1. 10 RANDIBOURNE GARDEN • CATFORD • LONDON • SE6 3BS •
PHONE 020 8697 1436 - 07841 539 191
F U A D N E M E R A A T W E H G H A D A R
EDUCATION
[ 1990 – 1995 ] Lamartin College Beirut, Lebanon
[ City, State ]
Level 1Diploma
 Lebanese cuisine
[1995 - 1997 ] LA Providence College Belgium
Tourism and Languages
EMPLOYMENT
[1995 – 1997 ] Whitebread Bakeries
Assistant Baker
 Specialized in baguettes ,Croissants and French pastries
 Duties included preparing ingredients and equipment
 Ability to demonstrate reliability in all situations and accountable for
actions
[ 1997 – 2001 ] Al- Fawar Restaurant Baker Street
Head Baker
 Specialized in Lebanese and Italian Bread
 In addition to Lebanese Pizzas meat and vegetarian
 Duties included stock ordering ingredients and equipment preparation
 In my work I have demonstrated the ability to work as part of a team
and to recognise the impact of each individual in the work.
[ 1999 – 2001 ] Queens Park Hotel Paddington
Breakfast Baker
 Specialized in continental pastries Including mini sweet and savory
pastries
 Produce a large quantity of bread and pastry
[2001 – 2002 ] Venus Pizza Barbican
Manager
 Specialized in Italian pizza and bread

2.  Duties including stock control , ordering and Accounting and
budgeting
 Ability to set and meet deadlines with quality result and to make
informed decisions and take initiatives to exceed the expectation of
our clients
[2001 – 2003 ] Landmark Hotel Marylebone
Baker
 Specialized in continental pastries ,Including mini sweet and savory
pastries
 Menu indulged in a large variety of breads, pastries and patisseries
 Work under pressure and produce a large quantities of bread and
pastries
[2003 – 2005 ] Hotel Berkley Knightsbridge
Baker
 Specialized in continental pastries ,Including mini sweet and savory
pastries
 Menu indulged in a large variety of breads, pastries and patisseries
 Duties included stock ordering ingredients and equipment preparation

[2006 – OCTt2012 ] Harrods
Knightsbridge
Baker
 Specialize in continental pastries ,Including mini sweet and savory
pastries
 Menu indulged in a large variety of breads, pastries and patisseries
 Duties included stock ordering ingredients and equipment preparation

[12 NOV 2012_JULY 2013 } RITZ HOTEL 150 PICCADILLY
LONDON
Baker
 Assist the Pastry Chef in managing his assigned kitchen
operation as a successful independent baker, ensuring
maximum guest satisfaction, through planning, organizing,
directing, and controlling the Kitchen operation and
administration.
 Specialize in continental pastries ,Including mini sweet and
savory pastries

3.  Work under pressure and produce a large quantities of good
qualities of bread and pastries
 Co ordinate to the executive head chef.
 Develop dessert recipes and maintains an inventory of ingredient
JULY 2013 - PRESENT} THE SAVOY HOTEL
JOB TITLE : HEAD BAKER
 Assist the Pastry Chef in managing his assigned kitchen
operation as a successful independent baker, ensuring
maximum guest satisfaction, through planning, organizing,
directing, and controlling the Kitchen operation and
administration.
 perform all the special bakery items needed for the hotel
operations of the day and the daily bread served in the
RIVER and Thames restaurants
 Organize the quantity of productions based upon the
occupation of the hotel
 Develop a clear baking planning and realize a quality rapport
For the sous chef and the executive pastry chef on a daily basis
LANGUAGES
Fluent, speaking, reading and writing
 French
 ENGLISH
 Arabic
FUNCTIONAL SUMMARY

4. With over ten years experience in the world of bakery I have become
highly established skilled and qualified in this industries and am able to
create and bake a large variety of breads, pastries and patisseries form
around the world.
I enjoy many sports especially football. Reading is also a great interest of
mine. New challenges always interest me as well as working part of a team.
REFERENCES
References given upon request