1. Curriculum-Vitae
PERSONAL DETAILS
Mr. Hamdan Al Shayeb
Contact no: +962791480880(Mobile)
Email: hamdanalshayeb@Hotmail.com
Executive Pastry Chef @ Grand Millennium Hotel Amman (Jordan)
Date of Birth: 9/December/1980
Nationality: Jordanian
Marital Status: Married
Children: 3
Skype: Hamdan.al.shayeb
Diplomat from World Master Chef and member of the World Master
Chefs Society.
Members:
Website:
Job Description
 The Executive Pastry Chef reports to the Executive Chef. He will be responsible for the planning,
organizing controlling and directing the work of employees responsible for preparation of items
Ensuring superior quality and consistency.
 The Executive Pastry Chef is responsible for directing the food preparation, production and control for all
food outlets and banquet facilities at the hotel
Summary of Responsibilities:
 Work with Executive Chef on pastry menus and pastry related programs in the hotel
 Hands on leader that takes a “show and tell” approach to work with team and set expectations
 Contributes creatively to outlets and is flexible in the execution of products
 Challenges superiors and peers to refine and innovate the culinary experience

2. Curriculum-Vitae
 Familiarity with current culinary and pastry trends
 Knowledge of hygiene, sanitation, health & safety aspects
 Manual dexterity to use and operate all necessary equipment
 Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
 Lead and manage the qualityquantity of the Pastry department, as well as coordinate the production as it
relates to banquet and restaurant functions
 Develop new dessert, pastry and bread products
 Maintaining payroll costs and productivity within budgeted guidelines
 To assist in the recruitment and training of all new Pastry Cooks
 Balance operational, administrative and Colleague needs
 Follow outlet policies, procedures and service standards
 Follow all safety and sanitation policies when handling food and beverage
 Other duties as assigned
Preferred Qualifications and Skills
 Luxury Hotel Experience Preferred
 Opening Experience Preferred
 Strong leadership skills, ability to train others, team-centric mentality
 Extensive leadership experience in a Pastry department required
 Diploma Certification in a Culinary discipline required
 Working knowledge of sugar work/chocolate skills an asset
 Computer literate in Microsoft Window applications an asset
 Strong interpersonal and problem solving abilities
 Highly responsible & reliable
 Ability to work well under pressure in a fast paced environment
 Ability to work cohesively as part of a team
 Ability to focus attention on guest needs, remaining calm and courteous at all times
Work experiences
Executive Pastry Chef Acting Executive Sous Chef @ Grand Millennium Hotel Amman
(Jordan) (Pre- Opening 2012 / Present)
Duties & Responsibilities:
• Reporting to Executive chef
• Directly assisting to Ex. Chef during opening period
• Took part in pre-opening of the hotel
• Interviewing staff and hiring process
• Preparation of the all pastry and bakery recipes
• Menu planning and developing
• Responsible for pastry and kitchen staff
• Following the standards and checking quality of all kitchen
Product
• Responsible for ordering requisitions and cost control

3. Curriculum-Vitae
• Dealing with the suppliers
• Train all kitchen staff for Food Production and HACCP
• Following the HACCP procedures and training the staff about
HACCP standards & Responsible for steward Department.
Assistant Executive Pastry Chef @ Marriott Hotel (Jordan/Dead Sea) (2011 until 2012).
Duties & Responsibilities:
Reporting to Executive pastry chef
• In charge of pastry kitchen
• Handling pastry operation with 12 pastry staff
• Responsible for pastry staff
• Following the standards and checking quality of the pastry items
• Responsible for ordering requisitions
• Train the pastry staff for Food Production and HACCP
• Following the HACCP procedures and training the staff about
HACCP standards
Assistant Pastry Chef @ Kempinski Hotel (Jordan / Aqaba)(2010 until 2011).
Duties & Responsibilities:
• Reporting to Executive pastry chef
• Took part in pre-opening of the hotel
• Responsible for pastry staff
• Following the standards and checking quality of the pastry items
• Responsible for ordering requisitions
Chef De Party @ Four Seasons Hotel Amman (2008 until 2010).
Duties & Responsibilities:
 Functions and Special Events.
 New menu for the entire outlet in the hotel.
 Train the cooks about the food.
 Every completed Ramadan’s each year I have increased pastry production and quality.
 Outside catering.
 Client liaison to maintain the quality and develop new product ranges to meet their needs.
 Pastry Kitchen operated on a 24/7 basis.
 Training Plan in the Pastry department for all the now employee& Training.

