Pastry Chef at FLETTI GRAND HOTEL (2025-01 – Present)
- Creat menus, suggesting new items as needed
- Communicatewith clientsto get an understanding
- Monitor the stock of all necessary ingredients.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy-and egg-free variations of classic recipes.
Pastry Chef at BLISSORY (2024-02 – 2024-12)
- Creat menus, suggesting new items as needed
- Communicate with clients to get an understanding of what they want and make recommendations
- Monitor the stock of all necessary ingredients.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Pastry Chef at Al Tamimi Global Company (2021-01 – 2023-11)
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Pastry Chef at Maisonette (2019-06 – 2021-11)
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Pastry Chef at Cake Walk Bakery Llc (2017-03 – 2019-04)
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Coordinated with kitchen staff to guarantee timely
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
Pastry Maker at Cassells Al Barsha Hotel (2015-04 – 2017-01)
- Maintained well-organized mise en place to keep work consistent.
- Managed in-store, pick-up orders and catering needs.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Pastry Chef at The Geek Group (2013-11 – 2015-03)
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Used Type and Type knives to slice, chop and dice ingredients into uniform sizes.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned and maintained kitchen equipment and oven.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Trained kitchen staff to perform various preparation tasks under pressure.
Pastry Chef at The University Of Lahore (2011-03 – 2013-06)
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cleaned and maintained kitchen equipment and oven.
Pastry Chef at Chocolate Stempede (2007-01 – 2008-06)
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Followed food safety standards when handling ingredients.
- Replenished bakery items in display cases.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Cut and shaped dough for pies, rolls and other pastries.
Assistant Baker at LUMS (2006-12 – 2008-01)
- Stored, labeled and replenished supplies in compliance with food safety regulations.
- Decorated baked goods and designed visually appealing displays of finished products.
- Lifted and moved items weighing over Number pounds using proper lifting techniques.
- Approved products before sale to maintain highest level of quality control.
- Maintained clean, organized kitchen to maximize efficiency and food safety.
- Operated and maintained bakery equipment, including ovens and mixers.
- Developed recipes, implemented standardization processes and applied adjustments based on kitchen climate for new and current menu items.
Pastry Chef at Krem Of Kafe (2005-07 – 2006-12)
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Chef De Partie at Cafe Aylanto (2003-03 – 2005-06)
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Baker at Freddy,s Cafe (2001-02 – 2003-02)
- Complied with health and safety codes to protect staff and customers.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
Baker1 at Hob Nob Bakery (1999-05 – 2000-12)
- Complied with health and safety codes to protect staff and customers.
- Followed food safety standards when handling ingredients.
