Ashok Rompalli

Passionate about baking & pastry with 3 years of academic experience and more than 10 years of industrial experience in hospitality, with which i want to enhance my professional skills, capabilities and knowledge in an organization which recognizes the value of hard work and trust me with responsibilities and challenges.

CDP - Magnolia Bakery

(2023-03-03)

• I manufacture the bread and fresh pastry, production of fresh confectionery products and fine daily pastry with additions: cakes, buns, pancakes, pies, burek pie, potica cakes, etc

CDP - Sweet P Bake House - Hyderabad, India

(2021-06-01 - 2023-02-26)

• Handling the breakfast setup with the bread baskets, ala cart and cakes pastries for buffet, and chocolates, breads and duty roaster menu planning.
• I support the Pastry Chef and to ensure that the pastry section produces the necessary breads, croissants, Danish pastries, ice creams, sorbets, cakes, biscuits and desserts integral to the daily menus and essential to the guest dining experience.

DCDP - Millennium Plaza, Suhaim Bin Hamad St - Doha, Qatar

(2018-07 - 2020-11)

• Handling the breakfast setup with the bread baskets, ala carte and cakes pastries for buffet and chocolates.
• Doing all the bulk production for the functions.
• Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
• Considering the wishes of clients.
• Making sure good nutritional standards are maintained when preparing meals.
• Making sure that all food at point of delivery is of the highest quality.
• Keeping an eye on the temperature of cookers and roasters.

Commi 1 - Copthorne Hotel Doha Qatar - Airport road, Doha, Qatar

(2016-05 - 2018-07)

• Prepared breads and pastries, including preparing doughs and fillings, proofing, baking and decorating as appropriate.
• Making varieties of French vennioserie for morning breakfast.
• Different types of Sour dough breads.
• Making bread display etc
• Maintained a high level of food quality by following standard recipes & HACCP.

Commi 1 - Rixos Bab Al Bahr Hotel - United Arab Emirates

(2016-06-02 - 2016-10-04)

I am responsible for coffee breaks, buffet setup and for live cooking.

Commi 3 - Taj Vivanta Luxury 5 Star Leading Hotel - Hyderabad, India

(2013-05-23 - 2016-02-03)

• Making a lots of morning bakeries with quality maintained
• A' la carte bread making.
• Have a different types of french vennioserie and bread, Ciabatta, bread sculpture, sourdough bread & french baugette.
• Having a evening buffet desserts and a restaurant dessert
• Separate A' la carte dessert and Production including banquet events checking & production buffet productions, sunday brunch productions & finish.

Industrial training - Vivanta By Taj Hotel

(2012-02-23 - 2013-05-22)

• Preparing simple dishes and side items, such as soups, salads, and appetizers, according to standard recipes and portioning guidelines.
• Prepares food items by cutting, chopping, mixing and preparing sauces.
• Cleans and sanitizes cooking surfaces before starting the shift & at the end of the shift.
• Follow HACCP.

Diploma - Hotel Management & Catering Technology - Sarada College Of Hotel Management

Intermediate - Silver Jubilee College Hyderabad

SSC - Board Of Secondary School Certificate