Baharudin Che Isa
Makkah,Saudi Arabia
Summary
A committed food services and culinary arts professional with over 20 years comprehensive experience specially in pastry culinary art. Currently seeking the opportunity to incorporate knowledge and skills with a position welcoming challenge and the ability to develop professionally
Overview
9
9
years of professional experience
1
1
year of post-secondary education
Work history
Executive pastry chef-Pre opening
Address Jabal Omar
Makkah, Mecca Region
04.2023 - Current
- Produced delicious and attractive biscuits, pastries and pies for customers.
- Employed fondant and special decorating techniques to build creative cake designs.
- Created unique sourdough for bread and pizzas.
- Attracted customers with seasonal fruit tarts and desserts.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Resolved customer concerns in positive, constructive manner.
- Designed displays to showcase baked produce.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
Executive pastry chef
The Datai Langkawi
Langkawi,Kuah, Malaysia
05.2022 - 11.2022
- Encouraged glowing customer reviews by producing top-quality baked goods.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
Executive pastry chef
Sofitel Hotel, Damansara
Kuala Lumpur, Malaysia
04.2021 - 05.2022
- Encouraged glowing customer reviews by producing top-quality baked goods.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Increased customer satisfaction by designing new pastries according to demands and upcoming cooking trends.
- Delivered high-quality results within budget and timeframe targets.
Pastry chef
Four Seasons Hotel
Male,Maldives, Maldives
03.2019 - 04.2021
- Helped develop recipes and menu changes to best meet customer demand.
- Upheld first-class health and safety levels for continued high quality output and compliance with regulations.
- Determined product quantities for next day operation by maintaining detailed production schedule.
- Directed junior team members to meet preparation, plating and service standards.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Crafted new and exciting baked goods to fulfil customer requests.
Pastry chef
Intercontinental Hotel Group
Male,Maldives, Maldives
04.2017 - 03.2019
- Met with customers to discuss details and planning of custom-made pastries and desserts for special occasions.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Maintained and controlled pastry kitchen supply inventory to minimise waste.
- Developed new products based on seasonal ingredients and dessert trends.
- Managed all day-to-day operations of kitchen bakery and pastry section.
- Served customers to drive sales and deliver top-quality experiences.
- Managed teams by overseeing hiring, training and professional growth of employees.
Pastry chef
W Doha
Doha,Qatar, Qatar
06.2016 - 04.2017
- Helped develop recipes and menu changes to best meet customer demand.
- Upheld first-class health and safety levels for continued high quality output and compliance with regulations.
- Determined best way to present food and created decorative food displays.
- Resolved customer concerns in positive, constructive manner.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Add correct choice of non-alcoholic drinks, cocktails and wines to served desserts.
- Crafted new and exciting baked goods to fulfil customer requests.
Pastry chef-Pre opening
Marriott International
Makkah, Mecca Region
04.2015 - 08.2016
- Kept all work areas clean and organised for hygiene purposes.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Executed strict quality control measures to maintain high standards of baked goods.
- Encouraged glowing customer reviews by producing top-quality baked goods.
- Managed all day-to-day operations of kitchen bakery and pastry section.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Performed pastry trend and industry development research to offer innovative product offerings.
- Employed fondant and special decorating techniques to build creative cake designs.
Education
Diploma - Culinary arts
University Taylor`s
Kuala Lumpur, Malaysia 01.2002 - 03.2003
Accomplishments
- Gold medal Plated Desserts at FHA,Maldives 2014.
- Bronze medal for Plated desserts at FHA,Maldives 2017.
- Winner for Dessert display at FHA, Maldives 2017.
Timeline
Executive pastry chef-Pre opening
Address Jabal Omar
04.2023 - Current
Executive pastry chef
The Datai Langkawi
05.2022 - 11.2022
Executive pastry chef
Sofitel Hotel, Damansara
04.2021 - 05.2022
Pastry chef
Four Seasons Hotel
03.2019 - 04.2021
Pastry chef
Intercontinental Hotel Group
04.2017 - 03.2019
Pastry chef
W Doha
06.2016 - 04.2017
Pastry chef-Pre opening
Marriott International
04.2015 - 08.2016
Diploma - Culinary arts
University Taylor`s
01.2002 - 03.2003
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