Gathoni Njoe

Gathoni Njoe

Pastry Demi Chef de Partie at Le Passing
Lives in Geneva, Switzerland

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About me

Eating is a necessity but cooking is an art. As a recent graduate of Culinary Arts Academy; I have learned to explore new ideas, creating dishes, being able to put them on a plate and loving every moment of it.
Passionate, dedication and desire are three qualities I would use for my culinary journey.

Experience

1 year and 6 months

  • Pastry Demi Chef de Partie

    Le Passing - Cologny, Switzerland

    F&B kitchen
    June 2019 - October 2019 · 5 months

    Duty: In charge of managing all aspects of the Pastry Section including both the mise-en-place, the cooking/preparation and the plating. Achieved: Simultaneously managed the Garde Manger and Pastry Section; for special birthday and party occasions prepared customs cakes, learnt how to place ingredient orders for both sections while carrying out stock taking and regularly inspecting refrigeration equipment. The crowning of my assignment was designing the Autumn and Christmas menus that included a) Pumpkin Cake, b) Dulce de Leche Cheesecake and c) Black Cherry Macaron. In addition, I was able to produce some recipes for the desserts and garnishes.

  • Pastry Intern

    The Alpina Gstaad - Saanen, Switzerland

    F&B kitchen
    December 2017 - March 2018 · 4 months

    Duty: Assisting the Chef de Partie Pastry with mise-en-place for 4 restaurant outlets where 2 of them had the 1 Michelin Star Award. Achieved: Learnt new techniques and methods of various pastry recipes such as tempering chocolate, making macarons and different mousses. Managed the crepe station while interacting with hotel guests. I quickly learnt how to plate dishes for the restaurants within a month after starting of my internship.

    The Alpina Gstaad

  • Kitchen Intern

    Eat Me Restaurant & Cocktail Lounge - Lausanne, Switzerland

    F&B kitchen
    September 2016 - March 2017 · 7 months

    Duty: Working under the direct supervision of the Head Chef. Achieved: The internship was split into 2 assignments lasting 3 months each. For the first assignment, I managed the Garde Manger Section and for the second assignment I managed the Pastry Section. The highlight of my internship was designing two dishes where one would be on the menu for a year. The dishes were; a) Traditional Kenyan Coconut Curry and b) an Orange Infused King Crab Salad.

    Eat Me Restaurant & Cocktail Lounge

  • Rotational Kitchen Intern

    Villa Rosa Kempinski - Nairobi, Kenya

    F&B kitchen
    October 2015 - November 2015 · 2 months

    Duty: Supporting the all Chef de Parties’ within the 6 restaurant outlets of the hotel with different cuisines and restaurant styles; Italian, Pan Asian, Arabic, Buffet, Bar and Room Service. Achieved: Learnt how to plate dishes for paying customers, understanding that the restaurant styles have different methods of preparing mise-en-place for example buffet, à la carte and pastry.

Education

  • Bachelor of International Business in Culinary Arts

    Culinary Art Academy Switzerland (CAA) - Monthey, Switzerland

    January 2016 - September 2018

Languages

2 languages

  • English

    Native or fluent

  • French

    Professional working

Personal information

Nationalities

  • Kenyan

Work Permits

  • Switzerland

Date of birth

May 18th 1997

Driving License

Yes

Skills

5 skills

  • Determined
  • Passionate
  • READY TO LEARN
  • Teamworker
  • Willing to work

Additional Information

1 information shared

Connections
Jun Michael
Intern Kitchen at hotel les trois courrones
Bharat Bhandari
Chef at The Meydan Hotel
Blessing Lehobye
Garde Manger / Pastry at Radisson Blu
Following
Culinary Arts Academy Switzerland
Lucerne, Switzerland
ACCOR
Issy-les-Moulineaux, France
Hôtel Metropole Geneva
Geneva, Switzerland
Other members
Andrea Zedan Olive
Paris, France
Mathieu Mabillard
Geneva, Switzerland
Thomas Ferreira
Genève, Suisse
Samir Choucha
Geneva, Switzerland
Guillaume Leguerchois
Geneva, Switzerland
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