MUZZAMIL M
TIRUNELVELI
Summary
Hardworking individual with strong communication and teamwork skills, eager to support team in delivering high-quality service. Experience in customer service and food handling ensures reliable and friendly approach to customer interactions. Quick learner with keen eye for detail, committed to maintaining cleanliness and safety standards. Enthusiastic about contributing to positive and efficient work environment.
Overview
19
19
years of professional experience
Work History
BAKERY AND Pastry Chef
HERMIT BAKERS AND CATERERS
04.2019 - Current
- Baked pastries bread, pies and pastries for customers.
- Designed new recipes based on trends and customer requests.
- Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
- Conducted regular quality checks on ingredients and final products, maintaining the highest standards of taste and presentation.
- Maintained an up-to-date knowledge of pastry trends, continuously innovating and expanding the dessert menu offerings.
- Adapted recipes for special dietary requirements, including gluten-free and vegan options, accommodating all guests.
- Developed pastry and confectionery goods following strict recipe guidelines.
- Maintained atmosphere of enthusiastic customer awareness with emphasis on fast, friendly customer service.
- Combined ingredients following precise recipes, mixing and blending to prepare for baking.
- Measured, mixed and prepped raw materials to recipe specifications.
- Trained junior pastry chefs and kitchen staff in advanced pastry techniques and the importance of attention to detail.
- Developed and executed seasonal menus, incorporating local ingredients for freshness and sustainability in dessert offerings.
- Managed cost control measures for the pastry section, effectively balancing budget constraints with the need for quality.
- Maintained safe and sanitary area by checking food products' temperature and freshness.
- Assessed equipment cleanliness before production runs for compliance with health and safety regulations.
1 ST PASTRY MAN
COSTA CRUISE LINE
05.2013 - 01.2019
- Monitored product appearance and temperature to determine baking times.
- Combined ingredients following precise recipes, mixing and blending to prepare for baking.
- Developed and executed seasonal menus, incorporating local ingredients for freshness and sustainability in dessert offerings.
- Developed pastry and confectionery goods following strict recipe guidelines.
- Conducted inventory management, ordering supplies to maintain optimal stock levels while minimising waste.
- Rolled, cut and shaped dough to form brioche, baguettes and focaccia bread.
Education
Bachelor of Science - HOTEL MANAGEMENT
RVS COLLEGE OF ARTS AND SCIENCE
2006
Education
other
Personal Information
- Nationality: INDIAN
- Marital Status: MARRIED
- Gender: MALE
- Date of Birth: 06/06/1986
Skills
- Pastry techniques
- Pastry preparation
- Sanitation practices
- Icings and fondant
- Allergen awareness
- Restaurant experience
- Recipe development
- Food plating
- Menu planning
- Recipe creation
- Training staff
- Dessert preparation
- Creativity and innovation
- Plating
- Ingredient knowledge
Timeline
BAKERY AND Pastry Chef
HERMIT BAKERS AND CATERERS
04.2019 - Current
1 ST PASTRY MAN
COSTA CRUISE LINE
05.2013 - 01.2019
Bachelor of Science - HOTEL MANAGEMENT
RVS COLLEGE OF ARTS AND SCIENCE
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