bakery/Confectionery

Gurudutt Rohit

Mobile No.: +91-897******* ~ E-mail: *************@*****.*** Skype-id: gurudutt.rohit

Bakery/Confectionery in Hospitality Industry

SYNOPSIS

Experienced Bakery/Confectionary Chef with over 10.5 years of experience in preparing and delivering bakery products, carrying out hygiene and food safety management, inventory control, quality, production and customer management.

Presently associated with Le Cordon Bleu, School of Hospitality & Tourism GD Goenka University, Gurgaon as a Pastry Chef & Assistant Professor (Bakery, Confectionary & Continental kitchen).

Pastry Shop In-charge by Le Cordon Bleu, school of Hospitality & Tourism, GD Goenka University.

Catering In-charge running by GD Goenka University (serving 10,000 meals per day)

Expertise in creating and serving wondrous pastry treats in an array of eating environments.

Proficiency in carrying out chocolate garnishes and cake icing for A’ la carte and buffet.

Holding international exposure for country entailing USA for in A’ la Carte preparation for specialty restaurant.

Capable of maintaining optimal condition of the kitchen by adhering to food safety and sanitation standards.

Perfectionist with an eye for quality, taste, and presentation.

Expertise in sugar work & chocolate work.

Purchasing & Costing In-charge of culinary department, Le Cordon Bleu, India

Purchasing & Costing In-charge of Catering, GD Goenka University.

AREAS OF EXPOSURE

Food Preparation

Bakery Products Management

Inventory Control

Production Management

Quality Management

Dessert Preparation

Quantity Management

Food Safety and Sanitation

Customer Management

WORK EXPERIENCE

Le Cordon Bleu, India Pastry Chef & Assistant Professor Since Aug’2017

Indian Army Golden key bakery Bakery Supervisor Aug’16 – Aug’17

Key Deliverables:

Engagement in preparing pastry, bread, bakery items and carrying out sugar and chocolate works.

Accountability for maintaining and controlling inventory of baked items..

Involvement in operating kitchen machineries entailing blast freezer, oven & kitchen aids.

Delivering fresh items of bakery products and ensuring food in a bakery are kept clean meeting hygienic standards.

Coordinating with stores manager & other bakery staff in assisting customer; assuring deliciousness in baked items.

Greeting customers and delivering quality personalized service; replenish food items according to the customer needs.

Certifying compliance of all food processing laws and regulations.

Assuring nutritional values in baking, processing or cooking items.

Ensuring cleanliness and hygiene in the bakery premises according to HACCP.

Carrying out celebrations for world bread day; indenting and account keeping of petty cash.

Developing cleanliness and maintenance of all work areas, utensils, and equipment following kitchen policies, procedures and service standards.

Amrapali group of institute, Haldwani, Uttarakhand Lecturer Feb’16 – Aug’16

Key Deliverables:

Delivered lectures to students using advanced education techniques; carried out demonstrations regarding the bakery and pastry products.

Utilized a wide variety of teaching methods to create differentiated opportunities for deep understanding for learners.

Fostered interdisciplinary learning, teaching, and instruction according to national curriculum standards.

Managed students by delivering guidance & feedback to help them strengthen their skills and knowledge.

Assessed and evaluated student growth adhering to academic rules, regulations, policies and standards.

Involved in classroom presentations and lectures, generating detailed written lesson plans & student evaluations, and the ability to establish and maintain professional relationships.

Engaged in organizing workshops; developed professional logistics to improvise student performance.

Contributed in creating, innovating and implementing career-enhancements programs and activities for pupils.

Observed students’ work, behaviour and attendance; maintained records and developed reports on students.

Carnival Cruise Line, USA Travelling Chef Jun’13-Dec’15

Key Deliverables:

Engaged in A la Carte (Research & Development) preparation for specialty restaurant adhering to the necessities.

Research in New Product Development.

Accountable to deliver sugar free, gluten free, vegan, egg free, dairy free and immunity booster products.

DLF Restaurants Ltd., Vasant Kunj Operational Trainee/ Commi April’11 – July’11/ Aug’11 – May’13

Key Deliverables:

Worked in close association with different Kitchen in a hotel; prepared food items including vegetables preparation, salads, cols starters and basic bakery breads.

Carried out work according to established health and safety guidelines and kept the kitchen area clean and hygienic.

Understood the overall kitchen operation of the restaurant while specializing in one or two areas.

Engaged in A’ la Carte preparation for specialty restaurant adhering to the necessities.

Responsible to deliver diverse variety of chocolate garnishes and cake icing for A’ la Carte and Buffet

SEMINAR CONDUCTED

National Conferences

Contributed to advance technologies and environmental safety at IFTM University, 2019.

Participation in the symposium on "Innovation & Incubation in Hospitality & Tourism sector, 2019

International Conferences

Published research paper on “Study on Food Attributes Relating to Plating Presentation Techniques”, 2021.

Published research paper on “Impact of Covid 19 on Food & Beverage Industry”, 2021.

Delivered a case study on Food quality & food safety based on hospitality Industry at PTCE group of institutes IHTC, 2020.

Delivered a case study on Indian culture and its contribution towards inbound tourist with a light showdown of Uttrakhand tourism at PTCE group of institutes IHTC, 2019.

Participated as a host and conducted a case study on Uttrakhand tourism & its culture towards inbound tourists with special reference to Kumaun region-A at GD Goenka University, 2019.

Carried out a case study on generating Garhwal region as a technology hub for modern tourist at GD Goenka University, 2018.

ADDITIONAL CERTIFICATION

Actively involved in training security awareness training from Carnival Cruise Lines (USA)

Certificate of Proficiency survival craft and rescue boat from Carnival Cruise Lines (USA)

Certificate of completion Food Photography master class course, 2021.

Certificate of completion ISO22000 HACCP PRPs for food safety programme, 2021.

Certificate of participation “Future of Smart Proteins in India” organised by FICSI.

Certificate of attendance workshop by Chef Tom Milligan, Michelin star (Le cordon bleu Australia)

Certificate of attendance workshop by Chef Matthew, Michelin star (Le cordon blue London)

Certificate of appreciation workshop on revised NAAC accreditation framework (NAF) and research proposal writing.

Certification of school of vocational studies, symposium on “Innovation & incubation in Hospitality & tourism sector”.

TRAINING UNDERWENT

ITC Hotel, The Mughal, Agra 3 months

The Piccadilly Hotel, Lucknow 2 months

EDUCATION

2021 Pursuing Doctor of Philosophy from GD Goenka University (Research in gluten free products)

2018 Master in Hotel Management from Uttarakhand Open University, Haldwani with 68.5% marks

2012 B.Sc. in Hospitality & Catering Management from IHM, Meerut with 70% marks

2008 12th from Oak Grove School, C.B.S.E. board with 59.5% marks

2005 10th from Global Inter College, Gurukul board 69.45% marks

Personal Dossier

Date of Birth: 1st Apr, 1990 Linguistic Abilities: English and Hindi

Date: 19th October, 2021

Reference:

Mr. Kallol Saha

Director Human Resources IHG Hotels & Resorts

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