Yar Cen na a ea) gar Sec-5 New Delhi ney Dee WYATT Marital Status + Married Doe Tr Corey IT) Gender Oe Gea encom ts ipe Cee eI ee cea Deere a lcings and fondant Cake Cees eT MSU Ee naa OBJECTIVE As Bakery&pastry i have a 9 year's experience. Creative Senior chef de Partie with strong background in cake and pastry making. Knowledgeable about customer preferences and both modern and traditional approaches to creatively baking and decorating products. Hard worker confident in fast-paced, deadline-driven environments. Dependable baking team member skilled at following recipes and completing high tempo, high volume work. Talented in baking and decorating and always seeking to learn new skills and techniques. Cares about customer satisfaction and food quality. Motivated chef with 9 years of progressive experience. Energetic self-starter and team builder. Navigates high-stress situations and achieves goals on time and under budget. Confident chef successful at increasing monthly revenue using insightful marketing strategies and aggressive product development. Skilled at understanding customer and employee requests and meeting needs. Furthers success by strengthening staff training, streamlining internal systems and facilitating sales techniques. Qualified chef with extensive background in advanced management processes. Utilises superior communication skills to build meaningful, trusting relationships that exceed client demands. Highly skilled project manager with outstanding team leadership abilities to meet targets consistently. Productive employee with proven track record of successful project management and producing quality outcomes through leadership and team motivation EXPERIENCE St regis marsha arabia al mandaloun restaurant, Qatar September Senior Chef De Partie 2022 Prepared orders to deliver excellent presentation and quality February standards 2023 Picked up additional tasks to aid team success. Implemented more efficient processes and reduced wasted resources. Bebel Restaurant Alshaya Company, Kuwait August Chef Di Partie in Bakery&Confectionary 2019 Measured and accurately processed materials to minimise May wastage, 2022 Developed high-quality dishes for guests, including starters, mains and desserts. Developed menus and created new dishes based on trends and seasons. Demi Chef de Partie DLFClub Mangolia’s, Gurugram July Demi Chef De Partie 2018 Offered creative input on new dishes, suggesting ‘August enhancements or additions according to market trends, 2019 seasons or requests.Slider Station, Bahrain April Commi 1 in Bakery&Confectionery 2017- Developed pastry and confectionery goods following strict July recipe guidelines. 2018 Metropolitan Hotel & Spa,New Delhi India February Commi 2 Bakery&Confectionery 2016 - Managed in-store, pick-up orders. March Worked with chef de partie to learn storage locations of fresh 2017 ingredients for daily Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer. Gourmet Ice Restaurant New Delhi,India March Commi 3 Bakery&Confectionery 2015- Maintained well-organized mise en place to keep work February consistent. 2016 Gathered and placed all ingredients into workstations to meet shift needs. The Park Hotel|New Delhi,india September On-the job Training 2014- Main Duties Performed February 2015 Managed Daily basis Store learned Bakery products under supervision of chef in charge Recoded all walking chiller or walking freeser temperature during shift ‘The Welcome Hotel Sheraton, New Delhi, India July Industrial Training 2013 - Duty time be punctual. February Maintain the training logbook up-to-date. 2014 . Attentive and careful while doing work. EDUCATION Institute of Hotel Management Pusa New Delhi 2013 Diploma in Hotel Management GOVT BOYS SEC SR SCH SECT+ DR.Ambedkar Nagar New Delhi 10th CBSSE Board 2009 GOVT BOYS SEC SR SCH SECT! DR.Ambedkar Nagar New Delhi 12th CBSSE Board 2011