Sebastian food catering company

1.Handling ordering of ingredients and equipment for the bakery and confectionery 
2.standardization of recipe for bakery and confectionery menus for coffee shop and restaurants 
3.Responsible for duty allocation of the kitchen staff
4.Responsible for the cost control of the kitchen
5.Reducing wastage

Chef de partie patissier 

Rotana Hotel Management Corporation PJSC

1.Responsible for all bakery production indicated in the menu plan
2.To supervised and train the first baker cook and assistant baker cook in the bakery 
3.Ensuring all the food is property stored and all areas cleaned according to USPH standard
4.To make sure all equipments and machinery are working properly or properly functioning 
5.To control food cost 
6. To coordinate and participate with other sections e.g cleanliness , wastage etc

Chef de partie Baker 

MV Samara(cargo vessel)

1.mixed puffy pastry and croissant and danish
2.maintain complete knowledge of correct maintenance and use of equipment and tools as intended properly 
3.meet with the executive chef to review assignment's,anticipated business level etc

line cook

LEGENDARY LODGES OF AFRICA LIMITED

1.prepare all menu item by following recipe's and yield guides according to the department standard 
2.preparing different breads, breadsticks and grissini for event etc
3.To make sure all products in the walk was organized and rotated Fife
4.inspect the cleanliness and working condition of all tools equipment and supplies 
5.preparing a variety of pastries, filling and molding chocolates

Pastry Cook

ShopRite Supermarkets

1.preparing breakfast on independent basis by cooking eggs, meats and preparing cereals, coffee and similar item's 
2.prepare mise-en-place of the day and next day
3.assist with another station as assigned by chef de parties
4.clean and maintain kitchen equipment and report any repair or maintainance needed

Student Internship

Ngurdoto lodge 

1.chopped and prepare ingredients for pasta bar including soup and sauces 
2.collect store items as required from the main kitchen 
3. Prepare simple dishes such as salads, entrees etc
4.maintain a clean and order kitchen by washing dishes,sanitizing surface etc

Experience in luxury hotels and companies in  and outside of Tanzania
I worked with different best pastry chefs in my country since I graduated from culinary college
am specializing in creative bakery and pastry classic but also in chocolate, ice cream,tarts,pies etc
I love my job from my heart by create a new cake, decorated with beautiful design and color
I search to find in my pastry particularly three things
A.Beautiful 
B.Sensation and
C.Emotion 
Responsible, motivate,innovating, Respectful, good mind,Excellent manager, hard worker, Serious and passionate

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