Head Pastry Chef
Patchi
مجموع سنوات الخبرة :19 years, 5 أشهر
As Head Pastry Chef
1. Pre-Opening team in charge for
Kitchen designing & Setup
2. Ordering equipment's n set up
3. Responsible for Purchases related to Food and
Non-Food
4. Menu planning, Training & Implementation
5. Recruiting of Kitchen Staffs & Training
6. Training & Implementation Of HACCP standard
in the workplace
7. Maintaining Food cost & wastage in Kitchen
8. Handling guest queries and recommendation
9. Problem solver and leading a professional team.
PASTRY CHEF 26 NOV 2013 to till date.
Haute Cupcakes (Ritz Carlton)
PASTRY SHOP concept coffee shop with homemade ice creams.
Total no of seats 90
• My job includes setting up of kitchen, menu planning, recipes and implementing. Taking care of smooth operation, hygiene & sanitation.
• Purchasing items and contacting suppliers in prompt delivery and importing items from abroad.
• Maintaining costing and selling sheets and supplier updates.
• Month end inventories and maintaining food cost.
Staff training includes kitchen staff and f & b staffs
PASTRY CHEF 25 nov 2011 to Till date
Bushido Fine Dining Restaurant
Ritz Carlton Bahrain Hotel & Spa
Bahrain
Best Restaurant In The Heart Of Bahrain,
Winner of best fine dining restaurant in Bahrain 2010 and 2011 and 2012 awarded by fact magazine Bahrain
Best standalone restaurant in middle east for the year 2012
Best restaurant in middle east for the year 2013.
total no of tables per day min 200 to 375
Ordering and food costing.
• Creating new dessert to Outlets according to concept/requirement every months or as needed.
• Ensures strict implementation and application of HACCP in the working area and other training necessary for one’s enhancement.
• Check cold storage and groceries and makes requisition accordingly. Responsible in month end inventory reports.
• Tastes everything that goes out from section.
• Responsible for final production, food costing and controls commissary storage.
• Interpret the instructions of the executive chef to junior staffs. Ensures that the junior staff follows the instructions given. Raises enthusiasm and teamwork in the staff.
• Educate staff for cleanliness as well as maintenance of working area proper hygiene.
• Helps the junior staff gain confidence, raise self-esteem and dignity of work.
• Takes decisions on the spot as and when needed.
• Responsible for Verifies next day staffs and hand-over properly load of work to be done to the next shift.
• Performs asst. Pastry Chef Duties and responsibilities as and when needed.
CHEF DE PARTIE (Pastry & bakery) 19 April 2010 to 25 oct 2011
Millennium and copthorne hotels & resorts Doha, Qatar an all inclusive hotel
(one of the best hotel and spa in Doha)
winner of several awards leading hotel in Qatar.
Managing a team of 5 chefs (1 chef de partie, 1 dcdp, 3 Commis)
No of rooms 226.
Day to Day Work and Responsibilities as an pastry in charge
• Creating new dessert to Outlets according to concept/requirement every months or as needed.
• Ensures strict implementation and application of HACCP in the working area and other training necessary for one's enhancement.
• Check cold storage and groceries and makes requisition accordingly. Responsible in month end inventory reports.
• Tastes everything that goes out from section.
• Responsible for final production, food costing and controls commissary storage.
• Interpret the instructions of the executive chef to junior staffs. Ensures that the junior staff follows the instructions given. Raises enthusiasm and teamwork in the staff.
• Educate staff for cleanliness as well as maintenance of working area proper hygiene.
• Helps the junior staff gain confidence, raise self-esteem and dignity of work.
• Takes decisions on the spot as and when needed.
• Responsible for Verifies next day staffs and hand-over properly load of work to be done to the next shift.
• Performs asst. Pastry Chef Duties and responsibilities as and when needed.
Day to Day Work and Responsibilities as an Chef De Partie:
• Responsible for the Quality control of the food, garnishing and portion size. Staff training on the portion control, yield management.
• Help maintaining the highest standards of cleanliness in pastry kitchen.
• Regular kitchen & service briefings for smooth operations.
• Monitoring the product being served.
• Maintaining the interest of the staff and improve the knowledge and productivity.
• “hands-on” involvement with inventory controls, kitchen cleanliness, sanitation, and safety.
• Ensuring systems and procedures are followed per USPH procedures.
CHEF DE PARTIE (PASTRY & BAKERY) April 2 2008 to March 15 2009
Sardinia fine dining restaurant,
Abu dhabi an elegant fine dining restaurant of sheikh's property serving mediterranean cuisine under the 3 michelin star chef "fabrice canelle".
Awarded as the best fine dining restaurant of the year 2008
Outlet capacity: 110 pax
Team of (1 chef de partie, 2 dcdp and 7 Commis chef)
Work And Responsibilities As Commis I
• I was responsible for the a la’ carte operations like finishing of plated fine dining desserts, romantic dinners in our restaurant special family dinner with the 12 team members
• I had maintained consistency in high quality product, maintained my performance under pressure.
• Staffing and conduct emergency measures time to time.
• Ensure health, safety and hygiene requirements are in place and staff are constantly trained and evaluated.
• A great learning experience of independently handling an outlet kitchen and banquet operation.
• food ordering patterns, storage, food rotation, cost controls, recipe and menu designing, functions and parties menus designing.
• maintained my performance under pressure, staffing and conduct emergency procedures time to time.
COMMIS I (pastry & bakery) 24th July 2006 to March 16 2008
"Ecstasy" French Pastry Boutique
Trained under French Michelin chef "Mickael Besse" at Chennai, India (pre opening assignment)
• worked as a part of pre-opening team responsible for authentic French style pastry production and looked after dinner a la carte
• my first experience to work with a French chef where I learned the perfect basics of pastry and bakery production,
• I have got a good understanding of kitchen layouts and use of various pastry equipments like ice cream machines, blast freezer, chocolate tempering machine tempering volume of 25 kgs, food store room setups, walk-in setups, hygiene and sanitation practices and colonial style food menus.
Trained Department: pastry & bakery
Apprenticeship
Trained in HACCP standard group of hotels
in pastry & bakery department.
trained in bakery & pastry, banqueting, alacarte and bulk operation.
Masters in Business Administration Hotel Management
Post Graduate Diploma In Hotel Management Major : Hotel Management
لقد تم حذف الرابط بسبب انتهاكه لسياسة الموقع. يرجى التواصل مع قسم الدعم لمزيد من المعلومات.