1. HILMI NIZAR
Address: No. 164/15, MUTHUWELLA STREET COLOMBO-15, SRI LANKA
Position Applying: Executive PASTRY CHEF
PERSONAL BACKGROUND
Present address - Pastry Chef at Carnival UK (P&O Cruises & Cunard)
Carnival House, 100 Harbour Parade, Southampton, SO15 1ST Top of Form
Date of birth - 01st of March 1977
E-mail - hilminzr@hotmail.com
Phone - +447438935024
+96555950275
Nationality - Sri Lankan
Sex - Male
Civil Status - married
Passport No - N5597494
CAREER OBJECTIVE
• Seeking a challenging position where in I could contribute my wealth of experience in the Culinary
Field as a Pastry Chef and enhance my capabilities as well as further progress in my knowledge
and career.
• To be a professional Hotelier & Member of the World Leading Hotels
MAIN RESPONSIBILITIES
• At present managing fully operational pastry & bakery section. Overseeing 40staff.
• Leading the team to produce the highest quality of Food with presentation.
• Key role player in handling Pastry kitchen staff with assisting the team to maintain quality and
cleanliness.
• Organized staff training and work rots. Evaluated training programmers for staff such as
customer service, health and safety and food hygiene.
• Giving a maximum support to Cost control.
• Cooperate and support for Administrative functions.
• Giving a maximum support to Executive chef for new menus planning.
STRENGTHS
• Taking upon criticism in a constructive manner.
• Capability to achieve all assigned targets & deadlines.
• Responsible and organized.
• Ability to work with multinational communities.
• Adaptability to new ideas, methods and situations.
• Positive attitude.
• Conclusion of all assigned tasks.
• Willingness to learn and develop.
• OVERALL HOTEL EXPERIENCE: 19 YEARS.
EDUCATIONAL QUALIFICATIONS
• Passedthe G.C.E. (Ordinary/Level)
HONORS AND AWARDS
• Achievement Award Certificate For The basic food hygiene 22nd Johnson Diversey 2005 Sheraton
Dubai Creek hotel & towers
• Certificate of Completion for the Basic Food Hygiene 09th 2006 by Dubai International hotel
U.A.E.
• Certificate of Completion for the Intermediate Food Hygiene level 3 on 2007 by Dubai
International hotel U.A.E.
• Team Member of Preparing German Embassy Event in Marina Hotel Kuwait 2008 October 22nd

2. • Team Member of Preparing Chain Dinner in Marina Hotel Kuwait 2008 Dec06th.
• Appreciation Certificate For The 30th Gulf Cooperation Council (GCC) Summit 2009 Bayan
Palace in Kuwait
• Team Member of Preparing Chain Dinner in Holiday Inn Hotel Kuwait Salmiya 2011 April 16th.
LANGUAGES
Fluent in English, / Hindi, / Sinhala, /Tamil, /Arabic
SPECIAL TRAINING
• Attendant Customer Comes First in Hilton Kuwait Resort.
• Attendant Fair Training in Hilton Kuwait Resort.
• Attendant Health and Safety in Sheraton Kuwait hotel & towers.
• Attendant Grooming Hygiene in Sheraton Kuwait hotel & towers.
• Attendant Telephone Manners and Body Language Sheraton Dubai Creek hotel & towers
• Attendant Fist Aid in Sheraton Dubai Creek hotel & towers.
• Attendant Basic Food Hygiene in Dubai International Hotel U.A.E Completed Intermediate Level
Course on Basic Food Hygiene Training by Dubai International hotel U.A.E.
• Attendant the HACCP Training in Dubai International hotel U.A.E
W0RK EXPERIENCE
July 18th
2015 to present
Carnival UK (P&O Cruises & Cunard)
PASTRYCHEF
Duties andResponsibilities
 Create and preparenew dessert menu items with executive chefPreparing and submitting a budget.
 Supervising and training other chefs in the pastry kitchen.
 Preparation of baked goods.Researching and developing recipes.
June 1st
2013 to June 20th
2015
DANISH BAKERYRetail shop
HEAD PASTRYCHEF (Pastry/bakery)
Duties andResponsibilities
 Determines the ingredients and equipments to be kept in thekitchen’s inventory
 Decides thespecials and themenu in general
 Determines the frequency at which the menu is to change
 Decides on theportions of food to be served to the customers
 Determines which garnishes are to be used on the food
 Supervision of all kitchen staff
 Recruitment and training of kitchen staff
 Plans the menus
 Supervises inventory and stock control
 Deals with thesuppliers
 Maintains the budgetary targets
 Ensures that health and safety standards are maintained in the kitchen
 Reviews the daily roster of the different tasks in thekitchen
 Distributes kitchens tasks to the employee
May 25th
2012 to May29th 2013
DEAN & DELUCA Retail shop
PASTRYSOUS CHEF (Pastry/bakery)
Duties andResponsibilities•
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
 Recognizes superior quality products, presentations and flavor.
 Maintains food preparation handling and correct storage standards.
 Maintains purchasing, receiving and food storage standards.

