Pastry Chef Executive

TO

Dear madam/sir,

Been given to understand that there exists a vacancy, I would like to apply for the same. I introduce myself as a mature candidate with good (14 years) of experience and quality exposure to some of the finest hotel chains in the hospitality industry. Presently working at Conrad hotel Bengaluru as Pastry chef, I feel myself to be confident enough to make a positive difference in your esteemed organization, if given a chance to prove myself. A brief description of my qualifications and experience is shown in my resume for your kind perusal. All documents in original can be shown for verification as and when required. Thanking you

Sincerely yours

Murugan Sailappan

Executive Pastry chef

Mobil: +960-*******

WhatsApp +91-893*******

Mail: ****.****@*****.**.**

OBJECTIVE

To contribute extensive experience and culinary skills at the position of Pastry Chef within a Hotel environment and to lead the team in preparing and producing the product at the same time.

EXPERIENCE

Executive Pastry Chef (1st May 2022 onwards) (Pre-opening) Hilton Maldives Amingiri Resort & Spa

a stunning tropical island surrounded by lush greenery and turquoise waters; our vibrant resort is a 20-minute boat ride from Male airport. Our beach and overwater villas each have a private pool and all the comforts for guests to feel genuinely at home. Rejuvenate the spirit at Amingiri Spa and explore diverse offerings at our eight restaurants and lounges. Amenities include a dive centre, art studio, Kids Club, and Refuel, our rooftop lounge for teens. Duties and responsibilities:

Overseeing all the kitchen staff daily operation and reliving outlet chefs Keeping a track of supplies and ordering them whenever necessary Look into the all-outlets menu and production of baked goods Decorating the pastries and ala carte desserts and making them attractive Keeping the kitchen organized and brief daily work list Preparing the budgets according to the supplies and sales Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions

Providing training to the assistant pastry chefs by conducting seminars, classes, workshops, etc. Ensuring proper discipline in the kitchen Preparing pastries and desserts for client demonstration.

Executive Pastry Chef (1st Nov 2021 to 27th April 2022) Four Seasons Hotel Bengaluru at Embassy One

Bellary Rd, Dena Bank Colony, Ganganagar, Bengaluru, Karnataka 560032 The second Four Seasons in India is located within the new landmark destination Embassy ONE, encompassing the 230-room Four Seasons Hotel Bengaluru, 105 Four Seasons Private Residences and commercial and luxury retail space. Duties and responsibilities:

Responsible for overseeing the 24-hour operational bakeshop, menu development, F&B purchasing, team member training and development.

Created dessert recipe manuals and specification cards. Responsible for implementing recipes and organizational changes and procedures

Managed production for wholesale and retail outlets Hired, trained and managed pastry kitchen staff.

Product costing and ordering of pastry products and supplies. Created nutritional and health centric pastries for health and fitness industry clientele. Created recipes, designed menus, and produced all aspects of patisserie from plated desserts, breads, sorbets/ice creams to wedding and special occasion cakes as well as service. Made budget recommendations regarding food cost and labor cost; followed and implemented the budget as established for the wholesale operation. Maintained efficiency standards without sacrificing quality of goods. Oversaw daily and weekly ordering of raw materials.

Pastry Chef (07th Jan 2020 to 29th Oct 2021)

The Westin Mumbai Garden City

Goregaon East, Mumbai 400063

268 rooms categorized as 160 Deluxe Rooms, 85 Westin Executive Club Rooms, 22 Executive Suites Rooms, 1 Chairman Suites Rooms and 1 Presidential Suite Room Banquet over 4,572 sq. ft. to cater 375 people at once. .24-hour room service, Seasonal Tastes, a multi cuisine restaurant, Kangan, an Indian restaurant, Prego, an Italian restaurant, Eighteen, a lounge bar, Splash serves American fast food and a lounge. Duties and responsibilities

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long range strategic planning for outlet operation

Ensure that sanitation standards as set forth by The Westin Mumbai, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen Developing, designing, or creating new ideas and items for pastry kitchen. Knowledge of wedding cakes, chocolate work, show pieces

Bending/Kneeling retrieving food items and culinary production equipment and tools Supervise, demonstrate and expedite in various kitchen production areas Continuous standing to supervise, demonstrate and expedite in various kitchen production areas Responsible for the administration and operation of the Pastry in accordance with operating policies

Maintain production charts according to departmental standards Pastry Chef (7th Aug 2017 to 3rd Jan2020) - Pre-opening Conrad Bengaluru (India)

.

