Anthony Jacinto Pereira

Experienced Pastry Chef with 12+ years of international experience in luxury cruise lines and premium hotels. Proven expertise in creating exceptional pastries, desserts, and baked goods with focus on innovation, quality, and presentation. Demonstrated success in managing pastry operations, leading teams, and developing unique recipes that enhance customer satisfaction. Strong background in food safety compliance, inventory management, and training personnel.

CDP Pastry Chef - The Regency Hotel - Salmiya, Kuwait

(2025-06 - 2025-08)

• Developed innovative seasonal flavours and unique designs that enhanced customer satisfaction by 20% via personalized orders.
• Supervised sous chefs and kitchen personnel while maintaining high food quality standards
• Consulted with customers on personalized orders and created custom designs with decorative icing.
• Mentored bakery personnel in recipe development and advanced baking techniques.
• Managed inventory forecasting and supply ordering while maintaining updated records.

Commis 1 Pastry - Princess Cruises - Sydney, Australia, Miami, FL

(2020-02 - 2023-08)

• Produced high-volume sponge cakes, roulades, and desserts for fine dining, buffets (Horizon Court), pastry shops, and galleys, ensuring precision timing and USPH readiness through daily mise-en-place, logs, and temperature monitoring.
• Enforced FIFO inventory rotation to minimize wastage, maintained product knowledge across teams, and provided flexible support during peak periods and staff shortages.
• Upheld health/safety compliance and sanitary standards in fast-paced, multi-outlet operations.

Assistant Pastry Cook - Norwegian Cruise Lines - Sydney, San Diego, Miami, FL

(2015-10 - 2019-03)

• Executed fine dining production while training and mentoring junior culinary staff.
• Ensured food safety compliance and proper handling procedures according to guidelines.
• Maintained pastry station setup and professional dessert plating standards.
• Reduced food waste through proper rotation, labelling, and storage procedures.

Commis-1 Pastry Cook - Abu Dhabi National Hotels - Abu Dhabi, UAE

(2014-04 - 2015-06)

• Created cold pastries, hot desserts, and decorative fruit presentations for VIP guests.
• Produced complimentary wedding cakes, chocolate showpieces, and custom plated desserts.
• Worked across pastry shop, bread shop, and fruit kitchen operations.

Pastry Cook 3 - Dish Hospitality Private Ltd - Mumbai, India

(2012-01 - 2014-04)

• Prepared diverse desserts and breads for multiple restaurants under celebrity chefs.
• Ensured food quality compliance with HACCP standards and recipe specifications.
• Provided operational support during high-volume service periods.

Diploma - Bakery and Confectionary - Institute of Hotel Management (IHM) (2011)

Bachelor of Commerce - Commerce - University of Mumbai (2008)