4. Curriculum-Vitae
 Kids Amenities & Sugar Free Sweet & Food Allergy Dessert & Amenities to Room’s.
Chef De Party @ Four Seasons Hotel Riyadh (Saudi Arabia) (2006 until 2008).
Duties & Responsibilities:
 Responsible for Pastry production and presentation for busy 249 roomed City Hotel.
 Functions and Special Events.
 Airline catering for HRH Walled private air crafts.
 Princess Ream wedding 2006 2300 People. Set menu, 1000 People. Buffet.
 Ramadan’s Oriental Sweet each year I have increased pastry production and quality.
 Outside catering for 1000 People.
 Client liaison to maintain the quality and develop new product ranges to meet their needs.
 Pastry Kitchen operated on a 24/7 basis.
 Responsible for cooking class in the hotel.
 Preparation of food for photography and food styling and layout.
 Initiated and implemented new ideas for menu offerings as well as periodic promotions.
 Responsibilities included dessert preparation for the sweet trolley, French pastries, petits fours and plate
function for up to 150 guests.
Dime Chef De Party @ Four Seasons Hotel Amman (2003 until 2006).
Duties& Responsibilities:
Senior Chef De Parte @ Rawan Cake Shop (Amman / Jordan) (2001 until 2003).
 Trainees the New Employee in the Pastry about the Standard of Four Seasons Hotel.
 Responsible for the elaboration of the “A la Carte For (5) Outlets.
 I was also involved in purchasing what was required as well as in the training of the pastry cooks and
students from local colleges.
 Responsible for supplying pastry products to Seasons restaurant & Tea Lounge within the hotel.
 Compiling recipes, preparing food products and accessories.
 Preparation of food for photography and food styling and layout.
 Responsibilities included dessert preparation for the sweet trolley, French pastries, petit fours and plate
function for up to 150 guests.

5. Curriculum-Vitae
Duties & Responsibilities:
 Prepare All Kinds Of Cake & Ice Cream and Cookies.
 Responsible for the preparation of desserts for the Pastry Chop.
 Preparation and attended a part-time college course. I was part of a brigade of 9 Pastry Chefs.
 Trainees the New Employee in the Pastry about the Standard of the Hotel.
 I was responsible for the day-to-day running of this large restaurant and bakery.
 From cost control to the training of my staff and ordering of all pastry.
Pastry Trainee To Come’s @ Orientals Pastry Shop (Restaurants) (2000 until 2001).
Duties & Responsibilities:
 Prepare All Kinds Of The Arabic Sweet. Started as a First Commis and was promoted to Demi-Chef within
a year
 Responsible for the preparation of desserts for the trolley also banqueting for up to 400 guests. I learned
the basic pastry preparation and attended a part-time college course. I was part of a brigade of 16 Pastry
Chefs.
Pastry Come’s @ Baker Shop (Paradise Bakery) (1997 until 2000).
Duties & Responsibilities:
 Whilst employed at Palfrey’s Bakery, I learned all the basic bakery preparation as well as confectionery.
There were 5 bakers employed. My duties were to assist the Head Baker in the day-to-day production of
bread and confectioneries
languages skills
 Arabic Mather Languages
 English (Fluent).
Trainings
 Leadership promise program
 Train the trainer
 Fire Fighting Certificate
 First Aid

6. Curriculum-Vitae
 Exceeding Guest Expectations, Complaints handling
 Health & Safety
 Interaction management
 Improved service and guest relations
 Haccp certification
 Communication skills
Computer Skills
 MicrosoftWordExcelPowerPointWorksBinderOffice2000FrontPage2000
 Photoshop.6.1Flash.5.
 FBM System.& MS. Publisher & Hot SOS System &. SCM System. & Jana System .
Professional Memberships international competition .
September (2004 /Jordan) Hospitality Culinary Art Show [First Medal] (3 Plated Dessert Presentation)
September (2005 /Jordan Hospitality Culinary Art Show [First Medal] (French Petit Four) mini pastry)
September (2006 /Jordan) Hospitality Culinary Art Show [First Medal] (Cocktail Pastry Pieces)
September (2007/ Dubai ) Nestle international competition Book (Arabic Opera Cake)
October (2008 /Jordan) Hospitality Culinary Art Show [Silver Medal] (3 Plated Dessert Presentation)
REFERENCE CONTACTS
Mr Laurent Allereau (Executive Pastry Chef ) laurentallereau@yahoo.fr
Mr Thierry Metee (Executive Pastry Chef) thierrymetee@HotMail.com
Mr Khaled Abu Eid (President of the Jordanian Chefs Association in Amman Jordan) kabueid@raca-
lesroches.edu.jo
Courses & Certificate & Demo
Employee of the Month / Four Seasons Hotel
Food Hygiene / Four Seasons Hotel
Safety & Security/ Four Seasons Hotel
Designated Trainer Workshop / Four Seasons Hotel
Supervisor of the2nd Quarter / Four Seasons Hotel
Food Allergy / Four Seasons Hotel
e.Cristal (Check Safety First ) ( 90% Pass) / Four Seasons Hotel
The Guest Experience / Four Seasons Hotel
Supervisory Development Program / Four Seasons Hotel
Food Presentation / Four Seasons Hotel
DND / Kempinski Hotel

7. Curriculum-Vitae
Diversey & Good Manufacturing Practices Gold 100% / Kempinski Hotel
Essentil ( PCI ) ( DSS ) Your Personal Work Book / Kempinski Hotel
Pastry Level (Cookies, Tarts, Cake) / Marriott Hotel
Pastry Level (Basics & General Knowledge) / Marriott Hotel
Pastry Level (Food Allergy) / Marriott Hotel
Pastry Level (Food borne Illness & Nor Virus) / Marriott Hotel
Products ‘’ Know-How’ ’Seminar / Backaldrin Company
valerona chocolate course training by (master chef middle east)
Delipaste flavored pastes | Fabbri 1905 demo
LES VERGERS BOIRON DEMO & COCKTAIL
PCB Demonstration,
belcolade chocolate workshop & puratos baking demo
callebaut chocolate demo
irca product demo