DEMI CHEF DE PARTIE – PASTRY & BAKERY - Sweet Curley Pastry - Dubai, UAE
(2024-08)
- Prepared cakes, brownies, tarts, muffins, cookies, and plated desserts daily.
- Expertly produced puff pastry, laminated dough, and various sponge bases.
- Baked artisan breads, baguettes, croissants, Danish pastries, and brioche products.
- Maintained bakery mise en place and ensured efficient workflow daily.
- Operated ovens, mixers, sheeters, proofers ensuring precision and performance.
- Focused on product consistency, texture, flavor, and premium presentation always.
- Followed strict HACCP protocols and maintained hygiene during all operations.
- Trained junior staff on finishing techniques, shaping, and dough proofing.
- Monitored ingredient stock rotation and minimized production wastage.
- Supported CDP with production targets and time-sensitive pastry tasks.
- Contributed to seasonal recipe planning and dessert item development.
- Collaborated with bakery and cold kitchen teams during bulk events.
- Managed pastry station during peak service with precision and speed.
- Ensured smooth coordination during bakery operations and customer orders.
- Focused on quality-driven baking processes and team productivity enhancements.
- Produced assorted breads, cakes, tarts, plated desserts for a la carte and banquets.
- Maintained daily mise en place to ensure smooth pastry operations during peak hours.
- Assisted in stock monitoring and placed ingredient orders based on production needs.
- Complied with HACCP food safety standards and general kitchen hygiene procedures.
- Participated in new menu development, introducing seasonal tarts and festive dessert items.
- Operated bakery equipment including deck ovens, sheeters, mixers, and digital scales.
- Decorated desserts with precision ensuring high visual appeal and customer satisfaction.
- Supported high-volume service during festivals, weddings, and in-house promotional events.
- Ensured cleanliness in all pastry stations following strict health and hygiene guidelines.
- Checked ingredient freshness and storage conditions, aligning with daily baking needs.
- Coordinated with cold kitchen staff for combined dessert and plating presentations.
- Worked under pressure maintaining high-quality standards during busy operational shifts.
- Introduced eco-friendly packaging ideas to reduce plastic waste in dessert takeaway section.
- Conducted tastings for management, refining recipes based on internal feedback.
PASTRY & BAKERY CHEF - Theobroma Foods PVT. LTD - Bangalore, India
(2024-02 - 2024-06)
- Produced assorted breads, cakes, tarts, plated desserts for a la carte and banquets.
- Maintained daily mise en place to ensure smooth pastry operations during peak hours.
- Assisted in stock monitoring and placed ingredient orders based on production needs.
- Complied with HACCP food safety standards and general kitchen hygiene procedures.
- Participated in new menu development, introducing seasonal tarts and festive dessert items.
- Operated bakery equipment including deck ovens, sheeters, mixers, and digital scales.
- Decorated desserts with precision ensuring high visual appeal and customer satisfaction.
- Supported high-volume service during festivals, weddings, and in-house promotional events.
- Ensured cleanliness in all pastry stations following strict health and hygiene guidelines.
- Checked ingredient freshness and storage conditions, aligning with daily baking needs.
- Coordinated with cold kitchen staff for combined dessert and plating presentations.
- Worked under pressure maintaining high-quality standards during busy operational shifts.
- Introduced eco-friendly packaging ideas to reduce plastic waste in dessert takeaway section.
- Conducted tastings for management, refining recipes based on internal feedback.
BAKER - Waten Bakery - Al Madinah, Saudi Arabia
(2020-07 - 2024-01)
- Prepared daily artisan breads, cupcakes, and a variety of French pastries.
- Managed daily production schedules for consistency and timely output.
- Measured, mixed, and proofed ingredients according to accurate recipes.
- Maintained consistency in texture, color, and flavor in final products.
- Trained junior bakers on baking standards and hygiene procedures.
- Operated mixers, ovens, and dough sheeters independently and efficiently.
- Created festive bakery products during holidays and religious celebrations.
- Ensured high customer satisfaction with daily fresh, high-quality baked items.
- Maintained HACCP standards across preparation and service.
- Controlled wastage and rotated stock using FIFO system.
- Assisted in developing new recipes and bakery ideas with management.
- Cleaned and maintained baking tools and bakery area.
- Coordinated with packaging team for product dispatch.
- Introduced gluten-free bread range after customer feedback.
- Participated in quality audits and food safety inspections.
COMMI CHEF - HOTEL RAMADA - Chennai, Tamil Nadu
(2019-12 - 2020-06)
- Prepared multiple pastries including tarts, pies, eclairs, brownies, and fruit-based desserts.
- Developed custom desserts for festive occasions under guidance from executive pastry chef.
- Measured flour, sugar, and liquids using precise kitchen scales for accuracy.
- Created sponge cakes, mousse cakes, and laminated pastries with consistent quality.
- Operated ovens and mixers for production of daily pastries and breads.
- Handled choux pastry dough for eclairs and cream puffs with proper techniques.
- Assisted in chocolate work and glaze preparation for premium dessert finishing.
- Implemented hygiene standards and wore proper gear during food preparation.
- Maintained workstation cleanliness, reducing contamination risk and improving efficiency.
- Stored raw materials and finished goods as per kitchen storage protocols.
- Supported plating and dessert arrangement for buffet and a la carte.
- Prepared daily mise en place for pastry section during morning shifts.
- Coordinated with cold kitchen staff for integrated dessert and plate presentation.
- Assisted in training new interns on basic baking and preparation techniques.
- Maintained recipe logs and followed standard operating procedures for pastry production.
CHEF TRAINEE - HOTEL FORTUNE LANDMARK - Ahmedabad, Gujarat
(2018-10 - 2019-02)
- Assisted in basic pastry preparation under supervision of senior kitchen chefs daily.
- Learned mise en place techniques and proper station setup for smooth service.
- Practiced dough preparation methods for bread and pizza with correct fermentation process.
- Supported team in executing ala carte pastry orders during lunch and dinner services.
- Measured ingredients using scales and tools to maintain consistency in recipes.
- Followed safety and hygiene protocols strictly during food preparation and handling tasks.
- Rotated through pastry and bakery sections for hands-on learning experience.
- Helped with plating desserts for guests in fine dining setting.
- Assisted chef in inventory checks and received baking ingredients from store.
- Prepared fillings and batters for muffins, sponge cakes, and small tarts.
- Stored leftover ingredients correctly to maintain quality and avoid spoilage.
- Improved speed and accuracy in measuring and portioning dough for service.
- Developed teamwork skills by supporting multiple kitchen staff during busy hours.
- Documented recipes and procedures for personal learning and future reference purposes.
