Liesse Zahinda Vèronique
Doha
Summary
Dynamic Pastry/bakery Chef with a proven track record at MOUNT ROYAL HOTEL, culinary art and hospitality specializing in innovative dessert creation, sourdough making and quality assurance. Expert in optimizing kitchen workflows and enhancing guest experiences through creative menu planning. Strong relationship-building skills complemented by a commitment to maintaining high standards of cleanliness and compliance.
Overview
4
4
years of professional experience
Work History
Pastry and Bakery Chef
L'Art Chocolate Lusail
Doha
01.2026 - Current
- Created artisan pastries and desserts, ensuring adherence to quality standards and recipes.
- Developed new chocolate-based confections, enhancing product offerings and customer satisfaction.
- Collaborated with front-of-house staff to streamline service during peak hours, improving efficiency.
- Mentored junior bakers on techniques and best practices for chocolate tempering and pastry preparation.
- Implemented inventory management strategies to reduce waste and optimize ingredient usage.
Demi Chef
Royal Prince Hotel UAE
Dubai
10.2024 - 09.2025
- Prepared high-quality dishes in accordance with hotel standards and guest expectations.
- Collaborated with kitchen team to streamline food preparation processes and enhance efficiency.
- Ensured compliance with food safety regulations, maintaining cleanliness and organization of workstations.
- Assisted in menu planning, contributing innovative ideas to elevate dining experiences for guests.
- Monitored inventory levels and placed orders for ingredients, ensuring availability for daily operations.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
Pastry Chef
MOUNT ROYAL HOTEL
UAE DUBAI
07.2022 - 08.2024
- Created and executed dessert menus featuring seasonal ingredients.
- Ensured consistency and quality in all pastry production processes.
- Collaborated with kitchen staff to optimize workflow during high-demand service periods.
- Developed innovative pastry techniques to enhance presentation and flavor profiles.
- 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.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Education
Bachelor of Arts - Human Resources Management
Catholic University of Bukavu
CONGO DR09-2023
Skills
- Chocolate work
- Sanitation protocols
- Pastry preparation
- Bread making
- Product presentation
- Cake decorating
- Adaptability to trends
- Allergen awareness
- Recipe development
- Cost control
- Ingredient selection
- Menu planning
- Sugar artistry
- Dessert creation
- Team player
- Time management
- Attention to detail
- Multitasking and organization
- Active listener
- Creative problem solving
Languages
French
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Swahili
Bilingual or Proficient (C2)
Timeline
Pastry and Bakery Chef
L'Art Chocolate Lusail
01.2026 - Current
Demi Chef
Royal Prince Hotel UAE
10.2024 - 09.2025
Pastry Chef
MOUNT ROYAL HOTEL
07.2022 - 08.2024
Bachelor of Arts - Human Resources Management
Catholic University of Bukavu