Executive Pastry Chef
Marriott International
Total years of experience :9 years, 3 Months
Marriott is a 5 star business hotel with 255rooms, 35 suites, 10 meeting rooms with13, 126sq ft meeting space.Banquet seating capacity 1200pax (25110sq ft).8 f&b Outlets and regions’s largest banquet & Outside catering facility. Take full responsibilities of the Bakery and pastry kitchen section
. Goals-
To have a in depth understanding of large food and beverage operations within 5* international hotels, primarily Pastry kitchen operations.- Successfully establish and maintain ambitious, creative culinary teams
Expand and utilize abilities on international horizons,
Duties-
Supervise Pastry and Bakery kitchen operations and ensure compliance with policies and procedures
Recognize superior quality products, presentation and flavor
Maintain purchasing, receiving and food storage standards
Ensure compliance with food handling and sanitization standards
Create, assist and maintain all standard recipes and use-records
Assist with effective pastry kitchen equipment repair and maintenance program
Implement and oversee on-going associate training
Manage team of up to 22 people,
Competencies-
culinary management with demonstrated leadership,
Extensive knowledge of food handling and sanitization standards & HACCP qualify,
Effective decision making skills and Strong communication skills,
Excellent trainer, create environment with warm personal & professional persona.
Create environment where people feel valued, appreciated and involved,
Able to work in local & international organization as well naturally sensitive to guest, colleagues and local community,
Always full support to executive chef for keep consistent food cost.
Reason for leaving: End of Contract
Dubai Marine Beach Resort & Spa is a stunning 5-star hotel located on a beautiful private beach near both downtown Dubai and Jumeirah.
At the Dubai Marine Resort, guests have access to plenty of restaurants with a wide range of delicious cuisines to choose from including Thai, Lebanese, Italian, Tex-Mex, French, cuban, Meditarian and Arabian, pre opening la bonne vie.
5* Beach Resort with 195 romms, 16 F&B Outlets and banquet capacity of 1200 in landscape.
Duties
Take full responsibilities of the pastry and bakery kitchen section.
Manage team up to 18 people
Create high quality and creative pastry products to satisfy the customer.
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new pastries recipes and preparation techniques.
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in pastry set up of buffets and special functions.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Consult and check on daily pastry requirements, functions and last minute events
Ensure high standards of hygiene within the pastry kitchen.
Report to Executive Chef.
Reason for leaving: End of contract
,
Developed The Pearl Qatar, which is a man made island, holding up to 45, 000 inhabitants, with a actual of 9 high -end restaurants, and a budget of 20 restaurants and Nikki Beach Hotel to open by the first quarter of 2012
Supervise Pastry and Bakery kitchen operations and ensure compliance with policies and procedures
Recognize superior quality products, presentation and flavor
Maintain purchasing, receiving and food storage standards
Ensure compliance with food handling and sanitization standards
Create, assist and maintain all standard recipes and use-records
Assist with effective pastry kitchen equipment repair and maintenance program
Implement and oversee on-going associate training
Manage team of up to 22 people,
Competencies-
culinary management with demonstrated leadership,
Extensive knowledge of food handling and sanitization standards & HACCP qualify,
Effective decision making skills and Strong communication skills,
Excellent trainer, create environment with warm personal & professional persona.
Create environment where people feel valued, appreciated and involved,
Able to work in local & international organization as well naturally sensitive to guest, colleagues and local community,
Always full support to executive chef for keep consistent food cost.
Reason for leaving: End of Contract
Dubai Marine Beach Resorte& Spa (April 2004- April 2009)
Emirates Towers Hotel (August 2002 - April 2003)
Hilton Abu-Dhabi (January 1999 - June 2002)
Hotel Al Khozama Saudi Arabia (October 1996 - 1998)
Hotel Colombo Renaissance (January 1995 - 1996)