Presently working as Pastry chef in Conrad Bengaluru. Soaring 24 stories above Bengaluru's Central Business District, Conrad Bengaluru offers 285 guest rooms and suites with picturesque views of Ulsoor Lake.

Conrad Bengaluru also provides one of the largest meeting and events spaces in the city. The pillar-less Grand Ballroom is 7,555 sq. ft. and 24 feet in height. It is the largest and most luxurious space in Central Bengaluru with a dedicated entrance. Five dining options includes Caraway kitchen (All day dining), Mikusu (pan Asian restaurant) Lobby brew (lounge with bar and barista) Indian durbar (royal Indian restaurant) Tiamo

(poolside restaurant).

Executive rooms and suites include all-day privileges and refreshments in the Executive Lounge. Bespoke Conrad service in Bengaluru

• Innovative local and world cuisines at five distinctive restaurants and bars • Among the largest, most elegant event spaces in the city with a Grand Ballroom

• Largest Sunday brunch offerings in the city.

Duties and responsibilities

Managing all day-to-day operations of the pastry and bakery section of the kitchen. Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.

Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, designs, or creates new ideas and items for Pastry Kitchen. Create new and exciting desserts to renew hotels menus and engage the interest of customers. Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

Coordinates activities of cooks and workers engaged in food preparation. Assists in determining how food should be presented and creates decorative food displays. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively. Maintains cleanliness and organization in all work areas. Ensuring Culinary Standards and Responsibilities are met for Pastry Team. Pastry Chef (Aug 2016 to Aug2017) Pre-opening

Hyatt Regency Riyadh (Saudi Arabia)

Worked as a pastry chef de cuisine in Hyatt Regency Riyadh, Saudi Arabia. 261 guestrooms including 40 suites, all with views of Riyadh

Versatile meeting space: 1,000 sq. m of meeting venues with theater-style or ballroom seating. Fifty Sixth Avenue Diner Old-fashioned American comfort food in a diner-style atmosphere. Azure Ignite your senses with delectable Mediterranean fare. Pastry Chef (Jan 2014 to 26th July 2016 )

Hilton Chennai (India)

As a pastry Chef in The Hilton Chennai / Guindy,

Flagship property of Hilton in India. 204 rooms, five food and beverage outlets, Est. - lobby level

“Deli”, Vasco’s – market concept café, Vintage bank – first of its kind in country, dedicated wine and cheese bar, Ayna – a seashore cuisine restaurant, Q Bar – roof top barbeque grill and bar, live music.

Sous Chef Promoted on (1St Aug 2011 - Jan 2014)

Chef de partie (Jan 2011 -July 2011)

Hyatt Regency Chennai (India)

Hyatt Regency Chennai is a premium business hotel, located conveniently in the city’s central business district, 20 minutes from Anna International Airport and Chennai’s IT corridor. Situated on the iconic Anna Salai (Mount Road), the hotel enjoys proximity to The Chennai Trade Centre, important government institutions, consulates and prime residential areas, including Boat Club Road and Poes Garden.

This 327-room contemporary business hotel has a sun-filled atrium lobby with soothing water features and extensive artwork created by some of India's bestknown contemporary artists. Sous Chef (03rd Jan 2011 to 20th Jan 2014)

Hyatt Regency Chennai (Pre-Opening)

The hotel has a total of 325 rooms and versatile convention and event space. The Chic Lobby Lounge, Biscotti—the hotel's gourmet deli, Spice Haat – the 240-seat all-day-dining buffet restaurant and Stix serving authentic Chinese cuisine from the Sichuan region. The Spice Haat has five interactive kitchens across a space of over 9,000 sq ft (842 sq m). Each of the five live kitchens specialises in a specif ic culinary genre within the Indian Comfort food landscape. The Lobby Lounge, the 24-hour lounge, is set amidst the indoor green landscaping under the hotel atrium. The hotel also has an outdoor pool, which overlooks the city and is set amidst custom- made art installations and lush landscaping. Additional hotel services and amenities include Regency Club, the Siddh Spa, the hotel's premium suites, specialty restaurant and a bar. Chef De Partie (March, 2010 to December, 2010 – Pre-opening) Westin Hyderabad

Innovation abounds in the heart of Hyderabad’s Hitch City, also known as the new Silicon Valley of India. Our location in Raheja Mind space IT Park allows guests easy access to major technology corporations as well as the Hyderabad

