HARIF BABU SARBUDHIN
George Town
Summary
Customer-oriented with satisfaction, highly reliable with a positive approach, Multitasking individual with great knowledge of food, specialized in cake decorating, Creative pastry presentations, baking techniques dynamic, Result oriented, and Team spirited.
Overview
21
21
years of professional experience
Work History
Server Ave Restaurant (AM)
THE KIMPTON SEAFIRE
12.2019 - Current
- Successfully completed/attended Forbes Audit conducted by the Auditors(public area)
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experience.
- Taking care of Guests special requests/dietary restrictions with attention to details.
- Always adhered to the Forbes standards.
- Resolved customer complaints promptly and professionally to maintain positive reputation.
- Executing the Sunday brunch successfully
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Cultivated warm relationships with customers.
- Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
- Assisted in training new hires, providing guidance on restaurant standards and best practices.
COOK(PASTRY)
THE KIMPTON SEAFIRE
05.2019 - 12.2019
- In charge of COCOLOBA desserts
- In charge of Sunday brunch
- Taking care of amenities and special orders
- Taking care of pantry desserts
Pastry Chef
THE BRASSERIE
05.2018 - 04.2019
- Company Overview: Farm to table restaurant
- In charge for Grab and Go (coffee shop) and new opened outlet Caboose
- In charge for fine dining restaurant
- Help control wastage and food cost
- Monthly inventory
- Farm to table restaurant
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Elevated pastry quality and consistency by training junior staff in advanced baking techniques.
Learning Coach
Ritz Carlton
01.2013 - 05.2018
- Train department new staff about company standards
- Conduct every month audit and submit the report
- Attend mandatory meeting and trainings and incorporate them to the department staff
- Help the supervisor and managers in various tasks
PASTRY COOK 2, Learning Coach, (MDRP-MANAGEMENT TRAINEE-2016-17)
THE RITZ CARLTON
11.2012 - 04.2018
- Responsible for preparing pastry items for amenities and cupboard (coffee Shop)
- Training and mentoring department new hire cooks and maintaining company standards
- Conducting brand standard audits
- Prepare special occasion showpieces for Christmas, New Year and Easter etc…
- Help Management to control food cost and minimize wastage
PASTRY CHEF/cook
THE WESTIN CASURINA RESORT & SPA
01.2009 - 01.2011
- Company Overview: Pastry-Chef for Ferdinand’s restaurant & Casa Havana, a four-diamond categorised fine dining restaurant and The Café Soleil, coffee shop
- Train and direct department cooks
- Plan menu, assure quality control and minimise waste
- Handle large volume of banquets
- Pastry-Chef for Ferdinand’s restaurant & Casa Havana, a four-diamond categorised fine dining restaurant and The Café Soleil, coffee shop
PASTRY COOK / BAKER
TREATS RESTAURANT
01.2007 - 01.2009
- Company Overview: Recognized as speciality cake maker in Cayman Island
- One of the busiest restaurant and pastry shop in Cayman Islands which supplies bakery and pastry products all over the restaurants and hotels in island
- Recognized as speciality cake maker in Cayman Island
PATISSIER
CARNIVAL CRUISE LINES
01.2006 - 01.2007
- Company Overview: Largest cruise line in the world
- The ship has 11 outlets which serves for more than 3500 guest every day
- Responsible to prepare and decorating pastry items for ‘GRAND GALA BUFFET’
- Largest cruise line in the world
- The ship has 11 outlets which serves for more than 3500 guest every day
PASTRY COOK 1 AND BAKER
CENTRAL PARK HOTEL
01.2005 - 01.2006
SPECIALIST CAKE DECORATER
BAKERS FACTORY, HOT BREADS GROUP
01.2004 - 01.2005
- Company Overview: A premium outlet operating in the busiest complex, ensuring the strict hygiene methods followed in preparing the pastry items
- A premium outlet operating in the busiest complex, ensuring the strict hygiene methods followed in preparing the pastry items
Education
MDRP - Management Development Readiness Process
Ritz Carlton
01.2017
Higher Secondary -
Boys Higher Secondary School
Tamil Nadu, IndiaSkills
- Strong work ethic
- Specialized in handling food Alergies
- Exceptional customer service
- Pastry techniques
- Problem-solving skills
- Operations support
- Advanced communication
- Resource utilization
- Peer coaching
Immigration status
Cayman status holder - Caymanian
Timeline
Server Ave Restaurant (AM)
THE KIMPTON SEAFIRE
12.2019 - Current
COOK(PASTRY)
THE KIMPTON SEAFIRE
05.2019 - 12.2019
Pastry Chef
THE BRASSERIE
05.2018 - 04.2019
Learning Coach
Ritz Carlton
01.2013 - 05.2018
PASTRY COOK 2, Learning Coach, (MDRP-MANAGEMENT TRAINEE-2016-17)
THE RITZ CARLTON
11.2012 - 04.2018
PASTRY CHEF/cook
THE WESTIN CASURINA RESORT & SPA
01.2009 - 01.2011
PASTRY COOK / BAKER
TREATS RESTAURANT
01.2007 - 01.2009
PATISSIER
CARNIVAL CRUISE LINES
01.2006 - 01.2007
PASTRY COOK 1 AND BAKER
CENTRAL PARK HOTEL
01.2005 - 01.2006
SPECIALIST CAKE DECORATER
BAKERS FACTORY, HOT BREADS GROUP
01.2004 - 01.2005
MDRP - Management Development Readiness Process
Ritz Carlton
Higher Secondary -
Boys Higher Secondary School
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