Eshaq Alhoson

• Led team training for enhanced productivity and quality control in the
bakery department.
• Maintained stringent food safety standards throughout all baking
processes.
• Managed inventory, reducing waste and optimising efficiency.
• Streamlined kitchen operations to improve work flow and efficiency.
• Worked closely with suppliers, fostering strong relationships for better
product sourcing.
• Improved menu diversity by introducing innovative pastry designs and
flavours.
• Monitored ovens, setting time and temperature controls to achieve
optimum baking results.
• Minimised food contaminating risks and controlled shrinkage with
proper storage of perishable foods.
• Used proper kneading techniques to achieve optimal dough
development.
• Determined product quantities for next day operation by maintaining
detailed production schedule.

• Developed seasonal dessert menus for improved variety and appeal.
• Achieved consistent production quality with adherence to recipes and
instructions.
• Prepared delicate pastries for enhancing dining experience of clients.
• Assured freshness by daily baking of diverse pastries, breads, and
cakes.
• Worked closely with kitchen staff, ensuring smooth operations and
food safety protocols.
• Maintained high cleanliness standards to guarantee hygienic working
environment.
• Participated in food festivals, showcasing unique pastry creations.
• Produced and hand-formed croissants, sweet pastries and traditional
breads.
• Followed set baking recipes to measure and mix ingredients to
specifications and guarantee product consistency.

• Worked closely with senior chefs for menu planning.
Ensured cleanliness in the kitchen to maintain health and safety
•
standards.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Streamlined kitchen operations, leading to smoother service during
busy periods.
• Supervisedjunior staff, ensuring efficient teamwork during service
hours.
• Maintained inventory control without compromising on food quality or
taste.
• Checked freezers and refrigerators to verify correct storage and
temperatures.
• Prepared, produced and packed food in tight timescales.

• Forecasted demand and orders optimum level of supplies to prevent
spoilage.
• Inspected completed work and stations to verify conformance with
standards.
• Followed health and safety guidelines to keep food storage safe,
prevent spoilage and minimise cross-contamination risks.
• Removed expired food from kitchen areas, composting waste and
recycling packaging.
• Built and maintained strong working relationship with staff across
business.

• Adapted quickly during busy periods to maintain service speed.
• Carried out daily food prep, reduced waste and cost.
• Used kitchen equipment as instructed and to safety protocols.