Experience

Sushant University
• India
• Higher Education
• 100 - 200 Employee
• Assistant Professor

  • Aug 2023 - Present


School of Bakery & Culinary Arts

• Teaching Associate

  • Sep 2021 - Aug 2023

  Working as a Faculty Instructor and responsible for leading culinary arts & instructions. Responsible for moniter and report on student progress throughout the training programs. Develop creating instructional method to engage student in learning progress. Develop daily lesson plans and instructional plans to meet course competency. Setup classroom, lab, and other school equipment and supplies for students. Attend trainings and workshops for professional and skill development. Show less



Santorini

• Chile
• Food & Beverages
• 1 - 100 Employee

• Jr. Production Manager

  • Jun 2019 - Nov 2020

  Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions Responsible for planning the use of ingredients in such a manner so as to minimise leftovers and to reuse these in the best productive manner possible Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new pastries recipes and preparation techniques Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Liaise with the team to ensure that the high standards of cleanliness are maintained in all areas of the Pastry / Bakery, such as machinery, small Kitchen equipment, floors, and fridge's Effectively communicate with management and all staff in order to fulfill and address any issues or needs requested by guests and other employees Maintain current knowledge of pricing, ingredients, and product availability Preserve an energetic customer awareness environment with a focus on fast, friendly customer service Show less



BLK Super Speciality Hospital

• Hospitals and Health Care
• 1 - 100 Employee

• Production Supervisor

  • Aug 2018 - Jun 2019

  BLK is Super Speciality Hospital. It's also runs the Hospitality industry. Here, i worked as a production co-ordinator. Here, i handled the food production department. Responsible Production and Operation, Menu Planning, Hygiene, Customer Relationship, Audits. BLK is Super Speciality Hospital. It's also runs the Hospitality industry. Here, i worked as a production co-ordinator. Here, i handled the food production department. Responsible Production and Operation, Menu Planning, Hygiene, Customer Relationship, Audits.



Calpro Food Essentials Pvt. Ltd.

• Technicle Demonstration Executive

  • Dec 2016 - Jul 2018

  Calpro is a Fast Moving Consumer Goods company. It prepares the premix of the breads and pastries. Learnt about the technical terms of menu development of premix. Responsible for the day to day production management. Also be a demonstration executive for market basis & gives the demonstration of breads pastry premix in the 5 star hotels and bakery as per the client requirement. Maintenance and hygiene of the kitchen. Maintain the day to day data of production and sale of the goods. Calpro is a Fast Moving Consumer Goods company. It prepares the premix of the breads and pastries. Learnt about the technical terms of menu development of premix. Responsible for the day to day production management. Also be a demonstration executive for market basis & gives the demonstration of breads pastry premix in the 5 star hotels and bakery as per the client requirement. Maintenance and hygiene of the kitchen. Maintain the day to day data of production and sale of the goods.



L'Opéra- Pâtisserie, Boulangerie and Salon de Thé

• India
• Food and Beverage Services
• 1 - 100 Employee

• Commie Chef

  • Apr 2015 - Dec 2016

  L'opera is the french bakery. All the product is based on french menu. Explored about the advance technical terms of veinnoiserie & patisserie. Breads and bake good production, Hygiene maintenance, Store management, week to week inventory about the products. L'opera is the french bakery. All the product is based on french menu. Explored about the advance technical terms of veinnoiserie & patisserie. Breads and bake good production, Hygiene maintenance, Store management, week to week inventory about the products.



Sarovar Hotels & Resorts

• India
• Hospitality
• 700 & Above Employee

• Commie Chef

  • Aug 2013 - Mar 2015

  I started my career from ITC hotel as a commie level in bakery & patisserie. I learnt & explore a lot in about the culinary term. Cleanness and hygiene, Product inventory, Store management. I started my career from ITC hotel as a commie level in bakery & patisserie. I learnt & explore a lot in about the culinary term. Cleanness and hygiene, Product inventory, Store management.



Shangri-La Hotels and Resorts

• Internship

  • Mar 2011 - Dec 2011

  Shangri-la is the 5 star deluxe property. This is the first place where i started my career in the hospitality professional. I did here my internship. Here, i enchance my knowledge about to learn the basic in the culinary term. Shangri-la is the 5 star deluxe property. This is the first place where i started my career in the hospitality professional. I did here my internship. Here, i enchance my knowledge about to learn the basic in the culinary term.