Pastry chef

DHARMENDRA KUMAR – PASTRY CHEF

** ***** *****, ******** ****** no 2 Delhi-110051 india

009*********** ************@*****.*** skype:dharmendrabinder1

Service oriented professional with 28 years of proven work experience in hospitality industry. Possess ability to meet customer needs, provide prompt services and perform well under work pressure and tact to deal with multicultural personnel. Proactive and well-organized team player with good communication, coordination, organizational, interpersonal and time management skills. Seeks an executive role in Administration in any industry to use diverse experience and skills

Overview

More than 28 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.

Consistently maintain 5*/5* luxury standards in hotel and resorts

including One and Only, The Oberoi,Imperial Delhi,.

Areas OF expertise and Proven Job Role

-Abiding by all legal requirements, food hygiene regulations and food safety laws.

-Cleaning, sanitizing and disinfecting all kitchen areas in accordance with daily.

-Complete all paperwork accurately, legibly and clearly.

-Complete time sheets and have them verified by the manager.

-Maintaining a professional, safe and hygienic appearance on duty.

-Comply with all other legal obligations, company policies and practices.

-attend all meetings and training sessions, as requested.

PERSON IN CHARGE OF HYGIENE UNDER JHONSON DIVERSY LEVEL 3.

-All aspects of food preparation, cooking and presenting of dishes according to company guidelines / customer preferences.

-Liaise with kitchen staff, food service/bar staff and restaurant management regarding -customers order and general service of kitchen operations.

-Maintain a safe and hygienic working environment, to include proper storage of food, equipment, utensils and implements, prevention of working environment hazards and accidents at work, following accident, first aid and emergency procedures.

-Daily temperature checks of fridges, freezers, storage areas, deliveries and recording assessment where necessary

Professional experience

Sultan Qaboos Bin Said Palace, Muscat Oman

2014– 2020

PRIVATE CHEF

Worked as a Pastry chef in private kitchen of his highness Sultan Qaboos bin Said,

Menu Creation

Management of Ingredient Stocking,

Ordering, Purchasing,

Costing,

Inspecting Food Supplies,

Dealing with Suppliers, Inventory,

Kitchen Operations and Supervision, Scheduling,

Staff Training, Food Hygiene Regulations.

Ensures that culinary activities and standards are aligned with the respective Palace guidelines and F&b concepts. Establishes and adheres to Palace specifications and standards which are used to ensure that standards are introduced, implicated and consistently maintained.

AUMA Restaurant, Vasanth kunj, Delhi(12/11-4/13)

PASTRY CHEF (Bakery/Pastry)

AMICI Café, New Dehi (4/11-31/11)

SOUS CHEF (Pastry)

F Grill &Lounge, Saket (4/10-4/11)

SOUS CHEF (Pastry)

Preopening team and Worked With Chef R Talwar

ONE &ONLY ROYAL MIRAGE, Jumeirah hotels, Dubai,

SOUS CHEF (Pastry & bakery) (08/06-03/10)

Handled the department after executive pastry chef and asst pastry chef along with 24 staff members .Royal Mirage has three properties in the same premises naming The palace, Residence & Spa & Arabian court .Each hotel has its own bakery & pastry section.

• Prepare pastries for display counter at Lobby Lounge & lunch desserts buffet at ‘Olives’, which was a Mediterranean theme.

• Assisting pastry chef in duty rota, maintaining HACCP records and other paper works.

• Managing banquettes and distributing the work load accordingly as per instructions from pastry chef.

The Imperial, New Delhi (08/03-04/06)

KITCHEN EXECUTIVE-

.Worked in the preopening team “la baquette”,The pastry shop.

• Responsible for evening mise en place.

• Responsible for dessert service in ‘’brasserrie’’the French restaurant

The Oberoi, New Delhi (09/01-07/03)

. COMMIS

The Ambassadors Sky chef (01/00-09/01)

COMMIS, sky chef, IGI airport, Delhi

Harrys Food Products (02/93-10/99)

COMMIS, Nagpur (Maharashtra).

Education & qualificatios

B.Sc. in Hotel Mgt 2014 from Shobhit University,Meerut

10+2 from CBSE Delhi board India in 1989

One year diploma in bakery & confectionery from food craft institute, Lajpat Nagar, New Delhi (India) in 1991-1992

Personal details

Nationality - Indian

Date of birth - 19-02-71

Passport status- M6624100

Languages - English and Hindi

References & supporting documentation furnished upon request

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