Executive Pastry Chef
Nobu Hotel Riyadh
مجموع سنوات الخبرة :18 years, 7 أشهر
CORE STRENGTHS AND SPECIFIC SKILLS
-Pre-opening and opening hotels
-Budget Management
-Supervising/Trained and develop the peoples -Menu Planning
-Able to work calmly, work under pressure -Sanitation/Safety Adherence
-Culinary creativity
-Relationship Building
-Team Leadership
-Goal Setting/Accomplishment
-Organizational Development
-Strong Base in French and Mediterranean Pastry and Bakery Cuisine
PROFESSIONAL EXPERIENCE
1/ Nobu Hotel Riyadh KSA (5*****)
15th January 2017 till now Pre-opening Pastry chef
Leading Pastry Culinary Team
Ensuring Culinary Standards and Responsibilities are Met
Ensuring Exceptional Customer Service
Maintaining Culinary Goals
Supports Training and Development Activities
Additional Responsibilities
✓ (The most Luxury hotel in the world)
✓ Working with 20 other pastry staff members for the following outlets:
✓ Al - Muntaha Restaurant and Sky View Bar (a La carte lunch, dinner weekend brunch afternoon tea service)
✓ Al- Mahara Fine Dining Restaurant (a La carte lunch and dinner)
✓ Al - Iwan Arabic Restaurant (a La carte lobby breakfast, lunch, and dinner buffet)
✓ Bab Al Yam Poolside Dining Restaurant (breakfast, lunch, dinner buffets and a La carte menu)
✓ Sahn Eddar - Lobby Lounge (sweets trolley, afternoon tea, and a La carte ice cream) Al
- Falk Ballroom (exclusive and elegant sweets buffet & plated dessert)
✓ Private Dining Room (a La carte menu and ice cream)
✓ Junsui Asian cuisine restaurant (breakfast. lunch, dinner buffet, and weekend brunch)
✓ Majlis al Bahar beach restaurant (ala carte lunch and dinner) Preparing food in a timely manner for
service to the highest standards
✓ Cheek A La cart miss in plus (produce all items related to the designated part of the menu to the hotel’s standards to satisfy guest expectation).
✓ Assists with menu development and follow recipes.
✓ Managing the daily work load and delegating where-where necessary.
✓ Managing mise in plus, stock management, observing all health, safety and hygiene rules.
✓ Inform superior immediately of any complaints on food, reported food poisoning, accidents or incidents report
make.
✓ Keep wastage to a minimum and to maintain the relevant record.
✓ Plan and organized preparation list and workflows.
✓ Observe and support the daily food production and ensure deadlines are meeting.
✓ Impart knowledge and train the staff to encourage high standard.
✓ Maximize Quality while containing food and labor cost.
DUTIES AND RESPONSIBILITIES
✓ To take full responsibilities of the Pastry and Bakery Kitchen Ensures the highest food quality appropriate to the market by assisting the Pastry Chef or Pastry Sous chef
✓ To work with the Pastry Chef on Food Production, Promotion, and Quality improvement.
✓ Adheres to One&Olny The Palm Dubai standards of food quality, preparation, recipes, and presentation.
✓ Ensures proper staffing and adequate supplies for all stations.
✓ Supervises the proper set-up of each item on menus and ensures their readiness.
✓ To create high quality and creative pastry products to satisfy the customer. ✓ Oversees the seasonings,
portions, and appearance of food service in the operation ✓ Stores unused food properly to minimize waste and maximize quality.
✓ Assists in budgetary and payroll expense control as required.
✓ Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is
maintained.
✓ Assures proper safety, hygiene, and sanitation practices are followed.
✓ Assists Pastry Chef or Sous Chef in checking and ordering fresh products and dry storage items required by
pastry kitchen
✓ To communicate to his direct supervisor in all relevant & important matters.
✓ To display a pleasant manner and positive attitude always and to promote a good company image to guests
and colleagues.
✓ Encourages increased communication between kitchen production and service staff
✓ To demonstrate pride in the workplace and personal appearance always when representing the hotel thus
identifying an elevated level of commitment.
✓ Ensures readiness and makes priorities in case of last minute changes to reservations
✓ Confers closely and regularly with the Pastry Chef or Pastry Sous Chef and takes every opportunity to
become familiar with all aspects of his or her position, to be ready to fill in whenever required.
✓ Take charge in the absence of Sous chef.
Missions:
✓ Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction
at all time.
✓ Implement all the food and beverage policies and procedures in the Kitchen.
✓ Recognize excellent quality products and presentation.
✓ Assist the Chef de Partie or Demi chef de Partie in the production of the mise-end-place Achieve high- quality production all over cost control.
✓ Manage time effectively, by meeting deadlines on time.
✓ Assist the Chef de Partie in the production and distribution of food Item according to requirement
✓ Achieve maximum utilization of material, equipment and for quality and food cost control
✓ Ensure that the cleanliness and maintenance of all equipment and working areas at the highest level
possible always.
✓ Inform superior immediately of any complaints on food, reported food poisoning, accidents or incidents.
✓ Follow international food safety system in kitchen.
✓ Take charge in the absence of Demi Chef.
2nd August 2007 to 30th April 2008 worked as a Kitchen Steward
1st May 2008 to 13th June 2009 worked as a Commis II pastry Kitchen (Pre-opening team) Job Missions:
✓ Identify, develop and improve standards of the section operation.
✓ Check with the superiors for any parties’ functions or additional work to be done.
✓ Have a thorough knowledge of all menu and recipes in a section including the ingredients, method of
cooking Baking or preparation, and the presentation of the dishes?
✓ Ensure the preparation, production & presentation of all food items is completed to the exact
specifications as per the recipes, cooking methods and with the correct ingredients
✓ Ensure that all mise-en-place is correct, is ready on time and there is sufficient preparation so that staff can work efficiently and without delay.
✓ Inform superior immediately of any complaints on food, reported food poisoning, accidents or incidents
Worked as a
commis III-Pastry kitchen
courses: Diploma in AutoCAD with MEP Drafting (The Academy, College of architectural
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