pastry chef

Ananya Gupta

****,*-* ****** ******,GH-*B,Tech Zone 4, Amrapali Dream Valley, Noida, 201307

+91-900*-***-*** *********@*****.***

Personal Profile

The saying “What separates a talented individual from the successful one is a lot of hard work” is central to the attitude I strive to embody in my professional life. Assuming the role required by the task to help the team and remaining fluid by adapting to the situations are critical traits I personify and are central to my work ethics. Education

University of Huddersfield, U.K. At Institute of Hotel Management, Aurangabad B.A (Hons) in Culinary Arts (2016-2019)

Mithibai College Of Arts, Mumbai

HSC

SMT. R.S.B. Arya Vidya Mandir, Mumbai

ICSE

Skills

• Basic kitchen skills (theoretical and practical)

• Firsthand experience in pastry and bakery

• Experience in chocolate work and modelling

• Basic knowledge in Japanese and Thai cuisine.

• Fluent in English and Hindi

• Limited working proficiency in French

• Competent in Microsoft Office Suites

Kitchen Experience

The Oberoi, Gurugram, NCR.

1 year work experience (1st June 2019 to present)

Managing everyday production and setup of the dessert buffet for the multi cuisine restaurant 361.

Managing the production, preparation, finishing and setup of dessert buffets for banquet functions along with set menus and sit down for banqueting events.

Preparing menus, keeping stock and managing inventory of goods and ingredients for the bakery.

Creating specialty menus for themed buffet brunches every Sunday and special events like Halloween, Christmas etc.

Managing and coordinating making and placement of in room amenities and bespoke custom amenities for guests at the hotel and loyal customers.

Managing the everyday production of chocolate and confectionary items (and related items) in the chocolate room.

Supervising the in house pastry shop “the Oberoi patisserie and delicatessen” including stocking and production management for the desserts, chocolates and other bakery items.

Coordinating production of special request desserts and cake orders for the pastry shop. J.W Marriott Sahar, Mumbai

11 month Internship (4th June 2018 to 30Th April 2019)

• Managing day to day production and special request desserts for JW Baking Co.

• Preparing and setting up lunch and dinner buffet for the 24-hour café as part of the pastry team.

• Preparing desserts for the ala carte menu for the 24-hour café and specialty Italian restaurant.

• Producing and displaying desserts for banquet functions.

• Managing mis-en-place and daily production for the buffet service and al a carte service as part of the Japanese Kitchen.

• Guest Relations Management with a special focus on handling food and beverage related issues and special requests.

Vivanta by Taj, Aurangabad

6 month On Job Training (16th August to 31st December 2016)

• Preparing and setting up lunch and dinner buffet for the multi-cuisine restaurant as part of the pastry team.

• Preparing Indian breads and tandoor items along with the accompaniments for lunch, dinner service and banquet events in the hotel.

Vivanta by Taj, Aurangabad

1 month Industrial Exposure Training (6th June to 19th July 2016)

• Preparing breakfast, high tea and lunch for staff meals Others

• Assisted at various banquets at Vivanta by Taj, Aurangabad as part of the kitchen team for events and functions.

• Part of the service team for State Dinner hosted for the Maharashtra Police at Vivanta By Taj, Aurangabad in 2017.

Undergraduate Projects:

Contemporary Gastronomy

Explored the commercial feasibility of developing Indian street food and beverages internationally. Special focus on current global food trends and the adaptability of Indian street food internationally, based on market analysis of New York City, Los Angeles and London.

Innovation and change

Module structured as a startup incubator. In depth understanding of innovation and the strategic management aspect of developing innovation in a startup company with a focus on the business\corporate level strategies, growth and business positioning.

Research Project

Research project based on identifying and analyzing the problems relating to sustainability management implementation in food production operations.

Nutrition, Health and safety management

Project assessing key nutrition and health requirements and factors which influence a vegan restaurant with a menu creation for the same, with nutritional information for the same. Facilities Management

Understanding of the engineering factors which influence the design of a sustainable food production facility. Simulating real time operations by planning a food production facility with emphasis on work flow, safety guidelines, ergonomics, equipment and space analysis, legal issues, major energy systems, placement of core and supporting areas along with a kitchen layout plan.

Extra curriculars

• Received ‘diplôme d’études en langue française’ up to level DELF A2.

• Participated in Nestle Culinary Challenge 2017.

• Attended Thai cooking workshop held by the Royal Thai Consulate General (Mumbai).

• Attended Cuisine Demonstration held By Le Cordon Bleu London.

• Attended "French Bakery, Chocolate Confectionery & Pastry Arts" demonstration held by Ducasse Education.

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