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Executive Pastry chef

New Delhi, Delhi, 110025, India
U.S $2500-3000
October 08, 2016

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Islamuddin Shaikh




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)


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


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)


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


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


English (Fluent)

Hindi (Fluent and Wide Knowledge)


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


Email id:-

Mark Stevens

General Manager

Amtex Global Services

Email Id:-

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