Esbir Feras
Executive Pastry Chef
Amman
Summary
Highly skilled and experienced Pastry Chef with over 20 years of expertise in leading and managing pastry operations in luxury hotels, resorts, and cruise lines. Proven track record of supervising and coordinating pastry teams to deliver exceptional quality and consistency in pastry and bakery products. Expertise in developing innovative pastry concepts, menu items, and improving operational efficiency while adhering to food safety and hygiene regulations. Strong leadership skills with a focus on team development, training, and fostering a collaborative and productive work environment. Committed to maintaining high standards of quality and performance, consistently achieving operational goals and exceeding guest expectations.
Overview
33
33
years of professional experience
3
3
years of post-secondary education
2
2
Languages
Work History
Chef Pastry
COSTA CRUISE LINE
12.2023 - Current
- Successfully led a team of 12 pastry chefs, maintaining a 98% guest satisfaction rate in pastry quality
- Enhanced team productivity by 20% through the implementation of an efficient workflow system, leading to reduced preparation times
- Stepped into various employee roles during staff absences, preventing operational disruptions and ensuring 100% shift coverage
- Fostered a collaborative team culture, boosting morale and productivity by 15% through consistent motivational leadership
- Improved resource utilization by reducing pastry ingredient wastage by 10% through careful inventory and order management
- Reduced operational costs by 8% without compromising product quality by negotiating better supplier contracts
- Oversee shift operations, ensuring all pastries are prepared to perfection, contributing to a 95% consistency rate in product quality
Chef Pastry
TUI CRUISE - Mein Schiff Cruise Line
06.2022 - 09.2022
- Company Overview: Germany
- Managed pastry operations, increasing operational efficiency by 15% and consistently meeting company standards and operational guidelines
- Led the food preparation team, ensuring a 98% adherence rate to recipes and quality benchmarks, contributing to high customer satisfaction
- Optimized resource utilization by reducing consumable orders by 12%, ensuring compliance with budget constraints
- Conducted daily inspections that resulted in a 100% pass rate for hygiene and safety audits
- Trained 10+ team members, ensuring full compliance with international health and safety standards, including USPH and HACCP
- Germany
Chef Pastry
Carnival Cruise line
12.2021 - 04.2022
- Company Overview: USA
- Maintained 100% compliance with food preparation, handling, and storage standards across all pastry production
- Developed and launched 5 innovative pastry items, contributing to a 25% increase in guest satisfaction scores related to desserts
- Assisted the Executive Chef in menu development, resulting in a 15% boost in repeat customers for pastry items
- USA
Executive Pastry Chef
Sheraton Hotels & Resort
04.2020 - 05.2021
- Supervised daily pastry operations, maintaining a 95% quality standard, and improving operational efficiency by 18%
- Created 12 new pastry menu items, leading to a 20% increase in pastry sales
- Developed training programs for pastry staff, resulting in a 30% reduction in staff turnover over the year
Executive Pastry Chef
Costa Cruise
05.2008 - 02.2020
- Company Overview: ITALY - Genova
- Led a team of 30 pastry and bakery personnel, ensuring a 90% on-time delivery of all pastry products
- Implemented streamlined processes that reduced preparation time by 15%, increasing department efficiency
- Maintained full control of pastry operations, achieving a 99% compliance rate with USPH and company regulations
- ITALY - Genova
Pastry Chef
Movenpick Hotel and resort
07.2007 - 05.2008
- Company Overview: Pre-Opening of hotel - Saudi Arabia
- Supervised pastry operations for 220 hotel guests, maintaining a 95% customer satisfaction rate in pastry offerings
- Trained 5 new staff members, leading to a 100% increase in operational readiness during high-demand periods
- Pre-Opening of hotel - Saudi Arabia
Chef De Cuisine
ROTANA Hotel & Resorts
05.2006 - 06.2007
- Company Overview: UAE
- Managed daily pastry operations for over 1,000 guests, consistently maintaining a 98% guest satisfaction score
- Worked with the Pastry Chef to create 10 new dessert items, increasing revenue from pastry sales by 12%
- UAE
Pastry Chef
Le Meridian Hotel
05.2004 - 04.2005
- Company Overview: Medina
- Managed pastry operations for a busy department, ensuring 100% on-time delivery for all desserts during peak service times
- Worked closely with the Executive Chef to develop daily pastry and bakery staff schedules, improving productivity by 20%
- Medina
Assistant Pastry Chef
Radisson Blu
11.2002 - 04.2004
- Company Overview: Sharjah, UAE
- Assisted in overseeing pastry operations for 4,000 guests, maintaining a 95% compliance rate with hygiene regulations
- Improved efficiency by 10% by introducing streamlined ingredient requisition procedures
- Sharjah, UAE
Chef de Partie - Pastry
Crowne Plaza
11.1994 - 09.2002
- Company Overview: Dubai, UAE
- Assisted in preparing desserts for over 500 guests per day, maintaining a 98% satisfaction rate with pastry offerings
- Ensured strict adherence to hygiene regulations, contributing to a 100% pass rate in all health inspections
- Dubai, UAE
Commis 2 (Training)
Philadelphia Hotel
06.1992 - 08.1994
- Company Overview: Amman, Jordan
- Promoted from Commis 2 to Commis 1 in just two years due to strong performance and dedication to excellence
- Supported a team of 5 pastry chefs, contributing to a 10% improvement in overall kitchen efficiency
- Amman, Jordan
Education
Kitchen& Pastry Kitchen -
Hotel & Tourism Training Institute
01.1992 - 01.1995
Skills
- Collaborative Teamwork
- Time Management
- Skilled in Microsoft Office Applications
- Analytical Thinking
- Effective Time Management
- Specialized Pastry Skills
- Collaborative Team Management
- Culinary Menu Development
- Operations Oversight
- Budget Oversight
Websites
Accomplishments
- Excellent Award - Recognized for outstanding performance in Sugar and Chocolate Artwork Demonstration.
- Torch Bearer Award Certificate - Awarded for exceptional leadership and commitment.
- USPH Certificate - Certified in food safety and hygiene standards.
- Star Basic Safety Certificate - Recognized for excellence in safety practices and protocols.
Core Competences
- Kitchen Equipment Management
- Maintenance Coordination
- Team Development & Evaluation
Timeline
Chef Pastry
COSTA CRUISE LINE
12.2023 - Current
Chef Pastry
TUI CRUISE - Mein Schiff Cruise Line
06.2022 - 09.2022
Chef Pastry
Carnival Cruise line
12.2021 - 04.2022
Executive Pastry Chef
Sheraton Hotels & Resort
04.2020 - 05.2021
Executive Pastry Chef
Costa Cruise
05.2008 - 02.2020
Pastry Chef
Movenpick Hotel and resort
07.2007 - 05.2008
Chef De Cuisine
ROTANA Hotel & Resorts
05.2006 - 06.2007
Pastry Chef
Le Meridian Hotel
05.2004 - 04.2005
Assistant Pastry Chef
Radisson Blu
11.2002 - 04.2004
Chef de Partie - Pastry
Crowne Plaza
11.1994 - 09.2002
Commis 2 (Training)
Philadelphia Hotel
06.1992 - 08.1994
Kitchen& Pastry Kitchen -
Hotel & Tourism Training Institute
01.1992 - 01.1995
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