Ruel Pius Dcunha
Pastry cook / Baker
Victoria,British Columbia
Summary
To grow as hospitality industry professional and help the organisation in which I am working to reach greater heights. Aim to pursue a career that will constantly provide me with new and diverse challenges. Which will enable me to stretch my own capabilities resulting in personal and professional satisfaction and growth. PROFESSIONAL HIGHTLIGHTS Demonstrated ability to work in busy kitchen environments. Abel to handle large work volumes and busy schedules. Skilled in preparing sauces required in pastry department.
Overview
10
10
years of professional experience
Work History
PASTRY COOK / BAKER
10 ACRES GROUP
Victoria, British Columbia
10.2022 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
CHEF D PARTIE
ROYAL CARIBBEAN INTERNATIONAL
Miami, Florida
04.2014 - 07.2022
- Working as a night shift supervisor with a team of five pastry assistants
- Maintain daily quality standards as per company’s dessert menu
- Prepare various chocolate showpieces for scheduled events
- Assist Head Chef with conducting inventory and budget control
- Train new employees, standard procedures involving quality, sanitation, efficiency and production
- Coordinate with room service to produce memorable customised amenities
- Take care of all special guest requests for their dietary/allergic needs e.g
- Sugar free, low fat, gluten free, nut free, etc
- Perform weeding cakes and customised cakes
- Work on pastry line along with the assistants to make sure all the desserts get delivered on time with proper temperature
- Maintain a clean and safe work station all the time according to the company’s and USPH (United States public health) standards.
PASTRY COMMIS
THE OBEROI HOTELS AND RESORTS
Mumbai , Maharashtra
08.2012 - 08.2013
- Was in charge of making ice cream and sorbets in variety of different flavours
- Helped with the weekly/monthly inventory
- Worked closely with the executive Pastry Chef in experimenting with new recipes and plating options
- Worked with team to assure quality control and minimise waste
- Performed as stand in for sous chef as needed, and taught pastry shop skills to new employees
- Assisted the Chef de cuisine in refining recipes for the pastry department to produce a higher quality product
- Helped to train the industrial trainees to perform the duties expected of them and shaped them into a functional and effective member of the pastry department
- Frequently facilitated the development of new dessert specials and quantity production of banquet desserts
- Assisted in maintaining cleanliness of kitchen and bakery area
- Made sure all product in the walk-in was organised and rotated as per FIFO .
INDUSTRIAL EXPOSURE TRAINEE
THE LEELA MUMBAI, Leela Palaces And Resorts
Mumbai , Maharashtra
11.2011 - 04.2012
- Set oven temperatures and place items into ovens for baking, observed colours of product being baked and adjust oven temperatures, humidity, conveyor speeds accordingly
- Applied glazes, icings or other topping to baked goods
- Checked equipment to ensure that it meets health and safety regulations and performed maintenance or cleaning, as necessary
- Worked closely with all the senior and experienced Chefs to get properly trained about the menus all quality standards
- Provided assistance throughout the kitchen wherever needed
- Prepared bakery and speciality products such as bagels, breads and pastries
- Production of components for plated desserts including cakes, garnishes and sauces
- Prepared, mix and make various cake batters, cookie dough fillings and icings
- Assisted in plating 100’s of meals for banquets as well as prepared ingredients for banquet cook.
INDUSTRIAL TRAINEE
MARS, RESTAURANTS PVT.LTD
11.2009 - 01.2010
- Assistant of chocolatier to make various types of moulded chocolates, pralines, fudges and chocolate garnishes during the busy winter season
- Helped pastry professionals in making wedding cakes and various kinds of cakes with different icings
- Provided production support for the restaurant
- Assisted Pastry sous Chef with new pastry concepts.
Education
Bakery And Confectionary - Craft Course
Viva College of HotelManagement & Tourism Studies
Mumbai , India2010
Higher Secondary School Certificate -
Thomas Baptista Junior College, Divisional Board
2009
Secondary School Certificate -
John XX111 High School, Mumbai Divisional Board
2007
Skills
- Timely Food Delivery
- Guest Satisfaction
- Chef Assistance
- Food Plating and Presentation
- Kitchen Sanitation Management
- Safe Food Handling Procedures
- Cake Decorating Expertise
- Machinery Upkeep
E-learning certifications
•ISO 22000:2018 - Elements of Food Safety Management System (FSMS)
•Diploma in Hospitality and Tourism Management
• Diploma in Food Industry Roles and Responsibilities
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
PASTRY COOK / BAKER
10 ACRES GROUP
10.2022 - Current
CHEF D PARTIE
ROYAL CARIBBEAN INTERNATIONAL
04.2014 - 07.2022
PASTRY COMMIS
THE OBEROI HOTELS AND RESORTS
08.2012 - 08.2013
INDUSTRIAL EXPOSURE TRAINEE
THE LEELA MUMBAI, Leela Palaces And Resorts
11.2011 - 04.2012
INDUSTRIAL TRAINEE
MARS, RESTAURANTS PVT.LTD
11.2009 - 01.2010
Bakery And Confectionary - Craft Course
Viva College of HotelManagement & Tourism Studies
Higher Secondary School Certificate -
Thomas Baptista Junior College, Divisional Board
Secondary School Certificate -
John XX111 High School, Mumbai Divisional Board
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