CURRICULUM VITAE

AJAY KUMAR TIWARI

MOB NO: +91-971*******

E-Mail: adlm5v@r.postjobfree.com

Linked In: - www.linkedin.com/in/ajay-kumar-tiwari-9284a7b8 CAREER OBJECTIVE

Ambitious and Enthusiastic professional, achieving consistent results and developing strong working Relationships with guest and team players, seeking best opportunity. To become part of an organization where would my knowledge and experience to fulfill its goals and do the best work in this field my first priority give satisfaction to the guest. Consistently create new recipes and menu implementing modern technique.

KEY RESPONSIBILITIES

Manages 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.

To assist in writing and updating the relevant section of the Departmental Operations Manual.

To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.

Perform daily storeroom inspections of all walk-in refrigerators reach ins, to ensure that proper rotation of food is adhered to.

Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, Laminated Danish, laminated croissants and doughnuts etc.

Attends all scheduled employee meetings and brings suggestions for improvement. PROFESSIONAL EXPERIENCE

Since May 2019 to till Present: “Pudding & Pie Pvt Ltd”, as Unit Head Chef. It is Popular for their Passion & Spirit to Provide Quality Bakery & Confectionery Products in Delhi-NCR. Responsibilities:

Manages 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.

Supervise and coordinate all pastry and dessert preparation and presentation.

Checks the quality of raw and cooked food products to ensure that standards are met.

Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

Guide and motivate pastry assistants and bakers to work more efficiently.

Coordinates activities of cooks and workers engaged in food preparation.

Maintains cleanliness and organization in all work areas. Since Dec 2017 to Dec 2018: “BIKANERVALA FOODS PVT LTD. as Assistant Bakery chef.

It Is Popular for Their Passion & Spirit to Provide Quality Product. Bikanervala caters best Indian food, sweets, snacks and dry fruits in Delhi-NCR, India. Responsibilities:

Coordinates activities of cooks and workers engaged in food preparation.

Experienced in working in a variety of settings from large venues that cater to banquets to busy specialty pastry shops.

Create new and exciting desserts to renew menus and engage the interest of customers.

Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.

Developed bakery items in alliance with recipe instructions and measurements. Adhered to all baking schedules and methods.

Ensured to comprehend right usage of all baking equipments.

Train staff for all operation business activities and maintain consistency in same. Since Jan 2009 to Oct 2017: “COUNTRY INN & SUITES”, Sahibabad (Ghaziabad) as Assistant Pastry Chef.

(CI&S) is an American hotel brand owned by the Radisson Hotel Group, which accommodates both business and leisure travelers. CI&S hotels are mainly independently owned and operated, and franchised under licensing agreements with Radisson Hotel Group.

Responsibilities:

Provides good facility to the guest for their satisfaction.

Ensured to maintain dirt free and sanitized cooking area.

Measured and mixed ingredients in right quantity to form concoctions like fruit and sweetener.

Prepared confectionary in alliance with the orders received from Chef.

Ability to prepare entire range of pastries and bakery.

Ability to work with food passionately.

Ability to perform under work stressed environment.

Ensured all food safety and company standards were met and exceeded. PREVIOUS PROFESSIONAL EXPERIENCE

Since March 2008 to Aug 2008: “CROWN PLAZA TODAY”, Gurgaon as Chef (IInd Commis) Bakery and Confectionery Department.

Responsibilities:

Support the Demi Chef de Partie or Commis I in the daily operation and work.

Work according to the instructions of Superiors.

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in his section

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

Ensure the highest standards and consistent quality in the daily preparation. Since June 2004 to Nov 2007: “KASBAH RESTAURANT” (A Division of THE ALLIANCE GROUP)”, Delhi as Head Chef of Production.

Responsibilities:

Production of ITALIAN BASED GELATO AND SORBET

Manages all day-to-day operations of the kitchen.

Ensure excellent quality throughout the dessert offerings.

Maintained a clean work environment; performed closing and opening duties.

Promoted the brand and offered positive customer service.

Explained local ingredient sources, the importance of sustainability, and product nutritional information with a focus on gluten-free and dairy-free foods. Since Nov 2001 to Dec 2003: “RADISSON HOTEL” Delhi as Food Production Apprenticeship in Bakery & Confectionary Department Responsibilities:

Work according to the instructions of Superiors.

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.

PROFESSIONAL ACHIEVEMENT

Participated in INTERNATIONAL CULINARY Competition 2014 Organized by ICF and Awarded with winner of MASTER CHEF INTERNATIONAL confectionary Award.

Participated in CULINARY COMPETITION 2014 Organized by AHP and awarded as winner young chef competition.

BRAVO certificate in 2013 for providing support for AHAAR festival.

BRAVO certificate again in 2012 for hardworking and punctuality.

BRAVO certificate in 2011 for providing excellent food to guest.

BRAVO certificate in 2010 for providing excellent quality of food. STRENGTH

Communication

Ability to Work Under Pressure

Decision Making

Time Management, Self-motivation

Conflict Resolution, Leadership

Adaptability, Teamwork, Creativity

EDUCATIONAL QUALIFICATION

Diploma in Food Production (Bakery & Confectionery) 2001-2003 from National Apprenticeship, New Delhi.

Diploma (2000) in air-conditioned & Refrigerator from Society for Self Employment

Intermediate (1999), Delhi university.

Active Participation in cultural activities.

Create new things to explore my talent.

Participate in mango Food Festival & get Certificate of Excellence June 2013. HOBBIES

PERSONAL DOSSIER

Date of Birth : 18 Dec 1979

Father name : Sh.Bhagwan Tiwari

Nationality : Indian

Languages Known : English and Hindi

Current/ Permanent Address : B-42, West Vinod Nagar, Delhi-110092 DECLARATION:-

I hereby declare that the above mentioned information is correct up to my knowledge and I bear the Responsibility for the correctness of the above-mentioned particulars. AJAY KUMAR TIWARI

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