Hi, I’m
ABID AHMED
Pastry Cook
Bengaluru
The way to get started is to quit talking and begin doing.
Walt Disney
Summary
Dependable Pastry cook with over 10 years of experience in baking and pastry making, Creative and result oriented individual with extensive knowledge of baking equipment operations. Well-versed in researching current trends, handling inventory, ordering, measuring, weighing and mixing ingredients for optimum result and ensuring cost within defined budgets. efficiently collaborating with peers, supervisors and juniors, Keen to use sustainable and environmental conscious source ingredients, skillful in requisitioning supplies and ingredients, proficient in plating and preparing desserts for special events. In-depth knowledge of food and service techniques, ensuring and enforcing all safety and sanitation guidelines.
Overview
12
years of professional experience
1
Certification
Work History
Norwegian Cruise Line Holdings LtdMiami
Pastry Cook
11.2014 - Current
Job overview
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Created new dessert items for seasonal and special events.
- Reduced leftovers 33% by monitoring production and properly storing items.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
- Handled Carlos Bake shop on board the Norwegian Breakaway.
- In-charge of buffet production with a team of four people.
- Responsible for timely execution of VIP Lunch and Dinner dessert.
- Making dessert for the circus show on the Norwegian Breakaway.
- Part of on-board fire team.
- Handled the profile of Assistant Chief Pastry on the Norwegian Escape and Norwegian Getaway during the skeletal staffing during pandemic.
- Trained newly hired associates on the basic fundamentals of United States Public Health Inspection.
- Making sure that all the subordinates as well as co-workers adhere to the Covid-19 protocols keeping safety of Guests and Crew in mind.
Howard Johnson by Wyndham Bengaluru HebbalBengaluru
Demi Chef De Partie Pastry
07.2013 - 10.2014
Job overview
- Part of the pre-opening team of the Flag ship hotel
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Developed and maintained courteous and effective working relationships.
- Maintained excellent attendance record, consistently arriving to work on time.
- Identified issues, analyzed information and provided solutions to problems.
- Improved operations through consistent hard work and dedication.
- Exceeded goals through effective task prioritization and great work ethic.
- Participated in team-building activities to enhance working relationships.
- Assisted Executive Chef in ordering of the kitchen equipment, interview process during pre-opening
- Was responsible for buffet production, and the chocolate room
- Helped in making the duty roasters, special menus
- Maintained well-organized mise en place to ensure optimum productivity
- Planned and directed high-volume food preparation in fast-paced environment
- Rotated food regularly, removing outdated items for proper disposal
- Regular sanitization and cleaning of kitchen counters, refrigerators and freezers as per HACCP standards
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Monitored recipe portioning to control food costs
- Gathered and placed all ingredients into workstations to meet shift needs
- Collaborated with staff members to create meals for large banquets
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Assisted with routine stock rotation to keep ingredients fresh.
Moevenpick Hotel and SpaBangalore, Bengaluru
Commis
12.2010 - 07.2013
Job overview
- Part of the Pre-Opening Team
- In-Charge of Complete Pastry and Bakery Operations
- Making specially curated menus for banquets and A-la-carte desserts with keeping seasonal ingredients in consideration
- Root cause analysis of concerns raised by customers and satisfactorily addressing them
- Monitored company inventory to keep stock levels and databases updated
- Worked with customers to understand needs and provide excellent service
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work consistent.
- Rotated food regularly, removing outdated items for proper disposal.
- Assisted with routine stock rotation to keep ingredients fresh.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Monitored recipe portioning to control food costs.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Rotated with specialty chefs to learn pastry station and sauce preparation.
- Mentored kitchen staff to prepare each for demanding roles.
Education
M.S.Ramaiah College of Hotel ManagementBengaluru
Bachelors In Hotel Management from Food And Beverage
07.2010
Skills
- Food Allergies
- Glaze, Icing and Topping Application
- Recipe Development and Conversion
- Adaptive and Creative
- Analytical and Critical Thinking
- Organizing and Time Optimization
- Attention to Detail and Loss Minimization
- Team Training and Development
- Expiration Monitoring and Proper Storage Procedures
- Raw Materials Assessment
- Temperature Monitoring
- Safe Work Practices and PPE Compliance
- New Recipe Development
- Cleaning Procedures
Accomplishments
- Been part of the Moevenpick Hotel and Spa team to win the award for being Ranked #1 out of 507 hotels in Bengaluru and top performing 10% of all businesses world-wide
- Won runner's up position in cake decorating competition held for final year students during the Second year of college
- Won runner's up prize for Intra collegiate Vegetable carving competition
- Awarded certificate of Excellence in Personality Development Program during Graduation
Certification
- Road Safety Certification by Bengaluru City Traffic Police.
- First Aid and Fire Prevention.
- Soft Skills for Base Line Staff in Service.
- Ethnic Indian Sweets and Snacks.
- Hospitality Assistant.
- Tour Sales.
- Civic Awareness
Interest
- Baking
- Badminton
- Photography
- Gardening
- Travelling
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Pastry Cook
Norwegian Cruise Line Holdings Ltd
11.2014 - Current
Demi Chef De Partie Pastry
Howard Johnson by Wyndham Bengaluru Hebbal
07.2013 - 10.2014
Commis
Moevenpick Hotel and Spa
12.2010 - 07.2013
M.S.Ramaiah College of Hotel Management
Bachelors In Hotel Management from Food And Beverage
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