International Convention Centre Ideal for business and leisure travelers alike, The Westin Hyderabad Mind space inspires wellness and productivity with three pools, a Westin WORKOUT® Gym, Heavenly Spa by Westin™ services, international restaurants, and 15,000 square feet of event space With the exciting city skyline in the background, guests will enjoy complete relaxation and renewal in one of our 427 guest rooms and suites. Chef De Partie (March 2009 to February 2010)

The ITC Windsor, Bengaluru

The ITC Windsor, Bengaluru merges an old-world ambience with international service to create a hotel experience that goes beyond expectation. The hotel has long acquired a reputation of playing host to the aristocracy of the world.

Lush, landscaped gardens, wood paneling, and Queen Anne furniture paint a picture of the charm and grace of the Regency era.240 guest rooms and suites promise a respite filled with opulence and grandeur. For those with more contemporary tastes, there is also the exclusive Towers wing.

An unparalleled range of six specialty restaurants have allowed the ITC Windsor, Bengaluru to become known as the hotel “where the city dines.” Our master chefs create authentic and varied cuisines, allowing you to taste something novel with every visit.Plan and prepare desserts on a daily basis for oasis Restaurant

Produce Breakfast Rolls and Desserts for airlines catering Prepare dessert and Breakfast rolls for Lemon tree Hotel.

Prepare Bread, breakfast, and desserts.

Day to day production in Bakery and pastry kitchen Making staff Rota on weekly bases.

Demi Chef De Partie (2005 to 2009)

Grand Hyatt Mumbai

This luxury hotel is located in Mumbai (North Mumbai Business District), near the airport, University of Mumbai, U. S. Consulate, and Rishi Dayaram National College. Also nearby are BandraKurla Complex and MMRDA Grounds. Set in a lush garden in Mumbai, the Grand Hyatt Hotel has two outdoor pools surrounded by sun loungers and palm trees. Guests can enjoy a variety of cuisines at one of the fine-dining restaurants. Rooms at Grand Hyatt feature modern décor and floor-to-ceiling windows with courtyard or city views. Some rooms have a balcony. The en-suite bathrooms have a separate bath and come with free toiletries.

There are 3 restaurants offering a variety of cuisines at Mumbai Grand Hyatt, and guests can enjoy a cocktail in the lobby bar. Local and international produc e can also be purchased at the gourmet store.

The 24-hour front desk can organize chauffeured cars for hire, or guests can relax at the spa and fitness centers. Babysitting can be organize and there is a playground for children. Hotel Rooms: 547

Job Description

Maintaining standard recipes

Preparing breads & desserts

Making mis en place for A la Carte

Baking breads for restaurant

In charge for restaurant

In charge for temperature log in sheet.

To make day to day inspection trip of the pastry area to observe conditions, method and progress of production

To make a demonstration of pastry cook when necessary to improve preparation while introducing new recipes and their methods

Good experience in desserts and functions

To confer with the executive chef to consider changes or placement in the equipment, fixture and procedure to smoothly run the show A very good knowledge of sugar and chocolate pastry displays

Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes, cookies, cobblers, puddings, tarts, special order desserts and wedding cakes. Commi-1

Grand Hyatt Mumbai

Duties Responsibilities

Reporting to the pastry chef

Making mis en place

Learning new desserts and different type of garnishes Cleaning the pastry area

Working closely with the team to develop good quality pastry and desserts Training The Duke Retreat

2003 to 2004

The Duke's Retreat in Khandala is situated on a cliff that overlooks the valley from a 500-foot high cliff. The Duke's retreat is located 100 kms from Mumbai and 65 kms from Pune, making this perfect for a weekend getaway. This premier resort is sprawled over a very large 11 acres and the Duke's Retreat enjoys scenic views. The nearby attractions include Duke's nose, Kune Falls, Rajmachi Fort, Lohagad Fort, Bushi Lake and Ryewood Park. Education Diploma in Hotel management from IHM Mumbai Completed 6 months Extensive Course Bread & Chocolate carving. H.S.C from St. Mary’s High school & College

S.S.C from St. Mary’s High School

Personnel information

Name: Murugan Sailappan

Nationality: Indian

Marital status: Married

Language: English, Hindi, Tamil and basic French

E-mail ID: ****.****@*****.**.**

Mobil: +91-893*******

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