Responsible to handle a team of 8 members, looking after for daily pastry and bakery operation.

Looking after all the daily operations of bakery and Pastry, Leading a team of 8 members.

Working in Bakery and Pastry department and performing all daily operations to achieve our Pastry department targets.

Night Baker

Working as a DCDP in bakery section and responsible for all the breakfast pastries as well as to provide all the bread items to all the outlet of the resort.

I used to work as a Night baker and provide the freshly baked items for the morning breakfast also responsible for setup of the breakfast buffet and responsible for all the bakery production and to meet the day's production goals.

Responsibility Operational : 1. To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times, following the standards of Paradise Island. 2. To perform all duties and tasks in the Pastry and Bakery Kitchen to the standard set. 3. To be entirely flexible and adapt to rotate working shifts. 4. To perform all duties and tasks when assigned to a work. 5. To be fully conversant with all services and facilities offered by the hotel. 6. To perform opening and closing procedures established in the Pastry and Bakery Kitchen. 7. To have a thorough understanding and knowledge of all food and beverage items in the menu. 8. To ensure that in the Pastry and Bakery Kitchen and surrounding area is kept clean and organized at all times. 9. To monitor operating supplies and reduce spoilage and wastage. 10. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

I got an opportunity to do my 22 weeks industrial training from Paradise island resort and spa, and in this period i have been gone through all the departments of the hotel as well got the full exposure of the industry i.e. how hotel's operation are done. At the end of the training i choose food production (bakery) as my career.

During this period of my vocational training i used to work in food and beverage service department of the hotel,, in all the areas like IRD, Bar and Restaurant.