Highlights:

Skills:Menu planning, Time optimization, Training and Development, Attention to Detail, Analytical, Loss Minimizaton, Gluten free Baking

Pastry Cook 11/2014 - current
Norwegian Cruise Lines, miami, Florida United States
Industry: Hospitality
An integral part of the pastry team, being deployed to different ships every contract.
• Handled Carlos Bake shop on board the Norwegian Breakaway. • In-charge of buffet production with a team of four people. • Responsible for timely execution of VIP Lunch and Dinner dessert. • Making dessert for the circus show on the Norwegian Breakaway. • Part of on-board fire team. • Proficient in usage of different icings and toppings, using spatulas, scrapers and piping bags to decorate pastries. • Handled the profile of Assistant Chief Pastry on the Norwegian Escape and Norwegian Getaway during the skeletal staffing during pandemic. • Trained newly hired associates on the basic fundamentals of United States Public Health Inspection. • Making sure that all the subordinates as well as coworkers adhere to the Covid-19 protocols keeping safety of Guests and Crew in mind. • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes. • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas. • With continuous monitoring and proper storing of Items reduced wastage and leftovers by 20% • Researched and proposed new dessert concepts and performed recipe analysis to increase overall sales. • Replenished and rotated food items, following correct food cooling and storage procedures. • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule. • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.--
Demi Chef de Partie 07/2013 - 10/2014
Howard Johnson Hotel, Bengaluru, Karnataka India
Industry: Hospitality
Part of the pre-opening team, helped the executive chef in preaparing the rotating menus for the all day dining restaurant and A-la-Carte menu with ordering and receiving of the equipment to the run the operations and setting up of the bakery and pastry with standard recipes for future references in absence of the pastry chef and Chef de partie of the department.
• Part of the Pre-Opening Team. • In-Charge of Complete Pastry and Bakery Operations. • Making specially curated menus for banquets and A-la-carte desserts with keeping seasonal ingredients in consideration. • Root cause analysis of concerns raised by customers and satisfactorily addressing them. • Monitored company inventory to keep stock levels and databases updated. • Worked with customers to understand needs and provide excellent service. • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.--
Commis I 12/2010 - 07/2013
Moevenpick Hotel and Spa Bengaluru, Bengaluru, Karnataka India
Industry: Hospitality
Part of the pre-opening team of the Flag ship hotel. Assisted Executive Chef in ordering of the kitchen equipment and interview process during pre-opening.
• Was responsible for buffet production, and the chocolate room. • Helped in making the duty roasters, special menus. • Maintained well-organized mise en place to ensure optimum productivity. • Planned and directed high-volume food preparation in fast-paced environment. • Rotated food regularly, removing outdated items for proper disposal. • Regular sanitization and cleaning of kitchen counters, refrigerators and freezers as per HACCP standards. • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques. • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen. • Signed for deliveries, checked items into inventory and stocked goods into proper locations. • Monitored recipe portioning to control food costs. • Gathered and placed all ingredients into workstations to meet shift needs. • Collaborated with staff members to create meals for large banquets. • Assisted other chefs with ingredients preparation in support of recipes designed by head chef. • Assisted with routine stock rotation to keep ingredients fresh.--

M.S.Ramaiah College of Hotel Management 07/2006 - 06/2010
Bengaluru, Karnataka, India
Degree: Bachelor's Degree
Major:Food and Beverage Production
Minor:Food and Beverage Service
Four years of practical and theoretical education with extensive exposure to different aspects of Hotel operations through out door catering services and a 6 months internship majorly focusing on the core of specialization subject.

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