Pastry Chef
Prime support general services
Total years of experience :14 years, 2 Months
2. Jan 2013 to sep2013 - Pastry Chef
SODEXO
Working in US Military base,
Khandahar Air field,
Afganistan.
RESPONSIBILITIES:
• To check the menus daily and organize accordingly. The menu includes Lunch,
Dinner and Midnight meal.
• To check the ingredients as per menu.
• Allotting the menus to the sub - ordinates for cooking.
• To check the quality of the finished items
• Maintaining the quantity in the sufficient manner.
• Organizing the serving styles along with the sub - ordinates.
• Taking the responsibility of maintaining the Buffet time schedule which is very
important in our company.
• If the Guests are unsatisfied either with the quality of the food or by way of serving,
I take the responsibility of convincing them and take remedial measures to make
them fully satisfied.
Also,
• To receive the cake orders from the Catering Managers (Variety of Cakes)
• To check the ingredients.
• To check the quality of finished items.
• Allotting the work to the sub - ordinates for cooking.
• Maintaining the time schedule for preparing the cakes.
• The shape cakes (Car, flight etc) orders received by us will be done personally by me.
Parties:
• In charge of VIP parties and Normal parties.
• To check the ingredients.
• To check the quality of finished items.
• Allotting the work to the sub - ordinates for cooking.
• Special menu will be prepared personally by me for the VIP parties.
• Food decoration for special items will be done by me.
• Maintaining the time schedule.
Additional Responsibilities:
• I have a team of ten sub - ordinates.
• To prepare the duty roaster.
• To sanction their leave.
• To allot the work schedule to the sub - ordinates.
• To send the work satisfaction reports of the sub - ordinates to the higher officials.
3. Aug 2010 to Dec 2012 - Asst Pastry
SODEXO
Working in US Military base,
Khandahar Air field,
Afganistan.
.
RESPONSIBILITIES:
• I get the allotted menu from my senior.
• To receive the ingredients from the store.
• Start preparing the same.
• Sending the finished items for quality checking.
• To decorate the food items as per our senior's instructions.
• To hand over the prepared items.
4 July 2009 to July 2010 - COMMI - II
Bakery & Confectionary
HOTEL LE ROYAL MERIDIAN,
Chennai. INDIA.
• I was working under Pastry as well as Bakery division.
• Joined as Commi II as there was no vacancy for Commi I. As it is the top 5 star
deluxe Hotel in Chennai, I accepted for the same.
RESPONSIBILITIES:
• Preparation of all pastry items like cakes, cookies, croissants, puff items will be
done personally by me which will be kept in Meridian Pastry Shop display.
• Preparation of the above said items along with Breakfast items will be done
personally by me for Meridian Pastry shop in Chennai Airport.
5. Dec 2008 to May 2009 - COMMI - I
Bakery & Confectionary
HOTEL WHEAT TREAT,
Bangalore. INDIA.
RESPONSIBILITIES:
• To manage and allot the work schedule to Commi - III & Commi - II.
• To co - ordinate with the sub - ordinates to complete the work schedule.
• To hand over the completed items to the chef.
• To hand over the charge to the senior of the next shift.
6. Nov 2006 to Oct 2008 - COMMI - II
Bakery & Confectionary
AAMBY VALLEY CITY,
Sahara India Commercial Corporation Ltd.,
Pune. INDIA.
• Joined as a Commi - III.
• Got promoted as Commi - II after completing one year of Experience.
RESPONSIBILITIES:
• Reporting to the chef.
• To complete the work allotted by the chef
• To receive the cake order daily, prepare the same and handing over the prepared
cakes to chef.
7. May 2006 to Nov 2006 - Industrial Training
F & B Production Dept..
Aamby Valley City,
Sahara India Commercial Corporation Ltd.,
Pune. INDIA.
6 months training experience: (a) 2 months training in Hot Kitchen
(b) 2 months training in Tandoori section.
(c) 2 months training in Bakery and Pastry.
8. Oct 2005 - Attended Seminar for
BAKERY & CONFECTIONERY
Certified by Institute of Hotel Management
Catering Technology & Applied Nutrition.
(Govt of India) . Chennai.