Imran Noor Khan
Pastry Cdp
Delhi
Summary
Creative skillful in ordering and requisitioning supplies and ingredients and plating and preparing desserts for special events. In-depth knowledge of food and service techniques, pastry preparation and sanitary handling. Commended for creating new recipes and maintaining all safety and sanitation guidelines. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills. Accomplished with expertise in bakery & Pastry and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation. Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in pastry with skills in concept development and high-quality restaurant operation. History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations. Bringing 13 years' experience in culinary environments. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
Overview
15
15
years of professional experience
2
2
years of post-secondary education
Work History
Pastry & Bakery Cdp
Sulemaniya Rotana Hotel
Sulemaniya
03.2022 - 05.2023
- Sulemani rotana hotel suleymaniye
- Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate
- Supervising and coordinating all activities in the Pastry &
- Bakery
- Closely working with Pastry chef to meet all the Brand Standards
- Requirements
- Hands on managing and training of a 9 enthusiastic local pastry team
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw purchasing, storage, and use of kitchen supplies.
- 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.
- Created new dessert items for seasonal and special events.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
Pastry Chef De Partie
Bulgari Hotel
Dubai
08.2021 - 01.2022
- Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate
- Supervising and coordinating all activities in the Pastry &
- Bakery
- Closely working with Ex Pastry chef to meet all the Brand Standards
- Requirements
- Hands on managing and training of a 9 enthusiastic local pastry team
- Responsible in assisting regional culinary consultant in the creation and
- Rebranding The Hotel Taken over from
- Bulgari
- Implementation of NUO culinary brand standards, from culinary Vision,
- P&P's, SOP's, menus and culinary division training materials
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Assisting with stock rotation Cleaning stations.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Maintained well-organized mise en place to keep work consistent.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned and maintained kitchen equipment and oven.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Followed food safety standards when handling ingredients.
Pastry & bakery chef de partie
hyatt hotel India
Goa
04.2015 - 12.2016
- Responsible in assisting regional culinary consultant in the creation and Rebranding
- The Hotel Taken over from hyatt
- Implementation of NUO culinary brand standards, from culinary Vision,
- P&P's, SOP's, menus and culinary division training materials
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Created specialty menus and portfolios to showcase custom designed cakes and desserts, boosting overall sales Number%.
- Created new dessert items for seasonal and special events.
- 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.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
Pastry Chef De Partie
Erbil Rotana Hotel Erbil
Erbil
01.2017 - 06.2021
- Iraq
- Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate
- Supervising and coordinating all activities in the Pastry &
- Bakery
- Closely working with Sous Chef to meet all the Brand Standards
- Requirements
- Hands on managing and training of a 9 enthusiastic local pastry team
- Work
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Prepared frostings and other toppings for cakes and pastries.
- Followed food safety standards when handling ingredients.
- Trained new employees on bakery methods and procedures.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Replenished bakery items in display cases.
- Determined baking times for various items.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared dough for variety of pastries, cakes and breads.
- Maintained well-organized mise en place to keep work consistent.
