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pastry chef

Location:
India
Posted:
January 23, 2018

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P.D.A COLONY PLOT NO *** H NO ***/*** CORLIM MALAR ILHAS PANJIM-GOA PIN-403110. PH: 083*-******* MOBILE: +918*********/868-***-**** E-MAIL: ac35dn@r.postjobfree.com

Shaikh Farir Abdul

OBJECTIVE:

“TO BUILD MY CAREER IN HOSPITALITY INDUSTRY THROUGH HARD WORK AND WHERE I CAN PROVE MY MANAGEMENT SKILLS AND EXPLORE MY PROFESSIONAL KNOWLEDGE IN BENEFICIAL WAY”

PROFESSIONAL SUMMARY:

Experienced Pastry Chef and Sous chef main kitchen with 10+ years in the customer service industry creating and providing pastries, confectionary, bakery and multi cuisine in restaurants hotels and resorts. Capable of quickly adapting to locale cuisine and tastes adjusting for diets. Have acquired a number of certifications for safely handling food as well as a continued education in hospitality.

Core Qualifications:

Solid understanding of regulations and regulations concerning the care of foodstuffs ingredients and public safety

Managed staff of three or more with strong leadership skills

Inspection and monitoring of advanced bakery, pastry and main galley tools equipment accessories ingredients etc.

Network of relationships with product manufacturers and vendors for regulated and affordable inventory

Admirable experience in baking pastry in upscale hotel, resort and restaurants and cruise.

Deep knowledge in every aspect of operations at baking department

Profound knowledge of managing pastry employees and maintaining amicable customer contacts

Proficient in pastry display and offering services

Skilled at retail pastry service, inventory management and controlling food cost

Ability to bake pastry in compliance with established standards

Ability to maintain apt temperature needed for baking different food items

PERSONAL SKILLS

Making decisions and solving problems.

Ability to quickly engage with others.

Trouble-shooting any problems that may arise.

Mentally tough enough to be able to work long hours in a stressful environment.

Food resourcing, preparation and presentation.

Food and beverage management.

Taking responsibility for personal development.

Willing to take responsibility for what happens in the kitchen.

WORK EXPERIENCE

Presently working with Oceania cruises as Chef De Partie pastry from 27th September, 2015 till the date completed 3 successful Contract.

Working with Oceania cruises during my 1st contract I was working with many well known pastry chef, was assigned working in different section of pastry department.

Was also assigned for speciality restaurants red ginger as in charge for restaurant pastry production later on moved to Tuscan steak Italian specialty restaurant.

In 2nd contract I was designated as Production Incharge for night shift looking after production of tea time production, ice cream sorbets and cookies production

In 3rd contract I worked as Incharge for Grand Dining room Incharge, preparing and plating all desserts served in grand dining room every day as per menu.

Key Responsibilities included:

Preparing all required Pastry recipe as instructed following the Menus, Recipes, Guidelines & Methods provided.

Maintaining a safe and clean work environment by complying with USPH and Company Regulations.

Handling the work in any section of the Pastry Department and demonstrate methods and recipes to my subordinates.

Producing and maintaining the expected level of food quality in my area of responsibility as per the Pastry Chef instructions.

Ensuring immaculate cleanliness in the Pastry / Bakery Department and adjacent areas, by applying safe work practices, procedures according to USPH Regulations and prevent any equipment damages / loss.

Ensuring that the HACCP program is applied accordingly.

FROM 1ST JANUARY 2015 TO 25TH SEPTEMBER 2015 WORKED AS A SENIOR FACULTY IN INDIAN TRAINING INSTITUTE IN FOOD PRODUCTION AND BAKERY.

Taking theory and practical for production and bakery classes for students.

Consulting with head of department for changes of syllabus and new additions.

Organising special food events for students.

Looking after budgeting of kitchen.

WORK WITH 5TH JULY 2013 WORKING WITH NIYAAZ GROUP OF RESTAURANT AND TAKE WAYS BELGAUM AS A SOUS CHEF TILL 31st December, 2014.

Interacting with guests to obtain feedback on product quality and service levels.

Responding to and handles guest problems and complaints.

Making recommendations to the Executive Chef regarding succession planning.

Ensuring that guests are always receiving an exceptional dining experience representing true value for money.

Ensuring that all recipes and product yields are accurately cost and reviewed regularly.

Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Ensuring that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

Ensuring that associate meals and associate dining services are of a consistently high standard.

Ensuring that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Ensuring that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ensuring that all culinary operations manuals are prepared and updated.

