Experienced and passionate pastry chef
with over 10 years of Industry
Experience. Creative innovative and
highly pleasing desserts for events,
restarnuts and fine dinning
affairs.Adept in Creating artistian
breads, Pastry desserts, chocolate and
variety of Confections. Bringing forth
advanced pastry techniques, food safety
knowledge, and a strong understanding
of principles of pastry design Created a menu including four different desserts with several components for dinner service while running specials weekly and creating a seasonal banquet menu for parties.
Talked to members about what they wanted to see on the menu and executed a menu based on the member's wants and needs.
Responsible for having cookies, brownies and breads done each day.
Keeping the kitchen organized and supervising staff. Make sure health and safety Requirements are met.
Responsible for the daily operation of assigned section Ensure effective communication between staff by
Full awareness of all menu items, their recipes, methods of production and presentation standards. Ensures
wastage and spoilage is controlled.
maintaining a secure and friendly working
environment.
Ensure consistency of food quality and presentation and attend briefing for special functions if necessary as required to do so. Supervised kitchen department with 18 employees and also has taken Bakery & pastry department responsible for Cake decorating, VIP desserts, wedding cakes, Desserts for Sunday and holiday brunches.
Ordered all produce for the entire hotel which included banquet functions ranging from Hundred to Five hundred guests and also has taken outdoor party.
Worked directly with commissary manager and other Chefs on new product development and implementation.
Keep recipe folders in good order and up to date if and when necessary. Work to agreed recipes and ensure that junior chefs comply.
To contribute to the production of quality daily and seasonal changes of menus.
To help develop staff in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process
PROFILE
WORKING ADDRESS
Kalyan Grand - A Business
Hotel –Vandulur, Chennai,
India
Kalyan Grand - A Business Hotel - Vandulur
adz3bj@r.postjobfree.com
UDHAYA KUMAR. S
CHEF DE-PARTIE
WORK EXPERIENCE
Year - 06th May 2022 – Currently Working
Year - 17 th Feb 2020 - 06th May 2022
Patissier In chef de-partie
Patissier In Demi-chef de-partie
Kalyan Hometel - Sarovar Property - Vandulur
Bakery & Confectinery
Contitentel Cuisine
Oriental Cuisine
Haiwai Cuisine
South Indian Cuisine
Radha regent - Fairmount hotel, chennai
Bakers bakes - A central kitchen, chennai
The curry house tie up with Holiday Inn
express hotel, chegalpet
Downtown cafe - a central kitchen, chennai
Assitant pastry man
Patissier In Demi chef de partie
Pastry trainee
Assitant pastry man
Kitchen Skills
Bakers corner, chennai
Hill county hotel, Kodaikanal
Industrial kitchen trainee
Winners bakery, chennai
Pastry trainee
Insitute of hotel management, chennai
Diploma in food production
Govt model higher secondary school - chennai
Higher Secondary
Govt model higher secondary school - chennai
Secondary Standard
Personal details
Date of birth - 30th Jan 1989
Martial status - Single
Passport number - H9580434
Languages Known - English, Tamil
Address - No - 110, Balaji avenue,
neelamagalam,guduvanchery
, kanchipuram districk, Tamil
Nadu, Pincode - 603202
( UDHAYA KUMAR SOMASUNDARAM )
PLACE - CHENNAI, INDIA
EDUCATION
SKILLS & HOBBIS
Pastry techniques
Cake decoration
Recipe development
Customer service
Efficient Baking
Vast Knowledge of
Recipes
Decorating
Curiosity & Creativity
Kitchen Organization
Storage Management
Food Safety
Great Teamwork
YOURS SINCERELY
Patissier Exective
Year - Apr 2018 - Dec 2018
Year - Apr 2017 - Dec 2017
Year - Feb 2012 - Dec 2016
Year - Oct 2009 - Dec 2010
Year - Feb 2009 - May 2009
Year - Jun 2008 - Nov 2008
Year - Jun 2006 - Nov 2006
Year - 2007- 2008
Year - 2005 - 2006
Year - 2003 - 2004
Resto cafe bar, kodaikanal
Pastry Exective
Year - Feb 2019 - Dec 2019
Ielts General test band - overall 5