Pastry Chef
www.khiranresort.com
مجموع سنوات الخبرة :12 years, 1 أشهر
Website: www.khiranresort.com
Duration: December 2013 - still Working
Position/Title: Pastry Chef
Current Job Profile: Currently working as a Pastry and Bakery Head
Major Responsibility Areas:
❖ Reporting assigned workstation on time and properly groomed and dressed. This includes a clean uniform, nametag, chef hat, and apron.
❖ Updating and providing correct measures to the working area and utilizing finished products through HACCP (Hazardous Analytical Critical Control Point)
❖ Preparing Mis-en-place for lunch desserts and finalizing with decorative garnish, ready to serve guests.
❖ To reduce customer impact, along with my seniors I identify and rectify errors through tasting to ensure that all the deserts are up to standards.
❖ Assisting and operating specialty restaurants also providing complete help to my seniors, co-workers and the management whenever space needed.
AL-HYATT HOTEL,
Cafe khan building,
Plan no 6 -Makatha Sitta Jazan General Street North Corniche
Jazan 21436
Kingdom of Saudi Arabia.
Duration: November 2011 - December 2012
Position/Title: CHEF DE PARTIE
Major Responsibility Areas:
❖ Reporting assigned workstation on time and properly groomed and dressed. This includes a clean uniform, nametag, chef hat, and apron.
❖ Updating and providing correct measures to the working area and utilizing finished products through HACCP (Hazardous Analytical Critical Control Point)
❖ Preparing Mis-en-place for lunch desserts and finalizing with decorative garnish, ready to serve guests.
❖ To reduce customer impact, along with my seniors I identify and rectify errors through tasting to ensure that all the deserts are up to standards.
❖ Assisting and operating specialty restaurants also providing complete help to my seniors, co-workers and the management whenever space needed.
THE GATEWAY HOTEL
Old port road,
Mangalore - 575 001
KARNATAKA STATE
INDIA.
Telephone: ( 91-824) 666 0420 • Fax: ( 91-824) 666 0585
E-mail: gateway.mangalore@tajhotels.com
Website: www.tajhotels.com/gateway
Certified ISO- 2022
Duration: 23/10/2008 - 25/11/2011
Previous Position/Title: Chef de Partie
Previous Job Profile: Bakery and Confectionery Department
Previous Responsibility Areas:
❖ Reporting assigned workstation on time and properly groomed and dressed according to Taj standards. This includes a clean uniform, specified safety shoes, nametag, chef hat, and apron.
❖ Updating and providing correct measures to the working area and utilizing finished products through HACCP (Hazardous Analytical Critical Control Point)
❖ Attending meetings, training activities, courses and all other work-related activities as required.
❖ Getting involved and taking initiative steps to learn cooking techniques for the further advancement to Sous Chef.
Hotel PAI VISTA,
Mysore,
Karnataka State,
INDIA.
Duration: 19/09/2007 - 20/09/2008
Position/Title: Bakery chef
Responsibility Areas:
❖ Preparing Mis-en-place for lunch desserts and finalizing with decorative garnish, ready to serve guests.
❖ Preparing Mis-en-place for Dinner Desserts.
❖ Preparing and displaying Bread Art for banquets, Specialty Restaurants as well for other occasions and parties.
MANJARUN
TAJ Business Hotels
Old port road,
Mangalore: 575 001
KARNATAKA STATE,
INDIA.
Telephone: ( 91-824) 666 0420 • Fax: ( 91-824) 666 0585
E-mail: manjarun.mangalore@tajhotels.com
Website: www.tajhotels.com
Certified ISO- 2022
Duration: 01/07/2005 - 01/09/2007
Position/Title: Commis II
Previous Job Profile: Bakery and confectionary.
Previous Responsibility Areas:
❖ Reporting assigned workstation on time and properly groomed and dressed according to TAJ standards. This includes a clean uniform, specified safety shoes, nametag, chef hat, and apron.
❖ Updating and providing correct measures to the working area and utilizing finished products through HACCP (Hazardous Analytical Critical Control Point)
❖ Picking up and delivering the galley equipments between storage and work areas.
Loading and unloading food related ingredients to the respective division.
❖ Attending meetings, training activities, courses and all other work-related activities as required.
❖ Getting involved and taking initiative steps to learn cooking techniques for the further advancement to Culinary Trainee.
❖ Preparing variety of bread and rolls for the Taj hotel as well to the outlets of the Taj named CAKES & BAKES
❖ Preparing various dessert for Breakfast, Lunch and Dinner
❖ Preparing and displaying Bread Art for banquets, Specialty Restaurants as well for other occasions and parties.
ROYAL CAKE SHOP
Sakeena Plaza
Duration: 2004 - 2005
Position/Title: Cake Decorator
Previous Responsibility Areas:
❖ Preparing decorative, fancy and wedding cakes.
❖ Preparing various varieties of pastries and gateaux for the cake shop.
❖ Maintaining and Cleaning of work areas, proper washing and sanitation of pots, pan and equipment of that particular Bakery and Confectionery section.
❖ Assisting the chief Baker for all kind of Bakery and Confectionery products.
VALLEY VIEW INTERNATIONAL HOTEL,
Manipal,
KARNATAKA STATE,
INDIA.
Duration: 01/02/2002 - 18/08/2003
Position/Title: Commis III
ACHIEVEMENTS & PARTICIPATIONS:
❖ Participated in MASTER CHEF Competition at The Gateway Hotel, Mangalore.
❖ Participated in Bread And Cookies Festival at Taj Manjarun Hotel, Mangalore.
Opp. Co-Operative Society
M'lore Road
Karkala: 574 104
Ph: (+91 8258) 234764
Mob: (+91) 9845082667
