AMIR SALIM KURESHI

Head baker

+91-908*******/ 989-***-****

adzzjm@r.postjobfree.com

Skype id: adzzjm@r.postjobfree.com

DETAILS

Date of Birth: 7th September, 1989

Nationality: Indian

Passport no: N7932736

Seaman CDC Book no: BMA-SRB-32553-22

VISAS

US C1/D Visa – Expiry 12th July 2027

Schengen Visa – Expiry 11th August 2023

PROFILE:-

Accomplished 13 years of experience working on various post in bakery department. Played crucial role for the department, at all levels. The journey that commenced with being an apprentice and reached the level of being a Head Baker, itself shows the dedication and growth potential. The course of this growth was beneficial for both, individual and organizational development. Ability to identify new challenges and opportunities, combined with dedication and hard work will always lead to the success of organizations.

EDUCATIONAL QUALIFICATION

H.S.C - NIOS Board passed in 2008 with SECOND CLASS

Bakery and Confectionery Course, from Maharashtra Public Health of Food Department - 2010

ADDITIONAL QUALIFICATION

Mumbai Maritime Training Institute - STCW SEAMAN COURSE

Personal safety and social responsibility

Fire Prevention and Fire Fighting,

Proficiency in Security Training for Sea Farers with designated Security Duties.

Elementary First AID

Personal Surviving Technique

Certificate of Hosting Reliability for Customer Service, PRINCESS CRUISE

Certificate of Public Health of Food Service, PRINCESS CRUISE

Certificate of Food Hygiene for F&B Department, PRINCESS CRUISE

EMPLOYMENT HISTORY

HEAD BAKER at VIRGIN VOYAGES, Vessel – Valiant Lady

November 2022 – Present

Being the Head baker, the major duty is to undertake the complete responsibility of the bakery department.

To monitor and supervise the team. Keep a check and control on the daily production.

Ordering, daily stock with a keen control on the budget.

Schedule the duties of the team.

Quality control of the production.

Accountable, to the higher officials. A link between the Executives and the team members.

At times, also participating in the production process along with the team

BAKER at VIRGIN VOYAGES, Vessel- Valiant Lady,

October 2021 – November 2022.

Assisting the head baker for daily production planning.

Supervising the assistant team for their roles in the production process.

Ensuring that daily production of various breads are up to the requirement.

Keeping a track of the stock availability in the different outlets and restaurant onboard.

Supplying the demanded stock to the outlets.

PASTRY & BAKERY CHEF at OASIS CAFE CLUB, Saudi Arabia

November 2017 – 2019

The major job role was to prepare various types of pastries and cakes for the display.

Along with that, was also responsible for the ongoing orders in the café, which includes preparing pastas, sandwiches, pizzas, salads, sea foods, etc.

Get the preparation done for the dishes in the menu. Occasionally also controlled the beverage counter during the peak point of orders.

Nice exposure for working under pressure.

FIRST COMMI BAKER at PRINCESS CRUISES CARNIVAL CORPORATION

June 2015 to March 2017

Being a baker, the major job role was to get the preparation done for the breakfast, lunch and dinner, depending on the rotation of the shift.

Preparing soft rolls, bread loaf, donuts and various types of breads like croissants, focaccias cheese twist, sour bread, pain au chocolate, danish bread.

Coordinating and guiding the assistants and sub-ordinates. Being a first baker had to report to the Demi Chef De Partie.

SECOND COMMI BAKER at PRINCESS CRUISES CARNIVAL CORPORATION

April 2012 to March 2015

Being the second baker had to report to and work under the First Commi Baker.

The job role covers all the part which is included under the head of first commi baker.

The exception was that Second baker is also responsible for deep cleaning and hygiene maintenance.

THIRD BAKER at PRINCESS CRUISES CARNIVAL CORPORATION

November 2011 to January 2010

ASSISTANT BAKER at Central Kitchen And Bakery (Dish Hospitality)

2010 to 2011

The job role was to prepare Indian breads and cakes in bulk quantity. Maintain the hygiene level.

Manage the quantity requirements of each production. Report to the officials, about the requirements of materials and ingredients.

APPRENTICE TRAINEE at Ambassador Sky Chef

2008 to 2010

Being on internship, the job role doesn’t involve much of baking task. But the job role involved examining the stock of breads by following the FIFO method of stock maintenance.

Keep a track of the manufacturing and expiring dates. Cleaning and sanitizing the bread sheets before the use of the Bakers. Provide and keep the ingredients ready for the daily production.

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