Anirudh Singh

To become a successful professional in hospitality industry by utilizing my skills, knowledge and abilities, thus enabling personal and professional development and to give my best and honest services to the organization for which I will work.

COMMI-III, Promoted to Commi-1 in Bakery and Confectionery - Loharuka Hotels & Resorts Pvt.Ltd.

(2016-10 - 2018-02)

• Helping senior chef in mixing dough, layering pastries.
• Responsible for cleaning and maintaining hygiene & sanitation following HACCP.
• Responsible for maintaining store requisition.
• Responsible for checking the products expiry and informing to the chef.

Demi Chef (bakery and confectionery) - Modern Inns Pvt.Ltd.

(2018-03 - 2021-03)

• Responsible to bake cakes, pastries and bread items.
• Responsible to check and maintain indents on daily basis.
• Responsible to prepare the products according to the menu and chefs instruction.
• Responsible to prepare all the Breakfast, lunch, brunch, evening snacks, party and A'la'carte items as per need.
• Responsible to provide higher quality products maintaining proper hygiene and sanitation following HACCP RULES AND REGULATIONS.

Senior Bakery Incharge - Bengal Bakers& Confectioners

(2021-12 - 2025-06)

• Responsible to check all the products and their qualities.
• Responsible for menu planning.
• Responsible for alloting shift according to work load.
• Responsible for launching new products as needed.
• Responsible for maintaining hygiene and sanitation following HACCP rules and regulations.
• Responsible for the growth of company via offline & online marketing.
• Maintaining all round performances of the company like – bills, orders, indents etc.

Bakery Head Chef - The Yellow Ancora - Port Blair

Bakery Head Chef - CC Trading & Co.

Class X - W.B.B.S.E. (2010)

Class XII - W.B.C.H.S.E. (2012)

B.Sc. - HM and Tourism - Annamalai University (2016)