P. PRASANTH
Mahe
Summary
Obtain the job of Bakery and Pastry at an organization where I can use my excellent culinary skills and make a positive contribution.
Professional pastry chef with keen focus on crafting exquisite desserts and pastries. Strong team player with proven ability to adapt to changing needs and maintain high standards under pressure. Skilled in creating innovative recipes, managing kitchen operations, and ensuring consistent quality. Dependable and results-driven, consistently contributing to collaborative success in fast-paced environments.
Overview
11
11
years of professional experience
Work History
Pastry Chef De Partie
Canopy By Hilton Seychelles
08.2024 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Provided hands-on training to new hires, sharing technical skills and industry knowledge.
- Maintained a clean and organized work area, adhering to strict sanitation guidelines.
- Contributed to a positive work environment by maintaining a professional attitude under pressure.
- Developed new recipes based on seasonal ingredients and current trends, keeping the menu fresh and exciting.
- Earned recognition from supervisors for consistently going above and beyond expectations.
- Collaborated with the culinary team to develop innovative dessert menus for special events.
- Participated in menu planning meetings, providing valuable input on potential dessert offerings.
- Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
DCDP in Pastry & Bakery
Raffles the Palm Dubai
03.2023 - 04.2024
- Developed new recipes, presentation designs and styles
- Maintained adequate pastry stock to ensure smooth Operations during service time
- Developed menus and budgets of bakery
Commi 1 in Pastry
Constance Lemuria Hotel
09.2021 - 06.2022
- Company Overview: Praslin, Seychelles
- Developed new recipes, presentation designs and styles
- Maintained adequate pastry stock to ensure smooth Operations during service time
- Experience in Italian and creole recipes, presentation, designs
- Praslin, Seychelles
DCDP in Pastry
Club Vacanze Seychelles Ltd
09.2018 - 03.2020
- Company Overview: Praslin, Seychelles
- Developed new recipes, presentation designs and styles
- Maintained adequate pastry stock to ensure smooth Operations during service time
- Experience in Italian and creole recipes, presentation, designs
- Praslin, Seychelles
Senior Commi - Bakery & Pastry
Hyatt Place Rameswaram
01.2017 - 08.2018
- Company Overview: India
- Developed new recipes, presentation designs and styles
- Maintained adequate pastry stock to ensure smooth operations during service time
- Perform multi-tasking when it's needed
- Ensured to maintain dirt free and sanitized cooking area
- India
Commi 2 - Bakery & Pastry
Hotel Fortune Pandiyan
08.2016 - 01.2017
- Company Overview: Madurai, India
- Provided assistance to Head chef in cooking and serving food items
- Developed menus and budgets of bakery
- Ensured to lessen food wastage and ingredients spoilage
- Madurai, India
Commi 2 - Bakery & Pastry
Hotel Fortune Pandiyan
06.2014 - 07.2015
- Company Overview: Madurai, India
- Provided assistance to Head chef in cooking and serving food items
- Developed menus and budgets of bakery
- Ensured to lessen food wastage and ingredients spoilage
- Madurai, India
Education
Diploma - Food Production
Golden canon catering institute
Tuticorin, Tamilnadu(ST)Skills
- Strong experience of baking diverse bakery items
- Vast knowledge about food and nutrition facets
- Immense knowledge of bakery operations and preparation of related items
- Familiarity with running operations of voluminous pastry production
- Ability to prepare entire range of pastries and bakery
- Ability to work with food passionately
- Ability to perform under work stressed environment
- Customer service focus
- Food safety
- Training and mentoring
- Sanitation standards
- Recipe development
- Creativity and innovation
Job Skills
- Strong experience of baking diverse bakery items
- Vast knowledge about food and nutrition facets
- Immense knowledge of bakery operations and preparation of related items
- Familiarity with running operations of voluminous pastry production
- Ability to prepare entire range of pastries and bakery
- Ability to work with food passionately
- Ability to perform under work stressed environment
Personal Qualifications
Diploma in Food Production, Golden canon catering institute, Tuticorin, Tamilnadu, India
Timeline
Pastry Chef De Partie
Canopy By Hilton Seychelles
08.2024 - Current
DCDP in Pastry & Bakery
Raffles the Palm Dubai
03.2023 - 04.2024
Commi 1 in Pastry
Constance Lemuria Hotel
09.2021 - 06.2022
DCDP in Pastry
Club Vacanze Seychelles Ltd
09.2018 - 03.2020
Senior Commi - Bakery & Pastry
Hyatt Place Rameswaram
01.2017 - 08.2018
Commi 2 - Bakery & Pastry
Hotel Fortune Pandiyan
08.2016 - 01.2017
Commi 2 - Bakery & Pastry
Hotel Fortune Pandiyan
06.2014 - 07.2015
Diploma - Food Production
Golden canon catering institute
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