Pastry&bakery
Resume:
RESUME
Venkadesan B
**************@*****.***
Mobile:+918*********
Skype-Id: venkatesh573
Career Objective
To work in a dynamic organization that offers significant exposure, challenging work environment and growth opportunities to utilize my skills to an optimum there by embarking upon a career that is intellectually stimulating and professionally rewarding.
AREA OF INTEREST : PASTRY & BAKERY
YEARS OF EXPERIENCE:7 YEARS
Present Job Profile
Organization : THE BIERE CLUB, BANGALORE
Duration : 16th December 2015 to till date
Designation : pastry chef
Achievement : South India chocolate display competition won Browns metal
Current profile
Everyday reporting to the Head Chef about day to day operation of my kitchen.
Developing designs or creative a new application, ideas and relationship system, or products, including artist contributions.
Maintaining food preparation handling and correct storage standards.
Check the quality of food production to ensure that standards.
Managing day to day operation to ensuring the quality, standards and meeting the expectations of the customer on daily basis.
Achieving and exceed goals including performance goals, budget goals and team goals.
Purchasing appropriate supplies and manage inventories according to budget.
Controlling food wastage and cost control by following standard recipes.
Previous Experiences
Organization : OCEANIA CRUISES, UNITED STATES
Duration : 4th December 2014 to June12th 2015
Designation : Assistant chef de partie in Pastry
Job profile
Everyday reporting to the Head Chef about day to day operation of my kitchen
Responsible for food complete food inventory for food ordering through Adaco
Contribute to menu creation and food presentation
Manage customer relation when necessary in the absence of head chefs
Ensure that food wastage is kept to a minimum and attention is paid stock security.
Maintain high standard of hygiene and cleanliness in the kitchen area as per HACCP.
To carry out all record food temperature log and chiller, freezer temperature log as per HACCP.
Organization : HILTON GRAND CAPITAL, ABU DHABI
Duration : November 2012- November 2014
Designation : Demi Chef de partie in Pastry
Job profile
Responsible for the quality and presentation of food leaving the station.
Manage and train the kitchen brigade effectively to ensure a well organized and motivate team.
To operate all equipment with accordance to S.O.P to know all aspect of health and safety needs.
Manage customer relation when necessary in the absence of head chefs.
Ensure that food wastage is kept to a minimum and attention is paid stock security.
Maintain high standard of hygiene and cleanliness in the kitchen area as per HACCP.
Organization : ONE & ONLY ROYAL MIRAGEHOTEL, DUBAI. Duration : April 2010 - November 2012 Designation : Commi 1st Job profile
Report to executive pastry chef .
Promoted as a Commi 1 for the good work.
Worked in one of the Fine Dining restaurant- Eau-zone.
Handling the pastry alacarte section for the outlet.
To take responsibility and control of a complete section preparing food order for my outlet.
Organization : S HOTEL, BANGALORE Duration : February 2009 – April 2010 Designation : Commi 2 Job profile
To take responsibility and control of a complete section preparing food order for my outlet.
Responsible for rooms Amenities and chocolates.
Making chocolates as per guest orders.
Making a-la-carte production for five outlets.
Supporting to banquet functions.
Handled the Bread section on its daily smooth operation. Also good in
International Breads & Rolls.
Chocolate ornamental spray work.
Basic Sugar Work.
Chocolate Work.
Organization : LALIT ASHOK HOTEL, BANGLORE Duration : May 2008 - December 2008 Designation : Job training (pastry &bakery) KEY SKILLS
Excellent planning and organizing skill.
Approaches food in creative way.
Positive attitude and strong supervisory skill.
Excellent communication and grooming.
TRAINING And certified
HACCP Training level 3.
HACCP Basic food hygiene and food safety training
HACCP Awareness Training and Personal hygiene training
About HACCP weekly training
Educational Qualifications:
BSC Hotel Management, JJArts & science college, Pudukkottai,Tamil Nadu.
Good in Computer programs.
Personal Details
Date of Birth : 20/05/1988
Sex Male
Marital Status : Married
Interest Playing volley ball and Gim
Languages Know : English, Tamil,Hindi
Permanent address : Ucharichanpatty, Melur Taluk, Madurai TamilNadu,India.
Passport Details
Passport No : L4157701
Place of issue Madurai
Date of issue : 14/10/2013
Date of expiry : 13/10/2023
Reference : Chef Michel
Executive Pastry chef
Bulgari Hotel,UK
Email : ********@*******.***
Place: Signature
Date Venkadesan. B
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