Sign in

Pastry and bakery.

November 20, 2018

Contact this candidate




Email ID –

Mobile – 917*******


Looking forward to join your organisation where I can use my expertise and talent to impress the customers with my delicacies and my employers with a high level of customer satisfaction, there by adding up to the prestige of the organization.


Dessert Preparation

Dessert Garnishing

Chocolate Showpieces

Basic Sugar Work Garnishes

Wedding and Birthday Cakes

Bread Display

Food and Work Safety Regulations

Food Cost Control

Inventory Control and Store Ordering


Won Bronze Medal in IFCA Culinary Challenge and Exhibition in 2008.

Certified in United States Public Health Training. The mission of the U.S.P.H. is to protect, promote, and advance the health and safety of the United States. This mission is achieved through rapid and effective response to public health needs, leadership and excellence in public health practices, and advancement of public health science.


Organisation: Novotel IBIS OMR (Combo property)

Duration: October 2018 to till date

Designation: Sous Chef

Roles and Responsibilities:

In charge for Bakery & Confectionery

Organisation: Novotel Chennai Sipcot

Duration: September 2015 to October 2018

Designation: Chef-De-Partie

Roles and Responsibilities:

In charge for Bakery & Confectionery

Organisation: Worked in Park Hyatt

Duration: December 2014 to April 2015

Roles and Responsibilities:

To Handle responsibilities for the desert production for banquet and the flying elephant restaurant

Organisation: RCCL Cruise Line

Duration: November 2008 to October 2014

Designation: Chef-De-Partie

Roles and Responsibilities:

To Handle responsibilities for the desserts served at different outlets in the Cruise ship.

Prepared new Menus under the supervision of the Corporate Chefs.

Desserts (Sugar-free, Dairy, and Vegan) were prepared on my instructions to make sure that each product met the required specifications achieving the right quality.

Being the key person for the various pastries served for the entire ship. Serving upwards of 3500 people daily.

Organisation: Hotel Radha Park Inn

Duration: November 2006 to October 2008

Designation: Commis 2

Roles and Responsibilities:

Worked as a Cake Decorator and preparing Desserts.

Worked as a baker and pastry cook.

Organisation: The Aruna Chennai

Duration: October 2004 to September 2006

Designation: Commis 3

Roles and Responsibilities:

Performed baking activities in accordance to the hotel’s menu

Learned how to prepare desserts on my own.

Organisation: Hotel Ambassador Pallava

Duration: November 2003 to March 2004

Designation: Industrial Trainee

Roles and Responsibilities:

Gained valuable experience to create the perfect landmark for being a chef.

Gained exposure from different sections in the kitchen department and was able to implement my theoretical knowledge into various tasks.


Craft Course in Bakery and Confectionery from ASAN Memorial Institute of Hotel Management and Catering Technology in 2004 with First Class.

H.S.C. with Second Class from Sri Ramakrishna Mission Higher Secondary School.

S.S.C. with Second Class from Sri Ramakrishna Mission Higher Secondary School.


Name: J. Raj Ganesh

Father's Name: V. Jayakumar

Date of Birth: 18.06.1986

Marital Status: Married

Nationality: Indian

Sex: Male

Known Languages: Tamil and English


I hereby declare that the above information furnished by me is true to the best of my knowledge and belief.



Contact this candidate