accounting.
•Public relations/dealt with guest complaints and requests on both social media forums and in person, and advised the owners of any actions that needed to be taken in case I was not able to handle it myself
•Gave progress reports to the owners regarding business Performance.
•Reported any maintenance work that needed to be done like on electrical equipment.
•Conducted interviews for new staff, and once hired inducted them, scheduled and handled their complaints.
•Carried out any office related work like Sending emails, filling out forms, writing out cheques, Arranging for payment of suppliers, staff payroll and utility bills.
•Supervised cleaning of premise like pest control, grease trap cleaning, electrical equipment, and their maintenance.
•Followed up on customer orders for delivery, checked to ensure that they get the right orders and on time.
•Created new Menu items costed and priced the same to increase sales

Checked at the start of each shift that products needed for service station were on hand according to set par level and placed order of Bakery ingredients from the internal stores
•Prepared quality bakery items as per outlined recipes, HACCP standards, portion control practices, and items’ presentation guidelines then dispatched prepared orders to different outlets.
•Took part in the opening and closing duties of the bakery in compliance with the norms and internal procedures and contributed in stocking and receiving goods when needed.
•Prepared bakery delivery orders requested by external customers in a timely manner and packaged them according to the set guidelines
•Ensured sanitation of work station at all times during the shift by cleaning the fridges chillers cold rooms, provers, walls, shelves and counters also cleaning trolleys, baking tins and trays upon end of shift
•Followed security / fire / safety procedures according to the set rules and regulations and reported any incidents to hierarchy
•Checked the shelf life of products, tag the production/expiry date on each product, monitored wasted product figures, and estimated needed supplies
•Maintained good product items knowledge in order to answer any inquiries by customers.
•Handled customer queries and complaints that arose from them and referred them to the Manager if I were not able to solve them.
•Trained junior Bakery staff on production process and recommended them for promotions and salary increase.

• Developed menu list to guarantee effectual execution of pastry kitchen service
• Maintained exclusive details on food production
• Provided attention to intricacies in taste and presentation of food
• Presented scrupulous information, understanding and appliance of every cooking technique
• Ensured to select and use kitchen equipment appropriately when working
• Ensured maintenance and smooth functioning of all kitchen equipment

Prepared, cooked and served all food items for ala carte and or buffet menus according to hotel recipes and standards
•Ensured the cleanliness and maintenance of all work areas utensils and equipment
•Ensured and maintained full knowledge of all menu items, daily features and promotions
•Followed all safety and sanitation policies when handling food and beverage
•Performed other duties as assigned by