1. RESUME
MOHIN UDDIN
APPLY FOR POSITION OF PASTRY SOUS CHEF
Current Address
Mohin uddin
J W MARRIOTT HOTEL DUBAI DEIRA.
P.O.Box: 16590, Dubai, UAE
MOB-00971558386809
mohin_babu@yahoo.com
Personal Data:
Date Of Birth : 01-01-1980
Sex : Male
Nationality : BANGLADESH
Marital Status : Married
Religion : ISLAM
Physical-Fitness: Good Health
Languages Known:
English, Hindi, Bengali
Hobbies:
Music, Reading, playing
Passport details:
Passport no: AE7421019
Date of issue : 03-01-2013
Date of Expire: 02-01-2018
Place of issue: Dubai
Computer qualification::
Date of Expire: 02-01-2018
Microsoft office,
Desk top publising,
Oasis system
EDUCATION
Completed higher secondary.
COMPETENCIES
1.Hard Working
2. Enthusiastic
3. Reliable
4. Responsible
5.Excellent Communication Skills
6. Positive Attitude
7.Integrity
8.Proactive
9.Team Oriented
10.Acountiblity and
11.Visionary
Key Skills
Committed to providing excellent quality service.
Willing to go out of my way to make guests comfortable.
Learn quickly, and able to work under pressure.
Provide excellent service and develop rapport with customers.
Results-oriented, self-starter with experience
Strongly developed management, supervisory and training
skills.
Proven commitment to team building, demonstrated by the
ability to lead and motivate staff to perform at top efficiency
levels.
Excellent analytical and communication skills.
Reputation for being motivated, dedicated and dependable in all
areas of employment.
2. ACHIEVEMENTS
• Completed HACCP(Hazard Analysis Critical Control Point) training
• Got certificate gulf food competition Bronze medal wedding cake 2015.
• Got certificate employ of the month mina seyahi complex 2008.
• Completed the satisfactory degree for BASIC FOOD HYGIENE, which conducted by
Dubai Municipality.
• Successfully completed “LEVEL 1&2 in Culinary Basic General Knowledge
passport to success.
• Completed Service Culture Training.(STARWOOD)
• Five years of dedication and excellent service.
• Sport zone gulf international promotion in Dubai
• Achievement award 2003
• Food & beverage workshop 2004 and 2006 got certificate in recognition of my
contribution as part of hard work dedication and excellent standards of services.
• Got certificate in recognition of my contribution and dedication as part of the
westin opening team.
Professional educational background
• Has successesfuly completed one year diploma in professional chef course
organized by the national hotel & tourism training institute, Bangladesh
Parjatan Corporation.
• Has successesfuly completed 6 month pastry kitchen training in le
Meridian mina seyahi beach resorts & marina Dubai Uae
Summary of Qualifications
• Good knowledge of Pastry over 10 years of experience.
• I have good knowledge on Classic France, Italian, Middle Eastern, Asian, German and
north and western American pastry Cuisine.
• I am specialized on wedding cake.
• I am specialized on chocolate work.
• I am handling large volume of Banquet of around 1500 pax capacity. And doing large
volume outdoor catering around 5000 to 6000 pax.
• Asst: pastry chef in pastry preparation, production and presentation activities.
• Report to Executive chef about kitchen and storage equipment repairs maintenances
and malfunction.
• Record food spoilage and communicate to chef.
• Prepare market list according to daily food order.
• Order and stock food product in coolers and freezers according to food storage
standards.
• Ensure stock rotation to minimize wastages.
3. • Update production schedules, recipe cards, and plating guides.
• Ensure that chefs are groomed and dressed in proper uniforms.
• Adhere to sanitation cleanliness, health and safety regulations.
• Ensure kitchen equipment and supplies are maintained clean and sanitized.
• Develop new menus and test new recipes.
• Oversee buffets, special menus and catering for party.
• Monitor and control food and labor costs within the allotted budgets.
• Manage pastry station for optimum production and quality.
• Set daily priorities and inform changes in assignment that may arise anytime.
• Interact with guests, get their feedback and record their complaints.
• Create cooperative work environment, supervise and direct training sessions, and
conduct performance appraisals.
Professional Experience
Worked as a Asst: pastry chef Jw Marriott hotel deira Dubai
Uae. (20th December 2013 till date)
• Responsible for daily production of all pastries, bread and dessert items on menu also
including responsible for interaction and demonstration event with guest.
• Responsible for maintaining all safety procedures and sanitation guidelines. Providing
all product usage and ordering documentation to executive chef and training of other
staff.
• Assisted in the preparation of pastries and desserts for catering operations.
• Assisted in the preparation of dessert items for dining service units and specialty
restaurants.
