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• Kitchen Setup & Development:
Led the full setup of the pastry kitchen from scratch, including layout planning, workflow optimization, and
selection of machinery, tools, and equipment to ensure operational efficiency and scalability.
• Equipment & Procurement:
Identified, sourced, and procured all pastry-related equipment and supplies, ensuring alignment with budget,
quality standards, and production needs.
• Concept Creation & Menu Development:
Acted as a co-creator of the brand concept, contributing to the overall culinary vision. Designed and developed
innovative pastry menus, balancing creativity, market trends, and cost-effectiveness.
• Team Building & Training:
Recruited, trained, and mentored the pastry team, establishing strong kitchen culture, clear standards, and
consistent performance. Implemented training programs to elevate skill levels and maintain quality.
• Operational Leadership:
Established standard operating procedures (SOPs) for production, hygiene, and quality control. Ensured smooth
daily operations and consistency across all pastry outputs.
• Quality Control & Innovation:
Maintained high standards of product quality, presentation, and taste. Continuously introduced new ideas,
seasonal items, and product improvements to keep the offering dynamic.
• Cost Control & Efficiency:
Managed food cost, waste control, and inventory systems to ensure profitability without compromising quality.

Oversaw the central kitchen operations for the fine dining restaurant ZILOS and two branches of SPERANZA
coffee shops.
Assisted in maximizing profitability through strategic planning and cost management.
Served at catered events and VIP functions for international delegates from Kuwait, Bahrain, Qatar, Algeria, and
the Emirates.
Led and managed the pastry department, ensuring seamless daily operations.
Designed and developed seasonal pastry menus, including innovative dessert plating concepts and artisanal
bakery offerings.
Supervised, trained, and mentored junior pastry chefs and kitchen staff to elevate overall kitchen performance.
Maintained consistency and quality control across all pastry and bakery items to meet high culinary standards.
Collaborated with the Executive Chef and management to align pastry creations with the restaurants overall
culinary vision.
Monitored ingredient stock levels and placed orders to prevent shortages and minimize waste.
Implemented and upheld rigorous food safety, hygiene, and cleanliness standards (HACCP).
Innovated and tested new recipes, techniques, and presentation styles to enhance the pastry menu.
Coordinated with event planners to create custom desserts, cakes, or specialty items tailored for functions.
Stay informed about industry trends and incorporated modern techniques when appropriate.
Negotiated with suppliers to source high-quality ingredients while adhering to budget constraints.
Tracked costs for seasonal specials and new menu launches in collaboration with the Cost Controller and
Business Development Manager.
Conducted pastry operations for high-volume VIP events, efficiently serving over 200 guests with flawless
execution.
Implemented new production methods that reduced preparation time and improved kitchen efficiency.

Managed the pastry department of the central kitchen for two brands: SASSO Italian fine dining restaurant and
NOIR CAFE coffee shop.
Developed and planned new pastry creations for both the restaurant and coffee shop.
Trained new employees and supervised the kitchen staff to maintain operational excellence.
Ensured compliance with food safety standards (HACCP) and maintained cleanliness across all stations.
Managed daily food supply orders to avoid shortages and waste.
Led operations across four branches for both brands, ensuring consistent quality and efficiency.
Oversaw daily operations of the central kitchen to supply branches and catered events, including the Tennis
World Cup, Saqab Horses Championship, Judo Arab Cup, and Asia Cup.

Served as the pastry chef responsible for the SFUMATO fine dining restaurant and SOIREE wine bar, as well as
SFUMATO COFFEE POINT.
Assisted the Executive and Head Chefs in designing menu items, crafting recipes, and developing exquisite
dessert offerings.
Executed special dessert brunches for influencers, bloggers, and investors in the Emirates market.
Supervised and trained junior chefs and commis in the pastry section to enhance skill levels and operational
efficiency.
Monitored portion control and waste management to optimize kitchen resources.
Ensured adherence to food safety standards (HACCP) while maintaining kitchen cleanliness and organization.
Maintained ingredient stock levels and placed orders to mitigate shortages or waste.
Implemented cost-effective measures that reduced ingredient waste by 20% and improved procurement
practices, resulting in significant cost savings.
Collaborated closely with the Executive Chef and management team to develop unique dessert pairings that
complemented the overall dining experience.

Oversaw the bakery and pastry department, ensuring high standards of quality and performance.
Led, trained, and motivated the pastry team to uphold consistent quality and culinary excellence.
Authored training manuals and standard operating procedures (SOPs), and conducted hands-on coaching for
junior staff and apprentices.
Scheduled and delegated tasks efficiently across the team to maintain production flow.
Conducted performance evaluations to identify skill development opportunities for team members.
Regularly refreshed and rotated the dessert menu to showcase seasonal ingredients and culinary creativity.
Customized dessert and bakery offerings for special events, weddings, holidays, and VIP guests.
Ensured compliance with local health regulations and HACCP standards to uphold food safety.
Skilled in advanced techniques: chocolate tempering, sugar work, laminated doughs, entremets, and plated
dessert design.
Developed signature desserts and breads that enhanced the brands identity and guest experience.

Provided pastry and bakery consultation in collaboration with the Executive Pastry Chef during the lounges pre
opening phase.
Designed a modern, innovative pastry concept that enhanced the lounges upscale and relaxed atmosphere.
Developed a unique dessert identity that combined classic techniques with contemporary presentation styles.
Advised on menu structure, pricing strategies, and ingredient sourcing to align with the brand concept.
Participated in the hiring process of skilled pastry staff and assisted in evaluating candidates prior to onboarding.
Designed a comprehensive onboarding and training program for the pastry team.
Conducted live training sessions on recipe execution, plating, quality standards, and hygiene practices (HACCP).
Provided ongoing consultations to assess team performance and recommend seasonal menu updates.

Led the pastry section by managing daily preparation and service, ensuring operation efficiency.
Guaranteed that all dishes met the hotels standards for quality, presentation, and consistency.
Worked efficiently during peak periods, ensuring prompt completion of orders to the highest quality.
Responsible for preparing and presenting dishes as per the hotels menu, following recipes and directives from
the Sous Chef and Head Chef.
Participated in the preparation of food for special events, banquets, and room service, ensuring timely quality
service.
Maintained strict food presentation standards, ensuring each dish was visually appealing before serving.
Ensured a safe and clean kitchen environment, compliant with health regulations.
Supervised the cleaning and maintenance of kitchen equipment, tools, and workstations.

Assisted in preparing a variety of desserts, pastries, cakes, tarts, breads, and viennoiseries for dining outlets and
special events.
Ensured all pastry and dessert items adhered to established standards for taste, texture, and presentation.
Assisted in creating special desserts for events, room service, and high-profile functions, aligning with brand
standards.
Focused on detail in dessert plating, decoration, and finishing touches to ensure consistency and quality.
Collaborated with the kitchen team to foster a harmonious working environment, ensuring timely dish delivery.
Followed proper storage protocols for ingredients and finished products to minimize waste and maintain
freshness.
Oversaw kitchen and food safety standards (HACCP) following senior instructions.

Prepared and assembled diverse pastry items, including breads, cakes, cookies, tarts, and pastries, ensuring
consistent quality and presentation.
Maintained a clean, organized, and efficient workstation, ensuring the availability of all necessary equipment and
ingredients.
Adhered to food safety and hygiene standards, ensuring compliance with local health regulations (HACCP).
Worked efficiently under pressure during busy periods to meet delivery schedules and uphold quality standards.
Conducted final checks on pastry items for quality assurance before they were sent to the front of house, making
necessary adjustments as required.