Mohammed Razim Buksh

Work History

Chef

Scenic Hotel Franz Josef Glacier

12.2022 - Current

Handled and stored food to eliminate illness and prevent cross-contamination.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Maintained well-organized mise en place to keep work consistent.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Developed close relationships with suppliers to source best ingredients.
Worked closely with front-of-house staff to facilitate excellent customer service.
Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.

Pastry Chef

Alis Cake House

03.2022 - 12.2022

Personalized creations for holidays, weddings, graduations, and personal events.
Managed in-store, pick-up orders and catering needs.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Oversaw purchasing, storage, and use of kitchen supplies.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
Replenished and rotated food items, following correct food cooling and storage procedures.
Operated ovens and bakery equipment to prepare products according to recipes.
Prepared dough for variety of pastries, cakes and breads.
Prepared frostings and other toppings for cakes and pastries.

Pastry Chef

Outrigger Resort

12.2021 - 03.2022

Maintained well-organized mise en place to keep work consistent.
Oversaw purchasing, storage, and use of kitchen supplies.
Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Trained kitchen staff to perform various preparation tasks under pressure.

Pastry Chef

Outrigger

11.2021 - 03.2022

Maintained well-organized mise en place to keep work consistent.
Oversaw purchasing, storage, and use of kitchen supplies.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Managed display cases to verify freshness and attractiveness of products.
Cut and shaped dough for pies, rolls and other pastries.
Monitored temperatures of ovens, proof boxes and other equipment.
Prepared frostings and other toppings for cakes and pastries.

Chef

Crowsnest

06.2019 - 12.2021

Maintained well-organized mise en place to keep work consistent.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Placed orders to restock items before supplies ran out.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Assisted with menu development and planning.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Coordinated with team members to prepare orders on time.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Evaluated food products to verify freshness and quality.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Modified recipes to accommodate dietary restrictions and allergies.
Participated in food tastings and taste tests.
Developed new recipes and flavor combinations to enhance customer dining experience.
Trained and managed kitchen personnel and supervised related culinary activity.

Chef

Shells Wine and Dine Restaurant

02.2017 - 06.2018

Maintained well-organized mise en place to keep work consistent.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Placed orders to restock items before supplies ran out.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Trained kitchen staff to perform various preparation tasks under pressure.

Pastry Chef

Fiji Hideaway Resort

02.2005 - 04.2017

Personalized creations for holidays, weddings, graduations, and personal events.
Managed in-store, pick-up orders and catering needs.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Oversaw purchasing, storage, and use of kitchen supplies.
Maintained well-organized mise en place to keep work consistent.
Trained kitchen staff to perform various preparation tasks under pressure.
Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.

Pastry Chef

Naviti Resor

04.2003 - 02.2005

Managed in-store, pick-up orders and catering needs.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Maintained well-organized mise en place to keep work consistent.
Oversaw purchasing, storage, and use of kitchen supplies.
Personalized creations for holidays, weddings, graduations, and personal events.
Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.

Summary

Overview

Work History

Chef

Pastry Chef

Pastry Chef

Pastry Chef

Chef

Chef

Pastry Chef

Pastry Chef

Education

Trade Certificate 3,2,1 - Trade Certificate in Cookery

School Leaving Certificate - School Leaving Certificate

Skills

Timeline

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