Asif Abdul Karim Mukadam
Demi Chef De Partie
Mumbai,MH
Summary
Professional culinary expert prepared for this role with strong foundation in high-volume kitchen environments. Skilled in menu development, culinary techniques, and maintaining kitchen efficiency. Strong focus on team collaboration and achieving results, adaptable to changing needs. Reliable with passion for excellence in food preparation and presentation.
Overview
1
1
Language
1
1
Certification
9
9
years of professional experience
Work History
DCDP
Naseef W.L.L
04.2025 - Current
- Prepare and bake a wide variety of pastries, cakes, desserts, breads and confectionery items
- Follow standardized recipes and ensure consistency in taste texture and presentation
- Decorate cakes and pastries using icing and creative techniques
- Monitor oven temperatures and baking times to achieve results
- Assist in preparation and production of breads, viennoiseries pastries, desserts, and plated sweets as per recipes and brand standards.
- Ensure mise en place is complete and ready for service.
- Uphold high standards of taste, texture, and visual artistry in all products.
- Work closely with the CDP and Pastry Chef to experiment with new techniques and contribute creative input when required.
- Maintain hygiene, food safety, and workstation cleanliness.
- Assist in inventory management, portion control, and minimizing wastage.
- Train and guide Commis chefs in basic techniques and daily tasks.
- Ensure timely execution of orders during café service.
Pastry Maker
French Spirit Sweets Owned Vital LLC Dubai
02.2024 - 07.2024
- Assisted the Executive Pastry Chef in training and supervising pastry staff, fostering a collaborative environment.
- Planned and executed production of a variety of desserts including plated and banquet options.
- Managed inventory levels to ensure adequate supplies for production while minimizing waste.
- Worked closely with the executive chef to create and refine seasonal menus, enhancing guest satisfaction.
- Oversaw the production of wedding and special occasion cakes, ensuring high standards of quality and design.
- Collaborated with senior pastry chefs to develop new dessert recipes and improve existing ones.
- Monitored inventory levels of baking ingredients and assist
DCDP
Lazurd Catering Company
02.2020 - 01.2022
- Prepared and baked cakes, pastries, breads, desserts, cookies, and viennoiserie.
- Ensured consistent product quality, taste, and presentation according to company standards.
- Performed daily mise en place and organized production for service.
- Followed standardized recipes, portion control, and food costing procedures.
- Maintained HACCP, food safety, sanitation, and hygiene standards at all times.
- Monitored inventory, controlled stock rotation (FIFO), and minimized food waste.
- Decorated cakes and plated desserts with attention to detail and creativity.
- Operated and maintained pastry equipment safely and efficiently.
- Trained and supported Commis Chefs and junior kitchen staff.
- Worked effectively in a fast-paced, high-volume hotel kitchen while meeting production deadlines.
- Collaborated with the pastry team to develop seasonal desserts and improve menu offerings.
Commi I
Abhar Catering Company
03.2018 - 01.2020
- Managed all aspects of pastry production, ensuring high standards and timely delivery for events.
- Developed and executed weekly schedules for pastry staff, optimizing workflow and productivity.
- Created and plated desserts for events serving up to 250 guests, enhancing guest experiences.
- Maintained cleanliness and organization in food preparation areas adhering to strict food safety regulations.
- Implemented effective storage solutions to preserve ingredient freshness and minimize spoilage.
- Operated mixing and baking equipment, ensuring precise measurements and cooking times for optimal results.
- Collaborated with the Head Chef on pastry preparation, production, and presentation, contributing to menu innovation.
- Trained and supported junior kitchen staff and Commis II/III when required.
- Followed all food safety, health, and company standards.
- Assisted with buffet, banquet, and à la carte dessert preparation.
- Demonstrated teamwork, time management, and the ability to meet production deadlines.
Education
S.S.C - Kolhapur Board
Haji S.M Mukadam High School
F.Y.B.A - undefined
Mumbai Hindi Vidyapith
Skills
Inventory & Control
Equipment Maintenance
Safety & Sanitation
Food Safety
Pastry Arts
Integrity
Intuition
Leadership
Listening
Accomplishments
- Pastry Section Budget Optimisation
- Managed a monthly budget exceeding E5,000 successfully cutting costs by 10% without compromising on quality.
- 9 Menu Innovation Contributor
- Instrumental in the introduction of over 10 innovative dessert items, significantly boosting customer satisfaction and variety.
- Training Programme Developer
- Established a comprehensive pastry training programme, enhancing the team's expertise and productivity.
- Efficiency Improvements
- Redesigned kitchen processes to improve efficiency culminating in a 15% reduction in dish preparation times.
Certification
Basic Food Safety - Food Service, Date of Training: 08-09-2023, Basic Food Safety - Food Service, Date of Training: 08-08-2022, Quality Basics, Professional Certificate Programme, European Open University (Europe Academy), Date of Training: 14-03-2021
Interests
Sports (Cricket & Football), Traveling, Pastry Art, Cycling
Timeline
DCDP
Naseef W.L.L
04.2025 - Current
Pastry Maker
French Spirit Sweets Owned Vital LLC Dubai
02.2024 - 07.2024
DCDP
Lazurd Catering Company
02.2020 - 01.2022
Commi I
Abhar Catering Company
03.2018 - 01.2020
F.Y.B.A - undefined
Mumbai Hindi Vidyapith
S.S.C - Kolhapur Board
Haji S.M Mukadam High School
DECLARATION
I do hereby declare that all my above information and facts stated here in above are true to the best of my knowledge. Thanking You