- Managed in-store, pick-up orders and catering needs.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Bakery & Pastry Demi chef
Mövenpick Hotel Saudi, Arbia
Riyadh
03.2013 - 03.2015
- Preparing a wide variety of goods such as cakes, cookies, pies, bread etc
- Following traditional and modern recipes Creating new and exciting desserts to renew our menus and engage the interest of customers Decorating pastries using different icings, toppings etc
- To ensure the presentation will be beautiful and exciting
Bakery Demi chef
Ambassador hotel india
Mumbai
02.2011 - 02.2013
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Pastry commi, commi - II
MARINA HOTEL Kuwait
Salmiyha
02.2010 - 02.2011
- Contribute to Kitchen revenue through effective food cost control; Provide support to the Kitchen brigade; Perform tasks within a timely manner; Ensure consistent great food production, in line with the high quality standards expected by Hilton; Meet all health and hygiene requirements;Other duties as assigned; Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues; Follow all safety and sanitation policies when handling food and beverage;Assist in the preparation and service of all food items for a la carte andor buffet menus according to hotel recipes and standards;Follow kitchen policies, procedures and service standards; Ensure the cleanliness and maintenance of all work areas, utensils, and equipment; Have full knowledge of all menu items, daily features and promotions
- Pastry & Bakery
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
Commis Pastry Chef
Amwaj Catering Services Doha
Doha
10.2008 - 01.2010
- Contribute to Kitchen revenue through effective food cost control; Provide support to the Kitchen brigade; Perform tasks within a timely manner; Ensure consistent great food production, in line with the high quality standards expected by Hilton; Meet all health and hygiene requirements; Other duties as assigned; Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues; Follow all safety and sanitation policies when handling food and beverage; Assist in the preparation and service of all food items for a la carte andor buffet menus according to hotel recipes and standards; Follow kitchen policies, procedures and service standards; Ensure the cleanliness and maintenance of all work areas, utensils, and equipment;Have full knowledge of all menu items, daily features and promotions.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Education
All Subject - High School
Noise Institute
Delhi 06.2004 - 06.2005
Bakery & Pastry - Hotels Management
Hotel Management
Mumbai 06.2008 - 06.2009
Skills
Understand and adapt approach to any cultural reality in order to achieve company'sTargets trough therecognition of luxury qualityCustomer-focused with the ability to foster positive relationship effectively, meetingCustomersrequirementsAnd providing exceptional serviceResponsible for menu development, purchasing, food preparation, impeccable sanitationAnd financialsuccessOf the operationsExcellent communication skills both verbal and written and I have the ability to maintain theHighest ofculinaryStandardsI work well under pressure, organized and able to successfully and effectively multi-taskI am self-motivated, and flexible, willing to work long hours, peak service times and holidaysCreativity in menu planning, execution and presentationAbility to create standard recipesStrong understanding of purchasing, receiving, inventory control and stock rotationExcellent knowledge of Classic & modern culinary trendsComputer skillsMicrosoft officeBasic computer knowledge refers to using a computer and its in-built tools to completeSignificant computer-related tasks These skills include editing a photograph, wordProcessing, creating presentations, searching information, accessing databases, working onSoftware applications, designing, and contacting team members on various tion
Kitchen sanitation
Decorative food displays
Food quality
Menu development
Culinary production
Food production
Employee appraisals
Bread production
Operation budget
Seasonal recipes
Restaurant background
Pastry preparation
Catering expertise
Recipe development
French baking techniques
Desserts knowledge
World cuisine knowledge
Icings and fondant
Adaptive and creative
Employee training
Whole-grain baking
Cake decorating
Recipe creation and conversion
Kitchen sanitation
Loss minimization
Gluten-free baking
Holiday baking
Commercial production
Management
Additional Information
Nationality:- Indian
Timeline
Pastry & Bakery Cdp
Sulemaniya Rotana Hotel
03.2022 - 05.2023
Pastry Chef De Partie
Bulgari Hotel
08.2021 - 01.2022
Pastry Chef De Partie
Erbil Rotana Hotel Erbil
01.2017 - 06.2021
Pastry & bakery chef de partie
hyatt hotel India
04.2015 - 12.2016
Bakery & Pastry Demi chef
Mövenpick Hotel Saudi, Arbia
03.2013 - 03.2015
Bakery Demi chef
Ambassador hotel india
02.2011 - 02.2013
Pastry commi, commi - II
MARINA HOTEL Kuwait
02.2010 - 02.2011
Commis Pastry Chef
Amwaj Catering Services Doha
10.2008 - 01.2010
Bakery & Pastry - Hotels Management
Hotel Management
06.2008 - 06.2009
All Subject - High School
Noise Institute
06.2004 - 06.2005