Kamal Uddin

Assisted executive pastry chef in managing daily operations of pastry and bakery section to maintain quality and presentation standards.

• Supervised and trained junior chefs and commis to ensure consistency in production and service.
• Prepared a variety of pastries, desserts, breads, and specialty baked items according to menu requirements.
• Monitored mise en place production schedules and stock levels to support efficient kitchen operations.
• Maintained hygiene and food safety standards in compliance with HACCP regulations.
• Supported menu development for seasonal desserts and buffet displays.
• Controlled food costs and minimised wastage through careful ingredient management.
• Coordinated with kitchen sections and service teams to facilitate timely delivery of high-quality service.
• Ensured all bakery and pastry items adhered to luxury hotel standards in taste and presentation.

• Looking after day to day entire pastry & bakery operation including 1000 covers banquet operation, three meeting rooms, all day dining & room service.

• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
• Monitored and recorded fridge and freezer temperatures to safely preserve stock.
• Collected, washed and sanitised dishes and cooking utensils.
• Received and verified food deliveries, placing items in proper kitchen areas or storage.

• Carried out day-to-day duties accurately and efficiently.

• Provided assistance to kitchen staff for smooth running of operations.
• Assisted in food preparation, enhancing kitchen efficiency.
• Handled high-pressure situations calmly during peak hours, ensuring timely service delivery.
• Unloaded deliveries promptly to streamline storage and inventory processes.

• Constantly apply standard operating procedures in my department
• Try giving highest production as per supervisor’s target
• Cleans & maintains working areas, food storage areas clean and tidy
• Ensure mise-en-place is prepared according to supervisor’s instruction
• Learns Practices, Records, Rectifies HACCP working procedures, manuals, forms & understands the principles
• Maintain a high standard of hygiene and grooming.