EXECUTIVE PASTRY CHEF
GROUP
مجموع سنوات الخبرة :25 years, 9 أشهر
Directly reporting to the Executive Chef, Advanced Tastes owns and operates in the field luxury
restaurants in KSA such as (Cipriani, Novikov, Beefbar, Sumosan, Bagatelle, Santini)
Taking care for the smooth operations between the pastry market and the bakery pastry kitchen. And
the training about quality, standards, and hygiene for my pastry team Elaboration of the dessert menu
for the a-la-cart, restaurants buffet and banquets desserts, formal-sit-down Desserts. Standardizing
recipes, maintain a quality and the standards for the imported and local produces. Responsible for the
purchase of all the pastry products.
Hyatt regency
Pre -opening Team
286 room and 6 outlets authentic Mediterranean and International dining experiences
Ballroom spanning over 1, 870 ft2
Directly reporting to the Executive Chef
Taking care for the smooth operations between the pastry shop and the bakery pastry
kitchen. And the training about quality, standards, and hygiene for my pastry team
Elaboration of the dessert menu for the a-la-cart, restaurants buffet and banquets desserts,
formal-sit-down Desserts. Standardizing recipes, maintain a quality and the standards for
the imported and local produces. Responsible for the purchase of all the pastry products
Responsible got creating a good working atmosphere, coordinate and motivate the
kitchen staff. Making sure all procedures involved in the kitchen are in accordance with
Health and Food Safety standards. Duties:
Responsible for the operational management of the pastry kitchen
Making sure that all health and safety requirements are met Keeping the kitchen
organized and well maintained
Ensuring the kitchen is in a safe environment to Work in
Manpower planning, recruiting and interviewing along with the Executive Chef to source
Out
the right colleagues for the department during pre-opening a Designing and executing
finishing of Chocolate structures a Cakes-decoration, presentations, garnishing,
introduced latest trends in terms of flavours and
Souq Waqif Boutique Hotels (SWBH) Managed by ANANTARA
THE PEARL DOHA QATAR
United Development Company
Pre-Opening Team
378 rooms, 12 F&B outlets and one of the Regions largest Banquet and Catering facility.
2 nd in charge in Pastry & Bakery kitchen.Follow the instructions and recommendations
from the immediate superiors to complete the daily tasks.
Report to Executive Pastry Chef
Department in charge in the absence of Pastry Chef.
Trained the associates on Plated desserts and buffets presentations
Developed and standardized breads menu and recipes
Cakes- decoration, presentations, garnishing, latest trends in terms of flavours and
designing.
Adhere to the established operating expenses and ensure that all costs are controlled
within the
Bakery & Pastry and the Main Kitchen.
Created many Wedding cakes and shaped cakes as these were in huge demand.
Customized Amenities for rooms
Took charge of continental and Indian kitchen in the absence of the chefs of these areas.
Conducted monthly inventory for butchery and handling butchery operations, an
assignment which
took over to ensure proper monitoring of the stocks and inventory.
Achievement’s:
Acquired and negotiated and developed over 50 suppliers for kitchen and FnB
Sourcing out the right candidates for the FnB and culinary operations as there were
merely Hotel
Management Graduates in the country then. Hired the best talents, trained and retained
them for over
Dubai, U.A.E.
CDP PASTRY
Number of rooms: 617Outlets 20 Meeting rooms 20
6 pools, and 20 restaurants and bars, including an Italian eatery by chef Jamie Oliver.
There's also a private beach and a dive centre, plus a spa and a gym.
Setting up buffet desserts in the restaurant
Assisting the pastry chef in operations and responsible for ordering of supplies and its
quality.
Supervising new batch of operational trainees.
Department in charge in absence of area chef
Maintaining strict guidelines for standards of production of every bread and dessert.
Maintaining every norms of hygiene as per standards laid down by HACCP
Preparing molded chocolates and pralines, worked as
A Member of Leading Hotels of the World
CDP PASTRY
Assisting the pastry chef in operations and responsible for ordering of supplies and its quality.
Supervising new batch of operational trainees.
Department in charge in absence of area chef
Maintaining strict guidelines for standards of production of every bread and dessert.
Maintaining every norms of hygiene as per standards laid down by HACCP
Preparing moulded chocolates and pralines, worked as
ISO training, certified hotel standards Food hygiene hazards training (HACCP) BOECKER Product knowledge, kitchen procedures training Fire procedures, fire exits in the hotel training (every 6 months refreshment) Certificate as a Departmental Trainer in Pastry
courses: BAKERY & PASTRY FOR THEORY AND PRACTICAL