Afsar Ahmad
Delhi,India
Summary
Accomplished bakery professional specialising in baking, French pastry techniques, and seasonal product development. Expertise in sourdough cultivation, croissant folding, torte construction, and innovative ingredient utilisation. Focused on waste reduction, spoilage control, and hygiene maintenance to enhance operational efficiency. Informed by current food trends, dedicated to elevating customer satisfaction and advancing modern baking practices.
Overview
14
14
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work history
Demi Chef-De-Partie (Bakery)
InterContinental Hotel - an IHG
Muscat, Oman
10.2025 - Current
- Increased customer satisfaction through consistent delivery of fresh, high-quality baked goods.
- Developed innovative recipes that expanded the bakery's product range and attracted new customers.
- Collaborated closely with chefs on menu planning, contributing creative ideas for new pastries or breads.
- Mastered traditional baking techniques, fostering customer loyalty through consistent quality.
- Designed enticing displays that enhanced visual appeal and boosted sales of baked items.
- Ensured smooth bakery operations by supervising staff and coordinating their tasks.
- Upheld a high standard of hygiene for consumer's health safety in the kitchen.
- Uphold a high standard of hygiene for consumer's health safety in the kitchen.
- Maintained strong knowledge of food safety practices.
Chef-De-Partie (Bakery)
Big Bear Doughnuts
07.2024 - 09.2025
Chef-De-Partie Baker
Mayur Restaurants Group
Delhi, india
09.2023 - 06.2024
Demi Chef-De-Partie Bakery
Hyatt Regency Hotel
Gurugram, Delhi , India
03.2023 - 07.2023
In-Charge Bakery
The Prime Hotel, Jeddah KSA
12.2020 - 02.2023
Bread Maker
The Royal King Palace Muscat (Sultanate of Oman)
04.2012 - 07.2020
Education
High School -
CBSE
New Delhi, National Capital Territory of DelhiDiploma -
Cook & Bake Academy
New Delhi, National Capital Territory of Delhi 07.2020 - 01.2021
Skills
- Bakery equipment use
- Sourdough cultivation
- Croissant folding
- Torte building
- Eggless baking
- Dairy-free baking
- Gluten-free baking
- Flavour pairing
- Seasonal product development
- Temperature management
- Opening and closing duties
- Team Collaboration
Accomplishments
- Achieved star of the month honor several times.
- Participated in food fest.
- Inter kitchen competition.
Certification
- Six-month Bakery & Confectionary course from 6th July 2020 to 6th January 2021.
- Completion course certificate from HACCP Level 1 & 2.
- Completion course certificate from FOOD SAFETY ASIA Level 1.
- Participated in Komplet bread training seminar in Muscat 12 Sep to 14 Sep 2012.
- Attended Industrial Training and Specialization in Bakery and Pastry with The Imperial Hotel, New DelhiIndia.
Declaration
I hereby declare that the above particulars of facts and information stated are true, correct, and complete to the best of my belief and knowledge.
Timeline
Demi Chef-De-Partie (Bakery)
InterContinental Hotel - an IHG
10.2025 - Current
Chef-De-Partie (Bakery)
Big Bear Doughnuts
07.2024 - 09.2025
Chef-De-Partie Baker
Mayur Restaurants Group
09.2023 - 06.2024
Demi Chef-De-Partie Bakery
Hyatt Regency Hotel
03.2023 - 07.2023
In-Charge Bakery
The Prime Hotel, Jeddah KSA
12.2020 - 02.2023
Diploma -
Cook & Bake Academy
07.2020 - 01.2021
Bread Maker
The Royal King Palace Muscat (Sultanate of Oman)
04.2012 - 07.2020
High School -
CBSE