This document is a resume for a Head Baker. It summarizes the baker's education and 20 years of employment experience working at prestigious hotels and bakeries in London. The baker has specialized in continental pastries, breads, and patisseries. Their current role since 2013 is Head Baker at The Savoy Hotel, where they organize productions, develop bakery items, and ensure quality for the hotel restaurants. Prior roles included positions at Harrods, The Ritz Hotel, and Landmark Hotel.

1. 10 RANDIBOURNE GARDEN • CATFORD • LONDON • SE6 3BS •
PHONE 020 8697 1436 - 07841 539 191
F U A D N E M E R A A T W E H G H A D A R
EDUCATION
[ 1990 – 1995 ] Lamartin College Beirut, Lebanon
[ City, State ]
Level 1Diploma
 Lebanese cuisine
[1995 - 1997 ] LA Providence College Belgium
Tourism and Languages
EMPLOYMENT
[1995 – 1997 ] Whitebread Bakeries
Assistant Baker
 Specialized in baguettes ,Croissants and French pastries
 Duties included preparing ingredients and equipment
 Ability to demonstrate reliability in all situations and accountable for
actions
[ 1997 – 2001 ] Al- Fawar Restaurant Baker Street
Head Baker
 Specialized in Lebanese and Italian Bread
 In addition to Lebanese Pizzas meat and vegetarian
 Duties included stock ordering ingredients and equipment preparation
 In my work I have demonstrated the ability to work as part of a team
and to recognise the impact of each individual in the work.
[ 1999 – 2001 ] Queens Park Hotel Paddington
Breakfast Baker
 Specialized in continental pastries Including mini sweet and savory
pastries
 Produce a large quantity of bread and pastry
[2001 – 2002 ] Venus Pizza Barbican
Manager
 Specialized in Italian pizza and bread

2.  Duties including stock control , ordering and Accounting and
budgeting
 Ability to set and meet deadlines with quality result and to make
informed decisions and take initiatives to exceed the expectation of
our clients
[2001 – 2003 ] Landmark Hotel Marylebone
Baker
 Specialized in continental pastries ,Including mini sweet and savory
pastries
 Menu indulged in a large variety of breads, pastries and patisseries
 Work under pressure and produce a large quantities of bread and
pastries
[2003 – 2005 ] Hotel Berkley Knightsbridge
Baker
 Specialized in continental pastries ,Including mini sweet and savory
pastries
 Menu indulged in a large variety of breads, pastries and patisseries
 Duties included stock ordering ingredients and equipment preparation

[2006 – OCTt2012 ] Harrods
Knightsbridge
Baker
 Specialize in continental pastries ,Including mini sweet and savory
pastries
 Menu indulged in a large variety of breads, pastries and patisseries
 Duties included stock ordering ingredients and equipment preparation

[12 NOV 2012_JULY 2013 } RITZ HOTEL 150 PICCADILLY
LONDON
Baker
 Assist the Pastry Chef in managing his assigned kitchen
operation as a successful independent baker, ensuring
maximum guest satisfaction, through planning, organizing,
directing, and controlling the Kitchen operation and
administration.
 Specialize in continental pastries ,Including mini sweet and
savory pastries

3.  Work under pressure and produce a large quantities of good
qualities of bread and pastries
 Co ordinate to the executive head chef.
 Develop dessert recipes and maintains an inventory of ingredient
JULY 2013 - PRESENT} THE SAVOY HOTEL
JOB TITLE : HEAD BAKER
 Assist the Pastry Chef in managing his assigned kitchen
operation as a successful independent baker, ensuring
maximum guest satisfaction, through planning, organizing,
directing, and controlling the Kitchen operation and
administration.
 perform all the special bakery items needed for the hotel
operations of the day and the daily bread served in the
RIVER and Thames restaurants
 Organize the quantity of productions based upon the
occupation of the hotel
 Develop a clear baking planning and realize a quality rapport
For the sous chef and the executive pastry chef on a daily basis
LANGUAGES
Fluent, speaking, reading and writing
 French
 ENGLISH
 Arabic
FUNCTIONAL SUMMARY

4. With over ten years experience in the world of bakery I have become
highly established skilled and qualified in this industries and am able to
create and bake a large variety of breads, pastries and patisseries form
around the world.
I enjoy many sports especially football. Reading is also a great interest of
mine. New challenges always interest me as well as working part of a team.
REFERENCES
References given upon request