Syed Aejaz Ahmed

Transferable Visa

• Operate and supervise overall function of production unit within the terms & guidelines of the quality & safety policy
• Ensure that the company’s reputation for food quality enhanced.
• To recruit, train and manage all levels of kitchen department staff as and when required.
• Supervise & train staff to ensure all Technical aspects/obligations of the business are being complied with and fulfilled.
• Participate & keep updated knowledge of HACCP in the monthly HACCP meetings.
• Complete and submit brief monthly reports to the management team meeting relating to problems & issues, further progress and future requirements.
• Assist in conducting the induction and training new employees on Food safety, HACCP/USPH.
• Continually review the duties, responsibilities and performance of the staff to achieve the best results.
• Research current trends for Pastries, Desserts & Breads implement in daily production.
• Development and standardization of recipes.
• Order and requisition food and supplies in accordance with established specifications.
• Make budget recommendations regarding food cost and labor cost, follow and implement the budget as established for the operations.
• Oversee production standards as they relate to catering in special events.
• Perform other related duties as assigned.
• To update departmental systems information is maintained and information is provided according to agreed formats
• Ensure department functions within all relevant statutory legislation i.e. HACCP

• Reports to the Executive Chef
• Maintaining highest standards of cleanliness and hygiene in the kitchen.
• Maintaining the standards of the kitchen and the food safety.
• Responsible for daily bakery production.
• Responsible for all bakery equipments & checking of proper temperatures for deep freezer’s & chillers.
• Responsible for product quality& uniformity of all fresh baked products.
• Taking briefing of the kitchen staff for a smooth operation.
• Indenting and maintaining the par stock levels of the store items.
• Checking the daily orders and K.O.T to be sent to Restaurant & special orders.
• Indenting supplies for the daily requirements.
• Keep a strict eye on the quality of the fresh baked and fresh made pastry products.

• Reports to the Executive Pastry Chef
• Maintaining highest standards of cleanliness and hygiene in the kitchen
• Maintaining the standards of the kitchen and the food.
• Responsible for daily bakery production
• Indenting and maintaining the par stock levels of the store items.
• Checking the quality of the pre-baked, pre-made pastries & desserts on a everyday basis.
• Checking the daily orders and K.O.T to be sent to Restaurants & in house pastry shop.
• Indenting supplies for the daily requirements.
• Keep a strict eye on the quality of the fresh baked and fresh made pastry items.

• Reports to the Executive chef
• Operate and supervise overall bakery function within the terms & guidelines of the quality & safety policy
• Help chef in daily production
• Manage 15 staff works under me
• Ensure that the company’s reputation for food quality and service is enhanced.
• To recruit, train and manage all levels of bakery departmental staff as and when required.
• Supervise all staff to ensure all Technical aspects/obligations of the business are being complied with and fulfilled.
• Participate in the monthly HACCP team meetings.
• Complete and submit brief monthly reports to the management team meeting relating to bakery issues, progress and future requirements.
• Assist in conducting the induction and training of all new employees on Food safety, Food Hygiene, HACCP, Health and Safety.
• Continually review the duties, responsibilities and performance of the staff to achieve the best results.

• Reports to the Pastry Chef
• To follow the job instructions from CDP or pastry chef
• Assisting to CDP in daily Bakery and Pastry production
• Indenting and maintaining the par stock levels of the store items
• Maintaining the standards of the kitchen and the food
• Maintaining highest standards of cleanliness and hygiene in the kitchen
• Preparation of fresh custard creams, pastry creams and mousse etc
• Assisting in Buffet set up for Breads, Pastries and Desserts etc
• Controlling wastage of left over items by proper storing & refrigeration