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OBJECTIVE:

To obtain a better position in a dynamic and progressive hospitality firm which will give me an opportunity to utilize my capabilities and potential and provide future career growth. PROFESSIONAL EXPERIENCE:

Executive Pastry Chef – Pastry Department

The Diet Care (A’amal Holding Co)

Effective 4th February 2018 – Till Date

Nature of Duties Handled

- Managing a team of 50 staff of pastry and bakery catering to a vast number of outlets which include(Supermarkets, Co-op, boutiques, and over 2000plus clients)

- Coordinating with the management and the sales team directly for all client requirements.

- Ensuring all the products is prepared according to the standard recipes and hygiene guidelines.

- Creating new desserts for the clients and alternating ingredients for those who are allergic to particular ingredients.

- Servicing all the recipes to see that the method and procedures used and the ingredients used are up to high standards desired by client and management requirements.

- Creating and conducting trainings to improve the skills of the staff in order for them to perform better.

- Creating new cakes for special occasions.

- Coordinating that entire store and packaging materials are hygienically fit.

- Designing a new pastry location, for future growth.

Executive Sous Chef – Food & Beverage

Symphony Style Hotel, Kuwait

(1st January 2016 to 31st January 2018)

Nature of Duties Handled

- Assisting the Exécutive Chef in the supervision of the opérations to be in line with the Company’s Standards.

- Ensure the Recipe review program is followed through by the CDP’s and head of sections.

- Daily application of the Culinary Check List to monitor production and correct preparation

- Monitor working hours and fill out report of overtime for payroll purposes.

- Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the Main Office.

- Communicating on a daily basis with the Stores to utilize perishable food items in due course. Check on the fridges & freezers in general to avoid shortages and proper storage.

- Control overtime and proper time management procedures (work within the set budget).

- Control and provide daily food requisitions to the stores for the next day preparation according to the functions forecast.

VALLADARES DONFRED GEORGE

advv10@r.postjobfree.com

Tel No.+965-********

2 P a g e

- Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.

- Check food handling and storage procedures wherever food is handled.

- Check all food storerooms daily. Assure that food is well rotated and “first in” is

“first out”.

- Guide, motivate and develop junior employees within the Human Resource Policies.

- Teach and train staff for production and presentation changes to menu items

Pastry Chef – Food & Beverage (Pastry Department) Symphony Style Hotel, Kuwait (Previously called “Hotel Missoni, Kuwait”)

(July 2010 to December 2015)

Nature of Duties Handled

- Meet with the various chefs in the restaurant to discuss menu planning and pairing of desserts with entrée and appetizer selections.

- Testing and evaluation of new pastry and dessert recipes.

- Ordering all supplies from various vendors and in some cases going directly to the growers for the freshest possible fruits and berries and inspecting storage areas for hygiene.

- Preparing a budget for the pastry department of the kitchen in conjunction with the management and the other chefs.

- Controlling food cost and costing of various recipes prepared

- Supervising the various apprentice and chefs in training in the pastry kitchen.

- Providing training, education and even community classes on pastry and dessert making.

- Making menu’s for banquet functions and also plated desserts for sit down menu’s

- Trying, testing & rotating time to time the cake shop display cakes and savory items

- Checking quality & standards for all bakery preparations

- Assisting in the Recruitment of staff for the Pastry Department

- Training & developing staff in all classic pastry preparations including ice-creams, pralines and truffles

- Key person for establishing and opening of Gourmet Shop at the Missoni Hotel now called Symphony Style Hotel and is responsible for managing the shop.

Sous Chef – Food & Beverage (Pastry Department)

Radisson Blu Hotel & Resorts, Kuwait

(Oct 2007 – July 2010)

Nature of Duties Handled

- Majorly supervising all the activities in the Pastry as well as the production

- Handling the Pastry Department in the absence of the Pastry Chef

- Supervising all the products produced in the Pastry

- Handling all buffet and pre-plated fine dining parties

- Top VIP room amenities

- Chocolate figures

- Setting up ginger bread house at the Radisson Blu

- Co-ordinating with the Executive Chef for employee training and appraisals

- Training new and existing staff of food hygiene procedure 3 P a g e

Chef de Partie – Food & Beverage (Pastry Department) Crowne Plaza Kuwait

(Aug 2005 – July 2007)

Nature of Duties Handled

- Handling the buffet presentation, a la Carte

- Managing In-house functions and also outside catering

- Maintaining the standards of the Fauchon ‘Salon de the’ (tea lounge) under the strict supervision of Fauchon standards.

- Incoming/Outgoing Stock control

- Ordering food market and overseas products and feeding them in the opera system

Commis I Chef – Food & Beverage (Pastry Department) One and Only Royal Mirage, Dubai

(Nov 2002 – Aug 2005)

Nature of Duties Handled

- Effective control of the Pastry Department in the absence of the Pastry Chef.

