Arneet Singh Batra
Ottawa,ON
Summary
Salut, This is Arneet Singh Batra from India and I'm 29 years old.
Successfully graduated as a Pastry Chef from LE CORDON BLEU, Ottawa, Ontario, Canada under the great mentorship of Chef Beatrice Dupasquier from France. Some of the priceless qualities that I have mastered from the French Culinary School are Punctuality, Discipline, Hygiene, Professionalism, Techniques, Attention to Detail, Time Management, Focus, Team work, Confidence, Believe in yourself, and many more.
Currently, I'm studying French Cuisine at Le Cordon Bleu.
I am ready to work for a big company and under some Top class Chefs to start off my career towards greater heights. Merci.
Overview
6
6
years of professional experience
Work History
Internship Student
TAJ SATS (Singapore Airport Terminal Services)
New Delhi, INDIA, South Delhi
04.2023 - 06.2023
- I've worked as an INTERN in the bakery department of TAJ SATS for 2 months under the guidance of some senior pastry chef's.
- I used to get the required ingredients from the production kitchen.
- First two weeks, I was helping with 100kgs of croissant dough and dividing that into 6kgs of dough for lamination process or sheeting method.
- Second two weeks, I helped with shaping English muffins, Baguettes, Hot Dogs, & Tuscan puffs.
- Second month, I was making around 250 to 300 DOUBLE CHOCOLATE CHIP COOKIES for the STARBUCKS in 3 to 4 hours everyday.
Restaurant Owner
CHILLI SINGH
New Delhi, India
12.2016 - 12.2022
- I started CHILLI SINGH - Pan Asian Restaurant along with my family in New Delhi, India.
- First 4 years, I just focused on running the business, operations, management, inventory, Hospitality Knowledge and Marketing.
- In the last two years after the covid, My staff started training me in the kitchen with knife skills (Chopping, Slicing, Shredding), Dim-sums, Frying, Wok tossing and so on.
Education
Certification - French Cuisine
Le Cordon Bleu Ottawa
Ottawa, ON09-2024
Diploma - Pastry Arts
Le Cordon Bleu Ottawa
Ottawa, ON06.2024
Diploma in Bakery & Confectionary - Pastry Arts
Truffle Nation - Premium Baking School
Delhi, India04.2023
Some College (No Degree) - World Cuisines
IICA - International Institute Of Culinary Arts
Delhi, India06.2022
High School Diploma -
Ryan International School
Delhi, India03.2013
Skills
- Inventory & Production Management
- French Pastry Techniques
- Learning French Cuisine Techniques
- Knife Skills
- Piping Techniques
- Mise en place
- Knowledge of Ingredients
- Creative Thinking
- Attention to Detail
- Relationship Building
- Friendly, Positive Attitude
- Dependable and Responsible
- Flexible and Adaptable
- Multitasking
PERSONAL SKILLS
- Excellent Customer Service
- Professional Speaking & Writing
- Conflict Management
- Flexible
- Creative & Proactive
- Problem Solver
- Reliable & Professional
- Team Player
- Organized & Versatile
- Time Management
- Relationship Management
- Fast Learner
- Motivated Multi-tasker
- Action-oriented
- Detail-oriented
Languages
English
Professional
French
Elementary
Hindi
Professional
Punjabi
Professional
Affiliations
Baking & Grilling on days off.
Timeline
Internship Student
TAJ SATS (Singapore Airport Terminal Services)
04.2023 - 06.2023
Restaurant Owner
CHILLI SINGH
12.2016 - 12.2022
Certification - French Cuisine
Le Cordon Bleu Ottawa
Diploma - Pastry Arts
Le Cordon Bleu Ottawa
Diploma in Bakery & Confectionary - Pastry Arts
Truffle Nation - Premium Baking School
Some College (No Degree) - World Cuisines
IICA - International Institute Of Culinary Arts
High School Diploma -
Ryan International School
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