Angad Kapoor

My objective is to become a good baker capable of transforming simple ingredients into admirable delicacies. I believe this will be achieved by hard work, talent, dedication and the skills which I have acquired with time. I would want to add appreciable value to the organization I join and at the same time learn as many novel things as possible.

Sous Chef - Third Wave Coffee Roasters - New Delhi

(2022-11)

• Managing the Production areas of kitchen by checking Quality, Packing, MRD dates check.
• Check the production staff should do work in hygiene conditions, & Maintain discipline.
• Check the staff Roasters according the staff leaves, Weekly off and daily schedule of staff.
• Check the Machines, Equipments, tools in hygiene conditions as give instructions to staff.
• Checking complaints to Maintance team weather any machines, Fitting issue has fault, has immediate action so that production would not stop.
• Help & involve in production if the team is short, so that production runs smoothly.
• Inventory check in store and production how much quantity available of raw materials.
• Grooming, Nails, Shoes be check regularly and timings check while punch in of staff.

Chef De Partie - Starvin Marvin - Noida

(2020-07 - 2022-10)

• Producing & assembling Breads, Doughnuts, Brownies, Tarts, Pies, Cheese Cakes, Cookies, Cupcakes, Tea Cakes, Muffins, Puffs, Crossints and Eclairs etc.
• Maintaining proper food safety standards, hygiene and proper sanitation.

Demi Chef The Partie - Modern Bakery - New Delhi

(2017-11 - 2020-06)

• Producing & assembling Breads, Doughnuts, Brownies, Tarts, Pies, Cheese Cakes, Cookies, Cupcakes, Teacakes, Muffins, Puffs, Crossiants and Eclairs etc.
• Maintaining proper food safety standards, hygiene and proper sanitation.

Bakery Commi Chef - Sweet Bakes Bakery & Confectionery - New Delhi

(2015-11 - 2017-10)

• Producing & assembling Breads, Doughnuts, Brownies, Tarts, Pies, Cheese Cakes, Cookies, Cupcakes, Teacakes, Muffins, Puffs, Crossiants and Eclairs etc.
• Maintaining proper food safety standards, hygiene and proper sanitation

PG Trainee in the Bakery and Confectionery department - Radisson Blu Hotels - New Delhi

(2015-03 - 2015-07)

Radisson Blu is the brand name for Radisson hotels outside the United States, including those in Europe, Africa and Asia. These are operated by Carlson Rezidor Hotel group, of which Carlson is the main stakeholder. Radisson Blu operates 158 hotels, with 42 projects in development.

• Producing & assembling Breads, Pastries, Tarts, Eclairs, Croissants, Puffs, Brownies, Panacota, Assorted Puddings, Pizza Base, and lot more things.
• Maintaining proper sanitation, hygiene and food safety standards.

Bakery Commi Chef - Ivy & Bean Bakery & Confectionery - New Delhi

(2013-10 - 2015-02)

• Producing & assembling Cakes, Donuts, Tarts, Cookies, Breads, Pizza bases, Croissants, Crème Brulle, Panacota and other bakery and patisserie items.
• Maintaining proper sanitation, hygiene and food safety standards.

Job Trainee in the Bakery and Confectionery department - Crown Plaza Hotels and Resorts - New Delhi

(2012-03 - 2013-02)

Crowne Plaza is a chain of full service, upscale hotels catering to business and leisure travelers and to the meetings and conventions market. It forms part of the InterContinental Hotels Group family of brands, which include InterContinental Hotels & Resorts and Holiday Inn Hotels & Resorts.

• Producing & assembling Cakes, Tarts, Pies, Donuts, Croissants, Breads, Pizza bases, Mousses, and other bakery and patisserie items.
• Maintaining proper sanitation, hygiene and food safety standards

Trainee in the Bakery and Confectionery department - TajSATS Air Catering Ltd. - New Delhi

(2011-06 - 2011-11)

Undergone 6 months of Professional Internship with the market leader in Airline catering TajSATS Air Catering Ltd., a joint venture of the Indian Hotels Company, popularly known as the TAJ Hotels Resorts & Palaces and SATS (Singapore Airport Terminal Services).

• Producing & assembling Cakes, Tarts, Pies, Donuts, Croissants, Breads, Pizza bases, Mousses, and other bakery and patisserie items.
• Maintaining proper sanitation, hygiene and food safety standards

Post Graduate Diploma - Patisseries and Artisan Bakery Skills - Assocom Institute of Bakery Technology and Management (2014-07)

Diploma - Bakery & Confectionery - Delhi Institute of Hotel Management & Catering Technology (2011 - 2011)

Bachelor of Arts - Arts - Delhi University

Class 12th