Mohammed IlhamHussain
Executive Bakery & Pastry Chef
Chennai,TN
Summary
A visionary and passionate executive bakery & pastry chef with over 20 years of diverse culinary experience across India, the UAE, and the USA. Known for excellent organizational and management skills, creative menu development, and delivering consistent high-quality results. Adept at managing large teams, optimizing kitchen operations, and developing innovative bakery and pastry concepts aligned with international trends
Overview
18
18
years of professional experience
Work History
Executive Bakery & Pastry Chef
SRM Good Foods
09.2024 - Current
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
- Developed recipes and menus to align culinary trends with consumer demand.
- Enforced health and safety standards for food storage, preparation and handling.
- Conducted inventory management, meticulously ordering supplies and negotiating with suppliers to control costs.
- Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
- Conducted regular performance reviews, identifying areas for improvement and setting achievable targets for kitchen staff.
- Crafted bespoke recipes, infusing creativity and culinary trends to keep the menu fresh and appealing.
Executive Bakery & Pastry Chef
Cake Crust
08.2019 - 08.2024
- Formed and sustained strategic relationships with clients.
- Monitored operations to keep processes aligned with targets and matching forecasts.
- Developed successful strategies and policies, meeting organisational needs and implementing improvements.
- Reviewed reports, recommendations and requests from subordinate leadership.
- Selected and mentored senior staff, creating successful leadership team.
- Cultivated strong industry relationships to promote services and improve business operations.
- Evaluated departmental performance and developed improvements to key operations.
Bakery & Pastry Sous Chef & Operational Manager
Vassi Hospitality Pvt Ltd
05.2016 - 07.2019
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
Sous Chef
The Cake Point
10.2014 - 05.2016
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Supported head chef with training and mentoring new kitchen team members.
- Conducted inventory checks and placed orders for kitchen supplies, whilst maintaining budget constraints and minimizing waste.
- Upheld strict standards of cleanliness and organization in the kitchen, setting an example for junior staff and ensuring a safe working environment.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Independently managed a wide range of sections within the kitchen without difficulty or stress, including pastry and mains.
- Designed seasonal menus in collaboration with Head Chef, focusing on sustainable and local ingredients to enhance dining experience.
Chef de Partie (Pastry & Bakery)
Pasta Bar Veneto
07.2013 - 09.2014
- Managed the pastry section for seven restaurant outlets.
- Focused on food quality, cost control, and menu engineering.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Established clear standards for cooking, garnishing and presenting food.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
Chef de Partie / Demi Chef de Partie
Celebrity Cruises
04.2012 - 07.2013
- Led buffet and specialty restaurant operations.
- Coordinated private events and ensured cost-efficiency.
Commis I
Hilton Resort & Spa
11.2010 - 04.2012
- Specialized in sauces and food hygiene.
- Developed efficient service systems and ensured sanitation.
Commis II
Ecstasy by Mickaël Besse
10.2009 - 10.2010
- Assisted in kitchen development and signature dishes.
- Handled lunch and dinner service with high standards.
Commis III
P.S.K. Bakers
02.2008 - 02.2009
- Assisted in daily food production and recipe innovation.
Education
Bachelor of Business Administration - Computer Application
Tamil Nadu University
02.2014
Craft Course - Food Production
Institute of Hotel Management
Chennai01.2006
Skills
Fluent in English, Tamil (verbal and written), Hindi (verbal)
Strong analytical, research, and computing skills
Effective cross-team communication and collaboration
Strong in multitasking and decision-making
Team motivator and leader, providing direction with minimal supervision
Expertise in coordinating large-scale kitchen operations
Recipe development
Culinary innovation
Cost control
Menu engineering
Staff training
Team building and training
Quality control standards understanding
Business development
Sales and marketing strategies
Research and Development
Training
- The Residency Hotel (3-Star) 2007, Chennai
- Savera Hotel (4-Star) 2006, Chennai
Timeline
Executive Bakery & Pastry Chef
SRM Good Foods
09.2024 - Current
Executive Bakery & Pastry Chef
Cake Crust
08.2019 - 08.2024
Bakery & Pastry Sous Chef & Operational Manager
Vassi Hospitality Pvt Ltd
05.2016 - 07.2019
Sous Chef
The Cake Point
10.2014 - 05.2016
Chef de Partie (Pastry & Bakery)
Pasta Bar Veneto
07.2013 - 09.2014
Chef de Partie / Demi Chef de Partie
Celebrity Cruises
04.2012 - 07.2013
Commis I
Hilton Resort & Spa
11.2010 - 04.2012
Commis II
Ecstasy by Mickaël Besse
10.2009 - 10.2010
Commis III
P.S.K. Bakers
02.2008 - 02.2009
Bachelor of Business Administration - Computer Application
Tamil Nadu University
Craft Course - Food Production
Institute of Hotel Management