ANOUAR EL MESBAHI

2022 present

CHEF DE PARTIE - PASTRY

Managed the daily operations and mise en place of the pastry and bakery section for high-volume.

Prepared and executed complex mise en place for daily à la carte menus, banquets, and special tasting menus.

Conducted daily inventory checks, managed stock rotation using FIFO and labelled all prep with correct expiry dates.

Inspected, cleaned, and performed routine maintenance on specialized pastry equipment (mixers, sheeters, blast chillers).

Supervised and trained junior commis chefs , delegating prep tasks and monitoring workflow.

Monitored ingredient usage to minimize food waste and assist management with basic cost control.

Maintained immaculate hygiene and sanitation standards in line with HACCP and local health department regulations.

2018 2022

COMMIS - PASTRY

Prepared daily production sheets and set up mise en place for pastry, bakery, and a-la-carte dessert services.

Scaled, mixed, proofed, and baked a variety of breads, pastries, viennoiserie, and cake sponges according to standard recipes.

Checked daily par stocks, reported shortages, and organized dry and cold storage areas.

Maintained high standards of cleanliness, sanitation, and organization across all pastry work surfaces and equipment.

Monitored and logged refrigerator and freezer temperatures daily to ensure compliance with food safety regulations.

Inspected raw ingredients and finished baked goods for quality, freshness, and precise visual presentation.