Executive Pastry chef
Resume:
Islamuddin Shaikh
Delhi-India
Cell:-+919*********
****************@*****.***
Present Location: Delhi-India
Work Experience
Head Pastry chef: French Patisserie(Self owned Pastry Shop) Delhi-India from Feb 2016 till present.
Executive Pastry Chef / Food Services Manager:
Amtex (US Based Multinational), Afghanistan - (Dec 2011- Jan 2016)
Supervising and coordinating all activities of Pastry and Bakery.
Responsible for daily production of Pastry & Bakery Products.
Directing & Managing a Buffet Restaurant and a Pool Bar for Expats and a Dining Facility for Employees Plus a Conference Room and a General Store.
Calculating, Controlling and Managing Life Support, Consumables and Labor Budgets Versus Costs
Excellent Command on Excel Worksheets and Report Writing
Responsible for ordering, procurement, inventory control of life Support and Consumables
Responsible for menu design and reengineering plus kitchen management,
Providing extensive training and coaching on 5 star standards of food quality safety, security & service,
Pastry Chef:
P&O Carnival Cruises UK- (2001-2010)
To produce daily desserts for Lunch & Dinner, Prepare afternoon tea cakes for high tea, desserts plating & presentation, pastry displays for buffets, Theme cakes, Pastries & desserts for Theme lunches & Dinners, to decorate Birthday, wedding cakes & special occasional cakes.
To coach, direct, support, evaluate and monitor the performance of the staff in conjunction with the Executive Chef
To participate in Daily meetings of Chefs and Executive Chef
To prepare daily requisition sheet as per the menu requirement
To ensure the fall of Pastry cost meets the company budget
To ensure the maintenance of proper hygiene standards are too followed all times as per the food safety law
To check daily production, presentation and control the quality and quantity of food to avoid wastage and to keep the standards of food as per the guest satisfaction and more
To maintain the record of hygiene, cleanliness and food temp log
To plan menus for special lunches, theme nights and brief the staff for their production and presentation
To keep the department and staff ready for any kind of port health inspection and to score 100%
Pastry Chef:
Ramada Hotel Doha Qatar - (Nov 2000 for 17days)
IHM Industrial Trainee:
Centaur Hotel Juhu, Mumbai-India - (Aug 2000-Feb 2001)
Pastry Commi 1:
Hotel Sea Princess Juhu, Mumbai-India - (Jan 1999-June1999)
Pastry Commi 1:
Hotel Tuli International, Nagpur-India - (May 1998-Nov1998)
Bakery Chef:
Hotel Hardeo, Nagpur-India - (Jan 1997- Jan 1998)
Pastry Commi 3:
Hotel Sea Princess Juhu, Mumbai-India-(July 1996 - Jan 1997)
Education
Food Production and patisserie course (FPP):
1and 1/2 year Diploma
Institute of Hotel Management and Applied Nutrition, Dadar, Mumbai-India
Certified from National Council of Hotel Management & Catering Technology New Delhi-India
(June 1999 - Nov 2000)
Intermediate Food Hygiene(level-3):
Chartered Institute of Food Hygiene, United kingdom
(1st, December, 2006)
Foundation Food Hygiene(level-2):
Chartered Institute of Food Hygiene, United kingdom
(22nd, February, 2002)
Secondary School Certificate:
Education Society English High School, Mumbai-India - 1996
Awards
Employee of the month:
Amtex Global Services, Afghanistan ( Dec 2011)
Winner Of Bacardi Chef Competition:
P&O Carnival Cruises(Arcadia), United Kingdom ( Year 2010)
Long Service Award:
P&O Carnival Cruises, United Kingdom ( Year 2008)
Skills
Good Hand on Pastry and Bakery products
Kitchen and Service Management
Menu Designing and continuous implementing
Budgeting, Food and Labor Cost controlling
Planning of staff and work
Excellent Communication and Presentation Skills
Good command on M.S Excel, M.S Word, M.S Power Point, Internet and Report writing.
Typing speed - 35 wpm
Summary:
Seeking an Executive Pastry Chef position where I can use my excellent culinary skills in order to provide exceptional services.
Strong experience working in a 4-5 star hotel/Cruise Ships and Food catering company as a Pastry Chef
Profound knowledge in supervising pastry baking operations
Deep knowledge of pastries, desserts, pies, chocolate tiers and occasion special cakes
Familiarity with all aspects of Pastry/bakery food preparation
Good understanding of budgeting process, Food Health regulations and codes
Skilled at using dough formers, mixers and other baking equipments
Ability to mix various ingredients to develop new desserts
Ability to develop pastry and baking recipes for large quantity productions
Career Objectives:
To understand the organization, identifying its needs and correlate them With my goal so as to apply my responsibility with total dedication and devotion. In order to grow along with organization
Languages:
English (Fluent)
Hindi (Fluent and Wide Knowledge)
References:
Ashfaque Chowgle:-
Executive pastry chef
Chocolate Nest - Kuwait
Email id:- ****************@*****.***
Contact #: +965********
Javed Ahamad:-
Executive Chef at Marina Bay Sands
& Punjab grill by Jiggs Kalra
Singapore
Email id:- *********@*****.***
Mark Stevens
General Manager
Amtex Global Services
Email Id:- ************@****.**.**
Contact this candidate