Hire the Best Pastry Chef in Qatar

My goal is to find a long-term position to grow up within an international company as Executive chef or Executive Sous Chef in a big operation 5 Stars Luxury Hotel. I would like to join your team, to keep and raise the quality of Hotel standard while achieving corporate budget, I could bring my 15 years experience as international Chef in 5 Stars Luxury Hotels Property, Michelin Stars Restaurant.

To work in a dynamic and a reputed organization that can utilize the inherent talent of the incumbent to the maximum.A Challenging, diverse and a dynamic job with good amount of freedom and corresponding work responsibly. I look forward to join a growing organization where I can put in my share of contribution, into it's growth, resulting in a relationship of mutual benefit.  16 years of professional experience in the hospitality industry with major thrust in pastry and bakery production and management  Specialized in artisan breads, chocolate and sugar work, molecular gastronomy, novelty cakes, contemporary plated desserts and pastry show pieces.  Excellent skills in developing new recipes, new products, culinary design, buffet set-ups, food cost and quality control  Highly capable in organizing low to high volume production while maintaining high quality standards.  Thorough knowledge on hotel pre-openings  Creative and innovative with artistic flair and superior knowledge of the latest market trends  Efficient department, management, mentoring, coaching and training skills.  Certified Department trainer for Hyatt international Hotels & Starwood& marriott hotels.  HACCP and first aid trained  STCW Course Maritime Education  Fire fighting Cruise line course.  Hotel Management Course.  NVQ 4 Pastry & Baker

Head Chef Pastry & Bakery.

Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Banquet Operations, Hospitality Management, and Bakery. Strong professional with a NVQ level 4 focused in Commerce from Royal College.

I’m a dedicated Chef with a natural affinity for hospitality. I’m highly competent, self-motivated, organized, quality conscious and a good team player with creativity looking for career progression in the hospitality industry. With my long years of hands on experience and the exposure to different types of international cultures, I’m prepared to render my services to the fullest satisfaction of my employer. I am confident that I will make a positive impact towards the growth on your organization and customers.

To bring together the spirit of modern European dessert, fine dining Mediterranean and lovely International Sweets, sugar and chocolates art, fine dining, theme buffet. I’m looking forward to join any established company to develop my carrier, Carrying 10 years of was experience in Pastry bakery kitchen Heading a team of 8local Pastry cooks throughout the world class confectionery & Artisan Bakery with the five star hotels like WESTIN, LA-CIGALE,HABTOORGRAND,TAJHOTELS,MILLINIUM HOTELS Chef with imagine exploring pastry cuisine from the corners of the world. Great experience with luxury service that well amazes the guest’s senses, Leader, team player, and good coach and guide for my team with my last 10 years of my experience.I’m always hands on flexible and creative and with good eyes for details, also team builder and trainer, as well developing people and upgrading the standards and quality to a new level Looking for new challenge Asia, Caribbean, middle east, Eastern Europe, where I can share my passion and sharp my knowledge too. . A very good hands in Chocolate work, Plated desserts, petit fours, wedding cakes, Chocolate showpieces, Cakes, Breads Pastries............. Please find attach some of my work pictures as well

Experienced and passionate Pastry Chef with over 10 years of industry experience, creating innovative and highly pleasing desserts for restaurants, events and fine dining affairs. Adept in creating pastries, chocolates, ice creams and a variety of confections. Bringing forth advanced pastry techniques, food safety knowledge and a strong understanding of the principles of pastry design.

To continually strive to become a Executive Pastry Chef while cultivating and expanding my career within a dynamic organization. To obtain a challenging and creative management positions in the world of Pastry, and hope that my past and present experience will enhance and modify the future of Hospitality/Culinary industry.as well as to continue my interests in foreign language learning , multi-culture circumstance and physical fitness outside the work environment.