VINOD THOMAS

• 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.
• 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.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
• 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.
• Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Continuously monitoring the follow-up of brand standards and quality
• Trains sous chefs, Commis, Interns according to training department guidelines
• Attending various communication meetings with other departments for achieving common goals
• Maintain up-to-date skills assessments and performance development plans for each staff member
• Manages staff efficiently, demonstrates excellent leadership behavior and high levels of professionalism
• Implementation of Recipe management and cost effectiveness
• Maintains high standards of sanitation, safety and food safety
• Ensures that all chefs follow procedure, portion controls, and product Specification
• Ensures cleaning, sanitation and organize training and development of the team members.

• Supervised duties of pastry staff and adhered to guidelines stated by department and company
• Assigned tasks to pastry cooks and bakers as required
• Ensured to uphold maximum standards of food quality at all stages of pastry production
• Maintained and supervised inventory and all bakery supplies as necessary
• Ensured to complete, oversee and sign all purchase requisitions
• Monitored and maintained inventory costs in alliance with allocated budget
• Coordinated and inspected pastry project racking and accountability of assigned area
• Supervised routine operations of pastry shop and outlets to ensure guests are served as best as possible.

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