I would like to introduce myself as an experienced pastry professional. I have professional knowledge in chocolates, pastries and breads. I am skilled in the methods of preparing and Plating.
I am knowledgeable about the usage of various essential kitchen utensils and equipment and of sanitation requirements in food preparation and storage. I am a team player and can build strong rapport with co-workers and customers.
I believe that with my willingness to take up any responsibility, having strong conviction on team work and a zeal to work hard for any challenges makes me a stepping stone for the organization’s success and in turn an eligible candidate for mid management in any organisation.
2014 - Present (10 Years)
Norwegian Cruise lines, United States
• Part of the team to successfully help crew members on board during the pandemic.2013 - 2014 (1 Year)
HOward Johnson Bengaluru Hebbal, India
• Part of the pre-opening team.2010 - 2013 (3 Years)
Moevenpick Hotel and Spa Bangalore, India
• Part of the pre-opening team of the Flag ship hotel. <br>• Assisted Executive Chef in ordering of the kitchen equipment, interview process during pre-opening. <br>• Was responsible for buffet production, and the chocolate room. <br>• Helped in making the duty roasters, special menus. <br>• Part of the pre-opening team of the Flag ship hotel. <br>• Assisted Executive Chef in ordering of the kitchen equipment, interview process during pre-opening. <br>• Was responsible for buffet production, and the chocolate room. <br>• Helped in making the duty roasters, special menus.2008 - 2010 (2 Years)
The Park Hotel Bangalore, India
• Worked in pastry and bakery kitchen as a part time employee for a period of three months under the guidance of pastry chef.2009 - 2010 (1 Year)
ITC Royal Gardenia, India
• Worked in garde manger as a part time employee for a period of three months under the guidance of chef garde manger.