Katende Husein

Dedicated bakery and pastry professional in high-volume, luxury hospitality environments. Proven ability to produce consistent, high-quality bakery products, manage production workflow, and uphold international hygiene standards. Strong background in recipe execution, cost-effective production, team coordination, and process improvements. Seeking opportunities to contribute expertise within dynamic culinary operations.

Commis I – Bakery & Pastry - Dukes the palm hotel - Jumeirah

• Produced 450+ bakery items daily, including breads, viennoiseries, and pastries for buffet and à la carte service.
• Executed mise en place, ensuring 100% readiness of assigned production sections.
• Performed temperature checks, labelling, and stock rotation, supporting zero non-compliance with HACCP audits.
• Collaborated with senior chefs to streamline production, reducing prep time by 20% during peak operations.
• Maintained high standards of workstation hygiene, contributing to excellent kitchen audit outcomes.
• Assisted in daily bakery output exceeding 300 units, ensuring consistency in texture, flavour, and presentation.
• Organised storage zones, improving ingredient accessibility and reducing material waste by 15%.
• Supported quality evaluations and monitored batch accuracy.

Commis II– Bakery - Dukes the palm hotel - Jumeirah

• Executed baking tasks such as rolls, loaves, muffins, pastries, and mini-desserts as per resort requirements.
• Handled pre-bake and post-bake procedures including shaping, proofing, glazing, cooling, and packaging.
• Monitored baking times and oven temperatures, ensuring accurate results for each product batch.

culinary department, bakery and pastry - MELLISA BAKING SCHOOL

BASIC FOOD SAFTEY - DUBAI MUNICIPALITY