KUMAR PREMNATH

Pastry Chef

Contact: 087********

E-mail :ac0hhg@r.postjobfree.com

PROFILE

Hospitality professional in food production, in Pastry & Baker y 16 years of proven work in the five star hotel, contributing as a pastry man.

PERSONALITY

A dedicated in the work, passion, productive ideas, enthusiasm, honest, trust worthy Colleague capable of dealing with, constant challenges and leading change

EDUCATION

Diploma in hotel management & catering science

OTHER PROFESSTIONAL COURSES-1

One year Craft course in cookery,pastry and bakery (1994-1995)

At taj westend Bangalore

Have done the training in all the sections for 8 months,

Have done the training in pastry and bakery for 4 months. ( specialized in pastry and bakery)

OTHER PROFESSTIONAL COURSES-2

Two years Diploma in hotel management &catering science. (2013-2015)

At sai institute of hotel management, vellore .(DT)

Current job

PASTRY CHEF at

SEND MY GIFT. Bangalore ---from DEC 2015

ASK institute of hotel management( bangalore ) Jan 2015 to Dec 2015

1)Joined as a senior lecturer in cookery,bakery and pastry production in Bangalore.

2)Taking practical classes and the theory for the diploma and the degree students according to the management schedule

Overseas experience

Celebrity Cruises, MIAMI, FLORIDA. Nov-1998 to 2010

1) Joined as an Asst pastry man, I was taking care of the line preparing the pre-plated

Desserts for 3000 passengers,preparing the sauces and coullis according to the menu

Decorating the plates according to the pictures which corporate chef has been created,

for the lunch and dinner,.

2) Promoted as a cook pastry which is equal to head pastry man,in 2003

I was in charge of speciality restaurant and special orders,setting the lunch buffet everyday

helping pastry chef in planning menu,making wedding cakes, creating chocolate and sugar decoration for the special buffets

3) Preparing the special cookies and dry cakes for elegant tea time every day as assigned.

.4) Creating the new pastries and desserts for the special midnight buffets according the theme.

4) Training the junior level pastry staffs by teaching them the proper method of producing the pastries according to the companies receipes

.

5) Teaching the junior level staffs and the new joiners about the sanitation and USPH standards as per the companies policy.

6) Checking the stock every evening and preparing the requisition for the next day menu.

ASST COOK at Taj Garden Retreat, Madurai (taj group of hotels, india)

April-1995 to Nov 1998

1)Was incharge of both bakery and confectionery, preparing the al’a carte desserts,setting the dessert buffet, baking different types of breads for the buffet and the al’a carte,services.

2)Checking the stocks and giving the requisition for the store keeper and the purchase department.

3)Conducting sanitation training classes twice a month

4)Taking care of the banquet parties when absence of chef attending the complaints of the guest.

5)Taking responsibilities of the kitchen when chef is not around,controlling all the training staffs and briefing them about the companies standard.

6)Checking the special cake orders if any and prepare them accordingly.

LANGUAGES

Fluency in English,, Spanish, French culinary terms, Hindi, kannada,Tamil Telugu and

Malayalam.

Personal Details

Nationality : Indian National

Date of Birth : November 28th1976

Martial Status : married

PassPort Details

PassPort Number : N5041242

Date of Issue : 08/12/2015

Date of Expiry : 07/12/2025

Place of Issue : Bangalore

Computer Skills

Ms Office (Word, Excel & Power Point), internet and E-mail applications

Reference

A.Ramesh

Senior restaurant manager

The gateway hotel, Madurai

No.40 TPK road

Pasumalai hill,

Madurai, 625004, india

TAJ GROUP OF HOTELS,INDIA

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