Fauzan Qazi
Toronto,Canada
Summary
Results-driven professional with a strong background in hospitality, guest services, logistics, and office management. Demonstrated success in anticipating client needs and executing effective service strategies that improve client relationships and operational performance. Known for exceptional organizational skills and adaptability, with a focus on identifying challenges and providing customized solutions. Proficient in managing high-volume communications while maintaining professionalism and brand integrity.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Forno Cultura
Toronto, ON
09.2024 - Current
- Refined kitchen operations to ensure precise food preparation and quality standards.
- Managed inventory and procurement through strategic forecasting and stock control.
- Developed streamlined workflows and staffing schedules while adhering to health regulations.
- Mentored culinary teams to promote food safety and collaborative excellence.
- Collaborated with senior leadership on menu innovation and cost management strategies.
Office Manager - Part Time
Bobbette and Belle
Toronto, ON
09.2024 - 05.2025
- Scheduled client and staff appointments to enhance workflow efficiency.
- Executed weekly consultations for high-profile clients regarding custom wedding cake selections.
- Directed development of bespoke wedding cake designs to meet luxury standards.
- Designed curated sweet tables to align with premium event themes.
Office Manager – Full Time
Bobbette and Belle
Toronto, ON
05.2024 - 09.2024
- Directed office administrative operations in luxury hospitality, managing design and execution of exclusive wedding cakes.
- Oversaw high-volume online orders while maintaining exceptional communication via telephone and email.
- Scheduled appointments for clients and staff, optimizing workflow efficiency.
- Developed and implemented advanced communication training, enhancing professionalism and driving repeat business.
- Coordinated office logistics, asset management, and inventory control for premium product delivery.
- Facilitated complex client negotiations, addressing refunds and complaints with tactful communication.
- Prioritized and delegated tasks among support staff to meet operational deadlines consistently.
- Analyzed pricing strategies and managed workflows for luxury cake commissions effectively.
Sous Chef – Savoury and Prepared Foods
Forno Cultura
Toronto , ON
09.2022 - 02.2024
- Coordinated teams across multiple locations to ensure smooth daily operations and efficient workflows.
- Oversaw administrative tasks including invoicing, inventory reporting, and vendor communications.
- Collaborated with senior management to develop and execute weekly menu features, enhancing innovation and profitability.
- Managed logistics for high-profile events, ensuring flawless execution through effective coordination with vendors and suppliers.
- Negotiated pricing with suppliers to maintain strong relationships and achieve cost-effective procurement.
- Tracked product pricing and ensured timely ordering of supplies to support operational needs.
- Implemented quality assurance systems while training staff to improve performance and efficiency.
- Provided operational oversight to enhance team dynamics and service standards.
Line Cook
Le Gourmand Cafe
Toronto, ON
01.2022 - 08.2022
Cook
Cibo Wine Bar
Toronto, ON
09.2021 - 12.2021
Chef
Freelancer – Chef
Mumbai, India
07.2020 - 03.2021
Commis 2, Pastry
The Ritz-Carlton
Dubai, United Arab Emirates
11.2019 - 06.2020
Pastry Cook
Sofitel Melbourne on Collins
Melbourne, Australia
01.2019 - 06.2019
Front Office Assistant
The Oberoi
Mumbai, India
06.2017 - 11.2017
Industrial Trainee
Trident Bandra Kurla
Mumbai, India
05.2015 - 09.2015
Education
Culinary Management with Integrated Learning
George Brown College
Toronto, ON08.2022
Diplôme de Pâtisserie - French Qualification, Certificate III in Pâtisserie – Australian Qualification
Le Cordon Bleu
Melbourne, Australia08.2019
Bachelor of Science - Hospitality studies
Anjuman-I-Islam Institute of Hospitality Management
Mumbai, India05.2017
Skills
- Creative problem-solving
- Staff training
- Customer service
- Operational oversight
- Catering coordination
- Food and beverage management
- Kitchen staff coordination
- Team leadership
- Client experience management
- Operational excellence
- Sales development
- Strategic communication
Certification
- Smart Serve Certification June 2021
- Food Handlers Certificate August 2021 – August 2026
References
References available upon request.
Timeline
Kitchen Manager
Forno Cultura
09.2024 - Current
Office Manager - Part Time
Bobbette and Belle
09.2024 - 05.2025
Office Manager – Full Time
Bobbette and Belle
05.2024 - 09.2024
Sous Chef – Savoury and Prepared Foods
Forno Cultura
09.2022 - 02.2024
Line Cook
Le Gourmand Cafe
01.2022 - 08.2022
Cook
Cibo Wine Bar
09.2021 - 12.2021
Chef
Freelancer – Chef
07.2020 - 03.2021
Commis 2, Pastry
The Ritz-Carlton
11.2019 - 06.2020
Pastry Cook
Sofitel Melbourne on Collins
01.2019 - 06.2019
Front Office Assistant
The Oberoi
06.2017 - 11.2017
Industrial Trainee
Trident Bandra Kurla
05.2015 - 09.2015
Culinary Management with Integrated Learning
George Brown College
Diplôme de Pâtisserie - French Qualification, Certificate III in Pâtisserie – Australian Qualification
Le Cordon Bleu
Bachelor of Science - Hospitality studies
Anjuman-I-Islam Institute of Hospitality Management
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