Pastry Bakery Company in Dubai

here is my e mail
donovano34@hotmail.com
zino

you can contact Cake Decoration Center
Deira Al khabisi Port Saeed road near hyundai showroom
Tel no. 04 2681196

Hello I'm Razilia im Russian (muslum) i was study in Australia for cake art. I live in Uae 2 years on partner Visa. Im looking job as Cake artist. YOu can see all my work on mty web or add me on facebook page Razilia King Cakes where u can see my activity.

I complet Desert and Patysery Course in Dubai, was in 2011 Progect Bigest Opera House Cake in world in Sydney for Australia Day on 26 Jan 2011.

On 8th of September i will back in Dubai if you intereseting pleas contact me by email cakesbyrazilia@gmail.com or from facebook page

Thank you
Have a wonderful day
Razilia

I would like to introduce myself a little bit more to all of you,

I offer an outstanding Executive Pastry chef career spanning more than fifteen years learning and discover the basis ,scince and the technology all blended with the artistry skills , and have the knowledge needed to partnership and to make growing any company. I am certain upon review of my attached resume and in-person interview, you will find me to be very knowledgeable of and enthusiastic about the opportunity you eventually have.
My background combines unique experience managing several production kitchens in the same time marketing and a range of products for top quality companies such as PECK of Milan,in wich I took part in the openings of the three main stores Tokyo,Zurich and Milan.Developing pastries and anything that would go with it such as the culture of Coffee roasting to Mozzarella making together with homemade mascarpone for consumers and commercial establishments such as Malls,Hotels
Restaurants,outlets and so on .
In my current position as a Pastry chef Owner & International industrial Pastry and food technician consultant at Urilli Pasticceria in Rome(Italy) , I have driven sales of major pastry and wedding cakes lines on a national level.
In the course of my career, I have built a strong network of industry professionals and developed new business with wholesalers and retailers, as well as online. I am known in close circles as someone who provides excellence in client service and production management, maintains a highly visible presence at pastry trade shows, and who generates positive press . I’m also pastry art article writer through pastry magazines such as www.pasticceriainternazionale.com
In addition to my ability to coordinate the Kitchen Prodution of multifaceted day-to-day kitchen activities and special projects, I am certain that my proficiency in MS Word, Excel ,Access and PowerPoint, along with my multilingual communication skills of which include English, Italian and a little of French and Greek would greatly contribute to increased productivity and excellent client and staff relations on many levels.
I am extremely creative artistry talented ,with a lot of great ideas that have been used with great success in the past. So if you are in need of someone who can manage any Pastry Activity in terms of production and sales, and contribute to creative projects with fresh ideas, then I am definitely someone you can consider for any position.

My credentials include a Food Technology in culinary arts degree in Baking industry. I am also an instructor and demonstrator in all the pastry products and aspects,with experience training new staff and conducting product demonstrations showin the benefits and applications of each product line. As a result, both I and my knowledgeable team consistently deliver over-quota results.

I am looking for to collaborate in the long and short term with an International Company as an Executive Pastry & bakery chef or as Pastry and Food Business developer , where I can develop and expand in Pastry, Bakery ,Ice-creams,chocolat,Decoration and wedding cakes chocolate and sugar sculptures ,basically in anything that pastry concern including coffee roasting and distribution,Italian cusine (home made mozzarella and mascarpone) and so on, to an International level and quality
My expertise are based on the following fields :
 Consulting on assisting with openings and offer problem-solving support in existing operations such as restructuring,training and profitability.
 • Kitchen Layout
• Equipment Selection
• Recruitment and Training
• Production & Scheduling
• Job Descriptions
• Menu Design & Recipe Conversions
• Hand over to Resident Pastry Chef after Soft Opening
 Cutting edge ideas to leading Hotels,restaurants
Airlines and catering,bakery,pastry confectionary
companies,and applies those ideas to their oper-
ation.This includes providing training in the latest pastry and bakery trends as well as product dem-
ostrations and menu planning.
 Identifying areas to improve production and incr-
Ease staff efficiency in order to maximize profits.
 High quality recipes for fresh pastry products and long shelf life, and implement effective standar-
Dardization methods to ensure continuos and you will thrive in a competitive business world.

 New product in your pastry line to generate more SALES and Customer satisfaction.
 New Line of Cakes Products (including, Cakes, Tarts, Pies and Classics, banquets Cakes and Buffet Display Cakes)
 New Desserts Menus for Restaurants (Pre-Desserts, Desserts, Daily Specials and Tables Centerpieces)
 New Ice Creams and Sorbet Line (including Recipes development and Stabilization to Ensure Longer Shelf-Life)
 New Chocolate Bonbons line (including, High-End chocolate bonbons Line for Your VIP Customers and Long Shelf-Life
 Chocolates for "Room Service" and Wholesale Operation)
 Petits Fours and Migniardises and Cookies Line
 Wedding Cakes and Special Event Cakes.