Ensuring that the Department’s overall operational budgets are strictly adhered.

Ensuring that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

Awareness of new items, which are introduced onto the market and delegating responsibilities to subordinates as required.

Recruiting a suitable culinary team who are able to work within a decentralized management philosophy.

WORKING IN TINNAS INN RESTORANTE ITALIANO A NEWTONS VENTURE GOA AS SENIOR CHEF DI PARTIE IN BAKERY,PASTRY, AND ITALIAN SECTION FROM 1ST NOV 2012 to 4TH JULY 2013.

Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Following the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinating daily tasks with the Sous Chef.

Responsibility of supervising junior chefs or commis.

Estimating the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensuring that the production, preparation and presentation of food are of the highest quality at all times.

Ensuring highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Following good preservation standards for the proper handling of all food products at the right temperature.

Operating and maintaining all department equipment and reporting of malfunctioning.

Ensuring effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

Guiding and training the subordinates on a daily basis to ensure high motivation and economical working environment.

Daily feedback collection and reporting of issues as they arise.

WORKED IN NEELAM HOSPITALITY IN THE GRAND NEELAM AS DEMI CHEF DI PARTI FROM 14 NOV 2011 TO 13 OCT 2012 IN CONTINENTAL SECTION & WORKED IN THE CHOCOLATE MANS PRODUCTION AS DEMI CHEF DE PARTI FROM 18 FEB 2011 TILL 10 SEP 2011 IN BAKERY AND PASTRY SECTION.

Monitoring stock movement and being responsible for ordering in my section

Ensuring minimum kitchen wastage.

Ensuring knowledge of the product is maintained and communicated to all relevant personnel.

Responsible for completing miss en place

Reporting any maintenance issues to the Head Chef immediately.

Complying with all policies and procedures to ensure that all statutory regulations are observed.

Liaisoning with the Head Chef/Sous Chef and implementing new menu/dishes/systems where applicable.

Ensuring all statutory regulations are adhered to, such as food hygiene policies.

FROM 22 AUG 2009 WORKING AS COMMI-I IN SAROVAR PORTICO LAZYLAGOON ARPORA CALANGUT IN BAKERYAND PASTRY TILL 15 FEB 2011.

FROM 17 OCT 2008 TO 05 MAY 2009 WORK AS A COMMI-I IN HOTEL BEACON COURT, BAGA CALANGUT GOA IN BAKERY AND PASTRY SECTION.

FROM 08 JAN 2008 TO 14 OCT 2008 WORK AS COMMI-II IN RIVIERA DE GOA. ARPORA CALANGUT, GOA. IN BAKERY AND BUTCHERY SECTION.

FROM 10 SEP 2007 TO 10 NOV 2007 WORK AS CASUAL IN LOTUS CAFÉ J W MARRIOTT, JUHU MUMBAI.IN ITALIAN SECTION

FROM 17 JAN 2006 TO 17 JUL 2006 INDUSTRIAL TRAINING IN GOA MARRIOTT RESORT, MIRAMAR PANJIM GOA. IN BAKERY SECTION.

ACADEMIC QUALIFICATION:

H.S.S.C IN PONDA EDUCATIONAL SOCIETY, FARMAGUDI PONDA GOA. GOA BOARD GRADE 2 ND CLASS.

COMPUTER BASIC IN GNS COMPUTER INSTITUTE OLD GOA.

ONE YEAR DIPLOMA IN FOOD AND BEVERAGE PRODUCTION IN SISI-CMTES PANJIM-GOA. GRADE 1ST CLASS.

THREE MONTHS CERTIFICATE COURSE IN BAKERY AND PATISSERIES IN AGNEL INSTITUTE OF FOOD CRAFT AND CULINARY SCIENCE VERNA GOA.

CERTIFICATION OF PUBLIC HEALTH & SANITATION PROCEDURES.

PERSONAL PROFILE:

DATE OF BIRTH : 01/05/1987.

NATIONALITY : INDIAN.

GENDER : MALE.

MARITAL STATUS : MARRIED.

LANGUAGES KNOWN : ENGLISH, HINDI, KONKANI, AND MARATHI.

HOBBIES : TRAVELING, READING BOOKS.

PASSPORT NO : P5602343

DECLARATION:

I HEARBY DECLARE THAT THE INFORMATION GIVEN ABOVE IS TRUE TO THE BEST OF MY KNOWLEDGE AND BELIEF.

SHAIKH FARIR ABDUL



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