• Create delectable breakfast, lunch, and dinner menus tailored to meet specific dietary requirements, ensuring optimal satisfaction for discerning clients.• Craft exquisite pastries, desserts, and confections, employing innovative techniques and attention to detail to elevate the dining experience.• Collaborate closely with clients to understand their preferences, dietary restrictions, and event themes, resulting in personalized culinary offerings that exceed expectations.• Continuously research and incorporate cutting-edge ingredients, flavors, and presentation styles to create unique and memorable pastry creations.• Maintain a clean and organized kitchen environment, ensuring strict adherence to food safety regulations and sanitation standards.• Collaborate with a team of culinary professionals, including chefs and sous chefs, to ensure seamless execution of culinary events and services.• Successfully manage multiple projects simultaneously, demonstrating exceptional time management and organizational skills.• Provide exceptional customer service, anticipating and proactively addressing clients' needs and preferences to enhance their overall dining experience.• Stay up-to-date with industry trends and advancements, attending culinary workshops and conferences to continually enhance skills and knowledge.

• Spearheaded the development and creation of innovative pastries, cakes, and ice cream varieties, combining artistic flair and culinary expertise to exceed customer expectations.• Successfully restructured the existing production facilities, implementing an efficient organization and workflow system that enhanced productivity and streamlined operations.• Conducted a comprehensive review of the current costing schemes, leading to the establishment of more cost-effective recipes and work procedures, resulting in improved profitability.• Collaborated closely with cross-functional teams, including chefs, bakers, and kitchen staff, to ensure smooth coordination and synchronization of tasks, facilitating a cohesive and productive work environment.• Implemented quality control measures to maintain consistency and excellence in taste, presentation, and overall product quality, resulting in increased customer satisfaction and loyalty.• Trained and mentored junior pastry chefs, fostering their professional growth and nurturing a culture of creativity, skill development, and teamwork.• Actively monitored industry trends and emerging flavors, incorporating them into new pastry creations, keeping Zoet Dessert at the forefront of culinary innovation.• Conducted regular menu evaluations and updates, optimizing product offerings to align with customer preferences and market demands.• Cultivated strong relationships with suppliers, negotiating favorable contracts and ensuring the availability of high-quality ingredients at competitive prices.• Consistently adhered to strict food safety and hygiene standards, ensuring compliance with regulatory requirements and maintaining a safe working environment.

• Executed and oversaw the production of lunch and dinner buffets as well as special events while also developing and preparing both classical and contemporary menus while overseeing 12 Pastry Cooks.• Ensured the highest standards and consistent quality in the daily preparation and provided new desserts daily for the buffets.• Ensured the dietary requirements of the King's family are strictly followed and maintained a high level of consistency in delivering food product quality.• Ensured compliance with all safety regulations of assigned tasks and ensured a clean and safe working environment.

• Responsible for managing 9 Pastry Cooks and 4 Bakers and ensuring that the requirements of 450 -750 guests were catered. • Functioned as the Executive Pastry Chef for the opening of the RSS Splendor.• Designed and implemented new Recipes and rejuvenated existing menus & recipes.• Trained the pastry team to properly execute the new recipes and menus.• Reorganized and managed the Pastry & Bakery production for 6 outlets by enforcing quality and cost-effectiveness as per company standards.• Developed an effective timeline and well-defined responsibilities of the Pastry/Bakery team within budget constraints and company standards.

• Led and organized the opening of the Mein Schiff 1 in the capacity of Senior Pastry Chef while managing 17 Pastry Cooks and the requirements of 2400-3000 guests per ship.• Designed and implemented new recipes and revamped existing menus & recipes for the 3 new outlets as well as the current outlets of the Mein Schiff 1.• Supervised and managed pastry production for 11 outlets, including a fine dining establishment and a Handmade Artisan Chocolate Production.

