1. FUZAIL FARIDI
House No 784 WAZEER GUNJ
Raebareli Uttar Pradesh INDIA
Contact:- Mobile: +97336559080 Email:Fuzailfrd@gmail.com
 Career Objective
 Results oriented Senior pastry Professional offering cross functional experience of
pastry, pastry Operation and Planning, Result Focused Initiatives and A LA
CART Dessert Management with Sound Domain Exposure to cost controlled
operations. Seek to work in challenging work environment demanding commercial
knowledge and customer focus.

 Executive Summary
 Well Rounded Intellect Competent and committed pastry professional with sound
academic background, having comprehensive experience of 8years in handling
pastry As well as bakery Operations, especially, products planning, designing and
managing large scale production facilities like 5-Star hotels, and multi location
facilities retail chain. Proficient in Cake & Planning AL CART DESSERT
Management.
 Highly skilled at building and maintaining relationships with key corporate
decision-makers with excellent levels of retention and loyalty.
 Known for strengthening the Outlet to lead in Competitive markets and for
delivery innovative taste, designs and presentation of finished product,
 Articulate communicator with Sound Business / Communication skills, remains
highly focused on achieving bottom line results while formulating advanced options
for the clients. Having ability to interpret and implement policies, legislation and
regulations and operate in an advisory capacity.
 Areas of Expertise
 Pastry &bakery Operation-Planning/ Competition Analysis / Team Management ~
Cross-functional Coordination / Training & Development / Outlet Management ~
Market / Manpower Planning & Training
Professional Experience and Accomplishments
CDP in gulf hotel Bahrain June 2016to till date
 Review the daily production sheet with the Sous chef.

2.  Prepares and when required delegates the production of the necessary food items in
accordance with standards in a timely and efficient fashion to ensure that there is no
interruption to the guest service.
 Actively participates in training of culinary skills to junior staff and apprentices.
 Adhere to standardized recipes and specification in order to maintain consistency
and ensure all standards are met.
 Keep work station clean and organized including fridge/freezer, countertops and
stove tops.
 Ensure that station opening and closing procedures are carried out to standard.
 Prepare list of food production required for station for Sous chef order and approval.
 Compliance with all safety regulations of assigned task, and ensure a clean and safe
working environment with active participation in the hotel health and safety program.
Dcdp in Troon Golf Club Bahrain 7th may2015 to 28th may date
 Actively involved in managing and responsible for pastry operations.
 Meet with the various chefs in the restaurant to discuss menu planning and
pairing of desserts with entrée and appetizer selections.
 Testing and evaluation of new pastry and dessert recipes.
 • Conducting special food promotions and festivals
• Maintenance of highest standards of hygiene and sanitation in the area of
operation as per HACCP.
• Supervise the requisition of raw materials
• To check that the raw materials procured are of the specified standards.
• Training the staff and enlightening them with the latest trends prevailing in
the industry
• Conducting staff briefings.
 Preparing a budget for the pastry department of the kitchen in conjunction with
the management and the other chefs.
 Supervising the various apprentice and chefs in training in the pastry kitchen.
 Providing training, education and even community classes on pastry and
dessert making
Dcdp in FRASER SUITES ,DOHA QATAR 1stFEB2014 To 3RD MAY 2015
 Be responsible for authentic mise-en-place and food preparation of a-la-carte
and buffet food.
Plans, co-ordinates and supervises all menu implementations in a timely
manner with proper recipes, photographs
• To follow up with the kitchen stewarding department about the proper
cleaning in kitchen and respective areas.
• Be responsible for proper rechauffe of food by retaining its quality by
consulting with the sr.chefs.to maintain the Food cost.
• Ensure the proper timing to dish out the a-la-carte order.
• Making annual leave forms for the subordinates consulting with his seniors
• Fully responsible for making of daily food consumption list.

3. Commies 1 in FRASER SUITES, DOHA QATAR 2June2012 To OCT 2014
 Fully responsible for making of daily food consumption list.
• Constantly strive to reduce energy consumption within the kitchen.
• Find ways to improve the efficiency of the portions which will benefit our clients.
• Responsible for maintaining proper hygiene in their respective areas.
COMMIS 1 THE Beckons hotel , CHANDIGARH 10july2010 To May 2012
 Testing and evaluation of new pastry and desserts recipes.
 Maintain HACCP standards.
 Discuss menu planning with pastry chef.
 Supervise the requisition of raw material
Commies 2nd Radisson Resort and Spa Alibagh, Mumbai 4th Aug 2008 To14
June 2010
 Devising mechanism for quality service delivery.
 Assisting the pastry chef for planning the menu
 To supervise and produce desserts, breads and gateaux for an exclusive
Pastry shop.
 To ensure that the food is produced under the highest standards of hygiene
adhering to HACCP norms and specifications.
 To look after the daily stores and indents for the department.
Industrial Trainee 4th Aug 2008 To14 June 2010
 Responsible for the preparation of major bakery products.
 Handling the oven
 Ensure HACCP standards.
Academic and Professional Credentials
 Master in Hotel Management
 01(One) year Diploma in Hotel Management Chandigarh
 B.Com from C.S.J.M University Kanpur
Personal Details:
 Father’s name : Mr. Shoaib Faridi
 D.O.B. : 8th
March 1985
 Passport Details :