working for the hotel industry for more than fifteen years and in the pastry. I used to work in any buissy situation with under pressure Maintaining cleaning and Hygiene according to the HACCP and stick to the hotel policy and maintaining the recipes and menus according to the hotel standard. Training the pastry staff up to the standard giving them information about the hotel time to time giving them interest on there every work they do and so on.
Jeddah as pastry chef. The hotel is located close
Radisson sas hotel
to the down town, consists with 293 rooms, Including 7 queen suit rooms and 5 royal suits and with three outlets.
I hereby certify the above Information is true and accurate to the best of my knowledge.
assistant pastry chef Managing
with 20 staff from pastry and bakery The hotel consisting with two large ballroom al crasser ballroom and Hilton hall ballroom. And five beautiful outlets.
Red Sea Palace
managed by gustar. Consists of 250 class rooms and 25suit room's one of the first class down town hotel. I was started as pastry helper during my working Period I got several up grading positions.
• From 1998 to 2004: worked at Jeddah conference palace as senior chef de party managed by Inter-continental hotels resort worked with professional chefs. where we serve only for the top V.I.P delegates.
building up my skills to maintain the standard
to prove to be my level best to bring out the standard what we are maintaining in the hotel where the guest can satisfy