Bernard Sichivula
Summary
Accomplished Senior Pastry Chef with a proven track record at The Ubarn Hotel, enhancing guest return rates through innovative menu development and meticulous attention to food safety standards. Skilled in chocolate work and team management, I excel in creating exceptional desserts that marry creativity with precision. My leadership has consistently elevated kitchen productivity and culinary excellence. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with tarts,choux pastry,pies,cakes etc. sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational in English. Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Senior Pastry Chef
The Ubarn Hotel
Woodlands
04.2023 - 03.2026
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
Pastry Chef
Twangale Park
01.2016 - 02.2019
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
Education
No Degree - Certification Information Technology
Musuku Secondary
Southen ProvinceNo Degree - Information Technology
Cavendish University
Lusaka, ZambiaSkills
- Chocolate work
- Team Management
- Ingredient Knowledge
- Sanitation Practices
- Pastry Techniques
- Baking Expertise
- Food Cost Analysis
- Menu development
- Recipe creation
- Flavor Pairing
- Sugar Artistry
- Creative Flair
- Fondant handling
- Precision measuring
- Pastry preparation
- Creativity and Innovation
- Training staff
- Glazing and Icing application
- Food Plating
- Catering expertise
- Restaurant Experience
- Ingredient Sourcing
- Recipe Development
- Plating
- Dessert Preparation
- Menu Planning
- Inventory Rotation
- Icings and fondant
- Presentation management
- Restaurant background
- Catering understanding
- Customer Service
- Critical Thinking
- Attention to Detail
- Reliable and Responsible
- Team Cooperation
- Clear Communication
- Food Safety
- Decision-Making
- Kitchen Safety
- Opening and closing duties
- Dough Preparation and Baking
- Active Learning
- Order Taking
- Oven Operation
- Management
- Equipment Cleaning
- Microsoft Office
- Adaptive and creative
- Stock Rotation
- Basic Mathematics
- Quality Control
- Inventory Maintenance
- Ingredient Preparation
- Preventive Maintenance
- Minimize ingredient waste
- Team Training
- Cake Decorating
Certification
leadership
food and sift
Hazard Analysis Critical Control Point (HACCP)
reading, sports,
I like to and read motivation books and love stories.
cook books and ancient history
about sports i like soccer and football
Timeline
Senior Pastry Chef
The Ubarn Hotel
04.2023 - 03.2026
Pastry Chef
Twangale Park
01.2016 - 02.2019
No Degree - Certification Information Technology
Musuku Secondary
No Degree - Information Technology
Cavendish University