Sayahlee More
Toronto,ON
Summary
Experienced Chef De Partie with undeniable focus and passion for food. Pursuing an opportunity to build upon developing skill set with an organization which appreciates attention to detail. Highly-motivated with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
3
3
years of professional experience
Work History
Pastry Cook
Circles & Squares Bakery
03.2024 - Current
- Preparation and Production: Assisted the head pastry chef in daily preparation and production of desserts, ensuring timely and efficient service during peak hours. Specialized in creating pastries, tarts, and finishing laminated doughs.
- Baking Techniques: Utilized various baking techniques including custard and mousse making, cookie preparation, and dough sheeting. Ensured a consistent texture and flavor in all products.
- Inventory Management: Conducted regular inventory checks and maintained stock levels, ensuring all ingredients were fresh and high-quality.
- Kitchen Organization: Ensured the kitchen was clean, organized, and well-stocked at all times. Implemented a labeling and storage system that reduced waste and improved workflow.
- Collaboration: Worked closely with other kitchen staff and front-of-house team to ensure seamless service and delivery of desserts. Improved communication and coordination, resulting in a 10% increase in efficiency.
Chef De Partie
Auberge du Bon Laboureur
Chenonceaux, France
05.2023 - 01.2024
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
Commis Chef
Auberge du Bon Laboureur
Chenonceaux, France
02.2022 - 04.2023
- Managed all aspects of food preparation and handling.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Handled food deliveries, processing items and accurately placing into inventory.
- Ensured all food was stored properly in accordance with safety regulations.
Stagiaire
Auberge du Bon Laboureur
Chenonceaux, France
08.2021 - 04.2022
- Finished baked goods with glazes, icings and other toppings.
- Measured and weighed ingredients to prepare for recipes.
- Preparation and plating of desserts.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food products to ensure quality.
Pastry Trainee
Sage & Saffron
Mumbai, India
03.2021 - 08.2021
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Followed recipes to create cake, cookies and desserts.
- Assisted with plating and serving desserts.
Education
Food Handler Certificate -
Canadian Institue of Food Safety
02-2024
Level 2 Certificate in Culinary Skills, Confederation of Tourism & Hospitality, UK. -
Palate Culinary Academy
Mumbai03.2020
Level 2 Diploma in Patisserie, City & Guilds, UK. -
Palate Culinary Academy
Mumbai01.2020
Master of Commerce - Finance
Mumbai University
Mumbai2017
CA IPCC - Accounting And Finance
Institute of Chartered Accountants India
Mumbai11.2013
Skills
- Baking and Pastry Techniques: Proficient in a wide range of baking and pastry methods
- Recipe Development: Skilled in creating new and innovative recipes
- Attention to Detail: Excellent precision and accuracy in all tasks
- Time Management: Ability to manage time effectively in a fast-paced environment
- Team Leadership: Experience in leading and mentoring kitchen staff
Languages
English, Hindi, Marathi
First Language
French
Beginner
A1
Timeline
Pastry Cook
Circles & Squares Bakery
03.2024 - Current
Chef De Partie
Auberge du Bon Laboureur
05.2023 - 01.2024
Commis Chef
Auberge du Bon Laboureur
02.2022 - 04.2023
Stagiaire
Auberge du Bon Laboureur
08.2021 - 04.2022
Pastry Trainee
Sage & Saffron
03.2021 - 08.2021
Food Handler Certificate -
Canadian Institue of Food Safety
Level 2 Certificate in Culinary Skills, Confederation of Tourism & Hospitality, UK. -
Palate Culinary Academy
Level 2 Diploma in Patisserie, City & Guilds, UK. -
Palate Culinary Academy
Master of Commerce - Finance
Mumbai University
CA IPCC - Accounting And Finance
Institute of Chartered Accountants India
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