Mohammad Ezzahdy

• Focuses primarily on the production of desserts, including plated
desserts, cakes, and pastries for the restaurant and pastry shop.
• working on preparation and production of pastry items according to
recipes and standards set by the executive chef, ensuring that each

Operating and managing the pastry section of the kitchen and liaising with the
executive chef to ensure a successful working environment
Manages all day-to-day operations of the pastry and bakery section of the
kitchen
➢ Responsible for creating high quality pastry dishes and desserts with the
standard recipes, and presentations in order to maintain quality standards and
➢ consistency of product, including the cost price and selling price
➢ Supervise and coordinate all bread and dessert preparation and presentation.
➢ Trains and guide new pastry assistants and bakers to work more efficiently and
➢ maintain standards such as cooking, baking, hygiene, safety and cleanliness
etc.
➢ Reports all equipment problems and maintenance issues, known safety
➢ hazards, or unsafe practices
➢ Coordinates activities of cooks and workers engaged in food preparation.
➢ Create new and exciting desserts to renew our menus and engage the interest
of customers
➢ Monitor the inventory and ensure appropriate stocks are available
➢ Check the quality of raw and cooked food products to ensure that standards
are met.
➢ Look out for suppliers and negotiate best deals
➢ Ensure that kitchen activities operate in a timely manner.
➢ Resolve customer problems and concerns personally.
➢ Ensuring their section of the kitchen adheres to safety and health regulatio

• Operating and managing the pastry section of the kitchen and liaising with the
executive chef to ensure a successful working environment
• Manages all day-to-day operations of the pastry and bakery section of the
kitchen
• Responsible for creating high quality pastry dishes and desserts with the
standard recipes, and presentations in order to maintain quality standards and
• consistency of product, including the cost price and selling price
• Trains and guide new pastry assistants and bakers to work more efficiently and
• maintain standards such as cooking, baking, hygiene, safety and cleanliness
etc.
• Reports all equipment problems and maintenance issues, known safety
• hazards, or unsafe practices
• Coordinates activities of cooks and workers engaged in food preparation.
• Monitor the inventory and ensure appropriate stocks are available
• Check the quality of raw and cooked food products to ensure that standards
are met
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally
• Monitoring the stock of baking ingredients.
• Create schedules for kitchen employees and evaluate their performance
• train and develop a strong culinary team
• Train and manage kitchen personnel and supervise all culinary activities
• Comply with nutrition and sanitation regulations and safety standards(have
PIC certificate )

• Proficient in kitchen operations & food preparation -(Pastry )
• Manages all day-to-day operations, (production, orders….), of the pastry
section of the kitchen
• Responsible for for making and preparing production list of pastry dishes with
the standard recipes, and presentations in order to maintain quality standards
and consistency of product
• preparation of cakes, pastries and sponge product
• prepare mise-en-place for more than 25 dessert from the menu
• Helping the head chef to develop new dishes and menus
• Supervise and coordinate all dessert preparation and presentation.
• Reports all equipment problems and maintenance issues, known safety
• hazards, or unsafe practices
• Monitor the inventory and ensure appropriate stocks are available
• Comply with nutrition and sanitation regulations and safety standards(have
PIC
• certificate ), cooking and presenting dishes within own speciality

• Prepare cake, tartes, petit four, sponge, …
• Prepare birthday cake by order with nice decoration
• Baked and presented pastry items : opera, tiramisu, black forest.trianon,
mousse chocolate, millefeuille, tart lemon meringue…
• Provided assistance to the Head Chef in cooking and serving different food
items.
• Prépare millefeuille ( vanilla, chocolate, raspberry..)
• Preparation and decoration, and sliced cakes.
• Practice different cooking methods
• Helped marketing and restaurant sales team as needed