حدو صلاح الدين Haddou

Leading pastry section as production, store rotation and requisition, cost control, buffet set up, dinning serves and plating, banquet party and special days, everyday 2 or 3 management meeting attending to update the information an thinks happening on the island and it needs, coordination with 7 restaurant to serve food for 7000 person en the site with different categorize and different nationality of sweet (Indian sweet, Arabic sweet, British, European)
Making the showpiece and big cake and massif cake when is requested for contractors or bosses.
all the time to be ready when population increase mostly in shutdown time.up to 9000 person or more.

Used to work in office and system more then kitchen my job was to provide all the restaurants needs, make sure all the delivery's are en time without any customer complain, set up deliver the party items in charge of stuff application in labors, all the problems have solution when are happens.Government relations representative

Bakery manage: in charge of all bakery tasks from supplier to mote we use to produces Bread, pastry, snakes, for hypermarket and serving food to many other shops and restaurants in Uganda .
(Nakumatt hypermarket 5*service) Kampala Uganda April/2009 to August/2009.

• Pastry chef:in big 5* catering kitchen we us to work with big presidential party and banquets with high level in serves and hygiene also serving food to different school in Dubai and some airlines company .
City Chef) Dubai industrial zone, Alqoze August /2008 to February/2009.

• Pastry chef shop opening and menu preparation :
working with different international recipes to improve good quality standard .
(Dubai Marina, Marina Walk) Restaurant Italian BASILICO: February /2008 to August/2008

• Pastry Coffee shop manager:

(Coffee Shop Pastry FOZAROINE (Marrakech. Morocco) 2006 to 12/6/2007

• Pastry sous chef:
in charge of pastry production, presentation, delivery, store, cost control and all sales actions.

Marjane hypermarket Marrakech Menara. Morocco June /2003 to September /2006

• Pastry and Coffee shop production management,
in charge of pastry production start producing pastries in familial project working with family stuff my responsibility was sales and purchasing also stuff scheduling and working in the kitchen all posts if need.

Its my younger experience also is familial business I start when have Fourteen in my age at that time I start to train my self with my parent effort I learn how to manage to improve the thinks to be lovely and nice.

Those some more information about my career just have a looks maybe you well be interest thinks

KEY ACCOUNTABILITIES
✓ Assist in the development and implementation of new dishes menu ext
✓ Ensure that all food items prepared are in accordance with the menu specification and Hygiene and Safety standards.
✓ All the assigned production staff carry out their duties in a set time frame are monitored in daily bases.
✓ Ensure that the recipes and methods are follow by assigned staff when its given with minimizing a food waste and respecting a trim tracks.
✓ Strong stock control, cost, rotation and manage on time receiving and deliveries.
✓ Supervise the staff in the implementation of work procedures and report non conformances to the Executive Sous Chef.
✓ Comply with the Company Occupational Health & Safety Policy.
✓ Supervise, monitor, and follow up on all the bakery duties and staff.
✓ Monitor production and quality of all products in high levels according to set standards
✓ Ensure timely execution of all meal functions.
✓ Monitor incoming food products to insure proper quality and assist store room and quality control in right level of HACCP.

ESSENTIAL REQUIREMENTS & COMPETENCIES
✓ Experience in a 5 star kitchen with demonstrated hands on experience in the Bakery or Pastry section.
✓ Demonstrated ability to maintain constructive relationships with others.
✓ Ability to work and perform under significant pressure in a 24/7 working environment.
✓ A professional manner with the ability to meet targets and achieve results.
✓ High standards of verbal and written communication in English.
✓ Strong planning and organizational skills with the ability to multi-task and manage time effectively.
✓ Diploma in Hotel / Catering Management or equivalent qualification.

THE IDEAL CANDIDATE WILL ALSO POSSESS: ✓ High level of commitment to continuous improvement and adaptability to change
✓ Ability to work harmoniously and professionally with co-workers and supervisors.
✓ Acts as a role model and provides effective behavioral examples in order to motivate team members to achieve high levels of performance.
✓ Airline catering experience is an advantage.
✓ Anticipates customer needs; keeps customers abreast of relevant changes; distributes helpful information.
✓ Bring up new ideas for development and success, achieve a goals and obtain the company vision and records.
INFORMATION
Language. ( Reading, writing and speaking)
Arabic, French. English.
Computer
Pack Office, Internet, Outlook Windows 98/2000 Microsoft Office 2007 (vista smarting), excel, word, paint, Microsoft Office picture manager .......