Pastry Chef Food Safety

Anthony Jacinto Pereira

C/O: Alex Bernard Pereira,

H NO 1650, Angel Villa, Papa House,

Duel Waddo, Vagator,Anjuna,DIST:North Goa,Goa 403509.{892-***-****/895-***-****}.

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Experienced and passionate DCDP/CDP Pastry Chef with over ten years of industry experience, creating innovative and highly pleasing desserts for restaurants, events, and fine dining affairs. Adept in creating artisan breads, desserts, pastries, chocolates, and a variety of confections. Bringing forth advanced pastry techniques, food safety knowledge, and a strong understanding of the principles of pastry design. Experienced and passionate chef with experience in various restaurant and company settings, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Bringing forth an in/ depth knowledge of flavors and food relationships, resulting in mouthwatering dishes and attractive menus.

Worked with Regency Hotel.( Salmiya, Kuwait)

CDP Pastry Chef 01/06/25- 30/06/25

To prepare various desserts for the production of High tea daily.Preparation of coffee break- daily as per pax and per menu.

Preparation Lunch/Dinner Western desserts /Arabic sweets Buffet as per daily menu for Silk Road Restaurant.

Preparation of outdoor catering & functions desserts such as Eclairs, Profiteroles,Raspberry Pannacotta and many other as per pax and menu.

Preparation of wedding cake and dessert tasting before the wedding and preparation of wedding desserts and wedding cake.

To reinforce FIFO policy & also worked when we had shortage of staff in the pastry shop. Prepare the Daily mise-en-place and food production of the section.

Majestic Princess Cruises New South Wales, Sydney, Australia

Commis 1 Pastry 16/02/23 -08/08/2023

To prepare production all types of Round Sponge cakes as well as Roulade for all the outlet of Pastry shop /Galley.

To reinforce FIFO policy & also worked when we had shortage of staff in the pastry shop. Prepare the Daily mise-en- place and food production of the section.

To be flexible and willing to help in the operation at busy times when required.

To ensure knowledge of the product is maintained & communicated to all relevant personnel to be responsible for completing mise-en-place.

Emerald Princess Cruises Miami Florida, USA

Commis 1 Pastry 30/10/2021 - 26/06/2022

To reinforce FIFO policy & also worked when we had shortage of staff in the pastry shop. Prepare the Daily mise-en-place and food production of the section.

To be flexible and willing to help in the operation at busy times when required.

To ensure knowledge of the product is maintained & communicated to all relevant personnel to be responsible for completing mise- en-place.

Sea Princess Cruises New South Wales, Sydney, Australia

Commis-1 Pastry 16/02/2020 - 10/05/2020

Making the production for Main Fine Dinning as well as the Buffet for the Horizon Court & responsible for the preparation on time with the given time and task.

To ensure minimum pastry wastage.

To ensure all logs and temperatures of products is written every day.

To ensure that the pastry team is ready for USPH.

Norwegian Cruise Line Jade) Hamburg, Frankfurt, Germany

Assistant Pastry Cook 01/07/2018 – 22/03/2019

Making production for Main Fine dining with given time and task.

To ensure knowledge of the product is maintained & communicated to all relevant personnel.

To be responsible for completing mise-en-place.

Keeps overproduction n food waste to a minimum ensure proper rotation, labeling and storing of food in order to reduce food cost expense.

Actively participants in training of culinary skills to junior staff and apprentices.

Ensuring that all food products are handled stored prepared and served safety in accordance to the food safety guidelines. Be on duty according to the scheduled roster, correctly groomed.

To make sure section where set up properly overtime for each meal period.

To reinforce FIFO policy & also worked when we had storage in the pastry of staff. (20 hours a day)

Norwegian Cruise lines (Jewel) Florida, Miami

Assistant Pastry Cook 07/2017 - 02/2018

Consistently offer professional, friendly & proactive guest service while support few collages.

Prepares the daily Mise-en- place and food production of the section.

Support Assistant chief pastry & pastry chef Michael & Pastry man & pastry team in the daily operations and work in a team.

Maintaining the food hygiene record.

Help to train new team members about the food product and follow up.

Norwegian Cruise Line (Sky) Florida, Miami

Assistant Pastry Cook 07/2016 - 03/2017

Maintaining the food safety in onboard to passengers & V.I.P guests.

Reports all defines in the kitchen equipment's functionally & quality of food products to sous pastry-chef in a timely fashion.

Ensuring that the station opening & closing procedure are carried out in order.

Set up the pastry station & preparing plating of the desserts in a proper manner.

Maintain the food hygiene records

Norwegian Cruise Lines (Sun) California, San Diego, USA

Assistant Pastry Cook 24/10/2015 - 04/07/2016

Consistently offer professional, friendly & proactive guest while support few colleagues.

Prepare the daily mise-en-place and food production of the section.

Maintaining food hygiene records.

Help to new pastry team members

Abu Dhabi National Hotels (Abu Dhabi) UAE

Commis-1 Pastry Cook 04/2014 - 06/2015

Working in a pastry shop, bread shop & fruit Kitchen.

Making different types of cold pastries & hot desserts as well as for buffet and also main events & preparation of fruit platters, large bowls of fruit baskets to Sr. Directors & for pick V.I.P guests.

Making the complimentary wedding cakes & chocolate show pieces & also plating desserts for weddings and preparation small diced chopped fruits in small bowls or fruit skewers for the weddings.

Reporting to the Executive pastry chef Derrick Anderson & his pastry team & sous chef.

Reporting to the list of the job given to me

Dish Hospitality Private Ltd, Mumbai Maharashtra, India

Pastry Cook 3 01/2012 - 04/2014

To serve the quality of food to the customers as well as Celebrity Guests

Preparing different types of desserts & Breads as per menu of the restaurants like Aurus, Nido & V.I.P Celebrity Functions. Under Corporate Chef Vikas Seth & Celebrity chef Vicky Ratanani and his team.

To minimize food wastage.

To ensure good food quality as per HAACA and per the recipes.

Too be flexible &willing to help the pastry team in the operation at busy times when required.

Customer service, Computer literacy, Communication skills.

Education

Institute of Hotel Management (IHM) Dadar Mumbai, Maharashtra

Bakery and Confectionary 10/2011

University of Mumbai Mumbai, Maharashtra

BCOM 03/2008

Hindi, Marathi (Marathi), English

Personal details

NAME: Anthony Jacinto Pereira

Father's Name: Bernard Alex Pereira

Date of Birth: 10-04-1985

Gender: Male

Marital Status: Single

Nationality: Indian

Languages know: English, Hindi, Marathi & Konkani

Passport no: S0152016

Place of Issue: Mumbai

Date of Issue: 27/02/2018

Date of Expiry: 26/02/2028

Reference

Chef Mimino Luis - Executive Chef at Norwegian Sun

Chef Peter D'Costa - Executive Chef at Norwegian Jewel

Chef Barrington Burke - Executive Chef at Norwegian Sky

Chef Orwill Saldanha - Executive Chef at Norwegian Jade

Chef Harvinder Singh - Executive Sous Chef at Norwegian Jade

Chef Derrik Anderson - Executive Pastry at Abu Exhibition Centre Abu Dhabi

Chef Manuel JR Bravo- Executive Pastry & Bakery Chef at Emerald Princess Cruise Lines

Chef Ariel Lynes - Executive Pastry & Bakery Chef at Majestic Princess Cruise Lines

Chef Rapheal Grasso - Executive Pastry & Bakery Chef at The Regency Hotel (Salmiya, Kuwait)

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