Pastry Chef
Resume:
ROHIT MENON Contact: +91-979**-***** (Mobile)
e-mail: ************@*****.***
Skype ID: rohit.menon85
Experience profile Work skills
• pastry-bakery • people/team management
• culinary • kitchen management
• all day dining • HACCP and hygiene audits
• in-room dining • training and development skills
• fine dining • computer proficiency
• private dining • guest interaction skills
• banqueting • strong English communication
• offsite/outdoor catering • fluency in three Indian languages
• restaurant pre-opening • working knowledge of Malay Work experience
September 2015 - January 2016 : Assistant Pastry Chef - W Doha Hotel and Residences http://www.whoteldoha.com/ Working with the Executive Pastry Chef, I was in a lead role in the Pastry & Bakery kitchen at the 442 room W Hotel, Doha. My responsibilities included menu planning, product innovation, process improvement, food cost control, quality assurance, food safety & hygiene, staff training & motivation, administration including performance monitoring, duty rosters, leave allocation, work safety, handling quality audits, indenting, coordination with other departments etc., With a pastry team of 24 chefs, this kitchen produces premium pastries, baked products, chocolates, confections, ice creams and other frozen desserts. The pastry kitchen is a key part of the hotel's operations, catering to award winning culinary concepts such as Market by Jean-Georges, Spice Market by Jean-Georges, La Spiga by Papermoon and W Café. In addition, pastry plays a major role in the hotel's events and outside catering, which is one of the busiest and most acclaimed banqueting operations in the Middle East.
Please see my Pastry-Bakery portfolio at: http://www.flickr.com/photos/chefrohit/sets/ July 2013 - July 2015: Senior Sous Chef - Radisson Hotel, Brunei (Carlson Rezidor Hotel Group) http://www.carlsonrezidor.com/ Reporting to the Executive Chef, I led the Pastry & Bakery kitchen at Radisson Hotel, Brunei. Working 24 hours on three shifts, the pastry kitchen is a critical unit catering to the hotel’s restaurants, deli, banquets, in-room dining, business class lounge, boardrooms and poolside, apart from delivering product orders customized to guest specifications. Recipe standardization and innovative food cost management were key result areas. The focus on continual upgrading of pastry kitchen performance delivered products that were well appreciated by the hotel's guests. July 2010 - June 2013: Senior Chef de Partie - Taj Hotels Resorts & Palaces (The Indian Hotels Company Ltd) Mar 2013 - Jun 2013: Senior Chef de Partie at ‘Anise’, Taj Coromandel, Chennai. Anise is an all-day dining 90-cover restaurant that offers a choice of à la carte or buffet breakfast, lunch and dinner, along with a selection of snacks and wines. As Chef in Charge heading a team of 24 chefs, I was responsible for in-room dining as well. My work here required Pastry-Bakery and Culinary skills. As in my previous role, here too my responsibilities included a substantial level of guest interaction. Apr 2011 - Mar 2013: Senior Chef de Partie at ‘The Chambers’, Taj Coromandel, Chennai. Chambers is an exclusive business club, membership to which is by invitation only - offering multi-cuisine fine dining, it is available at just six Taj hotels across the country. My work covered Pastry-Bakery as also European and Indian cuisine. Involved with Chambers from pre-opening stage, I worked as the outlet chef, managing a team of six chefs. Please view my Culinary portfolio at: http://www.flickr.com/photos/chefrohitmenon/sets/ Oct 2010 - Mar 2011: Senior Chef de Partie at the Taj Coromandel hotel, Chennai - worked in the Pastry and Bakery department producing premium pastries, modern plated desserts, chocolates & pralines, petit fours, breads, cookies, tarts and other baked products for the hotel’s banquets division, cake shop and restaurants. Aug 2010 - Oct 2010: Senior Chef de Partie deputed to the on-site kitchen catering to athletes at the 19th Commonwealth Games 2010, New Delhi, under a collaboration between TajSATS Air Catering & Delaware North, Australia. I was responsible for European hot kitchen operations - western grills, live pizza and pasta counters, lunch and dinner buffets. Jul 2010: Completed my first two years with Taj Hotels, ranked first in my batch and was promoted as Senior Chef de Partie. Jul 2008 - Jul 2010: Management Trainee-Food Production - Taj Hotels Resorts & Palaces (The Indian Hotels Company Ltd) My first year of training at New Delhi (Jul 2008 - Jun 2009), was in the Pastry and Bakery departments at the Taj Palace Hotel, Taj Mahal Hotel and the TajSATS Flight Kitchen, handling the job responsibilities of a Chef de Partie. The second year was devoted to cuisine specialization in pastry and bakery - at the Taj West End hotel, Bangalore (Jul - Dec 2009) and then at the Taj Coromandel, Chennai (Dec 2009 - Jul 2010).
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Academic Record & Professional Training
• May 2008: Completed the 3 Year Bachelors degree in Catering Technology & Culinary Arts at Culinary Academy of India, Hyderabad (affiliated to Osmania University, Hyderabad). Ranked first, awarded First division with Distinction.
• Mar 2008: Campus selection as Management Trainee-Food Production, Taj Hotels Resorts & Palaces (The Indian Hotels Company Limited) http://www.tajhotels.com/About-Taj/Company-Information/Default.html
• Dec 2006 - Apr 2007: As part of my Bachelors degree, completed 16 weeks of training in the pastry & bakery division at The Oberoi hotel, Bangalore. My performance during training was rated ‘Excellent’.
• May 2005: All India Senior School Certificate Examination (12th Grade), at Bhavan’s Rajaji Vidyashram, Chennai (Madras) - First Class with Distinction: 81%.
Certification & Awards
• Mar 2015 - Adjudged 'Manager of the Quarter' for the quarter ending March 2015 - in recognition of "exceptional performance and innovative contribution" to Radisson Hotel Brunei
• Oct 2012 - Achieved an Overall Band Score of 8.5 (against a maximum possible 9.0) in the IELTS (International English Language Testing System) examination
• Aug 2012 - Won Silver Medal in the ‘Desserts’ category at the South India Culinary Association competition, an event judged by an international chefs jury approved by the World Association of Chefs Societies (WACS)
• Jul 2011 - Certified ‘Taj Departmental Trainer’ - certification was valid until June 2013
• Oct 2010 - Adjudged a Best Employee of the catering team during the 19th Commonwealth Games, New Delhi
• Jul 2010 - Ranked first in the 2008-2010 batch of Taj Hotel Management Trainees (Food Production) Personal Information
• Age: 28 years
• Date of birth: October 18, 1987
• Gender: Male
• Marital status: Single
• Languages known: English, Tamil, Hindi, Malayalam, working knowledge of Malay
• Computer skills: Proficient at MS Word, PowerPoint, Excel, Outlook
• Passport details: Passport No.K5058464 (Date of Expiry: August 30, 2022)
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