HARILAL KUNJAPPAN
Dubai,UAE
Summary
Passionate individual dedicated to creating quality baked goods for maximised customer enjoyment. Crafts items with care and attention to detail for first-class presentation standards. Adaptable and proactive for responsive bakery support. 18 years experience in UAE. highly skilled professional who produces a wide range of bread and pastry items.
Overview
19
19
years of professional experience
Work history
Chief Baker
Palazzo Versace Dubai
Dubai, UAE
12.2022 - Current
- Prepared exceptional pastries and desserts.
- Complied with health and safety codes.
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Trained staff to prepare consistent portions and presentation.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Maintained strong knowledge of food safety practices.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
- Managed inventory and payroll to achieve cost efficiencies.
- Demonstrated excellent time management and organisational skills.
Chief Baker
Shangri-La Hotel
Abudhabi
01.2019 - 12.2022
- Works well as a dynamic leader in high- pressure
- Prepared exceptional pastries and desserts.
- Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste
- Motivated Bakery Chef in the food industry
- Focused on high standards for taste and quality, while maintaining profitable margins
- Superior communication and leadership skills
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers.
Sr CDP
Shangri-la Hotel
01.2015 - Current
- Shangri-La Hotel, Qaryat al Beri
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion sise and minimising waste
- Verified proper portion sises and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees
- Maintained updated knowledge of local competition and restaurant industry trends.
Demi
CDP
07.2011 - 06.2013
- Prepare and bake all bakery items for menu and catered events following standardized recipes
- Ensure that oven temperature is following the type of product being baked
- Make sure that baking equipment is cleaned and maintained properly
- Ensure compliance with food safety standards
- Cutting dough into uniform portions and working hard to stop any wastage
- Strictly enforcing hygiene and infection control procedures throughout the bakery
- Taking the temperature of baked goods on a regular basis to help ensure freshness
- Complied with health and safety codes.
Baker
InterContinental Hotel
Abudhabi, UAE
11.2007 - 01.2010
- Performed bakery opening duties following procedures.
- Baked pretzels, bagels, baguettes and wide variety of breads.
- Complied with health and safety codes.
Baker
NCC Abudhabi
Abu Dhabi, UAE
01.2005 - 10.2007
- Baked pretzels, bagels, baguettes and wide variety of breads.
- Cleaned and maintained kitchen equipment and oven.
- Monitored storage temperatures to preserve food quality.
Baker
Hot Breads
Cochin
01.2022
- Winner silver
- Emirates Culinary guild
- Ability to lift, stack and mover large objects around a clutters and busy bakery
- Willing to accept responsibility and be directly accountable to the Bakery
- Manager
- Baker
- NCC Abudhabi
- Created delicious breads, pastries and cakes for the enjoyment of supermarket customers
- Collaborated effectively with colleagues in a Bakery Department while also excelling independently
- Displayed creativity and ingenuity to develop great tasting bakes goods that would 'wow' shoppers
- Demonstrated excellent listening skills to complete customer orders for specialty items like cakes
- Followed best safety and sanitary practices while creating baked goods to avoid injury
- Gained the trust, confidence and respect of management to train colleagues on best practices
- Played an integral role helping to order new products and forecast the following weeks' production
- Responsible for daily baking including over 10 different types of bread
- Estimate bakery needs and assist in requisitioning and maintaining adequate supplies for baking operations
- Responsible for product packaging and labeling
- Maintain the bakery premises in a clean and neat manner
- Replenish and refill display counters with fresh stocks of bakery items
Education
2 Year Diploma - Bakery & Confectionery
Food Craft Institute, India
IndiaAssociate's degree - Accountancy
Vidya nikethan college
IndiaHigh School Diploma - Commerce
St Alberts school
IndiaSkills
Specially skilled in traditional French Baguette and breakfast pastries
Good skilled in bread display and showpiece
specially skilled in arabic breads and Turkish breads
Good skilled on instagramable croissants and viennoiserie
Good computer skills
Additional Information
- Competition Medal holder 2019 (Emirates culinary Guild)
- Certfication of Complited the Course Professional Bakery Hub Training on 2015 at Makati Shangri-la Philipines with Chef Jean Louise Clement Mof BOULANGER.
- Certificate of training - French Bakery. Trainer-Romain Perrigot.
Languages
English
Fluent
Timeline
Chief Baker
Palazzo Versace Dubai
12.2022 - Current
Baker
Hot Breads
01.2022
Chief Baker
Shangri-La Hotel
01.2019 - 12.2022
Sr CDP
Shangri-la Hotel
01.2015 - Current
Demi
CDP
07.2011 - 06.2013
Baker
InterContinental Hotel
11.2007 - 01.2010
Baker
NCC Abudhabi
01.2005 - 10.2007
2 Year Diploma - Bakery & Confectionery
Food Craft Institute, India
Associate's degree - Accountancy
Vidya nikethan college
High School Diploma - Commerce
St Alberts school
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