Pratiksha Dalvi

pastry sous chef with 6+ years of experience in the industry strong expertise in creating unique and visually appealing desserts. Proven ability in developing and executing menus, skilled in all the desired pastry skilled entrement creation their finishing techniques such as glazing, spraying , buttercream cakes finishing, hand piping edible buttercream flowers.

Pastry sous chef - PATASA ( NERUL)

(2023-06 - 2026-04)

• managing all the daily operation &leading team.
• Develope recipes & standardised the product.
• Collaborated with the head chef to plan workflow ,standardised the recipes, planning system management,working on seasonal menus creation.
• use to prepare desserts and confectionery products ( macarons,tiramisu,tres-leches,vegan cakes,petit gateaux).
• use to handel final finishing of entremets and petite Gateaux.
• work on custom cakes and hampers.
• Trained and supervised 6 pastry assistant

Pastry Chef (PART-TIME) - SUGAR BOQUET ENTERPRISE (AIROLI)

(2023-01 - 2023-06)

• Used to prep the edible cupcake bouquet.
• learn the art of making hand piped buttercream flowers and technique of how to handle buttercream.
• use to make buttercream cake and also prepare cupcake ,Buttercream,sponges

Pastry commi1 - LA MEILLEUR PATISSERIE (VIKRIOLI)

(2022-02 - 2022-09)

Used to prepare pastry ( Choux pastry , croquembouche,lamingtons, brownies,creme brulee,tiramisu) prepare ganache, compotes , coulis, sponges and all the basic components needed for final production used to work with the head chef for cakes finishing and products rnd

Pastry Intern - PHILOMÈNE MAISONDU PATISSERIE ( Nahur)

(2012-07 - 2022-01)

• used to handle daily operation and prep baked goods such as madeline, financier,sponges,cupcakes,confectionery produts like marshmallow,macarons,doughnuts.
• prepare entrement and their finishing , learn chocolate tempering and bonbons and used to work on classic and custom cakes.

Pastry Intern - THE LALIT (Mumbai)

(2019-06 - 2020-03)

• assist in preparation of variety of pastries and desserts,including tarts, pies, Petit gateaux ,carry out basic activities like tagging products,checking product shelf life.
• managed daily baking task such as mixing,baking and decorating, while adhering to quality standards and recipe.
• used to prepare buffet desserts
• learn various types of breads and pastry and confectionery goods.

Bsc.culinary studies - culinary studies - DY PATIL UNIVERSITY SCHOOL OF HOSPITALITY &TOURISM STUDIES (2017 - 2020)

Hsc (IT science) - IT science - TILAK INTERNATIONAL COLLEGE, GHANSOLI ssc - MAZIDUN HIGH SCHOOL ,AIRLOLI