ZAY YAR WIN
Abu Dhabi
Summary
Experienced pastry chef with a strong background in high-pressure environments, demonstrating exceptional communication and leadership skills. Proven ability to collaborate effectively in diverse teams while driving continuous improvement in culinary practices. Committed to enhancing company growth through innovative pastry creations and a dedication to quality.
Overview
21
21
years of professional experience
Work History
Pastry Sous Chef
The WB Abu Dhabi, Curio Collection by Hilton & DoubleTree Residences by Hilton
Abu Dhabi
07.2022 - Current
- Facilitated production of high-quality food across all hotel outlets.
- Assisted in menu item development based on guest feedback to improve dining experience.
- Managed customer relations in the absence of pastry chef.
- Oversaw kitchen operations ensuring compliance with quality standards.
- Monitored costs while ensuring quality, contributing to enhanced profit margins.
- Organised resources to meet business needs through effective management of working rotations.
- Engaged with suppliers to verify prices and quality of products.
Head Pastry Chef (Pre-Opening/Pioneer Batch)
Pullman Mandalay Mingalar
Mandalay
10.2019 - 06.2022
- Designed and executed innovative dessert menus for high-end restaurant, elevating dining experience.
- Created new recipes aligned with market trends and customer feedback to diversify menu offerings.
- Led pastry team in high-pressure environments, coordinating tasks to deliver high-quality products under tight deadlines.
- Trained junior pastry chefs and kitchen staff in advanced pastry techniques, emphasising precision and presentation standards.
- Coordinated work schedules and conducted interviews for new kitchen personnel to enhance team capabilities.
Assistant Pastry Chef
The Westin Hotel& Spa
Doha
10.2016 - 07.2019
- Supervised daily dessert production across multiple hotel outlets, ensuring quality and presentation met high standards.
- Trained kitchen staff in planned training programs and corrected production errors and methods.
- Coordinated banquet event orders, wedding functions, in-room dining, and VVIP guest orders to ensure seamless service and customer satisfaction.
- Supervise the buffet and à la carte mise en place to ensure they are kept replenished and attractive for the duration of service.
- Liaison with executive pastry chef and restaurant managers, regarding food preparation, presentation, special menus and seasonal specialties.
- Executed various related tasks and special projects within the kitchen environment.
Junior Sous Chef– Pastry& Bakery
The Westin Abu Dhabi Golf Resort& Spa
Abu Dhabi
09.2014 - 08.2016
- Assisted in managing pastry and bakery section operations.
- Trained kitchen staff according to training programmes and addressed production errors to enhance quality.
- Contributed to daily dessert production for hotel outlets.
- Collaborated with suppliers to assess prices and quality of products.
- Monitored inventory levels to maintain adequate supplies for smooth kitchen operations.
- Coordinated kitchen personnel scheduling and conducted staff interviews to optimise team efficiency.
- Oversaw banquet orders and in-room dining for special guests.
Chef De Partie – Pastry (Pre-Opening /Pioneer Batch)
Atlantis, The Palm
Dubai
08.2008 - 08.2014
- Assisted in producing a variety of desserts and pastries for breakfast, brunch, and dinner service for up to 2000 guests daily across French, Asian, Italian, and Arabic cuisines.
- Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
- Inspected products for quality assurance before display.
- Reviewed guest feedback to identify areas for improvement in service quality and guest satisfaction.
- Supported inventory management to keep adequate supplies and additional stocks available.
- Maintained atmosphere of enthusiastic customer awareness with emphasis on fast, friendly customer service.
Assistant Baker – Pastry & Bakery
International Airport Garden Restaurant
Yangon
03.2005 - 10.2007
- Executed tasks including items requisition, mise en place, mixing, baking, cake assembly, decorating, and dessert plating to deliver high-quality products.
- Produced a variety of baked goods and dessert items daily, ensuring quality and consistency.
- Maintained strict hygiene and sanitation standards while ensuring consistent supply of desserts.
- Monitored inventory to maintain adequate and available supplies.
- Reported maintenance and hygiene issues to management.
- Enhanced guest satisfaction through attentive service.
Education
B.A - Myanmar
West Yangon University
Yangon, Myanmar01-2006
Skills
- Pastry techniques
- Food safety standards
- Menu development
- Cost control
- Presentation and display
- Customer satisfaction
- Leadership development
- Training and mentoring
Custom Section
- Certificate of Appreciation .The WB Curio Collection by Hilton & DoubleTree by Hilton
- Certificate of Great Beginning The Westin Hotel & Spa, Doha
- Westin Heart of House Service Culture The Westin Hotel & Spa, Doha
- Essential Food Safety Training The Westin Abu Dhabi Golf Resort & Spa
- Westin Heart of House Service Culture The Westin Abu Dhabi Golf Resort & Spa
- Certificate of Train the Trainer The Westin Abu Dhabi Golf Resort & Spa
- Basic Fire Fighting Emirates Technical & Safety Development Centre
- Food Safety Standards (ISO- 22000-2005) Atlantis The Palm, Dubai
- Food Quality Management Standards (ISO-9001-22000) Atlantis The Palm, Dubai
- Food Cost Calculation & Controlling Basic Course Atlantis The Palm, Dubai
- Certificate of Appreciation (Best Middle East Pastry Team of the Year 2013) Atlantis The Palm, Dubai
- Highly Commendable Restaurant Team Award-Saffron Atlantis The Palm, Dubai
- Responsive Service Atlantis The Palm, Dubai
- Warm Service Atlantis The Palm, Dubai
- Service Recovery Atlantis The Palm, Dubai
- Legend of the Month Nominee Atlantis The Palm, Dubai, January 2010
- Certificate of Recognition (Pioneer Batch) Atlantis The Palm, Dubai
- Fire & Safety Training Atlantis The Palm, Dubai
- Engaging Service Atlantis The Palm, Dubai
- Food & Beverage Production Basic Course Baiyoke Kandawgyi Palace Hotel, Yangon, Myanmar.
Timeline
Pastry Sous Chef
The WB Abu Dhabi, Curio Collection by Hilton & DoubleTree Residences by Hilton
07.2022 - Current
Head Pastry Chef (Pre-Opening/Pioneer Batch)
Pullman Mandalay Mingalar
10.2019 - 06.2022
Assistant Pastry Chef
The Westin Hotel& Spa
10.2016 - 07.2019
Junior Sous Chef– Pastry& Bakery
The Westin Abu Dhabi Golf Resort& Spa
09.2014 - 08.2016
Chef De Partie – Pastry (Pre-Opening /Pioneer Batch)
Atlantis, The Palm
08.2008 - 08.2014
Assistant Baker – Pastry & Bakery
International Airport Garden Restaurant
03.2005 - 10.2007
B.A - Myanmar
West Yangon University