Pastry Sous Chef | French Pâtisserie & Plated Desserts
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Detail-driven Pastry Sous Chef with 11+ years of fine-dining and luxury hospitality experience. Strong background in French pâtisserie, viennoiserie, plated desserts, and chocolate work. Experienced in supporting executive chefs, leading teams during service, and maintaining Michelin-level consistency and discipline.
Executive pastry chef at Dulcinea panaderia
Pastry Chef at Junoon Bakery & Pâtisserie (2024-01 – Present)
Support daily pastry operations, lead production during service, and ensure quality, consistency, and presentation meet fine-dining standards. Assist with training and mise en place organization.
Pastry Chef / Opening Team at Taj Hotels (Vivanta) (2022-01 – 2024-12)
Chef de Partie, Pastry at Virgin Group (2018-01 – 2022-12)
Managed daily pastry mise en place, supervised junior staff, and executed consistent service in a five-star hotel environment.
Demi Chef de Partie at Mirah Hospitality (2017-01 – 2018-12)
Supported dessert menu execution and staff training across multiple premium restaurant concepts, maintaining quality and operational standards.
COMMI 1 at LAFOLIE LAB CHOCOLATIER AND PATIESSIERE
Bachelor's Degree in Culinary Arts & Modern Culinary Techniques – Mumbai University
Diploma – Le cordon blue
B.Sc. in Dietetics & Nutrition
