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Pastry Chef

Location:
Chennai, Tamil Nadu, India
Salary:
40,000/per month
Posted:
May 03, 2019

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Resume:

SUMMARY:

Capable of handling and preparing a variety of baked commodities

Twenty years of experience in the field of Pastry and cakes

Competent of handling various goods and services associated for pastry making

Skilled in handling the international customer service by satisfying their requirements

Qualified and extremely creative and professional in designing the baked goods

Exceptional presentation skills, and hygienic during preparation of cakes and pastries

Thorough knowledge of food preparation and service techniques, including baking.

Remarkable knowledge of catering service and specialty restaurants.

Uncommon ability to be flexible under strict timeframes.

Sound ability to communicate and work with others.

Thorough knowledge of food preparation, sanitary handling of food, and service techniques.

Profound skill in dealing with people in a service operation specifically related to catering and specialty restaurants.

Excellent skill in researching current trends to write and standardize recipes for pastries and desserts.

In-depth ability to interpret and work within pre-established budget.

EDUCATIONAL QUALIFICATION:

Passed 1990 - HSC, Corley Higher Secondary School, Tambaram, Chennai

TECHNICAL QUALIFICATION:

Completed 1992 -Craftsmanship course in Food Production (Cookery, Bakery) from Institute of Hotel Management Catering Technology and Applied Nutrition, Adyar, Chennai.

Food Hygiene, US Public Health Service

Crowd and Crisis Management, US Public Health Service

Elementary First Aid (EFA) Hindustan Institute of Maritime Training

Personal Safety & Social Responsibilities (PSSR), Hindustan Institute of Maritime Training

Personal Survival Techniques (PST), Hindustan Institute of Maritime Training

Fire Prevention & Fire Fighting (FPFF), Hindustan Institute of Maritime Training

TECHNICAL AND PROFESSIONAL SKILLS:

Excellent in budget judgment for baked goods and other.

Specialist in making dessert like mousse, souflea, pudding, tarts, torte, parfait, chocolate, petit four and cakes

Vast experience in preparing French, Italian, American and International specialty pastries like flans, pies, terrines, truffles, meringues.

Good knowledge in latest techniques in making and decorating in birthday cakes, special occasion novelty cakes, cartoon character cakes and multi-tiered wedding cakes.

Able to plan the menu and the pairing of food and desserts without compromising on hygiene and deliver to within the time and budget.

Adapt new recipes and new concepts.

EMPLOYMENT HISTORY:

Employer

Vineyard caterers

Chennai, India.

Designation

PASTRY CHEF

From

Jan 2016

To

Till date

Norwegian cruise lines,Miami,Florida,USA

Assistant Pastry Chef

October 2011

Sep 2015

Hotel Park Sheraton, Chennai, India.

Pastry Chef de parte

August 2007

December 2010

Norwegian Cruise Lines, Florida, USA

2nd Pastry Chef

June 2002

April 2007

Abu-Dhabi International Airport Catering, United Arab Emirates

Baker II

June 1999

March 2001

Carnival Cruise Lines, Florida, USA

Commis I

March 1996

March 1999

Hotel Quality Inn Aruna, Chennai, India

Commis II

March 1995

October 1995

The Residency, Chennai

Commis II

April 1993

March 1995

EMPLOYMENT DETAILS:

NORWEGIAN CRUISE LINES

Duration: October 2011 – Till Date

Designation: Assistant Pastry Chef

Responsibilities:

Supervised every cakes and pastries prepared for special functions, management events, celebrations, etc.

Skillfully monitored the inventory section in order to look after the adequacy, availability, and completeness of supplies and additional stocks

Looked after the quality of every cakes and pastry designed and baked before presentation

Trained new employees, the new methods of baking and designing of pastries, etc.

Maintained and handled every customer choices in regards with special cakes, deserts or pastries

HOTEL PARK SHERETON, CHENNAI

Duration: Aug 2007- Dec 2010

Designation: Pastry Chef de Parte

NORWEGIAN CRUISE LINES

Duration: 26th August 2002 – 24th April 2007

Designation: 2nd Pastry Chef

Vessel

Designation

From

To

Norwegian Sun

2nd Pastry Man

26th June 2006

24th April 2007

Norwegian Sky

2nd Pastry Man

7th June 2005

2nd March 2006

Norwegian Sky

2nd Pastry Man

16th July 2004

11th March 2005

Norwegian Wind

2nd Pastry Man

18th June 2003

21st February 2004

Norwegian Wind

2nd Pastry Man

26th August 2002

24th March 2003

ABU-DHABI INTERNATIONAL AIRPORT CATERING, ABU-DHABI, UAE

Duration: 30th June 1999 – 14th March 2001

Designation: Barker II

CARNIVAL CRUISE LINES, MIAMI, FLORIDA, USA

Duration: 21st March 1996 – 28th March 1999

Designation: Commis I

Vessel

Designation

From

To

Jubilee

Pastry Man

6th August 1998

28th March 1999

Sensation

Pastry Man

21st February 1998

9th June 1998

Festival

Pastry Man

18th March 1997

13th November 1997

Imagination

Pastry Man

21st March 1996

12th January 1997

QUALITY INN ARUNA, CHENNAI

Duration: 14th March 1995 – 28th October 1995

Designation: Commis II

THE RESIDENCY, CHENNAI

Duration: 23rd April 1993 – 6th March 1995

Designation: Commis II

Personal Details

Date of Birth

24.12.1970

Marital status

Married

Spouse’s name

Catherine Praba

Religion

Christian

Nationality

Indian

Passport number

S1880121

Place of issue

Chennai (India)

Issue date

18.06.2018

Expiry date

17.06.2028

I affirm that the information given above is true and correct.

(M. Christy Romeo)

Date:

Place:

Christy Romeo Manuel

Mail Address: ac9aci@r.postjobfree.com

Mobile Number: +919*********

Dear Sir/Madam,

Kindly find enclosed my resume to provide you with an overview of my relevant experience.

Highly knowledgeable, creative and resourceful Pastry Chef with huge background in the preparation and service of gourmet pastries and other foods for catering functions and special pastries for meals/banquets.

I will be delighted to discuss my experience further with you to suit your requirement.

Looking forward to hear from you,

Yours Sincerely,

Christy Romeo Manuel



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