Experience

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  Renaissance Mumbai Convention Centre Hotel

  • Mumbai City district, Maharashtra, India

  • Executive Pastry Chef

    • Oct 2021 - Present
    • Mumbai City district, Maharashtra, India

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  JW Marriott

  • Aerocity New Delhi Area, India

  • Executive Pastry Chef

    • Mar 2019 - Present
    • Aerocity New Delhi Area, India

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  The Lodhi Hotel AMAN

  • New Delhi Area, India

  • Executive Pastry Chef

    • Oct 2016 - Present
    • New Delhi Area, India

    • Tested, designed and developed pastry products.• Hiring, training and managing bakery and pastry team• Product costing and ordering of pastry products and supplies.• Created nutritional and health centric pastries for health and fitness industry clientele.• Responsible for production of pastry for catering events, and Pier shows.• Managed a full service retail operation providing breakfast, lunch and dinner with a team• Provided all decorated cakes and other pastry items to the catering items• Created menus and dessert products under budgetary and seasonal restrictions to represent current culinary trends while enhancing and tracking overall profit contribution.• Worked closely with owner and management team to develop products through brainstorming and ideation sessions to conceptualize and scale-up products• Organized sensory panel 'taste testing' sessions to quantify projected success of products and menus in developmental design stages to direct re-design and re-formulation efforts• Ensured quality standards for high volume facility.• Oversaw the creative development of samples and new items for wholesale customers.• Made budget recommendations regarding food cost and labour cost; followed and implemented the budget as established for the wholesale operation.• Maintained efficiency standards without sacrificing quality of goods.• Oversaw daily and weekly ordering of raw materials.• Oversaw the shipping department and ensured that daily deliveries departed on time.• Conduct internal desserts competition among the team members

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  Park Hyatt Goa resort and Spa

  • Marmagao Area,South goa, India

  • Executive Pastry Chef

    • Jul 2008 - Apr 2016
    • Marmagao Area,South goa, India

    • Over all in charge of Pastry Kitchen and all outlet operations ;handling a team of 21 associates in pastry kitchen• Expertise in handling MICE business• Ensuring timely and consistent service, resulting in satisfied guest and referral of new events.• Prepare MICE menus compendiums as per guest requirements• Streamlining of all internal operating procedures, to ensure the required standards are met and maintained.• Expertise in culinary art trends, food preparation, event planning/catering.• Trains Chef De Cuisine, Sous Chef, Chef de Partie and Commis according to training department guidelines.• Maintain up-to-date skills assessments and performance development plans for each staff member.• Manages staff efficiently, demonstrates excellent leadership behavior and high levels of professionalism• Promotes a positive relationship between departments.• Creates recipes, engineer’s menus, order products, monitor all costs.• Maintains high standards of sanitation, safety and food safety.• Ensures that all chefs follow recipes, portion controls, and presentation specification as set by the department• Conveys understanding and knowledge to properly use and maintain all equipment in station.• Ensures cleaning, sanitation and organize training and development of the team members.

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  Le Royal Meridien ,Mumbai

  • Mumbai Area, India

  • Pastry Chef

    • Aug 2004 - Mar 2008
    • Mumbai Area, India

    • To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout • To ensure all employees arrive at work on a timely basis in clean, company• Specified uniforms, wearing safety equipment if appropriate.• Follow-up on working schedules for all kitchen employees.• To assist in the ongoing and scheduled training of all galley employees.• To direct and motivate all galley employees.• Monitor quality and specification of all items loaded onto ship to ensure • Company standards are adhered to. Report all discrepancies to the chef.• Monitor quality and presentation of all food items, provide corrective action• Where necessary.• Provide training in all United States Public Health procedures and ensure same is • Carried out on daily basis by all employees.• Ensure all kitchen personnel are familiar with operation of all galley equipment.• Ensure galley equipment, accessories, is adequately maintained. Submit repair • Requests and follow up wherever necessary.• Ensure temperature logs for all refrigeration is taken by department heads on a • Daily basis. Monitor same and follow up on defective equipment.• Follow-up on the daily requisitions from all kitchen outlets.• Review food cost work sheet and daily issues with department heads. Plan any • Corrective action accordingly.• Ensure all requested paperwork is submitted accurately and on time to the chef.• Lease on a daily basis with the chef regarding potential shortages, and make • Changes where applicable.• Lease with the chef regarding any menu changes, guest feed back, etc.• Be involved with the welfare of all kitchen personnel.• Ensure kitchen personnel seeking medical attention are taken care off and follow up .• Per USPH Standards.

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  Sheraton,Kuwait

  • Kuwait

  • Chef De Partie

    • Feb 2001 - Jul 2004
    • Kuwait

    • Reporting to the pastry chef• Conduct briefing• Taking care of functions• Allotting jobs to concerned people.

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  Intercontinental hotel and Resorts

  • Dubai

  • Demi Chef De Partie

    • Jan 1999 - Jan 2001
    • Dubai

    Bakery• Making different types of German, French, Italian Bread and Bread rolls. • Puff Pastry Dough, Croissants, Danish, Doughnuts and Muffins etc.Pastry• Making cakes, pastries, pettifours, cookies etc.

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  Lazord Pastry

  • Saudi Arabia

  • Commis

    • Jul 1993 - May 1998
    • Saudi Arabia

    • Being trained for 6 months by Bonnet Meilleur Olivier De France and Chef Baker of Le Meridien Paris Pastry.• Trained by Mr. Cyril French, Chef Baker / Pastry and assigned by the Bonnet in Lazord Pastry for 5 years.

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  Ambassador Sky Chef

  • Mumbai Area, India

  • Pastry man

    • May 1991 - Jun 1993
    • Mumbai Area, India

    • Baking cakes, Bread, Pastries etc.• Handling staff.

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  The Leela Palaces & Resorts

  • Mumbai Area, India

  • Pastry Man

    • Jun 1988 - May 1991
    • Mumbai Area, India

    • Baking cakes, Bread, Pastries etc.• Handling staff.