HEAD PASTRY CHEF
GOSSIP DESSERTS
Total years of experience :13 years, 7 Months
Opened a new branch in London and was in for 2 months to train the staff there on the quality and standards of the company, setting up the new kitchen unit, all the machinery and products.
Chef in charge for all the outlets in UAE.
We also do caterings on all the occasions, we run 3 food trucks with a special menu.
Using Top quality Ingredients like Elle n Vire, Callebeaut, Valrhona Décor Etc.
Dealing with suppliers on new products, food tasting, negotiation on the prices, credit terms.
Maintaining food cost under control, keeping a close eye on wastage.
Maintain the memos on the daily expenses, keeping in loop all the concern departments.
Take Care of day to day Operation of all the outlets Concern to the company Standards.
Leading a team of 15 of their Schedule Duty roasters Etc.
Assisting Executive Chef in Menu planning for special events.
Very well-mannered doing the food cost of pastry.
Working on new recipes and doing food trials of them on regular bases and implementing them in the store.
Doing A la Carte Plating with Molecular trends.
Maintain same standard of food level to special events (4000 pax).
Training team on new product knowledge and handling of major equipment’s.
Interacting with clients for their preferences dessert’s cakes etc.
Rated no.6 out 0f 506 hotels in Dubai, and no.3 restaurant \{Mazina\} from
TRIP ADVISOR.2015
•Working with The Address
in main restaurant longitude which serves breakfast buffet and Ala carte service for lunch and dinner.
•Responsible for mis-en-place, handling lunch and dinner Ala carte services.
•Making mis-en-place for dessert buffet which serves two days a week.
•Making Ala carte plating and picking up desserts according to the standards.
•Keeping all the FSA records up-to-date.
•Leading the team in absence of pastry chef.
•Interacting with guest & help them with their preferences.
•Maintaining effective communication between the kitchen staff and other related departments.
•Ensuring proper storage of food in all areas.
•Ensuring Cleaning and maintaining of work area, cold rooms and equipment.
•Ensuring that on handing over of the shift, the area is left clean, neat and organized.
•At all times, keeping updated on product knowledge of resort and related activities.
•Complying with Resort Safety & Environment policies, initiatives and legislation.
•Abiding by all Workplace Health, Safety and Hygiene regulations at all times
transferred from Taj banjara.
•Handling Ala carte plating and picking up food according to the standards.
•Do the dessert plating for the special menu.
•Handling breakfast service, taking care of mis-en-place and Ala carte orders for lunch and dinner service.
•Preparing breakfast buffet for different sections when required.
•Preparing and handling live counters in buffets on special occasions.
•Leading the team in the absence of
,