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.
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.
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.