SHAIKH SARFARAZ HOSSAIN
Jajpur
Summary
Results-driven Demi Chef de Partie with proven culinary expertise across award-winning hotels and restaurants in multiple countries. Achieved recognition for upholding HACCP and food hygiene standards, reducing wastage through FIFO discipline, and developing junior kitchen talent. Specialized in French pastry techniques, chocolate artistry, and sugar work, delivering exceptional desserts in fast-paced environments through effective time management and teamwork.
Overview
1
1
Language
1
1
Certification
8
8
years of professional experience
Work History
Pastry demi Chef de Partie
Joseph's Bakery
Bhubaneswar
10.2026 - Current
- Produced diverse bakery and pastry items, ensuring high quality and appealing presentation.
- Prepare, finish, and present pastries and desserts for daily bakery service and customer requirements.
- Supported daily production flow and timely preparation, meeting all bakery and pastry service demands.
- Maintained rigorous food safety, hygiene, and sanitation standards across all production tasks.
Demi Chef de Partie
Farzi Café
London
12.2023 - 10.2025
- Managed second-shift operations, facilitating smooth handover and maintaining consistent output during service periods.
- Prepared house-made pastries, ice cream, gelato, and sorbet to specifications set by the Pastry Chef.
- Maintained strict hygiene standards and HACCP compliance across all pastry preparation areas.
- Monitored chiller and freezer temperatures daily to safeguard product safety and quality.
- Applied FIFO stock rotation to minimize wastage and prevent ingredient expiry.
- Created customized cakes and special guest orders, enhancing guest experience for VIP and event requests.
Commis I
Grand Millennium
Muscat
12.2021 - 10.2023
- Executed daily pastry and kitchen production in a 5-star hotel, ensuring adherence to brand recipe standards.
- Assisted in menu execution and food presentation for banquet and à la carte outlets, enhancing guest experience.
- Ensured hygiene and food safety compliance per Oman municipality and hotel standards, safeguarding guest health.
Commis Chef
Hyatt Centric
Bangalore
07.2019 - 11.2021
- Supported daily kitchen production and food preparation in hot and pastry sections to deliver high-quality dishes.
- Executed standardized recipes and portioning guidelines to ensure consistent food quality and presentation.
- Implemented hygiene and sanitation protocols to uphold hotel and statutory food safety standards.
Industrial Exposure Training – Pastry & Bakery
Hilton Embassy Golf Links
Bangalore
11.2018 - 04.2019
- Rotated through pastry and bakery production under senior chef supervision.
- Assisted in bakery production under guidance of senior chefs.
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Industrial Exposure Training
Trident Hotel
Bhubaneswar
06.2018 - 09.2018
- Completed foundational kitchen training in key culinary sections, enhancing practical skills for hospitality management.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
Education
Bachelor's Degree -
Utkal University
Bhubaneswar, Odisha, India12th Standard -
Council of Higher Secondary Education (CHSE)
Odisha10th Standard -
Board of Secondary Education
OdishaSkills
- À la carte desserts
- Custom Cake
- Special Order Production
- Menu Development
- Food Presentation
- Plating Standards
- Standard Recipe Adherence
- Quality Control
- HACCP & Food Safety Compliance
- Hygiene & Sanitation Standards
- FIFO inventory management
- Kitchen Team Leadership
LANGUAGES
ENGLISH, HINDI, ODIA
Accomplishments
- Bronze Medal, Best Plated Dessert (3-course), Hospitality Salon Culinaire, HORECA Oman (2022).
- Employee of the Month, Grand Millennium Muscat, Oman.
- Progressed from Commis Chef to Chef de Partie within 6 years across three international hotel and restaurant brands.
EDUCATION
ENGLISH, HINDI, ODIA
Certification
Level 2 Food Hygiene and Safety for Catering
Personal Information
ENGLISH, HINDI, ODIA
Timeline
Pastry demi Chef de Partie
Joseph's Bakery
10.2026 - Current
Demi Chef de Partie
Farzi Café
12.2023 - 10.2025
Commis I
Grand Millennium
12.2021 - 10.2023
Commis Chef
Hyatt Centric
07.2019 - 11.2021
Industrial Exposure Training – Pastry & Bakery
Hilton Embassy Golf Links
11.2018 - 04.2019
Industrial Exposure Training
Trident Hotel
06.2018 - 09.2018
Bachelor's Degree -
Utkal University
12th Standard -
Council of Higher Secondary Education (CHSE)
10th Standard -
Board of Secondary Education