Tapan kumar pattanaik

taking care of pastry section

working at pastry kitchen

DUTIES AND RESPONSIBILITIES:
•Supervise the kitchen in the preparation and presentation of all food items in accordance with the restaurant SOPs and standardized menu guidelines.
•Monitor regular standards of production to ensure highest level of quality.
•Monitor all aspects pertaining to the control of the restaurant food cost.
•Participate in the drafting of concept ideas and menus for all special events
and functions while encouraging all employees to put forward their ideas and utilizing them where ever practical.
•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
•Ensure consistent on the job training session for culinary colleagues

PASTRY KITCHEN

working at pastry kitchen

PASTRY AND BAKERY, ARABIC SWEETS AND MOROCCAN SWEETS


•Worked in production standardized pastry items plated a la carte for all restaurant and banquets, cakes and tarts for special events or special orders.
•Prepare mini pastries and mini desserts for tea lounge trolley, set up decoration of dessert buffet, petit fours and chocolate special amenities for rooms and VIPs.
•Keeping up to the hygiene standards of the company in accordance with local municipality law and HACCP.
•Responsible for daily requisitions, preparing mesa-en-place and mainly involved in setting up buffet in banquet and pastry shop.
•To maintain a good rapport and working relationship with staff in outlet and other departments.
•As a trainer making training plan, giving practical training to the staff, making purchase order & staff duty roaster etc.

•Hotel management & catering (3 year)
central institute of hotel management &
catering technology, (2006) Bhubaneswar, Odisha.