Summary
Overview
Work history
Education
Skills
Accomplishments
CUSTOM SECTION
Hobbies and Interests
Timeline
Generic
IMRAN NOOR AHMED KHAN

IMRAN NOOR AHMED KHAN

Riyadh,Saudi Arabia

Summary

Accomplished baking professional with extensive expertise in crafting artisan breads and mastering baking techniques. Demonstrates strong product knowledge and exceptional organizational skills, ensuring consistent taste and quality. Proficient in sourdough cultivation, dessert creation, and special dietary baking, with a focus on customer-focused service and handling feedback effectively. Committed to maintaining bakery safety standards and food hygiene practices while excelling in workplace safety adherence. Career goals include advancing innovative baking methods and enhancing customer satisfaction through superior product offerings.

Overview

20
20
years of professional experience
3
3
years of post-secondary education

Work history

Head baker

Crown Plaza Hotel
RIYADH, Saudi Arabia / Khobar
02.2024 - 07.2025
  • Completing everyday tasks, supervising other employees in the absence of the pastry chef, assembling cakes, preparing creams and toppings, and creating fondant details. Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate. Supervising and coordinating all activities in the Pastry & Bakery Closely working with Sous Chef to meet all the Brand Standards Requirements Hands on managing and training of a 9 enthusiastic local pastry team
  • Trained junior bakers on baking techniques and equipment usage for consistency in output.
  • Provided constructive feedback to staff members, fostering skill development and improvement in performance.
  • Ensured high quality baked goods by adhering to recipe specifications.
  • Streamlined baking processes with strategic planning, promoting efficiency in production.
  • Introduced creative decorative techniques to enhance presentation of baked goods.

Bakery Head Chef

Rotana Hotel
Sulemaniya, Kurdistan / Iraq
08.2021 - 12.2023
  • A Bakery chef Chef prepares and bakes a variety of desserts and sweet goods, following recipes. They create new desserts, decorate pastries, monitor ingredient stocks, ensure equipment quality, guide staff, and maintain a clean and safe work environment.
  • Implemented new recipes for enhanced menu diversity.
  • Managed all aspects of the kitchen, ensuring smooth operation.

Head baker

Bulgaria Hotel by Marriott
DUBAI, Dubai
04.2020 - 07.2021
  • Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate. Supervising and coordinating all activities in the Pastry & Bakery. Closely working with Sous Chef to meet all the Brand Standards Requirements. Hands on managing and training of a 9 enthusiastic local pastry team.
  • Promoted sustainability by minimising waste and recycling where possible within the bakery's operations.
  • Created new recipes to excite loyal clientele and attract new ones.
  • Provided constructive feedback to staff members, fostering skill development and improvement in performance.
  • Conducted regular inventory checks, ensuring sufficient supplies at all times.

Bakery Chef

Erbil Rotana Hotel
Erbil, Kurdistan / Iraq
01.2017 - 02.2020
  • Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate. Supervising and coordinating all activities in the Pastry & Bakery. Closely working with Sous Chef to meet all the Brand Standards Requirements Hands on managing and training of a 9 enthusiastic local pastry team
  • Participated in local food festivals; heightened awareness about our brand.
  • Presented daily specials on the bakery menu for attracting more customers.
  • Scheduled staff shifts efficiently, ensured smooth operation during peak hours.

Head baker

Grand Hyatt Hotel
Goa, India
01.2015 - 10.2016
  • Producing and supervising in all the aspects of pastry/Bakery in all Food & Beverage outlate. Supervising and coordinating all activities in the Pastry & Bakery. Closely working with Sous Chef to meet all the Brand Standards Requirements. Hands on managing and training of a 9 enthusiastic local pastry team
  • Followed stringent food safety protocols, upholding health standards.
  • Maintained cleanliness in the work area, ensuring a hygienic environment.
  • Facilitated team communication for smooth bakery operations.
  • Ensured high quality baked goods by adhering to recipe specifications.

