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.
