Moorthy Jr

Results-oriented Pastry Chef with over 4 years of experience specializing in Artisan Breads, Sourdough Fermentation, and French Pastry Arts. Expert in managing high-volume production (handling 20kg of puff pastry and 50kg of dough daily) for international brands and centralized kitchens. Highly knowledgeable in USPH and HACCP food safety standards.

Senior Executive (Pastry & Bakery) - Toscano (Red Apple Kitchen Consultancy Pvt. Ltd.) - Bengaluru, India

(2022-04)

• Leading daily production of 15+ artisan breads including Baguettes and Brioche.
• Managing technical lamination and sourdough fermentation processes.
• Executing high-volume production handling large-scale daily requirements efficiently.
• Maintaining consistent quality and precise presentation for high-end plated desserts

Pastry Production Specialist - World Resorts Limited - Bengaluru, India

(2019-10 - 2022-03)

• Managed bulk production lines supplying large-scale banquet halls.
• Handled high-volume daily production of up to 20kg puff pastry and 50kg dough.
• Specialized in French Macarons, specialty cakes, and intricate pastry decorations.

Industrial Trainee - Le Meridien - Bengaluru, India

(2016 - 2019)

• Trained in international pastry standards and large-scale banquet operations.

B.Sc - Hotel Management - Jennys academy, Alagappa university (2016 - 2019)