EXECUTIVE PASTRY CHEF

Experienced Executive Pastry Chef with Michelin experiences and a demonstrated history of working in the Hospitality industry. Skilled in Catering, Food & Beverage, Chocolate, Pastry fusion twists, Bakery, Hotel Management, Cooking, Menu developing and Cakes. Strong operations professional with a Bachelor of Science (BSc) focused in Mathematics from University of Yangon. 22/DECEMBER/1985

PERSONAL DETAILS

1 Daughter and 1 Son

+971-**-*******

+971-**-*******

MD373767

MYANMAR

MARRIED

MATHEMATICS(BSc)

DUBAI (UNITED ARAB EMIRATES)

azarazar540

NETWORKS

https://www.linkedin.com/in/a-zar-thein-win-

21058755/

https://www.instagram.com/a_zar_thein_win/

HONORS & AWARDS

Bronze medal

(2012 Culinary Guild

Competition, U.A.E)

CONTACT DETAILS

A ZAR THEIN WIN

adpkpq@r.postjobfree.com

CAREER DETAILS

Executive Chef and Executive Pastry Chef

Reyadah Hospitality Services (U.A.E)

Creating and implementing items, recipes, ideas and menus for restaurants

Giving training to the chefs

Checking daily inventory and stocks

Costing, Waste Controlling, Cost Saving

Leading the culinary team of different cuisines such as Japanese cuisine, Indian cuisine, Seafoods, Fast foods and chefs from different nationalities

December 2017 to Present

October 2016 to November 2017

April 2015 to September 2016

Head Pastry Chef

The H Hotel (Zahira restaurant, Dubai/U.A.E)

Working with Michelin stared Executive chef and

standards

Creating and developing the dessert menu for restaurant Setting up the Pastry & Bakery kitchen

Follow our standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Executive Chef whilst ensuring junior chefs are maintaining the relevant standards.

Following HACCP

Executive Pastry Chef

Fusion Resort (NHA TRANG, VIETNAM/Pre-opening Team) Daily report to Executive Chef

Creating the healthy menu such as Detox, Natural cleanses Natural Vedic menus

Making schedule and training for the staffs

Setting up the Pastry & Bakery kitchen

Handling of cooking class

Making SOPs for Pastry & Bakery kitchen

Follow our standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Executive Chef whilst ensuring junior chefs are maintaining the relevant standards.

Following HACCP

April 2014 to March 2015

August 2013 to February 2014

Head Pastry & Bakery Chef

Inya Lake Hotel (YANGON, MYANMAR)

Daily report to Executive chef.

Making the schedule and training for the staffs.

Creating new A La Carte items, Banquet menu, etc.

Making SOPs for Pastry&Bakery kitchen

Follow our standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Executive Chef whilst ensuring junior chefs are maintaining the relevant standards.

Following HACCP

Pastry Sous Chef

The Address Dubai Mall Hotel (U.A.E)

Daily report to Executive Pastry Chef

In charge of the evening shift and the doing production For buffet, A la carte, function items. Following standard Recipes, methods and temperature.

Following HACCP.

Follow our standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Executive Pastry Chef whilst ensuring junior chefs are maintaining the relevant standards. Constantly check prepared food for its taste, temperature and visual appeal. Being aware of the importance of quality food and make every effort to prepare the items to the established quality.

Organizing the evening team and leading to the excellent Qualities.

April 2013 to July 2013

November 2011 to January 2013

May 2008 to February 2011

Head Pastry &Bakery Chef

Gangtey Goenpa Lodge, Pre-opening Team (BHUTAN)

Daily report to the General Manager.

Managing the pastry kitchen and making the schedule. Creating the A la carte items and new menus.

Giving weekly HACCP and ingredients sources training to the culinary staffs.

To decorate for cake such as Birthday party, Wedding Reception, Anniversary party and promotion cake.

Check daily all fridges and store rooms in the designated section ensure that the correct temperatures are being maintained, and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary Pastry Demi chef

IBN BATTUTA GATE HOTEL, Movenpick, Dubai (U.A.E)

Following standard recipes and methods from Executive Pastry Chef.

Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be.

Following food hygiene and first in first out system. Pastry&Bakery Commis Chef

WESTIN HOTEL & LE MERIDIEN HOTEL Complex,

Dubai (U.A.E)

Following standard recipes and methods from Executive Pastry chef.

To prepare for cake- counter: (Doughnut – sugar, twister, chocolate, cheese cake, Black Forest cake, Opera cake, Tiramisu cake, Marble cake, peach Yoghurt Mousse cake, U.S.A Chocolate cake, Casino De Paris cake, Muffin, Éclair, Seasonal cake …. etc.) December 2003 to May 2008

Pastry & Bakery Commis Chef

TRADERS HOTEL By Shangri-La,YANGON (MYANMAR)

Doing production for bakery croissants, Danishes and muffins. Doing production for pastry items and bakery items. Training at SEASONS BAKERY & PASTRY (YANGON,

MYANMAR)

January 2003 to November 2003

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