In the realm of culinary arts, there exists a magical world where science meets creativity, and precision intertwines with passion—the world of pastry. Within this realm, the Executive Pastry Chef Maroof Ahmed stands as a maestro, orchestrating symphonies of flavors and textures that delight the senses and leave lasting impressions. This article delves into the fascinating journey of an Executive Pastry Chef Maroof , exploring their skills, creativity, and the dedication it takes to create delectable masterpieces that define the sweet side of the culinary world.
He has experience to work with Le Meridien Hotel Dhaka as Executive Pastry Chef. Sheraton Abuja Nigeria Marriott International , Four Points by Sheraton Dhaka (Pre-Opening) ,Pastry Chef . Polana Serena Hotel Mozambique ,Pastry Chef. Velassaru Maldives Resort, Maldives,Pastry Chef. La Patisserie Dhaka, Bangladesh as Executive Pastry Chef.
He also has experience to work in foreign hotels Intercontinental Hotel Riyhad, Kingdom of Saudi Arabia , Intercontinental Hotel Phnom Penh, Cambodia, Jumeira Rotana Hotel Dubai, U.A.E, Al Bustan Rotana Hotel Dubai, U.A.E , Intercontinental Hotel Abu Dhabi, U.A.E, Sheraton, Doha Hotel ,Qatar 19 Chef Maroof Ahmed is not just experienced but also skilled. Successfully completed Train the Trainer Course from Radisson Water Garden Hotel, Dhaka, First-Aid and Fire Safety and Rescue Training Class from Bangladesh Fire Service and Civil Defenses 2008 .
Completed Supervising Level 3 Food Safety Training from CIEH (The Chartered Institute InvironmentaUKl) 2015,Level of 2 Certificate in Food Safety Velassaru Maldives from FAS (Food Saftey ASIA) International Consuttance& Trainers 2011 , Team building training skills held at the Polana Serena Hotel Maputo Mozmbique and so on.