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Customer Service Chef

Location:
Salary:
000000
Posted:
January 28, 2018

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MR SAMI GRAMI

EX PASTRY CHEF

United Arab Emirates

GENERAL INFORMATION

Mobile

009**-**-*******

Email

ac379e@r.postjobfree.com

Age

**/ ** / ****

Nationality

Tunisian

Language

English, French, Arabic

visa status

Visit Visa

CAREER OBJECTIVE

To be able to utilize my technical and personal skills in the pastry field to the optimum level possible through a reputable company that can enhance and develop my career path with a challenging and rewarding situation. This will also allow me to be a proactive player in the hospitality industry in UAE for the coming decades.

PERSONAL PROFILE

I have 15 years experience in the pastry, hospitality and food industry. I started my career as a Pastry Commis from 1998 till 2000 in my home country Tunisia with 4 and 5 stars hotels. I was promoted to Demi Chef Pastry from 2000 till 2004. I continued my career in UAE starting 2004 to gradually reach the position of Pastry Chef from 2009 till date.

During these 14 years I have got the chance and the opportunity to work with professional Pastry Chefs especially with LENOTRE PARIS (DUBAI) and covered the full range of the pastry departments including bakery, viennoiseries, cakes, mini sweets, savories etc…

CORE SKILLS AND COMPETENCIES

Creative minded to continuously develop new pastry tastes and decorations as per classical and modern trends

Knowledge of prime selective branded ingredients and their respective local and International suppliers.

Capability to use basic ingredients without compromising on quality.

Capability to work under stress, manage a team in tough conditions such as big events, banqueting and catering services.

Flexibility to adapt myself to different kind of menus and pastry offerings as per market and clients requests.

Capability of developing different menus engineering by my own and as requested by the higher management.

EDUCATION & TRAINING

Technical Diploma

School of Tourism and Fashion (Abu Nawas Bou Jaafar) TUNISIA Hotel Management

Education level

Grade 11 secondary school

Training

Basic computer knowledge

Temperature training for Chocolate & Cake Decoration

Different hygiene programs HACCP & PIC,1-2

Front line display and customer service

Basic knowledge for Pastry machines

maintenance

PRPFESSIONAL EXPERIENCE

20/03/2015 /till now

EX PASTRY CHEF (DYNAMIC HOSPITALITY )

La Postreria & Bennigans & Teka & Earth Fruits Yogurt & La Maisaon Damac Hotel Chain of 5 star Restaurant

Dubai UAE.

JOB PURPOSE:

Cater and supply all our branches across UAE (Restaurants & Coffee Shops) with all bakery and pastry items in addition to managing the dessert orders for the different outside buffets & banqueting events in addition to preparing the special orders requested by the branches such as birthday parties etc…

KEY RESPONSABILITIES:

Planning day by day pastry operation and the restaurant quality and presentation.

Review the strengths and weaknesses of all pastry and bakery management and setting them goals and objectives

Development of promotional event for retail shop

Communication, planning and monthly meeting with the international restaurants franchise.

Assuring that the day to day Operations system is managed in a smooth manner as per the company policies & procedures.

Maintaining & controlling the cost, quality and hygiene standards as per the company and the field standards

Follow personally the day to day Operations (orders, requisitions, preparation, decoration, distribution and delivery)… etc .

21/01/2010- 02/02/2015

HEAD PASTRY CHEF (SEVEN STARS & DOLCE MOMENTO division )MOMENTO Restaurant & Café chain (DOCE MOMENTO) Abu Dhabi, Al Ain, Dubai & Sharjah)

JOB PURPOSE:

Cater and supply all our branches across UAE (Restaurants & Coffee Shops) with all bakery and pastry items in addition to managing the dessert orders for the different outside buffets & banqueting events in addition to preparing the special orders requested by the branches such as birthday parties etc…

KEY RESPONSABILITIES:

Developing the pastry menu and selected items as per the company orientation.

Suggesting new items to continuously up grade our offerings as per new trends and clients requests.

Elaboration and control of the food cost as per management requirement in collaboration with the F&B cost controller.

Setting and implementing the technical and hygiene standards and assuring the necessary follow up and control for their strict compliance.

Be present in major food events such as GULFOOD etc… and maintain continuous relationships with the pastry suppliers locally and internationally to cope up with latest innovations in our field.

Assuring a continuous training and competition programs to my Pastry subordinates which creates a good challenging team spirit.

Assuring that the day to day Operations system is managed in a smooth manner as per the company policies & procedures.

18/05/2008-18/01/2010

PASTRY CHEF ROYAL BAKERY (Azure Majestic Arcade LLC) DUBAI – UAE

JOB PURPOSE

Manage the pastry division and coordinate directly with the Bakery’s owner to prepare the daily items as per the menu served in our Bakery Shop along with all different outside catering and daily contractual permanent orders.

JOB RESPONSABILITIES:

Follow personally the day to day Operations (orders, requisitions, preparation, decoration, distribution and delivery).

Maintaining & controlling the cost, quality and hygiene standards as per the company and the field standards

Managing and instructing my team as per the rules and regulation of the company.

Make the necessary training and technical guidance to my team members to reach the optimum level of quality and standards

Participate from time to time to increasing the level of outside catering through my own personal contacts without being a” must request” from the owner.

Maintaining a good relationship with our permanent clients and suppliers.

17/11/2006-05/01/2008

SOUS-PASTRY CHEF LENOTRE PARIS Gourmet Catering Hospitality LLC DUBAI

JOB PURPOSE

Participate actively in the daily Operations with a professional team of Pastry Chefs from LENOTRE PARIS covering all different aspects of the field and strictly take care of the daily pastry preparation as assigned by my Chefs.

KEY RESPONSABILITIES

Participating as member of the central production center in Dubai in the opening of 6 outlets in UAE as per LENOTRE international standards.

Participating in the training sessions given to the staff of the different satellite outlets.

Preparing all occasional orders such as Wedding, Birthday special events and tower cakes for up to 2000 guests.

Participating in the production of” long life” RETAIL items such as chocolate, petit-fours & macarons as per LENOTRE international standards.

Follow the requisitions forms for special orders under my assignment and coordinate with suppliers, purchasing and store keepers for special ingredients and normal requisitions.

Participate in the closing inventories sessions of the months.

Responsible to follow the hygiene standards including chiller and freezer cleanliness &their respective temperatures requirement.

30/10/2004-05/11/2006

CHEF DE PARTIE : ROYAL MIRAGE HOTEL (5 STARS) DUBAI –UAE

JOB PURPOSE & KEY RESPONSABILITIES

Responsible for the daily preparation of special cakes for buffet and special orders in addition to Arabic, French & Italian pastries.

03/01/2004-21/10/2004

CHEF DE PATIE SOUSSE PALACE HOTEL(5 STARS)SOUSSE-TUNIISIA

JOB PURPOSE & KEY RESPONSABILITIES

Responsible for Italian ice cream preparation in addition to daily buffet section and its presentation in the all day dining restaurant.

28/10/2000-31/12/2003

DEMI-CHEF CALIMERA CHIRAZ HOTEL (5 STARS) MONASTIR- TUNISIA

30/09/1999-27/10/2000

COMMIS PASTRY ABOU NAWAS HOTEL (4 STARS) MONASTIR-TUNISIA

21/06/1999-29/09/1999

COMMIS PASTRY BOUSTEN HOTEL (4 STARS) HAMMAMET-TUNISIA

REFERENCES: Available upon request.



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