Pastry Chef/Sous Chef (Ala Carte Hot kitchen)
Resume:
ALADDIN HUSSIEN GUMAGA
HEAD PASTRY CHEF/Sous Chef (Hot kitchen)
P6 BLK24 LOT4 KABUNTALAN ST. BRGY. MAHARLIKA TAGUIG CITY PHILIPPINES
+966********* *********@*****.***
PROFESSIONAL SUMMARY
Creative and Passionate Pastry Chef with 6 years experience and education in a broad range of specialty baking techniques, safe handling and management of foods. Very enthusiastic in pursuing professional capability in dealing with diverse people and culture where I can also influence my ability and skills I have earned.
CORE QUALIFICATIONS
Management skills
HACCP coordinator for 2 years
Strong culinary knowledge which involves solid understanding of how ingredients blend and interact
Very knowledgeable in food sanitation and safe food handling regulations
Passionate and creative into preparation and presentation of deserts
Initiates budgeting and ordering ingredients with the team members
WORK EXPERIENCE
Radisson Blu Hotels & Residence Diplomatic Quarters, Riyadh, KSA
7826 Umro Aldhamry Street – Diplomatic Quarters Riyadh 12512, Saudi Arabia
Head Pastry Chef/Sous Chef (Hot Kitchen) (Nov 2018 – Present)
TMS Tankers Ltd.
De Leon Center Building, 1151 Marcelo H. Del Pilar Street, Ermita, Manila, 1000 Metro Manila
Chief Cook (March 2018-April 2018)
Making sure of the food to be served with complete nutrition with standard on everyday basis.
Assisting the messmans to operate the galley.
Doing the provision and checking the quality of the food before receiving.
Doing inventories every two weeks.
Maintaining the work place clean and safe to work with food.
Trianon La Boheme Magic Restaurant (French Restaurant)
JBR Walk, Dubai, United Arab Emirates
Jr. Chef de Partie- Pastry (November 2017-January 2018)
Assists the quality control of products made with the Sous Chef and Pastry Chef, determines the formulas and ingredients used for daily production.
Assists with dessert menu development, implementation, maintains appropriate banquet recipes to implement these menus.
Produce daily production sheets for all colleagues and assists in the establishment of standards of production.
Contributes in Pastry Department meetings and helps enforce company policies, rules, and regulations.
Monitors sanitation procedures in Pastry kitchen and safety of the pastry operation.
Ensures all equipment are properly working at all times and reports maintenance problem of the equipment.
Maintains local standard such as cooling logs, proper labelling, time control, sanitation, etc.
Assist in the supervision of requisitioning and receiving of food for stockpiling and spoilage prevention
Regent of Seven Seas Explorer, 6 Star Cruise (most luxurious ship ever built)
1775 NW Avenue Miami, FL 33126 USA
Assistant Chef de Partie - Pastry (November 2016 – September 2017)
Assists the quality control of products made with the Chef de Partie and Head Pastry, determines the formulas and ingredients used for daily production.
Assists with dessert menu development, implementation, maintains appropriate banquet recipes to implement these menus.
Produce daily production sheets for all colleagues and assists in the establishment of standards of production.
Contributes in Pastry Department meetings and helps enforce company policies, rules, and regulations.
Monitors sanitation procedures in Pastry kitchen and safety of the pastry operation.
Ensures all equipment are properly working at all times and reports maintenance problem of the equipment.
Maintains USPH standard such as cooling logs, proper labelling, time control, sanitation, etc.
Assist in the supervision of requisitioning and receiving of food for stockpiling and spoilage prevention
Le Jardin Rosella
Tagaytay City Cavite, Philippines
Pastry Chef (April 2016 – November 2016)
Produced cake and pastry products for events such as weddings, debuts, occasions, etc.
Maintained the kitchen area clean and sanitized at all times
Assisted with the budgeting of needed ingredients suitable to the customer’s needs and expectations
Developed different varieties of pastries that would be recommended to the customers
Ensured that all ingredients and materials have been used accordingly
Ensured the cost and production target has been fulfilled
Costa Fascinosa, 5 Star Cruise
Rome, Italy
Junior Pastry Chef (July 2015 – April 2016)
Guaranteed consistent quality presentation of pastry menus under supervision
Constantly inspected taste, temperature, visual appearance, and portion size
Helped develop new dishes and assists in restaurant menus; documents recipes and presentation standards
Ensured implementation of food and personal hygiene standard in the department
Guaranteed profitability of the department, followed food cost targets
Consistently monitors quality of ingredients, assisted in purchasing and receiving of food stuff
Ensured optimum storage and rotation of raw materials
Interacts with guests in personal manner and produced special dining experiences
Dos Palmas Island Resort and Spa, 2 Star Resort Hotel
Puerto Princesa City, Palawan, Philippines
Pastry Chef (July 28, 2014 – July 20, 2015)
Received orders from the head chef and made preparations to serve it to customers immediately
Handled different kinds of experiments, and tests for preparing new pastries and desert recipes
Assisted the pastry experts and other cooks for menu planning and pairing of pastries or deserts
Efficiently designed and prepared a variety of pastries and cakes for different occasions such as international functions, birthdays, anniversaries, etc.
Training and Certifications
Personal Enhancement Training
Magsaysay Institute for Hospitality and Culinary Arts Makati
July 22, 2014
Culinary Arts III – Baking and Pastry
Center for Advanced Training in Food and Beverage Services
February 10-24, 2014
Culinary Arts I – Prepare and Cook Hot Meals
Center for Advanced Training in Food and Beverage Services
January 20-31, 2014
Effective Language Use in Technical Report Writing and Workplace Communication
Mindanao State University
October 5, 2013
Event Logistics Seminar
Mindanao State University
September 25, 2013
Human Resources Management in H/R Industries Seminar
Mindanao State University
September 23, 2013
Skills
Highly responsible and reliable
Works well under pressure
Exceptional interpersonal skills
Extensive hospitality background
Spoilage control
Food ingredients expert
Education
Magsaysay Institute for Hospitality and Culinary Arts (MIHCA)
May 2014 – July 2014 Professional and Baking Pastry Training
Mindanao State University
June 2010 – October 2013 Bachelor of Science in Hotel and Restaurant Management
Notre Dame RVM College of Cotabato
June 2003 – March 2006 High School Diploma
References:
1.Chef Gokhan Tufan
Executive Chef
Radisson Blu Hotel and Residence – Diplomatic Quarters, Riyadh
Riyadh, KSA
2.Jenel Ponce
Assistant Chef de Partie
Regent of Seven Seas Cruises
Florida, Miami, USA
3. Mar Loui Ramos
Jr. Sous Chef
Radisson Blu Hotel and Residence – Diplomatic Quarters, Riyadh
Riyadh, KSA
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