3.  Supports procedures for food & beverage portion and wastecontrols.
 Follows proper handling and right temperatureof all food products.
 Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
 Ensures compliance with all applicable laws and regulations.
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 Checks the quality of raw and cooked food products to ensure that standards are met.
 Assists in determining how food should be presented and creates decorative food displays.
August 14th
2010 to July 2nd
2012
Holiday Inn-Kuwait (4* Hotel)
PASTRYSOUS CHEF (Pastry/bakery)
• 234 rooms
• Room Service
• Sucre Cake shops (Boutique)
• Al diwan (International Rest)
• Steak House (American rest)
• AyamZaman (Lebanese Rest)
• Tang Chao (Chinese Rest)
• Sakura (Japanese Rest)
• L’Aroma café (Café Shops)
• Banquet (02 Ball rooms)
• Meeting (12rooms)
Duties andResponsibilities
• Oversees creativity and preparing of all desserts required for all restaurants.
• Set up, maintain and break down station according to restaurant guidelines.
• Tasteall products produced to assess quality.
• Oversees the preparation of desserts in accordance with established portion and presentation standards.
• Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
• Ensure HACCP standards are implemented and follow the appropriatehygienestandards as per Municipality requirements at all times.
• Provide input for menus- Creating, developing and recommending recipes for theuse of other staff- to create a consistent and quality food product.
• Strive to uphold a food safe working environment and be health and safety conscious and actively involved in maintaining and improving a safe
work environment.
• Ensure daily special desserts are cost effective and are of high standards in quality and presentation.
• Work closely with the Executive Chef on Menu Development
• Creates efficient recipe cards and train the operations team.
• Work closely with the operations and train daily on the best practices
• Be aware of the pasty trends and ensure innovation is at the top priority whiledeveloping the new dessert offer.
• Support theCorporateChef in managing the food cost within thedivision.
April 05th
2008 to August14th
2010

4. Marina Hotel Kuwait (5* Hotel)
PASTRYJUNIOR SOUS CHEF (Pastry/bakery)
 96 rooms
 Room Service
 Atlantis (International Rest)
 Six Palms (café shops Rest)
 Banquet (01 big Ball rooms salwa Saba)
 Meeting (08rooms)
Duties andResponsibilities
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
March 02nd
2006 to February 2008
Dubai International Hotel leading by le Meriden (5* Hotel)
CHEF DE PARTIE (Incharg Pastry/bakery)
• 98 rooms
• Room Service
• safai(International Rest)
• Emanates transit (Passenger Rest)
• 1st
class lounge (Passenger Rest )
• Executive lounge (Executive Passenger Rest)
• Meeting rooms
Duties andResponsibilities
•In charge of the Pastry section of the outlet
•Reports directly to theJunior Sous Chef or Sous Chef
•In charge of a small outlet that serves a limited menu
•Supervises and guides the commis

5. •Actively supportshygieneand HACCP programs
•Ensures maintenance of established standards
•Assists in developing the culinary team
•Maintains all recipes
•Supervises and guides Junior kitchen staff
•Any other duties, which may be assigned to you from time to time as directed by your Supervisor or Manager.
July 07th
2005 to February 2006
Sheraton Dubai Creak Hotel & Towers (5* Hotel)
CHEF DE PARTIE (Pastry/bakery)
 262 rooms
 Room Service
 café shop
 Vivaldi (Italians Rest)
 Ashiana (Indian Rest)
 Creek Side (Japanese Rest)
 Chelsea Arms Pub
 Banquet (02 Ball rooms)
 The Lobby Café
Duties andResponsibilities
Reports directly to the Junior Sous Chef or Sous Chef
•In charge of a small outlet that serves a limited menu
•Supervises and guides the commis
•Actively supportshygieneand HACCP programs
•Ensures maintenance of established standards
•Assists in developing the culinary team
•Maintains all recipes
•Supervises and guides Junior kitchen staff
•Any other duties, which may be assigned to you from time to time as directed by your Supervisor or Manager.
April 02nd
2003 to June 2005
Sheraton Kuwait Hotel & Towers (5* Hotel)
DEMI CHEF DE PARTIE (Pastry/bakery)
• 470 rooms
• Room Service
• Al Hamra (coffee shop)
• Riccarrdo (Italians rest)
• Shariyer (Iranian Rest)
• Buckara (Indian Rest)
• Tharbush (Lebanese Rest)
• Banquet (06 Ball rooms)
• Four Point Sheraton
Duties andResponsibilities
•Support theChef de Partie in the daily operation and work
•Work according to the menu specifications by theChef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by thehotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate superiors to complete thedaily tasks
•Ensure thehighest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation
techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
•Coordinate and participatewith other sections of requirements, cleanliness, wastage and cost control
Pre-Opening Team March 2002
Hilton Kuwait Resort, Kuwait (5* deluxe)
DEMI CHEF DE PARTIE (Pastry/Bakery)