• Assisted in preparing items for the pastries to order program.
• Assisted in the standardization of recipes and quality control of the product.
• Recommended improvements in food preparation methods to obtain better products.
• Assisted in the implementation of budgets.
• Assisted in ordering food and supplies in accordance with established procedures.
• Assisted in the maintenance of proper sanitation techniques and practices.
• Served food as requested.
• Performed other related duties as assigned.
• Interact with guests, get their feedback and record their complaints.
Worked as a pastry chef de partie Jw Marriott hotel deira Dubai
Uae. (01st
July 2012 to 19th
December 2013 till date)
• Worked with pastry chef in menu plans.
• Maintained all sanitation guidelines and ordering of daily usage of supplies needed.
4. • Attended meeting for research and testing of new food products.
• Created new menu items and developed seasonally revolving dessert menus.
• Creates specialized cakes and desserts for guests.
• Ensuring that the standards of hygiene are maintained & improved were possible.
• Training and development of commis.
• Assists maintaining and managing inventory by implementing product management.
• Ensuring correct stock rotation & minimization of wastage.
• Prepare special dietary needs and allergy- focused entrees focusing on vegan, gluten-
free, and nut allergy dining.
Worked as a pastry demi chef Jw Marriott hotel deira Dubai
Uae. (07th
February 2010 to 30th
June 2012 till date)
• Responsible for daily production of all pastries
• Assisted in the coffee shop prepared cake
• Made dessert for buffet restaurant and banquet function.
• Cheek the quality and quantity of raw materials received.
• Implement all food hygiene and safety practices when dealing with food.
• Prepare cheek and taste the food before service.
• Made order for the stock and supplies in the kitchen and coffee shop.
• To make daily line inspection of the food. If it is expired of not before starting the
operation of the kitchen.
• Making live food in show kitchen.
• To interact with different kinds of menus.
• Cleaned maintained and organized kitchen.
Worked as a Bakery commis 1 Le meridian & westin mina
seyahi beach resort & marina Dubai Uae. (05th
July 2009 to 5th
February 2010 till date.
• To learning with different kinds of assorted bread roll and loves, croissant ,
Danish, muffin, brioche, etc
• Prepare and present high quality of bakery product within company guidelines.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Prepare all mise-en-place for all relevant menus.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure food stuffs are a good quality and stored correctly.
• Cleaned maintained and organized kitchen.
Worked as a pastry commis 1 Le meridian & westin mina seyahi
beach resort & marina Dubai Uae. (01st
Oct 2008 to 4th
July
2009 till date)
• Responsible for daily production of the entire outlet.
• Prepare the daily buffet for outlet lunch& dinner and banquet function.
• To make sure food is setup on time buffet & banquet.
5. • Follow the clean as you go policy and keep work area clean at all time.
• Assisted in the coffee shop prepared cake.
• To make market list order for the needs and preparation using for the next day.
• Cheek the quality and quantity of raw materials received.
• Implement all food hygiene and safety practices when dealing with food.
• Prepare cheek and taste the food before service.
Worked as a pastry commis 2 Le Meridian & westin mina seyahi
beach resort & marina Dubai Uae. (01st
April 2008 to 30th
September 2008)
• Prepare quality baked goods like pastries, chocolate, tart, special occasion dessert
for banquet, buffet, catering events.
• Monitor the production and quality level of pastry products of the hotel.
• Follow orders from supervisor on preparing and baking pastry and dessert goods.
• Prepare the daily buffet for outlet lunch& dinner and banquet function.
• Coordinate with staff members to keep the kitchen clean, organized and ready for
service.
• Work with pastry chef to develop various menus.
• Perform all other assigned tasks under the instruction of pastry supervisor.
• Cleaned maintained and organized kitchen.
Worked as a pastry commis 3 Le Meridian mina seyahi beach
resort & marina Dubai Uae. (05th
May 2006 to 31st
March 2008
till date)
• Responsible for daily production of all pastry items with under pastry supervisor.
• Taking care of buffet line.
• Preparing ala-carte menu for buffet and function.
• Checking all the kitchen equipment to make sure it is good condition and useable
before operation start.
• Discuss with supervisor about other equipment that we need and do not have in
the kitchen.
• To make sure ala-carte food are up to the highest standard and presentation
before it is picked by the server.
• Taking care of the hygiene standards and following HACCP policies.
Worked as a pastry Trainee Le Meridian mina seyahi beach
resort & marina Dubai Uae. (04th
November 2005 to 04th
May
2006 till date)
DECLARATION
• I here declare that all statements made above are true , correct and complete to
the best of my knowledge and belief .
Mohin uddin
