Pastry Chef Customer Service
Resume:
Sufyan Duhni
** ***** ** ************* ******** experience .
West Chester, OH 45069
******.**********@*****.***
** ***** ** ************* ******** experience within 5 star hotels and Artisan baking industry companies
working experience in France, London UK, US, Dubai and Europe Multiple culinary skills, menu development.
Willing to relocate: Anywhere
Work Experience
Pastry Chef, Head Baker
TOUS LES JOURS - Ohio City, OH
October 2023 to Present
Supervise Daily prepration of high quality fresh French pastries and bakes, ensure quality and products consistency of all bakes & pastries . Train and supervise a team of bakers Restaurant Manager/Chef
VIP Restaurant - (Kentucky, USA
December 2020 to January 2023
Managed the entire restaurant and prepared meals
• Ensured customer service and food quality maintained superior standards
• Menus development
•
Regional Pastry Chef,
Martin Braun Group - Hannover
September 2018 to February 2020
• Prepared high quality pastries and chocolates using ingredients from Germany
• Demonstrated high quality pastry ingredients and conducted training seminars & demos involving scratch recipe development
Apertif La Francias at The Westin Hotel - Dubai, UAE January 2010 to December 2019
Business Development Pastry Chef
Heidi Chefs Solutions - (Dubai, UAE)
October 2016 to August 2018
• Developed a pastry menu that used ingredients Austria Backaldrin Bakery & Austria Qimiq Dairy Cream Pastry Chef & Technical Advisor
Greenhouse Food Imports - (Dubai, UAE)
February 2013 to September 2016
• Demonstrated high quality bakery & pastry ingredients to hotels and pastry shops for distribution
• Demonstrated various high end French brands including Grand Moulin Du Paris, Delifrance, Patisfrance, Elle & Vire dairy products, and Louis Francois
Pastry Chef & Technical Advisor
Mohebi Distribution Inc. - (Dubai, UAE)
December 2009 to December 2012
• Trained bakery and pastry chefs in various complex recipes at hotel’s, bakery boutiques .
• Showcased Puratos products, chocolatier, and several types of European breads to bakeries and pastry shops
• Created new recipes and ensured high quality standards Pastry Souse Chef
Millennium Hotel - (London, UK)
October 2005 to May 2007
• Prepared pastries, sushi style desserts, fresh breads, and sugar/chocolate show pieces
• Managed banquets and event logistics for 300+ people UK Chef’s Dinner at The Millennium Hotel - London, UK January 2005 to December 2005
Assistant Pastry Chef
InterContinental Hotel (London, UK) - London
October 2004 to September 2005
• Produced sugar/chocolate show pieces and ala carte desserts for Le Shouffle restaurant
• Created dessert menus for room service restaurants Senior Chef De Parte
Sheraton Park Lane Hotel - (London, UK)
January 2004 to October 2004
• Created various pastries for lunch & dinner services as well as large-scale banquet functions Senior Chef De Parte
Four Seasons Hotel Canary Wharf - (London, UK)
December 2002 to December 2003
• Prepared high quality Italian desserts for breakfast and banquets Mardi Gras at The InterContinental Hotel - New Orleans, USA January 1999 to December 2002
Assistant Pastry Chef
InterContinental - (New Orleans, USA)
October 1999 to May 2002
• Managed entire pastry department and produced all pastry products from scratch Oktoberfest at The InterContinental Hotel - New Orleans, USA January 2000 to December 2000
Chef De Partie
Grand Hyatt Hotel (Amman, Jordan)
November 1998 to August 1999
• Filled in for the pastry chef when needed
Chef De Partie
Movenpick Hotel Swiss hotels chain - Petra
April 1996 to October 1997
• Managed the grand opening of this five star Swiss hotel with 170 rooms, and multiple restaurants Education
Le Cordon Blue Academy - London, UK
January 2005 to December 2005
Notter Int’l School of Pastry Arts - New Orleans, USA January 2001 to December 2001
College Degree in Culinary Baking and Pastry Art
Baking and Pastry Art School - Jordan, MN
January 1995 to December 1997
Skills
• French Patisserie
• Artisan Bread
• Cold Kitchen Experience
• German & Swiss Desserts
• Chocolatier
• Menu Development
• Restaurant Management
• Presentation Skills
• Management
• Direct marketing
• Supervising experience
• Dietary department experience
• Food production
• Team management
• Leadership
• Banquet experience
• Cooking
• Shift management
Languages
• French - Beginner
Certifications and Licenses
HACCP Certification
Food Handler Certification
Customers service excellence
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