Experience

Magnolia Bakery India
• Hospitality
• 1 - 100 Employee
• Pastry Sous Chef

  • Apr 2023 - Present


Norweigan cruise lines

• Bermuda
• Transportation/Trucking/Railroad
• 1 - 100 Employee

• Pastry Cook

  • Nov 2014 - Jul 2022

  •Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes •Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags •Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels •Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls •Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas •Created new dessert items for seasonal and special events •Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation •Replenished and rotated food items, following correct food cooling and storage procedures •Determined quantity of product to prepare for next day operation by maintaining detailed production schedule •Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer •Baked consistent quality items by accurately mixing, dividing and shaping •Developed new products based on seasonal ingredients, holidays and dessert trends •Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates •Handled Carlos Bake shop on board the Norwegian Breakaway •In-charge of buffet production with a team of four people •Responsible for timely execution of VIP Lunch and Dinner dessert •Making dessert for the circus show on the Norwegian Breakaway •Part of on-board fire team •Handled the profile of Assistant Chief Pastry on the Norwegian Escape and Norwegian Getaway during the skeletal staffing during pandemic •Trained newly hired associates on the basic fundamentals of United States Public Health Inspection •Making sure that all the subordinates as well as co-workers adhere to the Covid-19 protocols keeping safety of Guests and Crew in mind. Show less



howard johnson

• Hospitality
• 700 & Above Employee

• dcdp

  • Jul 2013 - Oct 2014

  •Part of the pre-opening team of the Flag ship hotel •In-Charge of Complete Pastry and Bakery Operations •Mentored kitchen staff to prepare each for demanding roles •Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity •Carried out day-day-day duties accurately and efficiently •Worked flexible hours; night, weekend, and holiday shifts •Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment •Used critical thinking to break down problems, evaluate solutions and make decisions •Identified issues, analyzed information and provided solutions to problems •Exceeded goals through effective task prioritization and great work ethic •Assisted Executive Chef in ordering of the kitchen equipment, interview process during pre-opening •Helped in making the duty roasters, special menus •Maintained well-organized mise en place to ensure optimum productivity •Rotated food regularly, removing outdated items for proper disposal •Regular sanitization and cleaning of kitchen counters, refrigerators and freezers as per HACCP standards •Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen •Signed for deliveries, checked items into inventory and stocked goods into proper locations •Monitored recipe portioning to control food costs •Collaborated with staff members to create meals for large banquets Show less



Movenpick Resort & Spa

• Egypt
• Hospitality
• 1 - 100 Employee

• commis I

  • Dec 2010 - Jul 2013

  •Part of the Pre-Opening Team. •Assisted Executive Chef in ordering of the kitchen equipment, interview process during pre-opening. •Worked flexible hours; night, weekend, and holiday shifts. •Was responsible for buffet production, and the chocolate room. •Making specially curated menus for banquets and A-la-carte desserts with keeping seasonal ingredients in consideration. •Monitored company inventory to keep stock levels and databases updated. •Worked with customers to understand needs and provide excellent service. •Maintained well-organized mise en place to keep work consistent. •Rotated food regularly, removing outdated items for proper disposal. •Assisted with routine stock rotation to keep ingredients fresh. •Gathered and placed all ingredients into workstations to meet shift needs. •Monitored recipe portioning to control food costs. •Worked with Chef de Partie to learn storage locations of fresh ingredients for daily use by station staff. •Placed orders to restock items before supplies ran out. •Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. •Performed stock rotation and inventory counts to provide list of low-stock kitchen items. •Rotated with specialty chefs to learn pastry station and sauce preparation. Show less


park bangalore
• India
• Hospitality
• 1 - 100 Employee
• trainee

  • 2008 - 2009