Executive Pastry chef
Resume:
JIBU JOHNSON
***********@*****.***
Applying for the Position of Pastry chef
Career objectives
“To live the passion of cooking & baking and lead a team of highly motivated and enthusiastic cullinarians.I am keen competitor who always seeks new challenges for himself and likes to create valuable and unique offering for the customers. I am looking for an environment that enables me to grow both professional and personal by using my skills and knowledge.
Profile Summary:
More than 20 years in various capacities with the hospitality industry in the kitchen brigade of different hotels. Experienced in Italian, French, Mediterranean and Middle Eastern Cuisine. Gathered rich and varied experience in my gastronomic journey with organization like, Hilton, Jumeirah group of hotels, intercontinental, Iberotel and Best Western groups of hotels.
Professional Experience
Woodberry café Budaiya, Bahrain 1 September 2019, Present
Executive pastry chef
Ensure the guests and staff meets their expectations at our 4 outlets
Produce all the bakery and pastry items require for daily operation
Maintaining appropriate staffing with budgetary guidelines:
Ensuring all financial transactions are carried out accurately and with the smooth running of the department
Responsibility for monitoring and control of all own department areas
Control the food coast and make the foot cost file
Keep time and payroll records
Maintain a positive and professional approach with co-workers and customers
Looks to improve sales product to the best effect of business
Managing stock levels to ensure optimum profitability to business
Bahrain catering service company (INTERCOL) mina Salman, 22 July 2018, to 25 August 2019
Head pastry chef
Redesign menus and make up new recipes that promote the brand recognition of a company
Conduct food tastings and evaluate food presentation for pastry and bakery products
Reviewing menu and merchandising prices to devise marketing strategies for widen brand awareness and generate new and repeat customers
Communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement of dining services
Cacao lounge, Riffa, Bahrain 6 February 2017, to August 2018
Head pastry chef ( IBG group of company )
Maintain an overview of the areas overall operation and contribute to day to day issues that arise on a busy activity center, including pro-actively seeking guest feedback and fulfilling duty management responsibilities in practice, this includes:
Managing stock levels to ensure optimum profitability to business:
Maintaining appropriate staffing with budgetary guidelines:
Monitoring and exceeding expected standards
Responsibility for all day to day financial paperwork associated with the smooth running of the department
To motivate and inspire the kitchen team through exemplary leadership to deliver targets and excellence of customer experience
To monitor and ensure the highest standard of service
Introducing new concepts in all areas of Pastry and Bakery creating new recipes to meet our international clienteles’ demands with in all Food and Beverage outlets.
Actively sourcing new products and promoting local specialties
Responsible for Menu Planning, Menu Engineering, Staff Trainings
Arrange for equipment purchase and repairs
Recruit and manage pastry staff
Have knowledge about Arabic sweets
Al safir Hotel and tower Manama, Bahrain 11 August 2012, to January 2017
Pastry chef
Responsible to manage pastry and bakery operation as a successful independent profit centre.
Ensuring consistent guest satisfaction through planning, organizing, directing, & controlling the Kitchen operation & administration.
Supervising and coordinating all activities in pastry and bakery
Closely working with Executive chef on the requirements of brand standards
Train kitchen employees according to the training plan for the kitchen
Maintained a healthy relationship with internal and external customers
Stock rotation and inventory
Giving a great hands in the Management of the department’s Budget
Hilton Qatar, Doha November 2011 to July 2012
Sous chef / Pastry and Bakery (pre opening staff)
Producing and Supervising all aspects of pastry and bakery in the outlets
Assisted and trained other associates in the hotel for operation successfully
Prepares and presents a broad array of cakes, pastries, desserts, petit four
Relieves chef baker whenever needed
Adhere to local regulations concerning health, safety and Brand standards
Stock rotation and inventory
Reorganized of all systems for departmental ordering, recipe files and etc.
Intercontinental, Regency Manama, Bahrain December 2010 to November 2011
Junior sous chef / pastry and bakery
Prepares and presents desserts including Frozen, Hot, Cold, Tarts, Gateaux and bakery products
Giving a great hands in the Management of the department’s Budget
Organizing the smooth daily running of operation in Banqueting and Main Pastry
Knowledge about Yeast raised breads and rolls, batters, cookies, mousses, soufflés, icing, glazes
Assembling and Finishing of Breakfast pastries, Savory baking, plated desserts, chocolates and confections, Décor and wedding and specialty cakes.
Jumeirah Bab Al Shams Desert Resort& Spa Dubai, UAE December 2009 to December 2010
Chef de partie / pastry and bakery
Producing of truffles, different desserts, gateaux,
Danish pastry and croissants, creating gingerbread houses etc,
Producing international and traditional plated desserts and petit fours
Remained within budget for food costs during all times
Supervising and production of menus for special dietary requirement (e.g. Kosher/Gluten free - other Allergies)
Chef de partie, (Pre-opening staff) Hotel Miramar, Fujairah, UAE, October 2007 to December 2009
Chef de partie, started as a Commi 1 and promoted to chef de partie the Palace of, HM the King of Saudi Arabia, Sep 2001 to June 2007
Commis 1, Hotel Athena, Mumbai, India, March 2001 to August 2001
Commis 1, Hotel Avenue Regent, Cochin, Kerala, India, November 1999 to February 2001
Commis 2, Hotel Abad plaza, Best Western Hotel Group, Cochin, India, July 1998 to November 1999
Commis 3, Hotel Presidency, Quality Hotel group, Cochin, India, February 1998 to July 1998
Education Qualification
Diploma in hotel management from Indian institute of management studies, Kerala, India
Other Skills and Competence
Bronze medal for platted dessert in Middle East junior chef competition Jun 2010
Nominee for Chef of the year July 2008 in Miramar Al Aqqah Beach Resort
Elementary food hygiene training
Knowledge of Computers- MS office, Material Management system, food coast file and Internet
Languages
Fluent in English, Hindi, Malayalam, Tamil
Personal Information
Date of Birth : 21st may 1980
Nationality : Indian, Kerala
Marital Status : Married
Passport number : H 2615972
E mail : ***********@*****.***
Driving license : Bahrain, India
References
Mr.carlose lizaraga Mr.Tausif Golandaz
Executive chef, Wyndham Garden Executive chef, British Club, Bahrain
Bahrain Email: ****@***********.**
Ph: 009********** Ph: 009**********
DECLARATION I hereby declare that all the information giving in these curriculum vitae are true, accurate and fair reflection of my ability
Jibu Johnson
Contact this candidate