Rajubhai Parmar

To continue achieving of economic value addition for self and the organization through value based and ethical approach.

Head Chef - Ganache Patisserie - VADODARA

(2022-04)

• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
• Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.

Head Chef - Hot Cross Buns Foods India Pvt Ltd

(2018-10 - 2022-03)

ABRL

(2013-10 - 2018-10)

Hotel Shiv Regency

(2010-10 - 2013-10)

Bread & More

(2008-10 - 2010-10)

Goodies

(2006-10 - 2008-10)

Hotel Surya Palace

(2005-10 - 2006-10)

Hotel Expres

(2003-10 - 2005-10)

S.S.C.