Experience

Doha Quest

• Qatar
• Entertainment Providers
• 100 - 200 Employee

• Pastry Chef

  • Apr 2021 - Present

   Managing and training the Doha Quest kitchen team.  Menu creation, menu engineering and executing the menu to be sold at speciality outlets in the theme park.  Delegating tasks to staff after training them to specialize in my recipes.  Training, coaching and managing the pastry team and the steward team of Doha Quest.  Creation of specialized cakes and pastries for special events, VIP arrivals and birthday events in Quest.  Cost controlling, ordering and stock par level maintenance in the kitchen.  Researching and experimenting on new menu items to diversify the existing menu. Show less



Choco De Gazelle

• Qatar
• Hospitality

• Pastry Chef

  • Apr 2018 - Feb 2020

   Manage /train staff  Performed baking activities in accordance to the hotel’s menu  Directed pastry staff in task performances  Decorated products with icing designs and created new recipes  Inspected kitchen and baking equipment for cleanliness and workability  Requesting supplies and equipment’s  Prepared budgets and supervised apprentices  Manage /train staff  Performed baking activities in accordance to the hotel’s menu  Directed pastry staff in task performances  Decorated products with icing designs and created new recipes  Inspected kitchen and baking equipment for cleanliness and workability  Requesting supplies and equipment’s  Prepared budgets and supervised apprentices



Caffè Concerto

• United Kingdom
• Restaurants
• 1 - 100 Employee

• PASTRY SOUS CHEF

  • Aug 2017 - Mar 2018

   Assisted in the preparation of pastries and desserts for catering operations.  Assisted in the preparation of dessert items for dining restaurants.  Assisted in preparing items for the Pastries-to-Order program.  Assisted in the standardization of recipes and quality control of the products.  Recommended improvements in food preparation methods to obtain better products.  Assisted in the implementation of budgets.  Assisted in the preparation of pastries and desserts for catering operations.  Assisted in the preparation of dessert items for dining restaurants.  Assisted in preparing items for the Pastries-to-Order program.  Assisted in the standardization of recipes and quality control of the products.  Recommended improvements in food preparation methods to obtain better products.  Assisted in the implementation of budgets.



Al Mansour Suites Hotel

• Qatar
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Apr 2017 - Aug 2017

   Had to leave the position due to the embargo implemented on Qatar  Had to leave the position due to the embargo implemented on Qatar



Melius Restaurant

• United Arab Emirates
• Business Consulting and Services

• Pastry Chef

  • Jan 2016 - Dec 2016

   Manage /train staff  Performed baking activities in accordance to the hotel’s menu  Directed pastry staff in task performances  Decorated products with icing designs and created new recipes  Inspected kitchen and baking equipment for cleanliness and workability  Requesting supplies and equipment’s  Prepared budgets and supervised apprentices  Manage /train staff  Performed baking activities in accordance to the hotel’s menu  Directed pastry staff in task performances  Decorated products with icing designs and created new recipes  Inspected kitchen and baking equipment for cleanliness and workability  Requesting supplies and equipment’s  Prepared budgets and supervised apprentices



Ferrari World Abu Dhabi

• United Arab Emirates
• Travel Arrangements
• 200 - 300 Employee

• Assistant Pastry Chef

  • Sep 2010 - Jan 2016

   Assisted in the preparation of pastries and desserts for catering operations.  Assisted in the preparation of dessert items for dining services 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 products.  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. Show less



Hilton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Mar 2006 - Sep 2010

   Trained new employees on the preparation of desserts and high tea service  Promoted within two months to work directly with the executive pastry chef  Learned the art of creating chocolate and sugar sculptures for weddings and special events  Trained new employees on the preparation of desserts and high tea service  Promoted within two months to work directly with the executive pastry chef  Learned the art of creating chocolate and sugar sculptures for weddings and special events



Fab Foods

• Sri Lanka
• Food and Beverage Services
• 1 - 100 Employee

• Commis Chef

  • Feb 2001 - Mar 2006