NAVEEN VIKAS

• Preparation of homemade desserts, pastries, pies , muffins and breads.
• Preparation of sandwiches and packing food portions.
• Serving clients for breakfast and dinner service.
• Cleaning and sanitizing of work stations and kitchen equipment.
• Inventory and ordering of bakery products.

• Preparation of homemade desserts for 2 camps on 10 day rotation.
• Preparation of breakfast pastries and variety of breads.
• Preparation of desserts and pastries for catering orders and special occasions.
• Helping for breakfast service, salad and sandwich preparation.
• Cleaning and sanitizing of work stations and kitchen equipment.

Key Achievements.

• Part of the opening team of this brand new store at Queen and Dufferin.
• Appointed Bakery Manager of this brand new store at Bathurst and Steeles.

• Baking of pies, cookies, breads and variety of baked products.
• Cake decorating for all occasions.
• Maintaining food safety and cleaning standards.
• Tracking of everyday production and inventory of bakery products.

Key Achievements.

• Was part of the opening team of this 1800 residents camp at Richardson Lodge.

• Baked consistent quality bakery products by accurately mixing, dividing, shaping and proofing.
• Prepared all products in accordance with standards of quality control, taste and presentation.
• Prepared bakery products consistently in compliance with recipe, portioning and waste control guidelines.
• Inspected kitchen to observe food preparation quality and service, food appearance and cleanliness of production area.

• Preparation of pastries, breads and bakery products for lunch room.
• Preparation of desserts for dinner service.
• Complied with all health and safety codes.
• Routinely cleaned and sanitized work stations and kitchen equipment.

• Supervising a team of 4 Bakers.
• Production of cakes, pies, muffins and variety of baked products.
• Organizing and setup of outdoor caterings and functions.
• Maintaining cleaning and sanitizing standards.

• Supervising the morning shift.
• Menu planning and production of pastry and bakery products for banquets and restaurants of the hotel.
• Scheduling staff as per business volume.
• Creating food requisitions for food stores and vendors.
• Training of new hires.