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Executive Pastry chef

Manama, Capital, Bahrain
December 01, 2020

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Applying for the Position of Pastry chef

Career objectives

“To live the passion of cooking & baking and lead a team of highly motivated and enthusiastic cullinarians.I am keen competitor who always seeks new challenges for himself and likes to create valuable and unique offering for the customers. I am looking for an environment that enables me to grow both professional and personal by using my skills and knowledge.

Profile Summary:

More than 20 years in various capacities with the hospitality industry in the kitchen brigade of different hotels. Experienced in Italian, French, Mediterranean and Middle Eastern Cuisine. Gathered rich and varied experience in my gastronomic journey with organization like, Hilton, Jumeirah group of hotels, intercontinental, Iberotel and Best Western groups of hotels.

Professional Experience

Woodberry café Budaiya, Bahrain 1 September 2019, Present

Executive pastry chef

Ensure the guests and staff meets their expectations at our 4 outlets

Produce all the bakery and pastry items require for daily operation

Maintaining appropriate staffing with budgetary guidelines:

Ensuring all financial transactions are carried out accurately and with the smooth running of the department

Responsibility for monitoring and control of all own department areas

Control the food coast and make the foot cost file

Keep time and payroll records

Maintain a positive and professional approach with co-workers and customers

Looks to improve sales product to the best effect of business

Managing stock levels to ensure optimum profitability to business

Bahrain catering service company (INTERCOL) mina Salman, 22 July 2018, to 25 August 2019

Head pastry chef

Redesign menus and make up new recipes that promote the brand recognition of a company

Conduct food tastings and evaluate food presentation for pastry and bakery products

Reviewing menu and merchandising prices to devise marketing strategies for widen brand awareness and generate new and repeat customers

Communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement of dining services

Cacao lounge, Riffa, Bahrain 6 February 2017, to August 2018

Head pastry chef ( IBG group of company )

Maintain an overview of the areas overall operation and contribute to day to day issues that arise on a busy activity center, including pro-actively seeking guest feedback and fulfilling duty management responsibilities in practice, this includes:

Managing stock levels to ensure optimum profitability to business:

Maintaining appropriate staffing with budgetary guidelines:

Monitoring and exceeding expected standards

Responsibility for all day to day financial paperwork associated with the smooth running of the department

To motivate and inspire the kitchen team through exemplary leadership to deliver targets and excellence of customer experience

To monitor and ensure the highest standard of service

Introducing new concepts in all areas of Pastry and Bakery creating new recipes to meet our international clienteles’ demands with in all Food and Beverage outlets.

Actively sourcing new products and promoting local specialties

Responsible for Menu Planning, Menu Engineering, Staff Trainings

Arrange for equipment purchase and repairs

Recruit and manage pastry staff

Have knowledge about Arabic sweets

Al safir Hotel and tower Manama, Bahrain 11 August 2012, to January 2017

Pastry chef

Responsible to manage pastry and bakery operation as a successful independent profit centre.

Ensuring consistent guest satisfaction through planning, organizing, directing, & controlling the Kitchen operation & administration.

Supervising and coordinating all activities in pastry and bakery

Closely working with Executive chef on the requirements of brand standards

Train kitchen employees according to the training plan for the kitchen

Maintained a healthy relationship with internal and external customers

Stock rotation and inventory

Giving a great hands in the Management of the department’s Budget

Hilton Qatar, Doha November 2011 to July 2012

Sous chef / Pastry and Bakery (pre opening staff)

Producing and Supervising all aspects of pastry and bakery in the outlets

Assisted and trained other associates in the hotel for operation successfully

Prepares and presents a broad array of cakes, pastries, desserts, petit four

Relieves chef baker whenever needed

Adhere to local regulations concerning health, safety and Brand standards

Stock rotation and inventory

Reorganized of all systems for departmental ordering, recipe files and etc.

Intercontinental, Regency Manama, Bahrain December 2010 to November 2011

Junior sous chef / pastry and bakery

Prepares and presents desserts including Frozen, Hot, Cold, Tarts, Gateaux and bakery products

Giving a great hands in the Management of the department’s Budget

Organizing the smooth daily running of operation in Banqueting and Main Pastry

Knowledge about Yeast raised breads and rolls, batters, cookies, mousses, soufflés, icing, glazes

Assembling and Finishing of Breakfast pastries, Savory baking, plated desserts, chocolates and confections, Décor and wedding and specialty cakes.

Jumeirah Bab Al Shams Desert Resort& Spa Dubai, UAE December 2009 to December 2010

Chef de partie / pastry and bakery

Producing of truffles, different desserts, gateaux,

Danish pastry and croissants, creating gingerbread houses etc,

Producing international and traditional plated desserts and petit fours

Remained within budget for food costs during all times

Supervising and production of menus for special dietary requirement (e.g. Kosher/Gluten free - other Allergies)

Chef de partie, (Pre-opening staff) Hotel Miramar, Fujairah, UAE, October 2007 to December 2009

Chef de partie, started as a Commi 1 and promoted to chef de partie the Palace of, HM the King of Saudi Arabia, Sep 2001 to June 2007

Commis 1, Hotel Athena, Mumbai, India, March 2001 to August 2001

Commis 1, Hotel Avenue Regent, Cochin, Kerala, India, November 1999 to February 2001

Commis 2, Hotel Abad plaza, Best Western Hotel Group, Cochin, India, July 1998 to November 1999

Commis 3, Hotel Presidency, Quality Hotel group, Cochin, India, February 1998 to July 1998

Education Qualification

Diploma in hotel management from Indian institute of management studies, Kerala, India

Other Skills and Competence

Bronze medal for platted dessert in Middle East junior chef competition Jun 2010

Nominee for Chef of the year July 2008 in Miramar Al Aqqah Beach Resort

Elementary food hygiene training

Knowledge of Computers- MS office, Material Management system, food coast file and Internet


Fluent in English, Hindi, Malayalam, Tamil

Personal Information

Date of Birth : 21st may 1980

Nationality : Indian, Kerala

Marital Status : Married

Passport number : H 2615972

E mail :

Driving license : Bahrain, India


Mr.carlose lizaraga Mr.Tausif Golandaz

Executive chef, Wyndham Garden Executive chef, British Club, Bahrain

Bahrain Email:

Ph: 009********** Ph: 009**********

DECLARATION I hereby declare that all the information giving in these curriculum vitae are true, accurate and fair reflection of my ability

Jibu Johnson

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