Pastry chef

Description:

	Responsible for setting up of the pastry and bakery kitchen.
	Deal with the Suppliers and   procurement's for the purchase of commercial pastry and bakery equipment’s, with proper quote and negotiations, as well as various ingredients for our daily needs in pastry within the budget.
	Teach and train the staff with proper standards and caliber the potential of the staff for proper guidance.
	Responsible for the various aspects of hygiene (personal, cleanliness of the kitchen and rotation of the product by using FIFO) including documentation 
	Framing stylish Dessert menus for a’lacarte as well as buffet and events by focusing more over with locally produce and completely from scratch.
	Maintain the standards and work within the budget with proper cost controlling and avoid wastage.
	Responsible for Managerial operation as well as F&B operations as per the company rules and regulations.

       
Description:      
	Responsible for all F&B operations & handling 3 outlets & Guest Relations.
	Framing new stylish menu based on daily basis in casual dining and fine dining. Training conducted with regards to the various aspects of  F&B.
	Control the cost as per the budget from the scratch towards the standard.
	Ensures compliance with food handling and implementing HACCP standards & audits.
	Recognizes superior quality products, presentations and flavor.
	Maintains purchasing, receiving and food storage standards. 
	Performs all duties of kitchen managers and associates as necessary.

Description
	Directly reporting to executive chef 
	Maintaining food cost 
	Supervises Pastry shift operations and ensures compliance with all food &beverage policies &procedures 
	Training conducted regarding the desserts and food safety procedures
	Speak to the guest for their preferences and their feedback
	Indenting and maintaining the par stock level of the store items
	Maintain the   standards of the hygiene as per USPH AND UKPH, and ensure that documents are recorded on daily basis.

 Description:   
	Directly reporting to executive chef 
	Assisting the corporate chef for the project of CAFS (FLIGHT KITCHEN) 
	Organizing kitchen & service staff and implementing HACCP Standards.
	Assist chef in framing all day dining desserts menu for the outlets.
	Put together every day buffet as well as a' la carte for the hotel operation   
	Make sure the day to day operations are up to the standards and smooth    
	Responsible for completing the daily check list regarding mise-en-place & food storage and Maintain food cost.

Description:
	Pre-opening team member
	Assist chef for setting up the kitchen and framing the menu’s as per the standard 
	Supervises Pastry shift operations and ensures compliance with all food &beverage policies; procedures 
	Performs all duties of kitchen supervisors and associates as necessary
	Maintains purchasing; receiving and food storage standards 
	Ensures compliance with food handling and sanitation standards 
	Assists with an effective kitchen equipment services and maintenance program
	Make sure of food quality as per the standards of the hotel.

Description:
	Directly reporting to Pastry chef 
	Organizing kitchen staff 
	Prepare mise- en- place & promote quality of service in my section    
	Follow up HACCP standards   
	Maintain the standard of the products and wastage 
	Interact with the guest in the absence of pastry chef, for their preferences. 
	Maintain the food cost  

Description:

	Assist in all the food preparation of the kitchen 
	Promote teamwork & assist colleague both in the kitchen &in the service department to implement standard on food quality 
	Giving feedback to head chef not available item from the dry store & cold room        
	To fill out temperature charts daily  

I successfully completed the programme of training and assessment which concluded the course

Its a 3 years  degree associated only with Hotel Management approved by Bangalore  University. which includes the full management programme supported by the  key functioning of  Hotel operations. such as;- ( Along with 2 months vocational training)
FRONT OFFICE
HOUSE KEEPING 
F&B SERVICE
F&B PRODUCTION 
HOTEL ECONOMICS 
FINANCIAL VIABILITY
BUSINESS LAW