Head pastry chef - Em sheriff- Harrods
(2025-09-31)
This current role has been a unique and rewarding challenge, Taking me beyond my previous experience in French and, Spanish, Mediterranean pastry. Working within Lebanese cuisine has exposed me to new ingredients, flavours and techniques, greatly expanding my culinary knowledge and creativity. It has been an outstanding learning experience that has strengthened my adaptability and broadened my expertise as a pastry chef.
HEAD PASTRY CHEF - 74 DUKE, MAYFAIR - Mayfair
(2025-03-12 - 2025-09-15)
- MENU DEVELOPMENT AND RECEIPE CREATION
- ENSURING SEASONAL AND TREND BASED OFFERINGS
- MAINTAINING CONSISTENCY IN FLAVOURS, TEXTURES AND PRESENTATIONS
- KITCHEN ,MANAGEMENT AND DAILY OPERAATIONS
- OVERSEEING DAILY PASTY PRODUCTION AND ENSURING QUALITY CONTROL
- MANAGING INVENTORY, INGREDISNT, ORDERING , SUPPLIES AND REDUCING WASTE
- MANTAINING CLEANINESS AND COMPLIANCE WITH HEALTH AND SAFETY REGULATIONS
- TEAM LEADERSHIP AND TRAINING
- HRING, TRAINING AND SUPERVISING STAFF
- ASSIGNING TASK AND ENSURING SMOOTH KITCHEN OPERATIONS
- ENCOURAGING CREATIVITY AND SKILL DEVELOPMENT WITHIN THE TEAM
- SERVICE AND CORDINATION
- WORKING CLOSELY WITH THE FRONT OF THE HOUSE TEAM TO ENSURE TIMELY SERVICES, ALLERGENS AND GUEST FEEDBACK
- COST CONTROL AND BUDGETING
- MANTAINING FOOD COST AND PORTION CONTROL TO MAXIMIZE PROFITABILITY
- SOURCING HIGH QUALITY INGREDIENTS WHILE STAYING WITHIN BUDGET
- REDUCING WASTAGE AND OPTIMISING INGREDINTS USEAGE
PASTRY SOUS CHEF - THE TWENTY TWO MAYFAIR - Mayfair
(2024-12-16 - 2025-03-11)
- Assisting in the presentation of high quality pastries, desserts and baked goods
- Ensuring consistency in taste , presentation and portioning
- Testing and developing new recipes based on seasonal ingredients and trends
- Supervising and training junior chefs and kitchen staff
- Ensuring proper use of kitchen equipment and ingredients
- Monitoring inventory levels and ordering supplies
- Maintaining high standards of cleanliness of hygiene in the kitchen
- Ensuring compliance with food safety and hotel kitchen regulations
- Managing proper storage and labelling of ingredients
- Working closely with executive chef and other kitchen departments to coordinate about menu, allergens
- Handling customer feedback and making adjustments to the menu accordingly
- Monitoring food wastage and implanting cost effective measures
- Assisting in budgeting and menu pricing decisions
- Managing work flow to ensure efficiency in the kitchen
PASTRY Jr. SOUS CHEF - The Ruya London - United Kingdom
(2022-07-17 - 2024-10-28)
Responsible for operating section of the kitchen while working closely with the Head chef and Group Pastry chef.
- Plan Production and seasonal and festive menu
- Develop, designs and create new ideas and items for Pastry Kitchen depending upon the season and guest preferences
- Serves as a role model to demonstrate appropriate behaviors
- Guide and motivate pastry assistants and bakers to work productively
- Ability to work a variety of shifts including weekends, days, afternoons and evenings
- Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards of consistencies of product
- Certified Level 2 &3 Hygiene certificate Holder
- Create new and exciting desserts to renew restaurant menu and engage the interest of customers
- Ensure excellent quality throughout the dessert offerings
Sous Chef (Pastry) - Kojaki, Restaurant, Expo Dubai - Dubai
(2021-10-14 - 2022-03-31)
Reports to head Pastry chef. Certified Person In charge
- Responsible for the daily activities of the pastry production including inventory, menu development and purchasing of supplies and cost control
- Supervise/Train junior chefs related to the menu and HACCP
- Ensuring the production and presentation are of highest standard
- Aware of all the menu items, their recipes, methods of production and presentation standards
- Establishing and maintaining effective inter-departmental working relationships
Pastry chef - Myrra by Opa, Club Vista Mare - Dubai
(2021-01-02 - 2021-10-05)
In charge of the Pastry Kitchen and designing a dessert menu for a fusion style restaurant while keeping a classic feel and a balanced menu including vegetarian, gluten-free and eggless.
- Successfully enforced the performance standards, policies, and procedures as they relate to the culinary
- To train the new team members for the new menu implementations and HACCP
- Plan, Implement and manage daily operations
- Person In charge for the HACCP
Second in command (Pastry) - Ruya Restaurant - Dubai
(2019-11-28 - 2021-05-31)
In charge of the Pastry Kitchen and assisting the Consultant Chef in designing a dessert menu for a fusion style restaurant while keeping a classic feel and a balanced menu including vegetarian, gluten-free and eggless
- Responsible for the entire pastry kitchen and production of pastry desserts
- Maintaining a clean and organized pastry kitchen as well as the pastry line for the evening of service
- Responsible for closing down the pastry line and the pastry kitchen at the end of every service. Including all equipment used, wrapping and chilling perishables, locking ice cream and cleaning of the tables
- Communicating with the Servers if there were to be an allergy on a certain table. Helping to facilitate kitchen cleanliness and sanitation as well as communicating well with co-workers
CDP- pastry - The Oberoi Beach Resort, Al Zohra - Ajman, UAE
(2016-02-12 - 2018-11-15)
Preopening team member
- To assist the pastry chef in overseeing the day to day operations and ensure quality standards are kept in line
- Maintains good food preparation handling and correct storage standards
- Supports procedures for food & beverage portion and waste controls
- HACCP implementations
- Guest Handling (Special request, interactions, orientation)
- To provide leadership, training and supervision to the junior team members
- Responsible for the pastry's operation in the absence of the pastry chef
Chef de Partie in Bakery and Pastry - Hilton hotels and Resorts - UAE
Worked as Demi chef de Partie, Hilton hotels and resorts.
- Handling bakery and pastry kitchen's daily operation, functions and events operation ensuring HACCP
- Playing role as a team leader of the team and ensuring productivity with time management
- Responsible for the team member trainings
- Ensure that kitchen facilities are clean and monitoring compliance with health and safety standards
- Member of HACCP champions and responsible for up keeping the HACCP records
Commi chef - The Oberoi Gurgoan - Hariyana, India
(2013-05-15 - 2011-09-30)
- Responsible for Ala carte for the fine dining restaurant in the hotel
- Responsible for taking care of the pastry shop which was a part of the hotel
- Ensure that all menu items were prepared and presented according with company satisfactions
- Live demonstrations of the bakery products
- Responsible for production of pastries, desserts and breads for functions, coffee breaks and pastry shop
Commi chef - The Oberoi Vanyavilas - Rajasthan, India
(2011-09-01 - 2013-03-01)
- Managed with the ala carte menu and different types of amenities
- Ensure to provide the best breakfast and learning more about the products
- Maintained proper records of the budget and ordering
- Stock management and stores
