Sara Gnaoui

• Making traditional Indian desserts in modern way as followed instruction by the pastry chef
• Implementing new recipes for sunday brunches
• Followed food safety standards when handling ingredients.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Replenished and rotated food items, following correct food cooling and storage procedures.

• Worked onboard luxury vessel for 3 contract ,Passenger capacity of 4000 Pax.
• over all taking care Lunch and Dinner production
• Taking A la Carte orders according to allergen specifications of guest.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Created new dessert items for seasonal and special events.
• Scaled out and mixed ingredients according to recipes and procedures.
• Cleaning & maintaining section according to Public health standards.

• prepared and service all food items for cart menu and buffet menus according to hotel recipes and standards.
• Prepared dough for variety of pastries, cakes and breads.
• Followed food safety standards when handling ingredients.
• Cleaned and maintained kitchen equipment and oven.
• Operated ovens and bakery equipment to prepare products according to recipes.

• Prepared and baked cakes, cookies, pies, puddings, or desserts according to recipe and measure ingredients.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Created new dessert items for seasonal and special events.
• Cleaning and maintaining kitchen equipment and work areas

Culinary & Food & Beverage Service.