Jahnavi Parikh
San Francisco
Summary
Offering strong culinary foundation with focus on pastry arts, always eager to learn and grow in professional kitchen. Developed diverse range of skills in high-pressure kitchen environment, specializing in pastry preparation and culinary innovation. Ready to use and develop skills in recipe creation and dessert presentation in Sous Chef role. Built expertise in ingredient management and recipe development, ensuring high-quality results. Seeking to transition into bringing creativity and precision to new opportunities.
Overview
5
5
years of professional experience
Work History
Pastry Sous Chef
Quince & Co.
05.2023 - 12.2024
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Implemented creative plating techniques that elevated presentation aesthetics while maintaining practicality during service periods.
- Developed custom dessert options for clients with dietary restrictions or preferences, resulting in increased customer satisfaction.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for daily offerings.
- Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.
- Provided ongoing training opportunities for professional development within the pastry team.
- Improved overall efficiency within the pastry department through continuous evaluation of equipment needs and workflow optimization strategies.
- Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
- Ensured compliance with health regulations by maintaining a clean, organized, and sanitary workspace at all times.
- Personalized creations for holidays, weddings, graduations, and personal events.
Pastry Cook
Le Pavillon
01.2022 - 04.2022
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Maintained well-organized mise en place to
keep work efficient and consistent. Planned and directed high volume food preparation in fast-paced environment. - Full knowledge of the pastry menu as well as general pastry
techniques including the principles and
formulas concerning starches, fats, sugars,
liquids, eggs and flavorings. - Ability to multitask and work under pressure in a fast-paced
environment.
Pastry Cook
Dominique Ansel
08.2021 - 12.2021
- Daily production for all dessert items, including
but not limited to viennoiserie, pastries, and ice
creams. - Assist in production, including
organization and cleanliness. Daily quality
checks of products. - Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Scaled out and mixed ingredients according to recipes and procedures.
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
Intern
Hotel Grand Mercure
12.2019 - 01.2020
- Performed in all the departments of the hotel and gained hands-on training in the functionality of each area and how they contribute to the success of the hotel
- Assisted guests with their luggage and keys and manned the front desk
- Worked in the housekeeping department, learned how to handle hygiene in a big hotel
- Worked as a food and beverages aid, preparing the room and tables, as well as presenting menus and placing food orders
Education
Associates Degree in Baking And Pastry Arts
The Culinary Institute of America
Hyde Park, NY08-2022
Bachelor of Health and Community Services - Hospitality Management
Maharaja Sayajirao University
08.2020
Skills
- Food safety and sanitation
- Food safety protocols
- Team building / player
- Outstanding organizational abilities
- Multitasking abilities
- Excellent communication skills
- Attention to Details
- Multi-cultural communication
- Detailed Oriented
- Fine Dining
- Production management
- Recipe Development
Language Competencies
- Gujarati, Native language
- Hindi, Fluent (speaking, reading, writing)
- English, Fluent (speaking, reading, writing)
Timeline
Pastry Sous Chef
Quince & Co.
05.2023 - 12.2024
Pastry Cook
Le Pavillon
01.2022 - 04.2022
Pastry Cook
Dominique Ansel
08.2021 - 12.2021
Intern
Hotel Grand Mercure
12.2019 - 01.2020
Bachelor of Health and Community Services - Hospitality Management
Maharaja Sayajirao University
Associates Degree in Baking And Pastry Arts
The Culinary Institute of America
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