NIRMAL SINGH RAWAT
RISHIKESH,UTTRAKHAND
Summary
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills.
Overview
16
16
years of professional experience
Work History
Pastry Chef
Radisson Blu Resort Mumbai
2024.03 - Current
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained new employees on bakery methods and procedures.
Assist.Pastry chef bakery and confectionery
Royal M hotel fujairah,uae
2021.10 - 2024.03
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
- Maintained well-organized mise en place to keep work consistent.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Spearheaded efforts to incorporate locally sourced ingredients into recipes when possible, supporting local businesses and promoting sustainability practices within the establishment.
- Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
- Elevated the bakery''s reputation through participation in community events and culinary competitions showcasing artisanal pastries expertise.
Sr.CHEF DE PARTIES bakery & confectionery
RADISSON BLU RESORT & SPA KARJAT,Maharashtra Mumbai
2019.03 - 2021.09
- Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses.
- Maximized profitability by optimizing portion sizes based on cost analysis without jeopardizing taste or presentation.
- Raised brand awareness through participation in various industry events such as cooking competitions and charity fundraisers.
- Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
- Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.
- Adapted menus regularly to accommodate dietary restrictions and preferences, ensuring a memorable dining experience for all guests.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to lower grocery costs.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Dcdp
RAMADA JUMEIRAH HOTEL DUBAI
2016.09 - 2019.03
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Organized and detail-oriented with a strong work ethic.
- Managed time efficiently in order to complete all tasks within deadlines.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Learned and adapted quickly to new technology and software applications.
- Developed and maintained courteous and effective working relationships.
- Demonstrated strong organizational and time management skills while managing multiple projects.
commi- 1
JAYPEE RESIDENCY MANOR
2008.12 - 2016.08
- Cut and shaped dough for pies, rolls and other pastries.
- Determined baking times for various items.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Processed customer orders and payment transactions.
- Prepared frostings and other toppings for cakes and pastries.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Cleaned and maintained kitchen equipment and oven.
- Followed food safety standards when handling ingredients.
- Created unique daily specials to drive business growth.
Education
Hotel Management - Dehradun
B.S.C Degree
Amazon Institute05.2007
Skills
- Chocolate work
- Management
- Kitchen Safety
- Product Promotion
- Team Training
- Microsoft Office
- World cuisine knowledge
- French baking techniques
- Order Taking
- Quality Control
- Cake Decorating
- Food Safety
- Team Cooperation
- Plating
- Recipe Development
- Pastry Techniques
- Menu Planning
- Dessert Preparation
Accomplishments
- Awarded the colleague of the month for june 2017
- Handling a team and organizing the kitchen for smooth operation.
- Worked on Policies & procedure with the sous chef for standards development.
- Controlling the cost & wastage to control food cost.
- Prepare menus in collaboration.
- Ensure adequacy of supplies at the cooking station.
- Maintain hygiene standards and all HACCP record and documentation.
- Put effort in optimizing the cooking process with attention to speed and quality.
- Organizing areas for storing items and maintaining inventory Help to maintain a climate of smooth and friendly cooperation.
Languages
HINDI
ENGLISH
Industrial Exposure
- Three month industrial training in F.B service in THE PRIDE HOTEL NAGPUR 2006.
- Six month industrial training in F.B production in JAYPEE RESIDENCY MANOR BARLOWGANJ,MUSSOORIE 2008.
Educationqualifications
- Completed three years B.Sc. Degree Course in Hotel Management Tourism from amazon institute of hotel management dehradun.
- Senior Secondary (U.K. Board) from S.B.M inter college rishikesh dehradun in the year 2004.
- High School (U.K.Board) from S.B.M inter college rishikesh dehradun in the year 2002.
Coreinterest
F&B PRODUCTION - BAKERY & CONFECTIONERY
Personal Information
- Passport Number: S2090772
- Father's Name: Mr. GOVIND SINGH RAWAT
- Date of Birth: 04/05/86
- Nationality: INDIAN
- Marital Status: MARRIED
Hobbies and Interests
- COOKING
- LISTENING TO MUSIC
- Handling a team and organizing the kitchen for smooth operation.
- Worked on Policies & procedure with the sous chef for standards development.
- Controlling the cost & wastage to control food cost.
- Prepare menus in collaboration.
- Ensure adequacy of supplies at the cooking station.
- Maintain hygiene standards and all HACCP record and documentation.
- Put effort in optimizing the cooking process with attention to speed and quality.
- Organizing areas for storing items and maintaining inventory Help to maintain a climate of smooth and friendly cooperation.
Timeline
Pastry Chef
Radisson Blu Resort Mumbai
2024.03 - Current
Assist.Pastry chef bakery and confectionery
Royal M hotel fujairah,uae
2021.10 - 2024.03
Sr.CHEF DE PARTIES bakery & confectionery
RADISSON BLU RESORT & SPA KARJAT,Maharashtra Mumbai
2019.03 - 2021.09
Dcdp
RAMADA JUMEIRAH HOTEL DUBAI
2016.09 - 2019.03
commi- 1
JAYPEE RESIDENCY MANOR
2008.12 - 2016.08
Hotel Management - Dehradun
B.S.C Degree
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