Azizur Rahman
Ambedkar nagar,India
Summary
Experienced CDP Pastry currently working at Nujuma, a Ritz-Carlton Reserve. Promoted in recognition of strong performance and consistency. Skilled in daily pastry production, team supervision, quality control, and food safety standards within a luxury hotel environment. Reliable, hardworking, and committed to delivering high-quality products while supporting team success and guest satisfaction.
Overview
9
9
years of professional experience
Work history
Industrial training
Fariyas Resort
Lonavla, india
2016.11 - 2017.04
- Completed Industrial training from Fariyas Resort, Lonavla for 6 months.
commi 1st
Nujuma Ritz-Carlton reserve red sea
2024.03 - 2025.03
- Played a key role in the pre-opening of the first Ritz-Carlton Reserve in the region, developing and implementing bakery and pastry operations for 63 water and beach villas, seamlessly integrated with the stunning natural landscape.
- Currently working as commi 1st at Nujuma Ritz-Carlton reserve red sea, Saudi Arabia. From 31 march 2024 to till now.
commi 1st
right grain LLC
Al khobar
2022.02 - 2023.12
- Worked at right grain LLC. Al khobar, Saudi Arabia as commi 1st from 06 February 2022 to 31 December 2023.
commi 1st
Fariyas Resort
Lonavla
2019.07 - 2022.01
- Worked at Fariyas Resort, Lonavla as commi 1st from 16 July 2019 to 20 January 2022.
commi 2nd
royal orchid
Bangalore
2018.10 - 2019.07
- Worked at royal orchid, Bangalore as commi 2nd from 4th Oct 2018 to 05th July 2019.
commi 3rd
Fariyas Resort
Lonavala
2017.05 - 2018.09
- Worked at Fariyas Resort, Lonavala as commi 3rd from 1st May 2017 TO 28th Sep 2018.
Chef de partie
NUJUMA Ritz-carlton reserve
RED SEA, saudi arabia
2025.04 - Current
- Manage daily pastry production for outlets, villas, and special events.
- Plan production schedules and ensure timely delivery of all pastry items.
- Supervise and guide Commis chefs, ensuring proper techniques and hygiene standards.
- Maintain high quality, consistency, and presentation as per luxury brand standards.
- Handle mise en place organization and workflow efficiency in the pastry section.
- Monitor stock levels, place requisitions, and minimize wastage.
- Ensure strict compliance with food safety and sanitation procedures.
- Assist in menu development, recipe standardization, and new product trials.
- Coordinate with kitchen leadership for banquet functions and VIP requirements.
- Train junior staff in basic pastry skills, plating, and product knowledge
- Take responsibility for section cleanliness, equipment care, and daily checklists.
- Support cost control by portion control and proper storage practices.
Education
Diploma - Hotel Management
Chandigarh Institute of Hotel Management Sector 42D
+2 - undefined
Government Inter College Raibareli
10th ( Matric ) - undefined
Government Inter College Raibareli
Skills
- Able to set priorities and implement decisions to achieve immediate and long-term goals
- Effective verbal communication skills
- Food trend awareness
- Adaptability in the kitchen
- Culinary creativity
- High-Energy personality
- Bread making
- Calm under pressure
- Strong work ethic
Interest
Baking, Travelling, Sports
Accomplishments
- Particapated in various co-curricular activities during school time.
- Was part of the football team that participated in regional games.
- Worked with Chef’s of Pillsbury as assistant.
DECLARATION
I hereby declare above particulars are true to the best of my knowledge and belief.
Timeline
Chef de partie
NUJUMA Ritz-carlton reserve
2025.04 - Current
commi 1st
Nujuma Ritz-Carlton reserve red sea
2024.03 - 2025.03
commi 1st
right grain LLC
2022.02 - 2023.12
commi 1st
Fariyas Resort
2019.07 - 2022.01
commi 2nd
royal orchid
2018.10 - 2019.07
commi 3rd
Fariyas Resort
2017.05 - 2018.09
Industrial training
Fariyas Resort
2016.11 - 2017.04
+2 - undefined
Government Inter College Raibareli
10th ( Matric ) - undefined
Government Inter College Raibareli
Diploma - Hotel Management
Chandigarh Institute of Hotel Management Sector 42D