C.D PPASTRY Resumes in India: kamal kant

C.D PPASTRY Resume

Contact Candidate

Name:

kamal kant

Location:

India

Experience:

Willing to Relocate:

Willing to Travel:

Most Recent Job Title:

C.D PPASTRY

Personal Website:

Objective:

To

Respected Sir/Madam

Driven through the Pastry Career and have been through a lot of mile stones in pre opening team in 5 star hotels, Cruise liners and Entrepreneur Owned Australian Group of Pastry Shop- Leading Chain.

Have spent a lot of time leading a team of Bakery and Confectionery Chefs and working to a common goal of the organisation, has made me a successful Chef in Pastry.

Menu planning, Conducting Tasters Menu, Executing Food festivals, launching a la carte menu for Restaurant outlets and Pre plated events, have been my key area of Work.

Learning and adapting to new style and new concepts with machinery has been a key zone in career and working towards application for organisation working with has been a personal goal

Currently handling the entire breads station for Laurent Bakery-includes international breads, Sour loaf, breakfast rolls and various leavened and unleavened breads. In the confectionery section handling the cake preparations, dessert and its specified garnishes, Chocolate handling and a few sweet and savory preparations.

Thanking You,

Your’s in Culinary

Chef Kamal Kant Pandey

Resume Text:

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ty(U P ) India Arts 1999
3 year Apprentice Program ITI Jaipur, India Pasty and cookery 1999

Professional groth
Company The Claridges Hotel, New Delhi.
Company Profile The Claridges Hotel is a five star hotel with close proximity to the Rashtrapati Bhawan. Hotel offers a total of 138 rooms equipped with world-class facilities & luxuries.
Designation Chef De Partie

Working Duration september2007 to till date
Reporting To Executive sous chef

Job Responsibilities

Job Responsibilities

• As a CDP………………
• I am responsible for producing a consistent, high quality innovative product (desserts, chocolates& entremets,breads etc) & provide a courteous, professional, efficient & flexible service at all the times.
• I ensure that the Place of Work & surrounding area is kept clean & organized at all times as per HACCP standards.
• I monitor operating supplies & reduce spoilage & wastage.
• I handle guest enquiries & complaints in a courteous & efficient manner & provide immediate solution.
• I identify training needs & plan training programs for the employees in liaison with HOD & HRD.
• I supervise the employees within the department, ensuring that the correct standards & methods of production are maintained.
• I ensure that all employees maintain a high standard of personal appearance & hygiene at all times.
• I maintain a good rapport & working relationship with staff in the kitchen & all other departments.

Professional Growth Year
Recruited by Grand Hyatt, New Delhi as Commi-1 1999
Recruited by Carnival Cruise lines-Miami as Pastisserie 2002
Recruited by Petunia- Gurgaon as Pastry Chef 2004
Recruited by Laurent Bakery as Pastry Chef Melbourne, Australia 2005
Recruited by Claridges-New Delhi as Demi Chef de partie 2006
Recruited by Laurent Bakery – Sydney as Pastry Chef 2007

Training Programs and Workshops Attended:

First Elementary Course 2002
Fire Prevention and Fire Fighting Course 2002
Personal Survival Technique 2002
Personal Safety and Social Responsibility 2002
Crowd Management Course 2002

Contact Information and Address
Home
C-5, House number-712,
Village Jharoda,
Mazara burari
Surender Colony
Near Kali Mandir
New Delhi-110084
India
Telephone-001191-27617078 (India)
Mobile Number-09871294125(India)
Mobile Number-09910366124
Chefkamal2002@yahoo.co.in

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