- Effective management of the Satellite restaurants and Banquet functions.

- Handling A la Carte orders from the fine dining restaurant.

- Taking care of Room Service orders, buffet preparation and presentation as well as ordering and receiving of market list and store items and refrigerating the same in accordance with the standard safe catering.

- Conducting Orientation and training for new staff in the Department

- Also worked in the fine dining restaurant EAU ZONE, which won the Best Restaurant Dubai 2003 award in the A La Carte Pastry Section.

Trainee Chef - Food & Beverage (Pastry Department) Taj Exotica, Goa, India

Nature of Duties Handled

- Worked under the guidance and supervision of the Executive Chef

Trainee Chef – Food & Beverage (Pastry Department) Dona Sylvia Resort, Goa, India

Nature of Duties Handled

- Menu planning, preparation and presentation.

- Coordinating with the Sous Chef and assisting in training new staff

- Preparing the market list and receiving the items and storing them as per the hotel standards

- Working in the Hot Kitchen during the busy period

Trainee Chef – Food & Beverage (Pastry Department) Taj Holiday Village, Goa, India

4 P a g e

EDUCATIONAL QUALIFICATION:

2001- 2002 Secured FIRST CLASS in Hotel Management and Catering Technology, Diploma from Board of Technical Education, Goa, India

Specialization and Industrial training in F & B production 1999 Successfully completed HSSCE from National Open School, New Delhi, India

ADDITIONAL QUALIFICATION:

BRCGS lead auditor virtual course - BRCGS

Issued Oct 2020

HACCP awareness training (based on codex standards) - SGS Issued Jul 2017

Basic first aid training (Kuwait Red Crescent Society) - Kuwait Red crescent society Issued Sep 2006

Australian meat Quality workshop - Meat & Livestock Australia Issued Jun 2003

CPR/AED/First Aid - Kuwait Red crescent society

Issued May 2016

HACCP(Internal auditor training) - SGS

Issued Aug 2017

Skills

Supervisor Training and Resource program (STAR Training program) at Radisson Blu Hotel

Certificate in Fruit and Vegetable Carving from the ‘Finishing Touches’ institute in Goa-India.

Participated along with the team in HORECA 2017 and won 5 gold, 3 silver and 3 bronze.

Participated in Horeca 2013,2014,2015,2016,2017(Kuwait), and won honors 5 P a g e

WORK SKILLS:

Home-made chocolates

French pastries

Petite Fours

Cake Flowers

Ice cream

Fair knowledge of vegetable, fruit and ice carving

Appetizers and Horse de oeuvres

Canape and sandwiches

Engineering of plated desserts

Planning of kids theme cakes and wedding cakes

Decorative chocolate showpieces

Chocolate decorations

Icings

Cake Glazes

Knowledge of international Cuisines and desserts

Butchery and all the cuts of meats, including burger and kinds of sausages.

Kitchen layout and designs.

Kitchen equipment proper installation methods and process.

Requirements and specs required for various equipments. PERSONAL PROFILE:

Date of birth : 18th April 1980

Nationality : Indian

Sex : Male

Marital Status : Married

Permanent address : Carl Centre B Block, Old Goa, India. Linguistic Ability : Fluent in English, Konkani, Marathi, working knowledge of Arabic & French.

Passport No : U0191396

PERSONAL SKILLS:

Have proven to be a team player

Flexible, outgoing and able to work in harmony with people of different ages and nationalities.

Able to work under any kind of pressure

Initiative to learn and passion to explore new ideas

Leadership quality and ability to handle and influence the staff

Ability to work under stress and confidence in guest handing 6 P a g e

REFRENCES:

1. Chef Mirco Nochetti – Executive Chef, Rotana Al Ain-UAE Mob: +971-*********

2. Mr. Yemen Thefe – Director of F&B, Symphony Style Hotel, Kuwait Ph. No. : +965-****-****

3. Chef Nilam – Executive Pastry Chef, Radisson Blu Hotel Kuwait Ph. No. : +965-********

4. Mr. Subin Dharman – General Manager, Ritz-Carlton Hotel Indonesia advv10@r.postjobfree.com

5. Chef Ramon Salto Alvarez – Cluster Executive Chef, Le meridian Dubai Email: advv10@r.postjobfree.com

6. Chef Yves Reynaud – Pastry Chef, Reethi Raa One and Only, Maldives’ Email: advv10@r.postjobfree.com

7. Chef Peter Noodler – Executive Chef, Qatar Airways (Flight Catering) Email: advv10@r.postjobfree.com

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