Mohamed Rassad Outim
Phoenix
Summary
Accomplished Chef with expertise in Pastry and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
17
17
years of professional experience
Work History
Pastry Chef
La Maison Du Gourmet
2018.08 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Assisted in budget management by tracking expenses related to ingredients procurement, kitchen equipment maintenance, and labor costs effectively controlling operational expenditures.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Trained new employees on bakery methods and procedures.
Pastry Cook
Gourmandise D'Anne
2007.09 - 2015.10
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Used knives to slice, chop and dice ingredients into uniform sizes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Followed food safety standards when handling ingredients.
- Cleaned and maintained kitchen equipment and oven.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared dough for variety of pastries, cakes and breads.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Prepared frostings and other toppings for cakes and pastries.
- Packaged finished products for sale.
Trainee Pastry Cook
Sofitel Mauritius L'Imperial Resort And Spa
2006.09 - 2006.12
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Acted with integrity, honesty and knowledge to promote culture of company.
- Attended training courses to build understanding of processes, techniques, and industry.
- Scaled out and mixed ingredients according to recipes and procedures.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Used knives to slice, chop and dice ingredients into uniform sizes.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Cut and shaped dough for pies, rolls and other pastries.
Education
No Degree - CERTIFICATE III IN PATISSERIE
HOLMESGLEN INSTITUTE OF TAFE
MELBOURNE, AUSTRALIA12.2016
No Degree - Cert in Introduction in Information Technology
Institute of Information Technology And Computer
Phoenix, Mauritius12.2013
No Degree - National Certificate Level 2 in Pastry Production
Hospitality School of Mauritius - IVTB
Ebene, Mauritius09.2009
No Degree - National Certificate Level 2 in Pastry Production
Hospitality School of Mauritius - IVTB
Ebene, Mauritius09.2006
No Degree - Cambridge School Certificate
Le Lycee Mauricien College
Phoenix, Mauritius11.2004
Skills
- Ingredient Sourcing
- Recipe Development
- Inventory Rotation
- Recipe Creation
- Restaurant Experience
- Catering Understanding
- Training Staff
- Creativity and Innovation
- Glazing and Icing Application
- Dessert Preparation
- Precision Measuring
- Sanitation Practices
- Pastry Preparation
- Quality control
- Attention to detail
- Plating
- Icings and Fondant
- Ingredient knowledge
- Food costing
- Team leadership
- Dough handling
- Flavor pairing
- Adaptability
- Chocolate work
- Time management
- Pastry techniques
- Cake Decorating
- Kitchen Safety
- Food Safety
- Clear Communication
- Pastry Filling Equipment
- Raw Materials Assessment
- French Baking Techniques
- Icing Preparation
- Oven Operation
- Cake Decorating Equipment
- Cake and Pastry Decoration
- Microsoft Office
- Team Cooperation
- Quality Evaluation
- Batter and Filling Preparation
- Preventive Maintenance
- Adaptive and Creative
- Materials Requirements Planning
- New Recipe Development
- Decision-Making
- Baking and Broiling Skills
- Reliable and Responsible
- Team Training
- Excellent Math Skills
- Recipe Creation and Conversion
- Dough Preparation and Baking
- Ingredient Preparation
- Critical Thinking
- Equipment Inspection
- Minimize Ingredient Waste
- Temperature Monitoring
- Accurate Scale Operation
- Active Learning
Additional Information
I HAVE
I HAVE INTERNATIONAL WORK EXPERIENCE FROM AUSTRALIA AS, DURING MY STUDIES IN AUSTRALIA I HAD MY WORK PLACEMENT AT MILK JAM CAFE. I ALSO WORKED AS KTICHEN HAND AND KITCHEN ASSISTANT IN A PASTRY MAKING COMPANY CALLED FLEISCHER CAKES CAFE FOR COUPLE OF MONTHS.
Timeline
Pastry Chef
La Maison Du Gourmet
2018.08 - Current
Pastry Cook
Gourmandise D'Anne
2007.09 - 2015.10
Trainee Pastry Cook
Sofitel Mauritius L'Imperial Resort And Spa
2006.09 - 2006.12
No Degree - CERTIFICATE III IN PATISSERIE
HOLMESGLEN INSTITUTE OF TAFE
No Degree - Cert in Introduction in Information Technology
Institute of Information Technology And Computer
No Degree - National Certificate Level 2 in Pastry Production
Hospitality School of Mauritius - IVTB
No Degree - National Certificate Level 2 in Pastry Production
Hospitality School of Mauritius - IVTB
No Degree - Cambridge School Certificate
Le Lycee Mauricien College
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