Monitor all duty schedules in the bakery operation. Create high quality and creative bakery products to satisfy the customer. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new recipes and preparation techniques. Participate in establishing the month end inventory in the bakery. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Founded in 1980, Warwick International Hotels represents a collection of distinct, upscale hotels and resorts known for its central locations and quality throughout the world with over 55 hotels worldwide. An elegant and welcoming ambience makes it easy for guests to focus on work as well as play. Stylish design and lavish touches flourish in the 82 rooms and 275 suites of Warwick Hotel Dubai. 5 outlets which embarks on a culinary journey featuring delectable masterpieces from around the world. Relish the authentic flavours of each cuisine, seasoned with bold spices and featuring fresh vegetables as well as seasonal produce at a selection of restaurants. Warwick Hotel Dubai redefines the dining experience by seamlessly combining scrumptious delicacies and warm hospitality. We ensure that every dish is served with passion and panache, complemented by enthralling views of the architectural highlights of the city.I am a pre-opening crew member, managing a team of 8 chefs. Production for all the Food & Beverage outlets. I ensure the overall success in operating Pastry Kitchen on daily basis. My key responsibility is to unceasingly increase the Guest satisfaction while maximizing the financial performance. In order to succeed in this I supervise the Pastry Kitchen area to ensure a consistent and high quality product is produced. Not only to be a part in the kitchen operations but also actively over-looking the food preparation areas, like Events, cake shop, restaurants, room service and outdoor caterings. Regular trainings are conducted for the staff in producing all the local sweets and breads to reduce the cost in purchasing from the vendors. Also safeguarding sanitation and food standards are achieved. I make sure my chefs are trained and empowered well in order to offer a high standard of Guest service.

I was a hotel pre-opening team member. Works closely with the Executive Chef and Pastry Chef on food cost control procedures for the profit margins as well as producing diversified menus in accordance with the outlets theme. Specialized in making modern breads, breakfast rolls, cakes, pastries, desserts, petite fours, French pastries, chocolates, chocolate show pieces, home-made ice creams, sorbets, parfaits etc. Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”. Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements. Plan the food design in order to create a perfect match between the dish’s aspect and its taste. Discover talented chefs and train them in order to reach the high standards of the location. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. Maintain order and discipline in the kitchen during working hours. Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.

To assist the Pastry Chef during service for timing and progress of all dishes. To ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company. Helped and guided Commis to prepare pastries and baking bread items. Follow up HACCP rules like FIFO, Personal Hygiene, Food Hygiene, Storage methods and rules, Temperature control etc. Fruit carving and mould shaping of the dough to put in buffet as showpieces. Check and prepare requisition list for store and also for outside supplier. To be fully aware of the Hotel’s Fire Safety Procedures and Health & Safety regulations. To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilized at all times.

Was in charge for pastry and bakery items. Baking croissants, Danish pastries, breads. Preparing cakes, puddings, various types of ice-creams.

Assisted in the preparation, cooking, and presentation of food to the highest standard. Comply with and have full knowledge of regulations regarding Health and Safety. Undertook all the responsible duties that had been assigned by the Head chef or senior manager in the hotel. Complete all aspects of the training programme.