Aniket Raje

Executive Chef (Pastry and Bakery) - Inn Venue Hospitality Management Private Limited

(2022-04)

Create and prepare desserts in accordance with the existent menus.
Create and bake breads to accompany different meals in restaurants
Inspect the quality of the ingredients and measure them for specific recipes
Organize the kitchen staff and supervise while working
Train the kitchen staff to meet imposed standards
Establish a budget for ingredient purchase
Talk to suppliers and choose the ingredients needed for desserts and other baked goods
Decorate cakes and baked goods according to requirements
Guide and motivate pastry assistants and bakers to work more efficiently
Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly cooking station and adhere to health and safety standards

Executive Pastry Chef - Radisson Blu Kharadi

(2022-05 - 2022-01)

Create and prepare desserts in accordance with the existent menus.
Create and bake breads to accompany different meals in restaurants
Inspect the quality of the ingredients and measure them for specific recipes
Organize the kitchen staff and supervise while working
Train the kitchen staff to meet imposed standards
Establish a budget for ingredient purchase
Talk to suppliers and choose the ingredients needed for desserts and other baked goods
Decorate cakes and baked goods according to requirements
Guide and motivate pastry assistants and bakers to work more efficiently
Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly cooking station and adhere to health and safety standards

Pastry Chef - Radisson Blu Kharadi

(2015-06 - 2018-04)

Create and prepare desserts in accordance with the existent menus.
Create and bake breads to accompany different meals in restaurants
Inspect the quality of the ingredients and measure them for specific recipes
Organize the kitchen staff and supervise while working
Train the kitchen staff to meet imposed standards
Establish a budget for ingredient purchase
Talk to suppliers and choose the ingredients needed for desserts and other baked goods
Decorate cakes and baked goods according to requirements
Guide and motivate pastry assistants and bakers to work more efficiently
Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly cooking station and adhere to health and safety standards

Sous Chef [Pastry & Bakery] - The Lalit Golf & Spa Resort - Goa

(2014-03 - 2015-03)

Supervise duties of pastry staff & adhered to guidelines stated by department and company
Assigned task to pastry cooks and bakers as required
Maintained and supervised inventory and all bakery supplies as necessary
Ensured to upload maximum standards of food quality at all stages of pastry and bakery production
Supervise routine operation of pastry department and outlets to ensure guests are survived as best as possible
Monitored and maintained inventory costs in alliance with allocated budget

Chef de Partie (Pastry & Bakery) - Courtyard Marriott, Pune City Centre - Pune

(2012-05 - 2013-11)

Coordinate daily tasks with the Pastry Chef
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Consult and check on daily requirements, functions and last minutes events
Guide and train the subordinates on daily basis to ensure high motivation and economical working environment

Asst. production – in charge [Live Pastry & Bakery] - Reliance Mart Pune - Pune

(2011-10 - 2012-04)

To assist in managing stock rotation and cleanliness in all walk in fridges
To respond to commits with efficiency and respect to the senior chef on duty
To ensure that all foods are prepared with the greatest of care and wastage is kept to a minimum
To maintain the highest level of cleanliness in the kitchen

Demi Chef de Partie - La Brioche - Abu Dhabi, U.A.E.

(2010-10 - 2011-10)

To ensure that the presentation, taste, texture, quality and quantity are maintained to the standards by company
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
To ensure that the correct and same ingredients are used as specified by the Pastry Chef to ensure the quality is up held at all the times
Attend any necessary training sessions or meetings

Commis – I - Radisson Resort & Spa, Alibag - Alibag, India

(2009-11 - 2010-09)

Report to Chef de Partie or Demi de Partie in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Keep work area all the time in hygienic conditions according to the rule set by the hotel
Prepare the daily mis-en-place and food production in different sections of the main kitchen

Asst. Pastry Cook - Costa Cruise line

(2009-02 - 2009-10)

Support Demi Chef de Partie or Commis 1 in the daily operation and work
Prepare the daily mis-en-place and food production in different sections of the main kitchen
Work according to the menu specification by the Chef de Partie
Follow the instructions and recommendation from the immediate superiors to complete the daily task
Keep work area all the time in hygienic conditions according to the rule set by the hotel

Commis – II - Le Meridien, Pune - Pune, India

(2006-01 - 2008-12)

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