Resume Pastry chef in Switzerland Lugano

Chief Pastry/Baker Pellegrini Catering Overseas S.A., Nigeria Nov 2009 – Apr 2025 - Led pastry and bakery operations for VIP and corporate clients. - Specialized in artisanal breads and desserts, ensuring high customer satisfaction. - Trained and supervised multicultural teams. Pastry Chef Four Seasons Hotel Cairo at the First Residence, Egypt Nov 2006 – Jun 2007 - Delivered innovative pastry offerings in a luxury hotel environment. - Recognized for creativity, flexibility, and maintaining international standards. Bakery Chef Amal Africa Catering Services, Benghazi, Libya Jun 2007 – Mar 2008 - Produced artisan breads and Arabic pastries for large‑scale catering. - Ensured consistent quality under high‑volume operations. Chef Pastry & Baker Halliburton Company (Amal Africa), Libya Aug 2003 – Jul 2008 - Crafted bespoke baked goods for corporate events. - Maintained company standards and achieved high client satisfaction. Pastry Chef Le Meridien Hotel & Resort, Hurghada, Egypt Mar 2000 – Jun 2003 - Collaborated with international chefs to design creative pastry menus. - Earned recognition for outstanding efforts during major events. 2nd Commis Pastry Iberotel Palm Beach, Hurghada, Egypt Aug 1998 – Mar 2000 - Assisted in daily pastry production and buffet service. - Awarded Certificate of Service for outstanding performance. 3rd Commis Pastry Paradise Golden Five Hotel Hurghada, Egypt 1997 - Supported pastry chef leader in pre‑opening operations. - Learned fundamentals of bakery doughs and buffet presentation.

Advanced Diploma – Hotel & Tourism Management (Pastry) British Academy / Cambridge Training College Britain, Cairo, Egypt Oct 2011 – May 2013 - Grade: 78% - Specialized in pastry management and hospitality operations. Diploma in Tourism & Hotels British Academy, Cairo, Egypt Jan 2013 - Focused on hotel operations, customer service, and tourism management. Industrial Technical Secondary School – Welding & Metal Formation Nagaa Hammadi Industrial Mechanical Secondary Military School, Egypt 1992 – 1995 - Final Marks: 492/590 (83.4%) - Developed technical craftsmanship, discipline, and problem‑solving skills. Additional Certifications - IELTS General Training, Band Score 4.0 (CEFR B1), Jan 2018 - Basic Fire Fighting & Awareness Course, Apr 2005 - Basic Offshore Safety Induction & Emergency Training (BOSIET, OPITO‑approved), Sep 2025

Pastry & Bakery Expertise - Artisan breads, Arabic pastries, French desserts - Large‑scale buffet service and catering - Menu development and innovation Hospitality & Catering - International hotel and catering experience (Egypt, Libya, Nigeria, Congo) - Event catering and VIP service - Customer service and client relations Leadership & Teamwork - Team leadership and training (advanced) - Multicultural team management - Hands‑on mentoring and skill development Food Safety & Compliance - Hygiene standards and quality control - BOSIET certified (Offshore Catering Safety) - Basic Fire Fighting & Awareness Adaptability & Continuous Learning - Flexibility in multicultural environments - Problem‑solving under pressure - Integration of technology and AI tools in hospitality Additional Skills - Packing baked goods for catering and delivery - Food photography and video production (intermediate) - Seaman’s Book documentation

Arabic English

Certifications & Training - IELTS General Training, Band Score 4.0 (CEFR B1), Jan 2018 - Basic Fire Fighting & Awareness Course, Apr 2005 - Basic Offshore Safety Induction & Emergency Training (BOSIET, OPITO‑approved), Sep 2025 - Seaman’s Book documentation - Languages - Arabic (native) - English (intermediate, professional use) - Professional Strengths - Highly dependable, organized, and proactive - Quick thinker, adaptable to change, and detail‑oriented - Strong communication with managers, coworkers, and clients - Interests - Food photography and video content creation (pastry tutorials) - Swimming and exploring new cultures through travel