• Over twenty years experience in hospitality industry around the world
• Excellent management and leadership skills.
• Strong organization and team work skills
• Ability to set plans and respond to work priorities
• Knowledge of Ms word and Excel
• Pastry instructor with wealth of knowledge.
Willing to relocate: Anywhere
ATCO Structures and Logistics - Menihak,NL
July 2019 to Present
Incharg of smooth operation of the whole kitchen and House keeping depart. Responsible for maintaining Food and Labor costs.
Husky Sunrise, project. - Wood Buffalo, AB
February 2019 to Present
Incharg of the smooth operation of all f&b outlets. Took part in the masters of Food and vine show at Carmel, California. Pastry Chef
Encore foods - Toronto, ON
September 2013 to January 2019
Executive Pastry Chef
Baxter Kitchens - Markham, ON
July 2012 to September 2013
Responsibilities: In charge of this high end Pasty shop which produce quality cakes, gateaux, plated dessert components, specialty show pieces, muffins and breakfast pastries, pies, cookies and squares to major hotels, restaurants and shops around Toronto and Niagara region. In total there are 53 cook in my kitchen brigade.
Park Hyatt Hotel - Toronto, ON
June 1998 to July 2012
Avenue Road, Toronto
Responsibilities: I was hired prior to the opening and responsible for planning the pastry and bakery work what we have today which has not only set up new standards for Hyatt Hotels, but also all other hotels in Toronto.
Supervise the preparation of all pastries, bakery items, chocolates and amenities, Kosher desserts and Pastries made by the pastry department. implementing new desserts and help to maintain the food cost as per forecast. Responsible for maintaining the hygiene in the pastry kitchen, maintaining temperature logs for freezers and fridges
Professor Banking and Pastry
George Brown College - Toronto, ON
2002 to 2004
Chef de Partie
Royal York Hotel
1994 to 1998
Front Street Toronto
Responsibilities:. Responsible for day to day tasks assigned by the Pastry Chef and chocolate and sugar showpieces. Assisting smooth operation of the pastry shop. Chef de Partie Pastry
Sheraton Wentworth - Sydney NSW
1993 to 1994
Responsibilities: Worked in Banquet and fine dining sections in the Pastry. Pastry Chef
1990 to 1993
Responsibilities: In charge of the Pastry and Bakeshop responsible for training, hiring and maintaining standards of this luxury resort hotel.
AEC / DEP or Skilled Trade Certificate
Baking, Chef, Cooking, Line cook, POS, Team Player, kitchen, training, Baking, Chef, Cooking, Line cook, POS, Team Player, kitchen, training, Baking, Chef, Cooking, Line cook, kitchen, Team Player, POS, Baking, Chef, Cooking, Team Player, Line cook, POS, kitchen, training