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Marriott Karachi 5* et Pearl Continental Hotel 5 *
- Executive pastry chef in charge of 2 hotels
2017 - maintenant
En charge de 2 hotels 5*
Central production et mise en place des standards du group
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Orion Bishkek Hôtel
- Exécutive Pastry Chef
2016 - 2017
Openning 5* Luxury Boutique Hotel
As Executive Pastry Chef
Mise en place Openning Pastry Team
Creation Menus
Training Staff
HACCP
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Cassis Paris
- Production Manager & Executive Pastry Chef
2015 - 2016
Employed by Cassis Paris & French Oven to manage the Pastry production kitchen and the 4 Outlets of this deluxe french pastry shops, the only one fine french pastry in South Africa.
my target is to be partner of this new company .
* Management of 30 Kitchen staff in Pastry , Bakery and kitchen and 30 staffs in operation ;
* 2 pastry shops
* 2 restaurant with salon de the
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PHOENICIA BEYROUTH. IHG
- Executive Pastry Chef
2013 - 2015
www.phoeniciabeirut.com
Employed by IHG to manage the Pastry kitchen of this wonderful deluxe five star hotels, consistently voted best business hotel in the world and many awards . Emblem Intercontinental group in Middle Eat. The hotel comprised 350 rooms & 100 Suites and Residences.
To organize and maintain the quality of high standard pastry cakes and Oriental Pastry Kitchen. And Confectionary Kitchen for Fine Chocolate
* Management of 25 pastry staff and 7 Oriental Pastry Staffs ;
* 1 Lobby high tea
* 1 afternoon high tea ;
* 1 coffee shop of 350 seats with Retail corner shop ;
* 1 VIP high tea ;
* Banquet facilities for up to 1000 persons with one ballroom and an additional 10 function rooms.
* 1 fine dining restaurant and VIP Function to 150 guests
* 1 Italian Restaurant , 1 Asian Restaurant , 1 Pool restaurant
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the plazza food hall
- Central Production Director
2013 - 2013
Employed as Central Production Director & Executive Pastry to manage a luxury coffee shop and Catering in Bahrain
I was in charge of pastry and catering kitchen production with 60 staffs
* 10 outlets similar to Lafayette Gourmet in Paris with Pastry Shop , Weeding Cake ,Cheese Shop ,Pizza restaurant, Coffee Shop, Ice Cream Shop and Fine Epicerie Grocery
* 1 fine dining restaurant
* Out Side Catering
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Royal Mirage Hotels and Resorts Dubai
- Executive Pastry Chef
2012 - 2012
in charge of 2 pastry kitchen in this wonderful resort of three 5* hotel in resort
managing huge team of 30 staffs
with pastry staffs and bakers
in charge of the new menu , banquet , buffet and all restaurant.
creating Ramadan menu
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Palmier dore
- Production Director & Executive Pastry Chef
2010 - 2012
2010 - March 2012
Doré to manage and relooking the best coffee shop in Libreville. Rebuild a new pastry bakery kitchen & opening new restaurant with balcony.
* Management of 18 pastry staff , 16 bakers and 20 sales staff ;
* 1 pastry coffee shop of 40 seats with balcony .
* 1 restaurant of 40 seats with VIP high tea room
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Lenôtre Paris
- Executive Pastry Chef
2004 - 2010
Employed by Accor Asia Pacific to manage the famous Lenôtre's franchise with a central Pastry production, 4 outlets, and luxury catering department.
To organize and maintain the quality of high standard fusion pastry cakes
* Management of 32 pastry staff and 5 Bakers ;
* 2 fine-dining restaurants with 2 pastry shops of 40 seats ;
* 2 pastry shops of 20 seats ;
* Outside Catering for up to 1500 persons and private home catering.
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Shangri-la Hotel
- Executive Pastry Chef
2003 - 2004
2003 - June 2004
http://www.shangri-la.com/singapore/shangrila/
Employed by Shangri-la Singapore deluxe five star hotels, consistently voted best business hotel in the world for the last three years emblem group in Asia. The hotel comprised 723 rooms The Valley Wing with 27 suites with an additional 127 service apartments and 55 la residences will be the flagship of Shangri-la's five properties.
Responsible of the central pastry for Shangri-la Singapore and two other properties: Trader hotel and Rasa Sentosa hotel & resort
* Management of 17 pastry staff and 7 bakers
* 3 high teas
* 1 afternoon high tea
* 1 pastry shop
* I coffee shop of 350 seats
* 1 VIP high tea ;
* Banquet facilities for up to 1500 persons with two ballrooms and an additional 17 function rooms with international and fusion menus
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Paris Las Vegas Hotel
- Assistant Pastry Chef & Assistant Pastry Chef
2001 - 2003
Initially employed as Assistant Pastry Chef by Park-Place Entertainment for one of the famous Lenôtre's franchise. This wonderful five star hotel casino opened in September 1999. After 8 months I was promoted to Assistant Pastry Chef of the pastry kitchen, under Jean-Claude Canestrier master pastry chef M.O.F, winner of the US world pastry cup in 2002.This luxury hotel has capacity of 2916 rooms & suites
Management of 28 pastry cooks and 5 bakers
* Production of big volumes ;
* 14 food and beverage outlets consisting of 5 restaurants, 2 fine dining restaurants, Lenôtre shop with sales of 800 individual cakes a day, 1 bakery, coffee shop with 3000 people a day.
* Banquet facilities for up to 4500 persons , 140.000 square foot of convention space
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Lenôtre Paris
- Assistant Pastry Chef & Senior Chef de Partie by
1994 - 2001
Initially employed as Senior Chef de Partie by Accor Group .Lenôtre in this famous deluxe pastry and catering operation in France, the flagship of Accor Group.
The company has 12 deluxe pastry shops in Paris, 3 fine dining restaurants that includes the Pre-Catelan awarded 3 Star Michelin restaurant and high standard outside catering for up to 40.000 persons.
I rejoined the technical assistance team as assistant pastry chef to present the new product, control the standards and the preparation of production on spot for the 27 franchises globally.
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Rosell Traiteur
- Assistant Pastry Chef
1988 - 1994
This elegant catering was in Accor Group, one of the biggest hotel groups in Europe.
It was my first time I saw how working in big volumes .Employed as Chef de Partie
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boulangerie Simoneau
- Comis patissier
1986 - 1988
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Pastry Paillaud
- Apprentissage
1981 - 1983
CAP de patisserie 1983
