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Customer Service Industrial Training

Chennai, Tamil Nadu, India
4000 to 5000 qr
March 22, 2019

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Experienced Pastry with 14 years in the customer service industry creating and providing pastries in hospitals restaurants hotels and resorts. Capable of quickly adapting to locale cuisine and tastes adjusting for diets. Have acquired a number of certifications for safely handling food as well as a continued education in hospitality. PERSONAL INFORMATION


Mobile telephone number : 009***********

Email address :

Nationality : Indian

Date and place of birth : 07 July 1985

Marital status : Married

Passport no : M6611149

Date of expiry : 22/02/2025


Total years of experience : 14 Years in Pastry cdp

· Currently Working as a Pastry Head at Trimoo Parks, Doha Festival City, Doha, Qatar. From 03/12/17 to 29/12/18.

· Worked as a Pastry in charge at ASWIN HOME SPECIAL team work perambalur from 08/12/2012 to November 2017.

· Worked with NESMA CATRING CO, SAUDI ARABIA from 01/08/2007 to 06/09/2012 Being a part of team of a big project joined as Demi Chef De Partied, supported my executive team in planning the well-organized kitchen.

· Worked with PLAM MEADOWS CLUB RESORTS as a Commie-I Bangalore from 16/03/07 to 28/07/07.

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· Worked with PARK FIELD RESORTS as a commie-II Bangalore form 01/07/2005 to 20/12/2006.

· Worked with SWEET CHARIOT BAKERY Bangalore from 01/11/2003 to 30/06/2005 RESPONSIBILITY

· Overseas production and preparation of culinary items.

· Ensures employees keep their work areas clean.

· Strives to improve service performance.

· Communicates areas in need of attention to staff and follows up to ensure follow through.

· Leads shifts while personally preparing cake items and executing requests based on required specifications.

· Prepares chefs all types ‘of pastries either on a regular basis or for special guests or functions.

· Assists in determining how cake should be presented and creates decorative cake displays.

· Ensures all employees have proper supplies, equipment and uniforms.

· Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Ensures completion of assigned duties.

· Participates in the employee performance appraisal process, giving feedback as needed.

· Handles employee questions and concerns.

· Communicates performance expectations in accordance with job descriptions for each position.

· Providing all product usage and ordering documentation to chef de partie.

· Maintaining high level quality in deliverables to create guest delight and unique guest experience utilizing creative skills

· Coordinate with other kitchen departments to ensure supply and production is maintained and have a contingency plan if need arises

· Maintain stock levels and order procurement of supplies in a timely fashion

· Supervising and providing guidance to junior chefs and assistants in the kitchen along with necessary training

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· Maintain daily roster for staff in accordance with upcoming events and ensuring deadlines are met through critical planning and monitoring

· Ensuring that kitchen equipment are in clean and functional (e.g. fridges are at the right temperatures, knives are sharp) and proper hygiene is maintained

· Maintaining production, training and development of Commie Chefs PROFESSIONAL & EDUCATIONAL QUALIFICATIONS


One year craft course in BAKERY & CONFECTIONERY from State Institute of Hotel Management & Catering Technology Thuvakudi Trich- 15 from 2002 to 2003 Traineeship

@ Industrial Training in K.R.BAKERY Coimbatore From 01/12/2002 to 15/01/2003

@ Industrial Training in K.R.BAKERY Coimbatore From 05/05/2003 to 20/10/2003 Languages

Tamil Mother Tongue

English Working knowledge - speaking.

Hindi speaking


I hereby declare that the all the information furnished above are true and I will contribute my best effort to the greatest extent in achieving the objectives of the organization if given an opportunity to serve in.

Place : Trichy Yours Sincerely,

Dated :


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