Anagha K N

• Pastry production for brunch- preparing pastry varieties and chocolate garnishes
required for presentation
• Ala carte production- dessert required for continental and pan Asian restaurant were
made and plated
• Cake orders - preparation and finishing work of guest cake orders.
• Both morning and afternoon production shift have been worked and done according
to the weekly rotation shift.
• Carrying out a better teamwork and helping interns to learn their best.
• Prepared chocolate showpiece for Christmas and New year.

• Organizing pasties and arranging the set up for buffet.
• Assisting in pastry production and presentation.
• Maintaining the date tags and ensuring a clean work area.
• Working in live counters and interacting with the guest.

Completed a 20-week training program covering all four core departments, with a specialization in
bakery. Learn and operate baking equipment under supervision. Assist in measuring and assembling
ingredients according to the recipes.
Training in all core departments enables me in improving the guest interaction.