Head baker

Hilton HOTEL
DOHA, India
11.2011 - 12.2014
  • Responsible in assisting regional culinary consultant in the creation and Rebranding The Hotel Taken over from Raffles. Implementation of NUO culinary brand standards, from culinary Vision, P&P's, SOP's, menus and culinary division training materials. Assisting in the food preparation process. Cooking and preparing elements of high quality dishes
  • Coordinated with suppliers for timely delivery of baking ingredients and materials.
  • Addressed customer complaints promptly, ensuring their satisfaction and repeat business.
  • Optimised resource allocation by assessing daily production needs accurately.
  • Prioritised tasks effectively during peak hours to meet demand without compromising quality.

Bakery Sr chef de partie

Marina hotel
, Kuwait
10.2008 - 10.2011
  • Assisting in the food preparation process Cooking and preparing elements of high quality dishes. Assisting with stock rotation Cleaning stations.
  • Conducted regular equipment checks to ensure compliance with safety regulations.
  • Coordinated with other chefs for smooth operation during peak hours.

Bakery Demi Chef De Partie

Amwaj Catering Services
Doha, Qatar
02.2007 - 10.2008
  • Assisting in the food preparation process. Assisting with stock rotation Cleaning stations. Cooking and preparing elements of high quality dishes
  • Collaborated with senior chefs to create innovative seasonal menus.
  • Kept updated on latest culinary trends and techniques for ongoing personal development.
  • Supported head chef during busy periods, enabling effective time management across the kitchen brigade.

Bakery commis -1

Ramey hotel
mumbai, india
01.2006 - 02.2007
  • Carried out day-to-day duties accurately and efficiently.
  • Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
  • Successfully delivered on tasks within tight deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked flexible hours, covering nights, weekends and bank holidays.
  • Supported team by demonstrating respect and willingness to help.

Education

Bakery & confectionary - English A

Dnyanvardhini education society
03.2005 - 02.2006

High school -

Central board of open school education
india
01.2002 - 03.2004

Skills

  • Microsoft word
  • Dessert creation
  • Bread and pastry proofing
  • Workplace safety adherence
  • Baking techniques mastery
  • Special dietary baking
  • Customer-Focused service
  • Fermentation understanding
  • Handling feedback
  • Baking expertise
  • Strong product knowledge
  • Managing fermentation process
  • Ensuring consistent taste
  • Crafting artisan breads
  • Recipe execution
  • Sourdough cultivation
  • Exceptional organising
  • Tartlet production
  • Bakery safety standards
  • Icing mastery
  • Food hygiene practices

Accomplishments

  • High energy, positive attitude, willingness to learn and grow
  • Logical thinker
  • Team player

CUSTOM SECTION

  • AREAS OF EXPERTISE
  • Key Customer Service Skills
  • Understand and adapt approach to any cultural reality in order to achieve company's targets trough the recognition of luxury quality.
  • Customer-focused with the ability to foster positive relationship effectively, meeting customer's requirements and providing exceptional service.
  • Key Management Skills
  • Responsible for menu development, purchasing, food preparation, impeccable sanitation and financial success of the operations
  • I offer a high level of flexibility and creativity on a daily basis
  • Excellent communication skills both verbal and written and I have the ability to maintain the highest of culinary standards.
  • I work well under pressure, organized and able to successfully and effectively multi-task
  • I am self-motivated, and flexible, willing to work long hours, peak service times and holidays
  • Creativity in menu planning, execution and presentation
  • Ability to create standard recipes
  • Ability to work with Yield Test
  • Strong understanding of purchasing, receiving, inventory control and stock rotation
  • Excellent knowledge of Classic & modern culinary trends

Hobbies and Interests

Cricket

Timeline

Head baker

Crown Plaza Hotel
02.2024 - 07.2025

Bakery Head Chef

Rotana Hotel
08.2021 - 12.2023

Head baker

Bulgaria Hotel by Marriott
04.2020 - 07.2021

Bakery Chef

Erbil Rotana Hotel
01.2017 - 02.2020

Head baker

Grand Hyatt Hotel
01.2015 - 10.2016

Head baker

Hilton HOTEL
11.2011 - 12.2014

Bakery Sr chef de partie

Marina hotel
10.2008 - 10.2011

Bakery Demi Chef De Partie

Amwaj Catering Services
02.2007 - 10.2008

Bakery commis -1

Ramey hotel
01.2006 - 02.2007

Bakery & confectionary - English A

Dnyanvardhini education society
03.2005 - 02.2006

High school -

Central board of open school education
01.2002 - 03.2004
IMRAN NOOR AHMED KHAN