Management Training

ANUP GOKUL SALVI

Email: *****.****@**********.***

Contact: 009***********

Professional Objective

To place myself in an organization to make the best use of opportunities given to me in my field of specialization with hard work and dedication and upkeep of the same throughout the ladder of success and fame

About Myself

Innovative and inspirational experience gained throughout career, having served royalty, celebrities, business person with a varied repertoire of food design skills. Possessing effective team development/training skills and the necessary management expertise for changing circumstances by consistently utilizing creative talents to develop attractive presentations and proficient in the production of original creations

•Sound ability to communicate and work with others and a great team player

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

•Detail oriented with excellent creative, analytical and organizational skills

•Expertise in baking skills with demonstrated competencies in bakery & pastry preparation on a large scale

Professional Experience

RITZ CARLTON DUBAI INTERNATIONAL FINANCIAL CENTER

MARCH 2016-, CHIEF BAKER-

Reports to: Executive Pastry Chef

DUTIES AND RESPONSIBILITIES:

Thinking Creatively Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Coaching and Developing Others Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Monitoring and Controlling Resources Monitoring and controlling resources and overseeing the spending of money. Developing and Building Teams Encouraging and building mutual trust, respect, and cooperation among team members.Prepare or maintain inventory or production records.

Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.

Adapt the quantity of ingredients to match the amount of items to be baked. TRAINING OF HACCP TO COMMIS,DEMICHEF AND CHEF DE PARTIE.

Check the quality of raw materials to ensure that standards and specifications are met.

SHERATON SHARJAH RESORT AND SPA, UAE.

August 2015 - FEB 2016,Chief Baker - Part of pre-opening Management team.

Reports to: Executive Pastry Chef

DUTIES AND RESPONSIBILITIES:

Demonstrates hands on approach to all bakery products produced in the Bakery &Pastry Department insuring quality, presentation and consistency standards meet company standards.

Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.

Ensures that all food products prepared meet the established specifications and standards & proper levels of bakery and pastry items are prepared based on forecasted needs.

Ensures their prompt delivery to the designated outlet for guest consumption & results are achieved and daily production needs have been met in a timely, organized and efficient manner, Maintaining knowledge of industry trends in the world of pastry and baking.

Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations.

Motivator for the Pasty Department as well as closely with and maintaining good relation with all culinary team members and other departments. Measures to improve production/service methods, equipment performance,

RIXOS BAB AL BHAR HOTEL, RAS AL KHAIMAH. UAE.

Jan 2014-August 2015 . Chief Baker : Part of pre-opening Management team.

Rixos Bab Al Bhar is one of the Turkish businesses Hotel in Ras al Khaimah situated in prime location Al Maharjen Island with 650 rooms & eight F&B outlets.

DUTIES AND RESPONSIBILITIES:

Responsible for daily production of menu items through different outlet stations.

Make specialty rolls and breads as needed by the menu or requested by the chef.

Follow the formulas on a consistent basis to keep the quality and good cost constant.

Prepare and serve breakfast and assure that the menu is followed on a consistent basis as per schedule.

Prepare items that are needed for the following days consumption.

Keep working area in good sanitary order and rotate both stock and service finished as well as semi-finished goods to achieve the highest quality products.

Inform the chef of all items in progress or action to be taken prior to your return.

Perform all other duties when asked in order to assure the smooth running of the operation.

Be an important part of the team that will make this operation a success.

Fairmont Hotel, Dubai, UAE

Fairmont Dubai one of the best business hotel in Dubai situated in prime location

with 33 floors,345 rooms,14 conference halls and 13 F&B outlets; it is well known

for its brand standard and reputation in the hospitality world.

May2011-Jan 2014, Head Baker

Responsible for interaction and demonstration events with guests

Providing all product usage and ordering documentation to Pastry Chef

Assisting management in assessing and revising the pastry/bakery menu to meet the demands and expectations of guests under high level production

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 pastry/bakery cooks and assistants in the kitchen along with necessary training

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

Ensuring that all work areas are in accordance with HACCP guidelines

Maintaining production, training and development of Commis Chefs

W Retreat and Spa, Maldives

W Retreat and Spa is a luxurious resort of Starwood Hotels

Dec 2006-April 2011, Demi Chef de Partie- Pastry/Bakery

Part of pre-opening Management team.

Responsible for interaction and demonstration events with guests

Providing all product usage and ordering documentation to Pastry Chef

Assisting management in assessing and revising the pastry/bakery menu to meet the demands of guests

Supervising and providing guidance to junior pastry/bakery cooks and assistants in the kitchen along with necessary training

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

Ensuring that all work areas are in accordance with HACCP guidelines

Maintaining production Training and development of Commis Chefs

Le Royal Meridien, Mumbai, India

July 2005- Dec 2006, Demi Chef de Partie- Pastry/Bakery

Assisted the Pastry Dept. within the hotel

Responsible for daily production of menu items through different outlet stations.

Responsible for organization and cleanliness of stations as well as assigned areas of the galley

Adhering to all proper handling and storage of weekly food deliveries

Renaissance Hotel and Convention Centre and Marriott Executive Apartment, Mumbai, India

Dec 2003- July2005, Culinary Associate- Pastry/Bakery

Assisting senior chefs as well as other kitchen staff as required

Assisting the chef de partie in ensuring that safety and hygiene standards are maintained

Served in multiple culinary roles, floating between stations while ultimately being responsible for all pastry/bakery deliveries

Adhering to all proper handling and storage of weekly food deliveries

Interacts and cooperates with other member of the pastry shop and kitchen appropriate

Participates in the preparation of all dishes in accordance with established recipe cards and method if any follow standard photographs

Assist superior in insuring production level in kitchen corner is consistent with needs of hotel

Assist superior in the performance of their duties

Performs other related duties and special projects as assigned.

Worked with professional spirit to achieve high quality standards

Training & Apprenticeship

Complete training in Hotel Holiday Inn, Pune, INDIA in bakery department from 24/01/2002 to 31/07/2002.

Complete training in Hotel Sun-N-Sand, Pune, INDIA in bakery department from 18/01/2003to15/03/2003.

Complete training in Renaissance Mumbai Hotel and Convention Center, in bakery department from 15/06/2003 to 31/10/2003.

Achievements & Awards

• Achieved silver medal in ‘Bread showpiece and Loves’ in Emirates SALON Culinary Challenge 25 feb2013 at Dubai

Achieved silver medal in Bread showpiece and loves in Emirates SIAL culinary challenge 26 Nov 2012 at Abu Dhabi.

Achieved silver medal in ‘Bread showpiece and Loves’ in Emirates SALON Culinary Challenge 21 feb2012 at Dubai

Achieved Bronze medal in bread and pastry competition in Maldives ‘Culinary Challenge & Ingredients’ show 2009

Distinguished service during associate appreciation week in May 2002 at Renaissance Hotel, Mumbai, India

Appreciation letter from Executive Chef, Renaissance Hotel, Mumbai, India

Appreciation latter from Executive Chef, Le Royal Meridian, Mumbai, India

Academic Credentials

2001 - 2003 Completed 2- year diploma course in Food Production with Specialization in Pastry/Bakery- from Dina Institute of Hotel Management, Pune, India

2000 - 2001 Passed Intermediate from S.M.V College, Pune, India.

1998 – 1999 Passed Matriculation from Shivbhumi Vidhyalaya, Pune, India.

Personal

Current Address: Sheraton Accommodation. Ajman .UAE.

Permanent Address: Anand Mangal Society, RH-20, Flat no. 13, Sambhaji Nager, Chinchwad, Pune, Maharashtra, India

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