Ankur Raj

Total Experience - 9 years 3 months 1 day. Pastry Chef and Baker with extensive expertise in developing unique bakery offerings, managing pastry kitchen operations, and maintaining high culinary standards.

Owner / Chef - The Bearded Baker - Pitampura, Delhi

(2021-08)

• Developed unique bakery offerings, seasonal menus, and custom cake designs based on market trends and customer demand.
• Personally prepared and baked all products to maintain high quality and authenticity.
• Supervised production, maintained quality standards, and ensured compliance with FSSAI hygiene norms.
• Managed staff recruitment, training, scheduling, and performance.
• Built online presence through Instagram and delivery platforms, boosting customer reach and sales.

Chef De Partie – Pastry Section - La Rosette - Lajpat Nagar, Delhi

(2020-06 - 2021-07)

• Produced an extensive range of pastries, baked goods, and desserts with consistent excellence in flavour, texture, appearance, and decorative finishing.
• Upheld high culinary standards by ensuring precise execution, refined presentation, and strict adherence to quality and hygiene protocols.
• Conceptualized and developed new desserts, seasonal specials, and menu innovations that enhanced the restaurant's pastry offerings.
• Trained, mentored, and supervised junior bakers and pastry assistants, improving their technical skills, speed, and efficiency.
• Coordinated daily production plans with the Sous Chef while managing proper ingredient storage, rotation, and inventory to ensure freshness and minimize wastage.

Pastry Kitchen Head - Demould - Rohini, Delhi

(2019-09 - 2020-03)

• Led daily pastry production, preparing a range of desserts, baked goods, and specialty items with consistent taste and neat presentation.
• Introduced new dessert ideas and menu additions, keeping offerings creative and customer friendly.
• Oversaw ingredient storage, rotation, and kitchen organization to maintain freshness and hygiene standards.
• Guided and trained junior bakers, helping them improve technique, speed, and overall performance.
• Coordinated workflow and day-to-day tasks with the team to ensure smooth and efficient pastry kitchen operations.

Commi 1 - ACSA Club, American Embassy - Delhi

(2018-09 - 2018-11)

• Gained hands-on experience in authentic American bakery methods, working with a wide range of signature breads, classic pastries, and traditional desserts.
• Prepared refined doughs, fruit compotes, and essential pastry components with precision, ensuring consistency and high-quality results.
• Supported daily baking operations by assisting in production, oven work, and mise en place, contributing to a smooth and efficient kitchen flow.
• Finished, glazed, and artistically decorated cakes and pastries, maintaining elegant presentation standards expected in an embassy kitchen.
• Adhered strictly to USPH hygiene and safety protocols, ensuring cleanliness, proper storage, and a professionally maintained work environment.

Commi 1 - Bakehouse - Pitampura, Delhi

(2016-11 - 2018-07)

• Prepared doughs, batters, fruit fillings, and a variety of pastries with precision and consistency.
• Assisted senior chefs in baking, cooking, and pastry preparation, ensuring smooth kitchen operations.
• Decorated cakes and pastries to high-quality standards, maintaining aesthetic appeal.
• Maintained cleanliness and hygiene of workstations, equipment, and utensils, strictly following safety protocols.
• Managed stock and inventory, supporting efficient kitchen workflow.
• Collaborated with team members to meet production targets and assist with deliveries.

Dessert Commi 2 - Smaaash Group - Noida

(2016-03 - 2016-11)

• Prepared doughs, batters, fruit fillings, and a variety of pastries with care, ensuring consistency in taste and texture.
• Assisted in baking and completing a wide range of desserts, supporting smooth kitchen operations.
• Decorated cakes, pastries, and desserts with attention to detail, making each creation visually appealing.
• Kept the workstation clean and organized, following all hygiene and safety procedures.
• Managed stock and monitored inventory to ensure ingredients were available when needed.
• Checked the quality of finished products, maintaining high standards across all baked goods and desserts.

Job Trainee - Fortune Park Klassik - Ludhiana

(2013-09 - 2014-02)

• Gained comprehensive hands-on experience in bakery operations, including dough preparation, baking, and dessert creation.
• Learned to manage inventory and maintain stock efficiently, ensuring smooth kitchen operations.
• Developed skills in preparing, baking, and storing cakes and a variety of desserts, maintaining high standards of quality and presentation.
• Acquired practical knowledge of bakery techniques and processes, enhancing both culinary skills and professional discipline.

Internship - Radisson Blu - Delhi

(2011-07 - 2011-11)

• Gained hands-on experience across all four key departments: Housekeeping, Front Office, Food & Beverage, and Kitchen Operations.
• Learned inventory management and store receiving processes, ensuring accurate stock handling and organization.
• Developed a strong understanding of food safety standards and maintained strict personal and kitchen hygiene.
• Acquired specialized knowledge and practical skills in bakery operations, with a primary focus on baking and dessert preparation.
• Enhanced professional versatility and teamwork by actively contributing to multiple departments.

B.Sc - Hospitality and Hotel Administration - IHM, Mumbai (2013-08)

Senior Secondary - DAV Public School, Rohini (2010-05)