Kehinde Segun Enrinle
Bakery & Pastry
Dubai International Financial Ccenter,Dubai
Summary
Accomplished Bakery Chef with extensive experience (15 years plus) in high-volume food production environments. Skilled in modern, traditional, and artisan baking techniques for well-rounded bakery support. Plans and prioritizes well for smooth, professional baking processes.
Overview
10
10
years of professional experience
Work History
DEMI CHEF DE PARTIE
SALT BAE RESTAURANT
12.2020 - Current
- Bake pretzels, bagels, baguettes and wide variety of breads such as soft rolls & hard roll breads, Bugar bread, Brioche bread, Simit Bread, Onion Bread, Focaccia Bread, Pretzel Bread, Poacha Bread with cheese, Baguette Bread, Pizza Bread, animal bread, Ciabatta Bread, Panini Bread, artisan Bread, Continental Breads, Burger Buns, , Multi-series bread, etc
- Produce brioche, croissants and all breakfast bakery items
- Have knowledge and follow recipes that may differ from those at my previous position and production techniques for bread and baked goods
- Maintain strong knowledge of food safety practices
- Comply with food hygiene and safety requirements
- Monitor storage temperatures to preserve food quality
- Arrange display case with appealing presentation to maximize sales
- Manage inventory and payroll to achieve cost efficiencies
- Giving operational support to my team members for smooth bakery operation
- Keeping all work areas clean and tidy
- Traine staff to prepare consistent portions and presentations
- Weigh and measure ingredients accurately for the preparation of baked goods
- Monitor stocks and order in new supplies based on production requirements.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
DEMI CHEF DE PARTIE
RIXOS BAB AL BAHR HOTELS & RESORTS
01.2017 - 12.2020
- RESORTS
- Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread (Cheese loaf bread, Brown loaf bread, Pretzel bread Banana bread, Chocolate, vanilla bread & Lawash bread), cakes, etc
- Decorating and displaying finished products
- Testing ingredients and finished goods to ensure that each item meets food safety and quality controls
- Greeting customers, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service
- Keeping records relating to deliveries, inventory, and production levels
- Taking client information and ensuring that deliveries are fulfilled accurately and on time
- Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift
- Report to Chef De Partie on the daily responsibilities and essential job functions
- Ensure consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
- Acted as head chef when required to maintain continuity of service and quality.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Mentored kitchen staff to prepare each for demanding roles.
DEMI CHEF DE PARTIE
LAGOS INTERCONTINENTAL HOTELS & RESORTS
04.2013 - 09.2017
- Baked fresh batches of bread like onion bread, black olive, multi-series, Danish pastries croissants, focacciabread throughout the day as per requirement
- Mix, weigh, proof, bake and design cakes and cookies
- Selectd and set unique recipe of the week to upsell business
- Created a positive and pleasant attitude towards customers
- Provided customers with bakery products information
- Pastry Chef Training from the organization
- Proven record of overseeing pastry baking efforts to maximize customer satisfaction
- Supervised and coordinated efforts of the baking staff to produce puddings, icings and other fancy pastries
- Decorated products with icing designs and created new recipes
- Inspected kitchen and baking equipment for cleanliness and workability
- Loaded and unloaded ovens while maintaining the proper temperatures and duration
- Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens
- Complied with health and safety codes to protect staff and customers.
- Resolved customer concerns with positive approach and constructive strategies.
- Cleaned and maintained kitchen equipment and oven.
- Acted as head chef when required to maintain continuity of service and quality.
Education
High School Diploma -
WEST AFRICAN EXAMINATION COUNCIL
LAGOS NIGERIA04.1998
Skills
- Surface Work
- Food Preparation and Safety
- Kitchen Staff Management
- Equipment Preparation
- Safe Handling
- Motivational Team Management
Timeline
DEMI CHEF DE PARTIE
SALT BAE RESTAURANT
12.2020 - Current
DEMI CHEF DE PARTIE
RIXOS BAB AL BAHR HOTELS & RESORTS
01.2017 - 12.2020
DEMI CHEF DE PARTIE
LAGOS INTERCONTINENTAL HOTELS & RESORTS
04.2013 - 09.2017
High School Diploma -
WEST AFRICAN EXAMINATION COUNCIL
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