Moulay Ahmed Hanif

• Supervises and coordinates all pastry and dessert preparation and presentation

• oversight of the day-to-day operations of a commercial bake shop kitchen, ensuring the highest standards of food quality, preparation, and production, in addition to sanitation, health and safety, and customer satisfaction.

• providing leadership and training in the creation and production of superior food products; increasing productivity and quality standards, ensuring proper food handling practices; and providing ongoing direction and supervision to all the pastry staff.

• Manage and monitor the operation of compliance management requirements and system.

• Placed orders to restock items before supplies ran out.

• Oversaw purchasing, storage, and use of kitchen supplies.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Preparing variety of goods using both traditional and modern recipes to meet customers demands.
• • Assist other workers to determine food decoration and presentation.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.

• Responsible for employees and pastry team, preparing a wide variety of goods with good quality.

• carry out administrative duties.

• Come up with recipe ideas from scratch.

Responsible for the Purchase of superior quality products, presentations and flavors to be used in food preparation

• Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.

• Oversee a team of junior pastry cooks and other staff members as necessary.

• Ensure the kitchen is clean and sanitized at all times.

management of baked goods used at weddings,parties and corporate events.

• Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
• Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
• Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.

• ensure the presentation of pastries to be beautiful and exciting.

• Create and prepare all pastry items as required by the business.

• Plan the menu of desserts and pastry to complement savory items.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Managed in-store, pick-up orders and catering needs.
• Enhanced customer satisfaction by creating visually appealing and delicious pastries.

• Operates and maintains all department equipment and reports malfunctions.

2011.

• Organize working hours of pastry team and guide pastry assistants.

• Ensure compliance with food hygiene and Health and Safety standards.

• Creating new and exciting desserts to renew our menus and engage the interest of customers.

• Demonstrated strong organizational and time management skills while managing multiple projects.
• Developed and maintained courteous and effective working relationships.

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.

• Produce all baked goods including artisan breads , croissants, laminated danish, muffins and doughnuts etc.

• Decorate pastries and desserts.

• Proved successful working within tight deadlines and a fast-paced environment.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Strengthened communication skills through regular interactions with others.
• Paid attention to detail while completing assignments.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Organized and detail-oriented with a strong work ethic.

• Worked flexible hours across night, weekend, and holiday shifts.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
• Led team meetings to brainstorm innovative dessert concepts, keeping menu fresh and exciting.

• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Assisted head pastry chef in developing new recipes for seasonal menus, resulting in increased sales.
• Maintained a clean and organized workspace, ensuring efficient operations and adherence to health codes.

• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Developed and implemented waste reduction system, leading to significant cost savings in ingredient procurement.
• Outlined all steps for producing special menu items.
• Consistently met deadlines for high-volume orders during peak business hours or special events.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
• Cut and shaped dough for pies, rolls and other pastries.
• Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
• Managed in-store, pick-up orders and catering needs.

• Established lasting relationships with peers, leadership and customers using strong communication and interpersonal skills.
• Learned new materials, processes, and programs quickly.
• Attended training courses to build understanding of processes, techniques, and industry.
• Interacted with customers under supervision to support operational objectives.