Summary
Overview
Work history
Education
Skills
Personal Information
Custom
Timeline
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Bernard Sichivula Mulenga

Lusaka,09

Summary

Culinary professional with expertise in pastry and kitchen management, specializing in innovative bread and dessert creation. Strong leadership in managing pastry teams, ensuring adherence to nutrition and sanitation standards, and promoting teamwork. Skilled in inventory management, cost analysis, and menu engineering to enhance kitchen efficiency. Focused on maintaining high food safety and quality standards while continuously updating culinary knowledge to improve dining experiences.

Overview

24
24
years of professional experience

Work history

Pastry Chef

THE URBAN HOTEL
Lusaka, ZAMBIA
04.2022 - Current
  • Creating baked menu items including breads and pastries
  • Reviewing and restocking ingredient inventory
  • Developing and updating a business' menu alongside the sous chef and executive chef
  • Cleaning and maintaining a sanitary work space
  • Communicating and coordinating with clients to create custom items, such as wedding cakes
  • Training pastry chef apprentices and guiding other members of the bakery team
  • Maintaining equipment clean and making sure they are working properly
  • Keeping the right temperatures of the baked items and pastries
  • Banquette
  • Menu planning
  • Food costing
  • Food and kitchen inventory
  • Kitchen management
  • HACCP (hazard Analysis critical control point)
  • Food hygiene
  • Leadership skill
  • Conflict management
  • Butcher skills
  • Knife skill
  • Plating skills
  • To work with a head chef to pair breads and desserts, order supplies and hire staff.
  • In charge of the baking aspect of the kitchen and the restaurants, delivering cakes, breads, and any bread-based components to meals.
  • Bake and decorate the food
  • To keep the team organized, stocked and motivated
  • Create recipes or follow existing ones, using a creative flair to their craft
  • To maintain record. Ordering food, and enforcing food safety standards
  • Increased café footfall by regularly introducing new pastries on the menu.
  • Achieved consistent production quality with adherence to recipes and instructions.
  • Enhanced customer satisfaction by creating innovative pastry designs.
  • Maintained high cleanliness standards to guarantee hygienic working environment.
  • Prepared delicate pastries for enhancing dining experience of clients.
  • Experimented with flavours to produce distinct taste profiles in desserts.
  • Demonstrated culinary expertise to inspire junior chefs in the team.
  • Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
  • Designed displays to showcase baked produce.
  • Created unique sourdough for bread and pizzas.
  • Determined product quantities for next day operation by maintaining detailed production schedule.

Butcher

INTERCONTINENTAL HOTEL LUSAKA
Lusaka, Lusaka Province
03.2001 - 09.2014
  • Meat preparation and processing.
  • Slaughtering task and cooperate with the vets and officials from food safety authorities.
  • Processing animals' carcasses for sale and/or for further processing.
  • Cutting and boning carcasses converting carcasses into a primary and secondary cut.
  • Grinding them down for use in the production of meat products such as salami, hams, and sausages.
  • Weighing and packing meat.
  • Store meat in accordance with all relevant food hygiene and safety requirements in order to maintain its quality.
  • Maintained high standards of food hygiene for a safe shopping environment.
  • Attended professional development courses to stay updated with industry trends and standards.
  • Met strict deadlines with efficient butchery techniques.
  • Sharpened and cleaned tools regularly to ensure optimal performance.
  • Educated customers on proper storage techniques, extending shelf-life of purchased items.
  • Ensured freshness of products, enhancing the buying experience.
  • Provided excellent service for repeat business from satisfied customers.
  • Increased customer satisfaction by offering tailored advice on meat selection and preparation.
  • Implemented rotational stock systems, minimizing waste from expired products.
  • Implemented rotational stock systems, minimizing waste from expired products.
  • Demonstrated a high level of skill in deboning and trimming meats.
  • Managed work station cleanliness, adhering strictly to health regulations.
  • Assisted in inventory management for smooth store operations.
  • Displayed meats attractively to draw in potential buyers.
  • Prepared custom orders to meet unique customer requirements.
  • Produced saleable products from beef, pork and poultry.
  • Packed items ahead of customer deliveries with clear contents, weight and pricing labels.

Pastry Chef

TWANGALE PARK LILAYI
Lusaka, Lusaka Province
09.2017 - 08.2018
  • Demonstrated advanced icing skills to delight customers visually as well as gastronomically.
  • Developed seasonal dessert menus for improved variety and appeal.
  • Demonstrated culinary expertise to inspire junior chefs in team.
  • Increased café footfall by regularly introducing new pastries menu.
  • Conducted bakery workshops, promoting art of pastry making among enthusiasts.
  • Managed stock efficiently, reducing wastage whilst ensuring availability of materials when needed.
  • Ensured perfect texture and flavor balance in all baked goods through meticulous preparation techniques.
  • Participated in food festivals, showcasing unique pastry creations.
  • Improved operational efficiency with effective management of kitchen resources.
  • Achieved consistent production quality with adherence to recipes and instructions.
  • Enhanced customer satisfaction by creating innovative pastry designs.
  • Maintained high cleanliness standards to guarantee hygienic working environment.
  • Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
  • Upheld strict temperature control during baking process, ensuring optimal results every time.
  • Served 100 bakery customers daily with professional customer service.

