Anis Shaikh

Experienced and passionate Bakery Chef de Parties with over 8 years of expertise in bakery and pastry production within luxury 5-star hotel environments. Skilled in preparing a wide range of artisan breads, pastries, desserts, and baked goods while maintaining the highest standards of quality, food safety, and consistency. Proven ability to supervise bakery operations, train junior staff, develop innovative recipes, and coordinate large-scale banquet and catering requirements.

A dedicated team player with strong organizational skills, creativity, and a commitment to delivering exceptional guest experiences in fast-paced hospitality settings.

CHEF DE PARTIE / Acting Jr sous chef - AL BUSTAN PALACE RITZ CARLTON MUSCAT - Muscat, Oman

(2024-04)

• Daily production: Directs and executes the daily baking of artisanal breads, sourdoughs, rolls, pastries, and viennoiserie.
• Consistency management: Ensures all finished goods meet strict standards for taste, texture, size, and appearance.
• Recipe development: Creates, tests, and standard new bakery recipes in collaboration with the Pastry Chef or Head baker.
• Special requests: Accommodates specific guest dietary needs, including gluten-free, vegan.
• Team supervision: Manages, schedules, and directs Demi Chefs, Commis, and apprentices working in the bakery section.
• Skill development: Conducts hands-on training sessions to teach junior staff advanced baking, molding, and proofing techniques.
• Performance evaluation: Monitors team productivity and provides operational feedback to maintain high morale and speed.

DEMI CHEF DE PARTIE - AL BUSTAN PALACE RITZ CARLTON MUSCAT - Muscat, Oman

(2022-09 - 2024-04)

• Baking execution: Prepares and bakes high-quality breads, rolls, croissants, Danish pastries, and quick breads.
• Recipe adherence: Accurately measures, mixes, and portions raw ingredients strictly following company recipes.
• Oven management: Regulates and monitors oven temperatures, proofers, and timers to ensure precise baking.
• Batch cooking: Practices strategic batch baking to guarantee product freshness and minimize overproduction.
• Presentation: Arranges, garnishes, and displays baked items consistently for buffets, restaurants.
• Maintain strict hygiene and safety standards in the bakery area to comply with health regulations.
• Monitor inventory levels of baking ingredients and notify management for replenishment.

COMMI 1 - AL BUSTAN PALACE RITZ CARLTON MUSCAT - Muscat, Oman

(2021-11 - 2022-08)

• Mise en place: Measures, weighs, and prepares all raw ingredients accurately before the baking shift begins.
• Dough management: Mixes, kneads, proves, and shapes various doughs for artisanal breads, rolls, and baguettes.
• Pastry lamination: Rolls, folds, and laminates dough for high-quality viennoiserie, including croissants and Danishes.
• Baking operation: Operates deck ovens, rotary ovens, and proofer cabinets, monitoring baking times and temperatures.
• Finishing touches: scores, and decorates baked goods consistently before they go out for service.
• Independent working: Manages daily production for specific bread or pastry categories without constant supervision.
• Assistance to seniors: Supports the Chef de Partie and Demi Chef in executing large-scale banquet or buffet orders.
• Shift handovers: Prepares the workstation and prep lists for the incoming shift to ensure continuous production.

COMMI 1 - GRAND HYATT GOA - Goa, India

(2017-11 - 2021-10)

• Executed daily baking tasks producing artisanal breads, sourdoughs, pastries, and viennoiserie with precision and consistency.
• Supported recipe development by testing and standardizing new bakery recipes under supervision.
• Prepared and arranged baked goods attractively for service in buffets and restaurant presentations.
• Hygiene and Cleanliness: Keeping the pastry workstation, tools, and heavy baking equipment sanitized in line with health protocols.
• Stock Rotation: Receiving deliveries, organizing food storage areas, and tracking expiration dates via standard labeling procedures.

Bachelor of Hotel Management - Hotel Management - MGVIMT (2013 - 2016)

Commerce - Commerce - GOVT. PRE UNIVERSITY COLLEGE, KARWAR, KARNATAKA (2011 - 2013)