Manager Executive

GAJENDRA SINGH N

PASTRY / CONFECTIONERY CHEF

PROFESSIONAL EXPERIENCE

Consultant to various 3 star hotels and restaurants since November 2012.

Good Bread, Bangalore as Manager Production from April 2012 till October 2012. Handled

Menu planning, standardizing recipes and quality and cost control.

Preparing production charts of all bakery and pastry items and monitor them from time to time.

Ensuring that all HACCP procedures are being followed and clear records are maintained at all the times.

Providing complete support to the team to enable them to provide a range of effective product.

Training for the team on safety measures.

ISCON, Bangalore as Pastry Chef from June 2011 April 2012, Handling:

Responsible for production of different types of eggless desserts, cakes, pastries, savories, cold/hot desserts, toppings for the pastry shop as well as other outlets.

Handling four pastry outlet for the group

Estimate daily and weekly requirements.

Planning and designing menus and responsible for presentation of pastries, bakery items and chocolates.

Motivating and developing staff to ensure smooth functioning of the department and promote teamwork.

Responding to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.

: 2 :

Chancery Pavilion, Bangalore as Pastry Chef from June 2007 to June 2011, Handling:

Bakery and Pastry department of the hotel.

Introduction of systems and procedures to streamline the Bakery department.

Assisted in standardizing menu.

Training staff to maintain product quality and to follow standard recipes in operations.

Menu engineering for food outlets

In charge of doing various setups for banquets and coffee shop.

Designed and developed stock control system for Bakery and Confectionery.

Actively involved in ordering of machines and operational equipment, staffing, formulating the policies and procedures for kitchen as well as kitchen stewarding, sourcing out suppliers, import orders for the department and training activities.

Involved in recruitment and induction process for the kitchen brigade.

Complete planning of al menus, test cooking, hygiene standards and control of all preparation and presentation of all items served.

Completely handling the main kitchen during absence of the Executive Chef.

Ramee International, Bahrain from 9th December 2003 to December 2006 as Sous Chef / Pastry Chef, Handling:

In charge of Bakery, Pastry and Confectionery.

Setting up the Bakery, Pastry and Confectionery.

: 3 :

Setting up of the main kitchen with the Executive Chef.

Managed wedding banquets with great displays of desserts, chocolates, wedding cakes displays.

Setting up of coffee shop and pastry shop.

Menu Planning, quality and cost control and standardizing recipes.

The Royal Orchid Park Plaza in June 2001 and worked there until November

2003. As Pastry Chef, I was responsible for;

Managing Bakery and Confectionery

Introduction of systems and procedures to streamline the bakery department.

Le Meridian, Bangalore from July 1994 to May 2001 as Demi Chef de Partie. As a Senior staff was involved in the following operations:

Managing all bakery activities in the absence of the Senior Sous Chef.

Coordinating with other food and beverage outlets to organize food festivals.

Handling of unexpectedly large number of covers in the food outlets.

The Oberoi, Bangalore from October 1992 to December 1994:

Worked as 2nd Commis in Bakery and Confectionery

Specialization training in bakery and Confectionery

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Objectives :

To work in an organization with excellent prospects to grow professionally.

To attain acclaim as a talented chef.

Credentials:

Certification from University of Agricultural Sciences, Bangalore in Bakery and Confectionery.

Personal Attributes :

Capability of working for long hours to achieve goals and targets.

Can manage and motivate people to get work done. Strong team player

Extremely hardworking and perseverant in handling any bakery / confectionery work

Open to new ideas and quick on the uptake

Possess excellent trouble shooting and crisis management skills

Very creative and excellent knowledge. Has a flair for Culinary. Well versed with various kitchens like Indian, Continental and Garde Manger.

Fairly successful in reducing number of dissatisfied guests by display of good guest relation skills.

Good focus

Strong in processes and systems.

Good planning skills

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References :

Mr. Ajay Parikh

Executive Director

Iskcon

Handset number: +91-959*******

Mr. Sitapathy

Director -Culinary and Executive Chef

Chancery Pavillion

Handset number: +91-988*******

Personal details :

Name : N. Gajendra Singh

Telephone : +91-973*******

Email : *********@*****.***

Date of birth : 19th July, 19

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