Kapil Taunk
Mahe
Summary
Ambitious young chef with culinary education, trained in multiple area of kitchen operation with a good knowledge of the pastry and bakery. Quick learner with an affinity for leadership roles. A team player and a pragmatist.
Overview
6
6
years of professional experience
Work History
Demi Chef De Partie
Four Seasons Hotels and Resorts
09.2023 - Current
- Supporting Sous chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Partnered with the sous chef to create innovative festive amenity concepts.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
Commi I (Pastry)
Waldorf Astoria, Dubai International Financial Centre
03.2022 - 07.2023
- Decorate the pastries for the pastry shop
- Responsible for the festive amenities from production to finishing
- Assisting chef in production of breads for the breakfast buffet along with the pastry shop and coffee cart when the desired person is off or on vacation
- Responsible to produce chocolate garnish for pastry shop and banquet dessert garnishes
- Responsible to write the daily ordering items in the ordering book for the next day for all the operations
Commi (Bakery and Pastry)
Laduree, Paris, New Delhi
10.2021 - 12.2021
- Baking and assortment of cookies and tea cake for the pastry shop
- Production of breads which include all the rolls, croissants, brioche etc
- Responsible for semi finishing the pastries in the second half for the next day for the pastry shop
- Managed inventory effectively, reducing waste while ensuring sufficient supplies for daily production requirements.
Commi II (Pastry)
The Ritz Carlton, Bengaluru
11.2019 - 08.2021
- Decorate the pastries using different icings, topping etc
- For the pastry shop
- Taking care of pastry shop order and daily shop production including sponges, bonbons, macaron, glaze etc
- Helping the head chef in coming up with new idea and work after it for the shop and for promotion as well
Internship (Pastry)
The Ritz Carlton, Bengaluru
05.2019 - 09.2019
- Daily store pickup from receiving area and arranging in their places
- Worked under the direction of Pastry Chef and Chef De Partie in preparation of sponges, glazes, and other elements
- Daily buffet setup
Education
Craftsmanship Course - Food Production and Patisserie
Institute of Hotel Management, Bengaluru
01.2019
Bachelor of Science - Horticulture
Indira Gandhi Agricultural University, Raipur (C.G)
Raipur, C.G01.2018
Skills
- Poised under pressure
- Ability to take order well
- Detail-oriented
- Ability to remain calm in conflict situation
- Pastry techniques
- Stock management
- Food presentation
- Garnishing techniques
Hobbies and Interests
Thrill-seeking athlete with an interest in traveling, music production and speed cubing., A silhouette artist., In house chef: for family, friends holding dinner focusing on different cuisines.
Timeline
Demi Chef De Partie
Four Seasons Hotels and Resorts
09.2023 - Current
Commi I (Pastry)
Waldorf Astoria, Dubai International Financial Centre
03.2022 - 07.2023
Commi (Bakery and Pastry)
Laduree, Paris, New Delhi
10.2021 - 12.2021
Commi II (Pastry)
The Ritz Carlton, Bengaluru
11.2019 - 08.2021
Internship (Pastry)
The Ritz Carlton, Bengaluru
05.2019 - 09.2019
Bachelor of Science - Horticulture
Indira Gandhi Agricultural University, Raipur (C.G)
Craftsmanship Course - Food Production and Patisserie
Institute of Hotel Management, Bengaluru
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