Executive Chef Pastry

Contact

SHAJI BHAGAVATHI

KALATHIL

Address:

Bhagavathi Kalam House,

Amayour post, via.Pattambi

Palakkad-679303 Kerala,

India

Phone:+91-952*******

Email: *******@*****.***

Languages:

English Hindi

Tamil

Malayalam

Personal Details

D.O.B : 31/05/1981

Nationality : Indian

Passport No. : U2405861

Date of Expiry : 05/07/2031

Date of Issue : 06/07/2021

Career Objective:

Seeking a challenging position in a reputed progressive organization offering multicultural environment where I can invest all my qualification &professional expertise to the optimum level to facilitate career growth.

Skill Highlights

• I am really interested in living and working in a prestigious establishment for possible career

opportunities.

• I completed One-year Diploma in Hotel Management

& Catering Technology where I learned hotel

management skills that are required for a chef to

succeed in the Corporate Environment.

• I believe that I possess a combination of

qualifications & Practical exposure that you are

looking for.

• My work experience allows me to further develop & strengthen my urge and passion to excel in the field of culinary management.

• My work Experience varies in 5 Star Hotels,

International Cruise lines, Casual Dining Restaurants

& Industrial Catering.

• My strength includes preparing new dishes with a creative and resourceful attitude.

Experience

Pastry Chef Cum Partner - October 2020 – Till Date in Gateau Cakes & Bakes, Kerala, India

Prepare variety of sweets such as cakes, cookies, pies, bread etc. following traditional Arabic and modern recipes as per order.

Liaise with suppliers and assist procurement process to ensure better buy.

Setting of kitchen for new outlets based on future demands expected.

Recruit new staff and trainees as required.

Assist in management of daily activities.

Plan & introduce seasonal offers to boost business. Pastry Chef – 22nd May 2019 to 23 rd. January 2020 Compass Group in Sidra Medicine- Doha, Qatar

• 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.

• Coordinates activities of cooks and workers engaged in food preparation.

• Following C-Board recipe as per the dietetic information required for the patients.

• New Menu preparation in coordination with Executive Chef for regular & Promotion Weeks.

• Handling VIP Dessert orders/Functions & producing the same to its highest quality according to the guest requirements.

• Get feedback from the outlet & taking corrective actions for flawless production in the future.

Production Manager cum Pastry Chef – April 7th, 2014 to May 10 th, 2017. Carrots Corporation, Cochin. India

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.

• Able to recognize superior quality products, presentations and flavours.

• Ensures compliance with all applicable laws and regulations.

• Operates and maintains all department equipment and reports malfunctions.

• Maintains cleanliness and organization in all work areas.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Carry out all other instructions from Executive Chef related to pastry operations. Pastry Chef – 28

th

December 2011 to 30

th

June 2013

Emdad Gulf Catering Logistics (EGCL-GCC) under the project of ADCO (Abu Dhabi Company for Onshore oil operation) and FRENCH NAVALBASE Abu Dhabi U.A.E

• Create and prepare all pastry items as required by the business

• Prepare, clean and organize ingredients for use in the kitchen

• Come up with recipe ideas from scratch

• Plan the menu of desserts and pastry to complement savory items

• Ensure the kitchen is always clean and sanitized Asst. Pastry Chef – 03 September 2010 to 07 May 2011. Royal Caribbean Cruise Line in USA

• Prepare pastry items as per the instructions from Pastry Chef.

• Follow proper hygiene

• Make sure orders are properly delivered.

• Carry out any other tasks given by the section in charge. Pastry Chef – 22 June 2009 to 13 July 2010.

Amwaj Catering Dukhan, Doha Qatar

• Prepare pastry items as per the buffet Menu

• Prepare Arabic sweets on demand.

• All other tasks within the department.

Asst. Pastry Chef – August 15th, 2006 to April 16th, 2007. APPOLLO SHIP INC (1775. N.W.70TH Avenue) Miami, Florida 33126 USA

• Prepare pastry items as per the instructions from Pastry Chef.

• Follow proper hygiene

• Make sure orders are properly delivered.

• Carry out any other tasks given by the section in charge. Commis-I Pastry– 26th November 2005 to August 10th, 2006. Le Pain Quotidien $ Star Bucks (M.H. Alshaya Co.), Casual Dining’s in Dubai, UAE

• Preparing pastry items required for the restaurant.

• Handling the Machineries for the Pastry & Bakery items. Pastry Chef – 18th October 2003 to 23rd November 2005. The Sultan Center-Chain of the Fine Dining Restaurant & Bakery Unit, Kuwait

• Production of Bakery & Pastry items required for the Restaurant & Hypermarket.

• Arrange the items section wise like Bakery, Confectionery, Pastry, Donuts etc.

• Managing the Huge 24 Hrs. Operation along with my team. Commis-II (Bakery & Confectionery)– 25

th

September 2001 to 10

th

September 2003

The International Hotel (4 Star) Cochin, Kerala, India

• Prepare pastry items as per the instructions from Pastry Chef.

• Preparing pastry items required for the restaurant.

• Carry out any other tasks given by the section in charge.

> Six months experience as a Commis-II Bakery in F&B Production Dept. with THE SURYA th

(4star) Angamali, Cochin, Kerala, India.From March 20 th

2001 to September 20

2001

> Nine months as a Trainee Commis III (pastry) in F&B dept. with FORTUNE HOTEL rd

(4star) Calicut, Kerala, India. From 3

th

July 2000 to 17

March 2001.

> Two years apprenticeship training in the trade of Baker &confectioner At CASINO st

GROUP OF HOTELS (5 star) Cochin, Kerala, India from the year of 01 st

February 1998 to

31 January 2000

Experience

Completed Diploma in Hotel Management & catering Technology from Indian Institute of Hotel Management in 1999

Completed Pre-Degree from Calicut University in 1998 Completed S.S.L.C from G.V.H.S.S. KOPPAM in 1996

COMPUTER AND TECHNICAL EDUCATION

• Basic knowledge of MS Office & Internet Surfing

• SAFETY QUALIFICATION: STCW*95 Course. It covers Personal survival techniques, Personal Safety & Social Responsibilities, Fire Prevention & Fire fighting, Elementary First aid at Bulgarian Maritime Training Centre, Dubai, Basic food safety &hygiene certificate from EGCL Abu Dhabi.

• Certificate in Basic Food Safety & Hygiene from EMDAD Gulf Catering Logistics. Declaration

I declare that the above information are true and correct the best of my knowledge and Belief.

Place:

Date: Signature

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