Shailendra Bharati
Calgary,AB
Summary
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills.
Skilled Baker with exceptional knowledge of baking times, methods, temperatures, and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment.
Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level as junior Sous Chef position. Ready to help team achieve company goals.
Overview
15
15
years of professional experience
Work History
Junior Pastry Chef
Hot Million Indian Cuisine
01.2021 - 02.2024
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Pastry chef develop the menu and new recipes as well as organize the kitchen menu plan reducing the cost contral as much as we can.
- Assists kitchen staff in mantaining high cuisine standards for function clients as well as delegates.
- Responsible for preparation of miss-en-plus items like desserts ,pastries and breads that presented in the buffet early in the morning and banqueting purpose .
Pastry Chef De Partie
Coya Restaurant Dubai Jumeriah 2
01.2017 - 12.2020
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Managed in-store, pick-up orders and catering needs.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Trained new employees on bakery methods and procedures.
Pastry Demi Chef De Partie
Jen Georges Michelin Restaurant
05.2015 - 12.2016
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Commis I Pastry
Rotana Hotels
06.2014 - 08.2015
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Cultivated interpersonal skills by building positive relationships with others.
- Provided professional services and support in a dynamic work environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
Pastry Demi Chef De Partie
Sheraton Grand Hotel
05.2014 - 05.2015
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
Commis Chef I Pastry
Bay La Sun Hotel & Marina
06.2013 - 05.2014
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepped daily menu items to quickly deliver upon request.
- Ordered new ingredients and supplies to meet expected needs.
Pastry Commis II
Intercontinental Hotel Group, IHG
12.2011 - 04.2013
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Cleaned and maintained kitchen equipment and oven.
- Managed display cases to verify freshness and attractiveness of products.
- Replenished bakery items in display cases.
Commis Chef
Hotel Manaslu
02.2009 - 11.2011
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated through all prep stations to learn different techniques.
- Ordered new ingredients and supplies to meet expected needs.
Education
High School Diploma -
HIGHER SECONDARY EDUCTION BOARD
NEPAL06.2010
Skills
- Menu Planning
- Ingredient Selection
- Pastry Preparation
- Cost Control
- Cake Decorating
- dessert Presentation
- Training Staff
- Recipe Development
- Recipe Creation
Languages
English
Professional Working
Swimming, Volleyball
Health Benefits Of Swimming
Builds endurance,muscle strenght and caediovascular fitness and maintain a healthy weight ,healthy heart and muscles and builds strenght .Provides an all over body workout as nearly all of muscles are used during swimming.
Volleyball.
Good for Body and Fit and fine always
Timeline
Junior Pastry Chef
Hot Million Indian Cuisine
01.2021 - 02.2024
Pastry Chef De Partie
Coya Restaurant Dubai Jumeriah 2
01.2017 - 12.2020
Pastry Demi Chef De Partie
Jen Georges Michelin Restaurant
05.2015 - 12.2016
Commis I Pastry
Rotana Hotels
06.2014 - 08.2015
Pastry Demi Chef De Partie
Sheraton Grand Hotel
05.2014 - 05.2015
Commis Chef I Pastry
Bay La Sun Hotel & Marina
06.2013 - 05.2014
Pastry Commis II
Intercontinental Hotel Group, IHG
12.2011 - 04.2013
Commis Chef
Hotel Manaslu
02.2009 - 11.2011
High School Diploma -
HIGHER SECONDARY EDUCTION BOARD
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