• Oversaw 8 Pastry Cooks & 4 Bakers. Restructured production site to improve workflow and efficiency of the workforce.• Achieved an increase of 50% in pastry and bakery sales through creating new products.• Implemented production and wastage control protocols which improved the food cost from 40% to 25%.• Designed and opened 1 new outlet with a live bakery and cake decoration.

• Created a new Range of salad dressings with 6 flavours.• Developed a new Range of Mayonnaise-based spreads of 4 flavours.• Introduced application of existing & new products with recipes and plating ideas.• Organized and executed a range of photoshoots to promote company products.

• Responsible for designing and setting up a Pastry/Bakery training facility with space for up to 30 students.• Developed and organized the syllabus and curriculums for a one-year Pastry/Bakery certificate course as well as short-term classes that cover all areas of the Pastry/Bakery trade.

• Supervised the Pastry operation to assure the highest possible guest satisfaction while managing 15 Pastry Cooks and 6 Bakers.• Managed all functions of the Pastry Production and Quality Improvement.• Implemented HACCP Protocols.• Trained the staff to maintain comprehensive product knowledge and efficient work techniques.• Controlled the food cost and stock in an efficient and manageable cost as per the hotel budgeted targets.

• Provided training for 94 Pastry Cooks and 66 Baker and was responsible for the requirements of 14 ships with 800-3000 guests.• Responsible for the reorganization of the whole Pastry and Bakery operation to be more effective/efficient and adjusted the workload so the staff has more time to focus on quality.• Established work and time schedules resulting in cutting down overtime and food costs.• Created and implemented New Menus, Buffets, and Special Events. Created new Desserts and Pastries for the various outlets.

• Responsible for 20 Pastry Cooks & 8 Bakers. Created a new brand of Pastry shops. Designed & set up 1 Pastry production site and 3 shops. Developed Working Schedules and Recipes for a production of a full range of Pastry and Bakery Products.• Responsible for the choosing of the Machine Park, Defining Workflow, and the Recruitment and Training of the Staff.

Supervising of the Production of all Pastry Products respecting the Guidelines of the Company and enforcing the U.S.P.H. Standards 03.2004-06.2004: MV Century (1800 PX)/Apollo-Ship-Chandlers/

GTS Constellation (2100PX)/Apollo-Ship-Chandlers/ Celebrity Cruises/12 Team MembersPosition: Pastry Chef Duties: Supervising of the Production of all Pastry Products respecting the Guidelines of the Company and enforcing the U.S.P.H. Standards

GTS Infinity (2100 Px)/Apollo-Ship-Chandlers/ Celebrity Cruises/12 Team MembersPosition: Pastry Chef Duties Supervising of the Production of all Pastry Products respecting the Guidelines of the Company and enforcing the U.S.P.H. Standards

Coral Princess(2100PX)/Princess Cruises/12 Team MembersPosition: Chef de PartieDuties: Production of all the Desserts for Lunch und Dinner,

Supervising of the Production of all Pastry Productsrespecting the Guidelines of the Company and enforcing the U.S.P.H. Standards

Production of all Desserts, Helping in the Galley, Weekly " Master of the Castle " Buffet

Supervising and Production of all Pastry Products

Fully in Charge at the Absence of the Pastry Chef, Supervising the Pastry Operation and ensuring proper Food Handling, Supervising and Handling of Functions with up to 1000 Px

Production of all Desserts for Lunch und Dinner

Assisting the Pastry Chef at theProduction of all the Pastry Range,Production of Chocolates

In Charge of the Pastry Section of the Restaurant.

Assisting the Pastry Chef at the Production of all the Pastry Range, Chocolate Production

Assisting the Pastry Chef at the Production of all the Pastry Range.

Assisting the Pastry Chef at the Production of all the Pastry Range. Production of the Pastries for 1st Class Lufthansa

Assisting the Pastry Chef at the Production of all the Pastry Range, Helping

Assisting the Pastry Chef at the Production of all the Pastry Range