JOB TRAINEE - LE ROYAL MERIDIEN - CHENNAI, INDIA
(2018-12-17 - 2019-06-16)
- Proficient in Pizza and Bread Making
- Good in preparation of Different types Croissant and Danish
- Placed timely orders for needed materials in bakery
- Ensured on time delivery of all bakery items including desserts
- Ability to handle a team as Head Chef
- Ensure clean and neat bakery workspace at all times.
COMMI III - HOTEL AVANUE REGENT COCHIN - KERALA, INDIA
(2019-06-20 - 2021-11-25)
BAKERY DEPARTMENT
- Developed new recipes, presentation designs and styles
- Ensured to maintain dirt free and sanitized cooking area
- Maintained adequate pastry stock to ensure smooth operations during service time
- Measured and mixed ingredients in right quantity to form concoctions like fruit and sweetener
- Baked and presented bakery items in hotel and restaurant
- Ensured to lessen food wastage and ingredients spoilage
- Ensured Cleanliness of baking equipment pastry shot and workingstaff
COMMI II PASTRY DEPARTMENT - LULU INTERNATIONAL - THIRUVANANTHAPURAM, INDIA
(2021-11-27 - 2023-08-13)
- Prepares section mise-en-place
- Prepares and cooks the daily requirement of food items and dishes
- Assists supervisor in ensuring production level is consistent with needs of hotel
- Prepares measures and mixes ingredients according to established recipe cards and methods.
- Adheres to portion control policy and standard plating instructions
- Ensures that all equipment is correctly handled and maintained.
- Assists supervisor in the performance of his duties.
- Participates in ensuring that all fridges, cold rooms, stores, counter tops, shelves, cooking stations and all equipment assigned are kept in order and clean all times.
- Adopts the clear as you go method of working.
- Complies with Hotels Health and Safety policy
COMMI II - VIBE MUNNAR RESORT AND SPA - KERALA, INDIA
(2023-10-01 - 2024-09-20)
- Excellent in 3D cake bake and design
- Developed new recipes, presentation designs and styles
- Ensured to maintain dirt free and sanitized cooking area
- Maintained adequate pastry stock to ensure smooth operations during service time
- Measured and mixed ingredients in right quantity to form concoctions like fruit and sweetener
- Baked and presented bakery items in hotel and restaurant
- Ensured to lessen food wastage and ingredients spoilage
- Ensured Cleanliness of baking equipment pastry shot and working staff
PASTRY COMMI 2 - MSC SPLENDIDA Cruise - ITALY
(2024-11-13 - 2025-07-13)
PASTRY COMMI 2 - MSC SPLENDIDA Cruise - ITALY
(2025-11-28 - 2026-06-23)
