Staff Manager
Resume:
Mr. Kaushal R. Sharma.
H: +971********* / +919*********
EMAIL: ********************@*****.***
ACCOMPLISHMENTS
●Training Period 6-months Hotel PENINSULA GRAND THE FINEST, worked as a trainee in Production Department.
●High field Awarding Body for Compliance Level 2 in FOOD AND SAFETY-2011.
PROFESSIONAL SUMMARY
To seek a challenging job in the hospitality industry, which utilize all my skills and knowledge to the fullest for Betterment, Achievement and Fulfilment of Organization and for Personal goal.
Efficient and hardworking as Baker with 6-years background in fast-paced bakery settings. Also have a knowledge of Artisan breads Indian bread and German bread. Alway been a reliable and supportive team player.
SKILLS
●Whole-grain baking
●German Baking Techniques
●Traditional German baked goods
●Recipe creation and conversion
●Commercial production
●Holiday baking
●Active listener
●Time management
●Highly observant
●Self-motivated
●Highly organized
●Adaptive and creative
●Employee training
●Loss minimization
WORK EXPERIENCE
THE BAR STOCK EXCHANGE ( 25 july 2019 -PRESENT)
CDP BAKERY AND PASTRY/ 2nd outlet chef.
Handling entire kitchen operation on daily basis.
Ordering and maintaining stock.
Making new recipe and trials.
HEMANT OBEROI (2 JAN 2019- 2 APRIL 2019)
CDP BAKERY AND PASTRY .
2nd kitchen in charge.
Training staff on hygiene and safety.
Handling operation and keeping check on daily opening & closing stock.
P n O Cruise line (U K 19 May2018- 14 November 2018)
Chef de partie bakery.
Doing over all production and shift in charge.
Training staff on hygiene and safety.
THE BLISS – MUMBAI. (17 / 02 / 2017 – 31 / 11 / 2017)
HEAD BAKERY AND PASTRY CHEF.
Making new desserts.
Handling the work floor with 10 staff, supervise and train them with all hygiene needs as required.
Giving Recipe of product and Making SOP as required.
KHORUM HOSPITALITY – MUMBAI. (06 / 11 / 2016 – 16 / 02 / 2017)
BAKERY AND PASTRY SENIOR CHEF.
oBAR STOCK EXCHANGE (PRE-OPENING TEAM).
oMR. BAOZI – ASIAN RESTRO PUB (PRE-OPENING TEAM).
oTHE DROP- BANDRA WEST (PRE-OPENING TEAM).
Making Menus and giving Trials.
Training staff on the products and so on.
Basically my role of job description was to handle kitchen team with my Head Chef.
Checking of products on daily basis and maintaining wastage records.
Weekly and monthly giving reports on Stock goods and Inventory.
Briefing to food and beverage staff on the product going to launch.
GATEAUX BREAD CATERING LIMITED – DUBAI. (11 / 08 / 2016 – 26 / 10 / 2016)
PRODUCTION MANAGER.
Controlling the entire production and maintaining stocks .My role was to supervise the
Company operation in daily basis.
Making of duty rosters of staff and dealing with their issues was my main role.
Training the staff on hygiene/cleaning and safety.
Maintaining the products stocks on daily basis on proper temperature checked of dispatch freezer
and keep on check till its dispatch.
GLOCAL (PRE-OPENING TEAM) – ANDHERI WEST. (05 / 10 / 2015 – 10 / 08 / 2016).
BAKERY & PASTRY (DEMI CHEF DE PARTIE).
● Consistently provided professional, friendly and engaging service.
● Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
● Led baking demonstrations and classes.
● Filled out inventory and production sheets and informed head baker of stock levels.
● Developed new products based on seasonal ingredients, holidays and dessert trends.
● Recruited, trained and supervised # bakery staff.
NORWEGIAN CRUISE LINE. (27 / 09 / 2013 – 23 / 04 / 2015)
BAKER.
●In-Charge of overall baking and especially as per SOP.
●Preparing Different types of traditional breads.
●Making and display Fancy & Show Piece Breads.
●Making Pretzel traditional breads of Germany.
●Making and Baking of loaf of different types like: > German Rie Bread. > Black Forest Bread.
●Cinnamon Swirl Zoph Bread (Swiss Bread). >Whole wheat Bread. Brown / White Bread.
●Muffins with Flavours of choice.
●Preparing biscuits and Cookies.
EMIRATES FLIGHT CATERING – DUBAI. (07 / 08 / 2011 – 12 /12 / 2012)
BAKER- COMIEE 2.
●Making different type of breads and rolls, controlling shift and training new people. Keys in charge of Bread Plant and Controlling 8 bakers under me.
●Worked as a team.
●Preparing bread as per SOP.
●Mixing different types Dough and making new precipices.
●Learned how to make breading or charla bread and making different types of Danish and different Shapes with custard Fresh Fruits, Custard, Poppy Seeds, etc.
●Making Croissants, Biscuits and lovely Brioche with orange, raisins, chocolate chips, vanilla cream, pumpkin seeds and sunflower seeds.
●Making and Storing bread and dough with appropriate temperature as per requirement.
EDUCATION
B.SC (HOTEL MANAGEMENT) RIZVI COLLEGE OF HOTEL AND TOURSIM MANAGEMENT - 2011.
H.S.C KAMALA MEHTA COLLEGE OF COMMERCE AND SECIENCE - 2008.
S.S.C MAROL EDUCATION ACADEMY HIGH SCHOOL - 2006.
CERTIFICATION
MS-EXCEL.
PERSONAL INFORMATION
Date of Birth : 6th April, 1990.
Address 1 : A-302,Sagar Heights, A.G.Link Road,Sakinaka, Andheri (East), Mumbai, Maharashtra 400072
Address 2 : C -302,Cosmos Park,Marol Maroshi Road, Andheri (East)., Mumbai, Maharashtra 400059.
Languages : English, Hindi & Punjabi.
Marital Status: Single.
Hobbies : Listening Music, Dancing and Travelling.
Passport Detail : R5580253.
Date:
Place: Kaushal R. Sharma.
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