6. • 147 rooms main building
• 12 VIP Chalet, 152-2 bedrooms chalets, 80-4 bedrooms chalet
• Room Service
• Song Bird (Lobby Lounge)
• Blue Elephant
• Courtyard,Wave Breaker
• Banquet (1000 pax capacity)
• SPA (biggest SPA in Kuwait)
• Teatro (main restaurant 250 pax)
Duties andResponsibilities
•Support theChef de Partie in the daily operation and work
•Work according to the menu specifications by theChef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by thehotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate superiors to complete thedaily tasks
•Ensure thehighest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation
techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
•Coordinate and participatewith other sections of requirements, cleanliness, wastage and cost control
February 2000 to March 2002
Lenotre Paris, Kuwait fine dine restaurant
COMMIS I (Pastry/Bakery)
• Café shop
• Fine Dine Restaurant
• Boutique (Cake Counter)
• Banquet hall
• Outside Catering
Duties andResponsibilities
•Support Chef de Partie or Demi Chef de Partie in thedaily operation and work
•Work according to the menu specifications by theChef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by thehotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete thedaily tasks
•Ensure thehighest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation
techniques
•Coordinate and participatewith other sections of requirements, cleanliness, wastage and cost control
June 1998 to July 1999
Albert Abela Gulf Inc., Doha Qatar
COMMIS II (Pastry/Baker)
Duties andResponsibilities
•Support theDemi Chef de Partie or Commis I in the daily operation and work
•Work according to the menu specifications by theChef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by thehotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete thedaily tasks
•Ensure thehighest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation
techniques
•Coordinate and participatewith other sections of requirements, cleanliness, wastage and cost control
August 1997 to May 1998
Caravan Pastry Shop, Colombo Sri Lanka
COMMIS I (Pastry/Baker)
Duties andResponsibilities

7. •Support Chef de Partie or Demi Chef de Partie in thedaily operation and work
•Work according to the menu specifications by theChef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by thehotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete thedaily tasks
•Ensure thehighest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation
techniques
•Coordinate and participatewith other sections of requirements, cleanliness, wastage and cost control
July 1995 to July 1997
Sirimedura Hotels Ltd, Sri Lanka (3*Hotel)
COMMIS II (Pastry/Baker)
Duties andResponsibilities
•Support theDemi Chef de Partie or Commis I in the daily operation and work
•Work according to the menu specifications by theChef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by thehotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete thedaily tasks
•Ensure thehighest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation
techniques
•Coordinate and participatewith other sections of requirements, cleanliness, wastage and cost control.
December 1993 to June 1995
John Keells Hotel Ltd., Sri Lanka (4*Hotel)
COMMIS III Baker
Duties andResponsibilities
 Ensure consistent great food production, in line with the high quality standards expected by Hilton Worldwide
 Perform tasks within a timely manner
 Contributeto Kitchen revenue through effective food cost control
 Provide support to theKitchen brigade
 Meet all health and hygiene requirements
REFERANCE
Costandinos Simatos
Executive Chef
Hilton Kuwait Resort, Kuwait
P.O. Box 23541, Safat 13096, Kuwait
Jhean pier
Executive pastry chef
Le royal meridien hotel, Dubai
John even
Executive pastry chef
JW Marriott in Singapore
Email: jwynevans@yahoo.co.uk
I am looking forward to your early and favorable response, and assure you that if I amselected I will do my duties and respo nsibilities
to the best of my knowledge to give the entire satisfaction to my superiors.
Thank You,
M.HILMI