Pastry Chef Saudi Arabia

BOUABBAD MOHAMED ADIL

(PASTRY CHEF)

Family situation : Married

Nationality : Moroccan

Date of Birth : 14/09/1986

Phone : +212.6.06.44.94.86

+212.6.31.85.33.65

Email ;***********************@*****.***

- BOUABBAD Mohamed Adil / LinkedIn

SAMMARY

More than 18 years of experience in the Field of

bakery and pastry in luxury establishments in

Morocco and Saudi Arabia, crafts man and

True artist. With a creative mind and a sense of precision, makes all

kinds of pastries, desserts and confectionery, chocolate

and ice cream. Ambitious to offer professional work in this field.

I would like to express my motivation to you at a future interview.

EDUCATION + DIPLOMAS + STANDARD TRAINING :

2023 : STCW Training Certificate.

2019 : HACCP Training Certificate & Trainer.

2019 :Valrhona Chocolate &Patisserie Products Company, training in Jeddah Saudi

Arabia.

2018 : Royal Mansour Palace, training with the Chef Florent Margaillant champion of

French pastry, in Marrakech Morocco.

2016 : E-cristal Health & safety, Certificate in health & safety risk of food Hotel Hilton

Suites, Makkah, Saudi Arabia.

2012 : Fairmont Hotel Makkah Training & Certificate of Achievement in Basic Food

Hygiene,Training department: Certificate in general English course. Makkah Saudi

Arabia.

2007: Hyper market Marjane, pastry training in Marrakech, Morocco.

2006 : Hotel Tichka Salam, Training in Pastry & Bakery section, Marrakech, Morocco.

2007 :Technical pastry diploma in School of Art Culinary in Marrakech, Morocco.

2003 : Bachelor in modern literature, in Marrakech, Morocco.

EXPERIENCES PROFESSIONNELES

PASTRY SOUS CHEF

ROYALE CARIBBEAN CRUISE LINE From 09/2023 Till

now

– Ensure that Quality Standards and Procedures are in

line with company Rules and Regulations.

– Supervise and check all pastry outlets (Buffet,

Specialty Restaurant, Afternoon Teatime), ensuring

that standards are followed accordingly.

– Ensure that menus, recipes, guidelines, and methods

provided by the Corporate Pastry Chef are followed

Maintain and ensure that Public Health regulations

(US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times

on board.

– Work closely with the Kitchen Steward to accomplish tasks related to

inventory, equipment control and maintenance, Public Health Sanitation

Rules and Regulations, and training and re-enforcement.

PASTRY CHEF

HOTEL JADALI From 09/2021 To 08/2023 MARRAKESH,

MOROCCO

– Operate and manage the pastry section of a kitchen,

working together with the other chefs.

– Prepare a variety of baked goods.

– Decorate and present pastries and baked goods in a

tasteful and beautiful way.

– Monitor and order ingredients, supplies and

equipment.

– Meet with customers to discuss custom-made desserts or

baked goods for special occasions.

– Ensure the bakery section of the kitchen adheres to health and safety

regulations.

– Identify staffing needs, help to recruit new personnel and train them.

– Develop new seasonal recipes and menus and keep up with the latest

trends.

PASTRY CHEF

RESTAURANT LA GRANDE TABLE From 04 / 2021

To 10 / 2021 AGADIR, MOROCCO

– Prepare menus.

– Plan, implement and manage daily operations.

– Suggest new menu items .

– Understand visitors' preferences and make suggestions

based on findings.

– Prepare a wide variety of goods such as cakes, cookies,

pies, bread .

– Decorate pastries using different icings, toppings so that

they are appealing to the eye.

– Monitor supplies and ingredients necessary for daily operations .

– Check quality of material and condition of equipment .

– Train, guide and motivate pastry assistants .

PASTRY CHEF DE BRIGADE

HILTON SUITES MAKKAH From 11/2013 To 03/2020

MAKKAH, SAUDI ARABIA

– Ensure supply and monitor product rotation.

– Make basic and yeast doughs, petits fours, cookies.

– Make creams and fillings.

– Prepare traditional and modern desserts.

– Make frozen products.

– Make chocolate products.

– Make basic decor elements.

– Convert measurement units.

– Incorporate the rules of hygiene and safety in handling, tricks and postures.

– Mastering different cooking methods.

– Master the techniques of freezing, conservation and the cold chain.

– Use specific techniques, materials and equipment - Identify products unfit for

consumption.

DEMI CHEF DE PARTIE PASTRY

FAIRMONT HOTELS & RESORTS From 05 / 2010 To 11 /

2013

– Plan and organize the work station.

– Prepare the foodstuffs and equipment necessary for

the making desserts and pastries.

– Measure, prepare ingredients and components for

manufacturing.

– Perform basic preparations by mixing or

processing.

– Organize and control the production of desserts and pastries while respecting

recipes.

– Carry out the presentation on the shelf .

– Perform the service.

– Clean and maintain in a state of cleanliness and hygiene the work surface

FIRST COMMIS PASTRY & BAKERY

MARMARA HOTELS & RESORTS From 03 / 2007 TO 05 /

2010 MARRAKECH, MOROCCO

– Establishment of the service.

– Preparation of preparations according to basic

recipes (bread,creams, sauces and Prepare desserts.

– Apply instructions issued by supervisors.

– Apply the applicable hygiene and food safety rules.

– Participate in the maintenance of the pastry laboratory and ancillary premises .

COMMIS 2 PASTRY & BAKERY

HOTEL TICHKA SALAM From 06/2006 To 02/2007

Marrakech, Morocco

– Assist other chefs in the pastry.

– Help with deliveries.

– Measure the ingredients.

– Help with stock rotation.

– Training and learning.

– Cleaning stations.

AREAS OF EXPERTISE

• Participation in team cohesion.

• Know how to supervise and train a team.

• Knowledge and mastery of pastry techniques.

• Ability to make classic and modern pastries.

• Knowledge of pastry equipment and good use of working instruments.

• Technical capacity for filling and decorating cakes and desserts.

• Creativity and sense of aesthetics.

• Organizational and communication skills.

• Precision and attention to detail.

• Fatigue resistance.

• Preparation of orders, dressing of preparations and distribution.

• Quality control.

• Strict application of hygiene and food safety standards

• Quality assurance.

Arabic / French & English: Bilingual

COMPUTER : mastery of the Office Pack (Word, Excel, Outlook, PowerPoint,

internet, intranet)

Contact this candidate