 Training and Demostrations
(in exhibition halls ,colleges etc)

Chocolates & Confectionery
Plated Desserts
Ice Creams & Sorbets ,Ice Creams cakes
Breakfast Pastries
Wedding Cakes,Novelty cakes ,personalized cakes
Cakes & Tarts
French Pastries & Petit Fours
Viennoiserie
Cookies & biscuits
Buffet Displays
Chocolate & Sugar Decoration
Sculpture in BUTTER and margarine
Sculpture for special events
If you feel there is a mutual interest, I would welcome the opportunity to talk with anyone to learn more about any job openings, the requirements of the position, and how my qualifications would be a good fit for your company or new business adventures.
Ps. I also have a picture portfolio to show , in the case my candidature will goes through I will eventually send it to the person concerned.
Thank you

Urilli Alessandro

www.pasticceriaurilli.it
skype; colsereno
messanger: urilli alessandro
facebook: Urilli Alessandro
Linkedin ; Alessandro URILLI
Ecademy; International pastry art Urilli Alessandro
+39 339 1742739
+39 0774 312698

i am ganesh mali from pune working in bekry ind, ( monginis) as a production inchage
i have . i know all tyes of recipes my dream wprk in dubbbbbbbbbai reply me call me 9763706603

Need u big time we need to meet ASAP
My cell is 0501051820

Salam,
Can you please send me your contact number + email address to get more about it. I am also from Pakistan.

Regards,
Shahzad.

Hi, i am currently living and working in Kuwait and i was hoping to find a chef who knows how to deal with specialty baking. did you find a chef and if you have can you tell me where? i am having a hard time finding professional chefs in this part of the world.
Thank you
Dana

hi;

r u looking for overseas job? if yes pls let us know.

thanks;

Hello Sir,

We are dealing with the Bakery & Confectionery raw materials like Cocoa Powder ,Chocolate filling , coating etc , also many more .

Request you to please provide your contact details and completed address .

If you find any interest in our above product pls do revert on given email : limbachiya_yogesh@yahoo.co.in .

Best regards,
Yogesh

yes i am interested for this oppertunity...please contact this email address ::::renjinair1035@yahoo.com
thank you

HAMID OUDIAI
Dubai,UAE
cell no: 00971 507 54 30 53              00971 507 54 30 53      
Email Add: hamidoudiai@hotmail.com
Short description about myself:
Well qualified and highly experienced Pastry Chef. Working in 4 star and deluxe hotels. Very well exposed to multicultural environment with excellent communication skills, can train and hardworking with the team and can performed very well even the time of under pressure. Have a strong leadership, sense of initiative, self-oriented and ability to make a good decision.

Employment

December 2011
Pastry chef at FRENCH TASTY RESTAURANT in SHARJAH

JOB POSITION;IN-CHARGED IN MAKING CAKE
Specialty such as all variety of French cake,wedding cake and order a la cart such as; cookies,French maccaron,cheese cake,triple chocolate,chocolate fondant,fruit cake,lemon tart,eclaire,French apple pie,mouse cake at all flavor..
.
APRIL 2010 TO DECEMBER 2011

CHEF DE PARTIE MERCURE HOTEL 4 STARS DELUXE GOOD FOR 130 ROOMS AT AL AIN UAE
JOB POSITION; IN-CHARGED IN MAKING BREAKFAST LUNCH AND DINNER BUFFET .

FUNCTION FOR;WEDDING BANQUET ,ENGAGEMENT PARTY,BIRTHDAY PARTY,CHRISTMAS PARTY AND SPECIAL OCCASIONS.

JOB DESCRIPTION

Report to work on time and check schedule of the day.
Conduct daily briefing for fifteen minutes in the absence of the Exec. Chef.
Conduct taste panel daily before each meal period in each outlet to ensure high quality of the product which result to copy and must go to Exec. Chef office.
Control of overtime and productivity.
Check employee’s work area, clothing and appearance, and safe working practice as per checklist and L.S.O.P’s.
Train all the staff according to the four step method.
In charged for buffet and parties where assigned
Control of over production and wastage for each functions
Proper handling of over production from each buffet or functions

January 23 2008 to April 2010 FRENCH BAKERY IN DUBAI
JOB POSITION; ASSISTANT PASTRY CHEF
IN-CHARGED in making decoration for;
All display cake and all birthday cake.

January 23 2007 to December 2008 HOTEL LALA KHDIJA TIZIOUZOU IN
ALGERIA.
CHEF DE PARTIE PASTRY
JOB POSITION;IN-CHARGED FOR;BUFFET
LUNCH AND DINNER.

:

March 2001- April 2003 DEMI CHEF DE PARTY
Hotel Amrawa(5 Star)
Boulevard amirouche, tizi ouzou
Algeria

July 1999 – Feb 2001 COMMIE 1
Le Concord Hotel (four star)
Bouzize st.Algeria

TRAINING ATTAINMENT:

H. A. C. C. P TRAINING (French Bakery)

Diploma (Professional School for pastry tiziouzou in Algeria)

I am looking for a chef has the skills of making: cake & cake design ( fondant or cream)
For a new style shop,,
Desserts, tart, cookies, eclair, cheese cake cream puff.

good evening sir/madam
I ruel c. luzara a filipino nationality. i am pastry chef. master in cake decorato and master baker, i am interested to join your company,,

i like this vacancy.....

I am a head Pastry chef .12 years exp. Looking a job in uae.for Good oportunety please call me 00971 50 7543 053 thanks.