Butcher MAN

THE QUORAM HOTEL
Lusaka, Lusaka Province
08.2020 - 08.2021
  • Prepared custom orders to meet unique customer requirements.
  • Demonstrated a high level of skill in deboning and trimming meats.
  • Used traditional hand-cutting methods, maintaining authentic product quality.
  • Sharpened and cleaned tools regularly to ensure optimal performance.
  • Ensured freshness of products, enhancing the buying experience.
  • Managed work station cleanliness, adhering strictly to health regulations.
  • Handled various types of meat, meeting diverse consumer needs.
  • Collaborated with suppliers for consistent quality of produce.
  • Assisted in inventory management for smooth store operations.
  • Developed strong relationships with suppliers, ensuring quality and consistency of products.
  • Stored goods in temperature-controlled units to maintain condition and quality.
  • Completed HACCP documents correctly and accurately to support compliance.
  • Maintained meat processing equipment to highest standards for optimal use and longevity.
  • Smoked meat and fish through safe, careful smokehouse operation.
  • Educated store staff members on speciality meat cuts, handling methods and sanitation guidelines.
  • Ordered proper amounts of inventory to meet expected demand and minimise product loss.

Executive Pastry Chef

CEIRA RESORTS/ BOTANICA RESTRUARANT
Lusaka, Lusaka Province
02.2022 - 12.2023
  • Showcased finesse in chocolate work and sugar artistry, setting a high standard in the industry.
  • Executed large-scale orders accurately whilst maintaining quality standards.
  • Improved menu diversity by introducing innovative pastry designs and flavors.
  • Enhanced customer satisfaction with creative dessert presentations.
  • Managed inventory, reducing waste and optimizing efficiency.
  • Kept abreast with latest trends in patisserie world, integrating them into our offerings when applicable.
  • Maintained stringent food safety standards throughout all baking processes.
  • Regularly liaised with front-of-house staff for seamless service delivery.
  • Managed inventory, reducing waste and optimising efficiency.
  • Improved menu diversity by introducing innovative pastry designs and flavors.
  • Created unique sourdough for bread and pizzas.
  • Used proper kneading techniques to achieve optimal dough development.
  • Served 50 TO 100 bakery customers daily with professional customer service.

Education

Diploma - HOTEL MANAGEMENT

Diploma in Hotel Management
LUSAKA
02.2025

CIRTIFICATE IN KITCHEN MANAGEMENT SKILLS - KITCHEN MANAGEMENT SKILLS

ALISON SKILLS TRAINING
LUSAKA
02.2025

Certificate -

ALISON SKILLS TRAINING
LUSAKA
03.2006

Certificate LEADERSHIP SKILLS -

ALISON SKILLS TRAINING
LUSAKA
03.2025

Certificate IN FOOD TECHNOLOGY -

ALISON SKILLS TRAING
LUSAKA
02.2024

Certificate FOOD AND BEVERAGE -

ALISON SKILLS TRAINING
LUSAKA
02.2025

Skills

  • Gastronomic sensibility
  • Intuitive palate
  • Meringue whipping technic
  • Peak-Time performance reliability
  • Culinary passion
  • Decorative prowess
  • Dessert presentation creativity

Personal Information

  • Gender: Male
  • Marital status: Married

Custom

  • Executive Chef Chintu, 0960495727, The Quorum Hotel
  • Executive Chef Marco, https://www.linkedin.com/in/marco-pincelli-113ab5b0/overlay/about-thisprofile/?lipi=urn%3Ali%3Apage%3Ad_flagship3_profile_view_base%3BEUH0q0RcQzOP7BDfkLfXOA%3D%3D

Timeline

Pastry Chef

THE URBAN HOTEL
04.2022 - Current

Executive Pastry Chef

CEIRA RESORTS/ BOTANICA RESTRUARANT
02.2022 - 12.2023

Butcher MAN

THE QUORAM HOTEL
08.2020 - 08.2021

Pastry Chef

TWANGALE PARK LILAYI
09.2017 - 08.2018

Butcher

INTERCONTINENTAL HOTEL LUSAKA
03.2001 - 09.2014

Diploma - HOTEL MANAGEMENT

Diploma in Hotel Management

CIRTIFICATE IN KITCHEN MANAGEMENT SKILLS - KITCHEN MANAGEMENT SKILLS

ALISON SKILLS TRAINING

Certificate -

ALISON SKILLS TRAINING

Certificate LEADERSHIP SKILLS -

ALISON SKILLS TRAINING

Certificate IN FOOD TECHNOLOGY -

ALISON SKILLS TRAING

Certificate FOOD AND BEVERAGE -

ALISON SKILLS TRAINING

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Bernard Sichivula Mulenga