Assistant Pastry at Wilder Institute/Calgary Zoo (2025-04 – Present)
Expertly crafted and presented a variety of desserts, including cakes and pastries for zoo operations.
- Expertly crafted and presented a variety of desserts, including cakes and pastries, ensuring high quality and visual appeal
- Maintain a clean and organized workstation, adhering to health and safety protocols to ensure a safe kitchen environment
- Prepared diverse baked goods, including cakes and pastries, following both traditional and innovative recipes
Production Team Lead at Cobs Bread (2025-08 – Present)
Oversaw daily bakery operations and supervised the baking team.
- Oversaw daily bakery operations, ensuring product quality and adherence to health standards
- Supervised the baking team, fostering a collaborative and productive environment
- Managed all aspects of bakery operations, including baking
Baker at Cobs Bread (2025-01 – 2025-07)
Assisted with production of various breads and operated commercial baking equipment.
- Assisted with the production of various breads, including sourdough, baguettes, and specialty loaves
- Operated commercial baking equipment and machinery, ensuring optimal performance and minimizing downtime
- Maintained proper sanitation and hygiene standards, resulting in consistent high scores during health inspections
Cook Bakery/Pastry at Toben Food by Design (2023-06 – 2024-07)
Worked as team baker and assisted with menu development for large guest functions.
- Worked as an energetic, collaborative, and professional team baker
- Assist with the development of full, tasting and special event menus for more than 500 guests
- Acted as a good team player when required to maintain continuity of service and quality
Chef de Partie Pastry at Chocomelt (2023-02 – 2023-05)
Oversaw three outlets and central kitchen operations with focus on quality improvement.
- Oversee the three different outlets and Central Kitchen
- Improved Restaurant quality of Food
- Maintained an organized and efficient work environment
- Doing Food Costing and Menu engineering
- Supervised and trained Kitchen staff in proper safety
Commis 1 Pastry Chef at Chocomelt (2021-10 – 2023-01)
Participated in opening two outlets and maintained kitchen organization and food control.
- I got an opportunity to open two outlets of Chocomelt Restaurants
- Maintaining a highly organized kitchen, instilling a focus on attention to detail with staff
- Responsible for all aspects of food and beverages control for this very busy operation
- Inspired and supported team members to participate in decision making processes to assume responsibility and authority
Demi Chef de Partie - Pastry at Grand Hyatt Kochi (2019-02 – 2021-04)
Prepared and delivered high quality desserts in busy restaurant and function kitchen.
- To prepare and deliver high quality desserts in a busy restaurant and function kitchen
- Able to undertake a varied list of good preparation for the kitchen on a daily basis
- Ensuring and controlling levels of guest satisfaction, quality, and operation within set food costs on an ongoing basis
- Manage and undertake Commis
- To set up the pastries every day in restaurants and banquets
- Provide quick service for last minute changes
- Dealing with customer complaints as well as service recovery if required
- Take caring night shift and Banquet functions
Commis - Pastry at Grand Hyatt Kochi (2017-11 – 2019-01)
Preopening pastry associate at 5-star luxury property. Prepared high quality desserts and maintained pastry shop.
- Joined Grand Hyatt Kochi as a Preopening Commis Associate Bakery/pastry. (5-star luxury property with 264 room and 10,000 pax conventional areas)
- Take caring Pastry shop with classic desserts and pastries
- To prepare and deliver high quality desserts in a busy restaurant and function kitchen
- Able to undertake a varied list of good preparation for the kitchen on a daily basis
- Ensuring and controlling levels of guest satisfaction, quality, and operation within set food costs on an ongoing basis
- Manage and undertake trainees
- To prepare mis en place to the standards set by the pastry chef /Chef de parties
- To set up the dessert buffet every day in restaurants especially for the Brunch
- To wear the correct uniform and maintain a high standard of personal hygiene on duty
- Dealing with customer complaints as well as service recovery if required
- Doing daily store requisition for the operation
Industrial Trainee – Pastry at Grand Hyatt Kochi Goa (2016-07 – 2016-11)
Maintained high hygiene standards and prepared ingredients for senior chefs.
- Maintaining high standards of hygiene
- Preparing the ingredients for a more senior chef
- Measuring dish ingredients and portion sizes accurately Dealing with stock rotation
