Details
•Advocated for and integrated sustainable food sourcing and preparation practices, reducing food waste by 20% and improving cost efficiency.
•Effectively managed the breakfast kitchen team, ensuring smooth daily operations, timely order fulfillment, and high-quality food presentation, contributing to a 15% increase in positive guest reviews.
•Assisted in ordering and managing breakfast requisitions, maintaining accurate inventory records, and optimizing stock levels, reducing food wastage and minimizing costs.
•Managed the omelet station and live cooking sections, personalizing guest experiences by catering to dietary needs and preferences, increasing customer satisfaction scores.
•Implemented HACCP guidelines and adhered to company policies on food storage, temperature control, and hygiene protocols, ensuring 100% compliance with health and safety inspections.
•Partnered with the pastry and fine dining teams to support buffet and à la carte service, streamlining kitchen operations and improving service delivery efficiency.
Skills
Advanced plating and presentation techniques
Live cooking and interactive culinary experiences
Menu engineering and recipe standardization
Chocolate and confectionery production
Advanced aking and pastry techniques
High volume kitchen operations
Seafood and meat fabrication
Special diet and allergen free cooking
Kitchen equipment handling and mantainance
Microsoft proficiency
About
I’m Doreen Marube, a dedicated and detail-oriented culinary professional specializing in pastry and hot kitchen operations. With experience spanning fine dining, large-scale buffet service, and live cooking stations, I bring creativity, precision, and efficiency to every plate. My expertise includes advanced pastry techniques, bread and viennoiserie baking, chocolate and confectionery production, and innovative menu development. I take pride in crafting visually stunning and delicious dishes that elevate guest experiences.
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