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
2023.04 - 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
2022.05 - 2022.11
- 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
2021.04 - 2022.05
- 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
2019.03 - 2021.04
- 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
2017.04 - 2019.03
- 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
2016.06 - 2017.04
- 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
2015.04 - 2016.08
- 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 2002.01 - 2003.03
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
2023.04 - Current
Executive pastry chef
The Datai Langkawi
2022.05 - 2022.11
Executive pastry chef
Sofitel Hotel, Damansara
2021.04 - 2022.05
Pastry chef
Four Seasons Hotel
2019.03 - 2021.04
Pastry chef
Intercontinental Hotel Group
2017.04 - 2019.03
Pastry chef
W Doha
2016.06 - 2017.04
Pastry chef-Pre opening
Marriott International
2015.04 - 2016.08
Diploma - Culinary arts
University Taylor`s
2002.01 - 2003.03