ADITI JAVALI
Southbank,Australia
Summary
To make fruitful use of my skills and successfully accomplish the goal of the company. Clear understanding of time and effort management, attention to detail and sound organizational skills, I am dedicated to build long-term career in the culinary industry.
Overview
3
3
years of professional experience
Work History
BARISTA
Bean theory coffee
08.2023 - 06.2024
- Preparation of beverages following a set recipe and SOPs.
- Handling guest feedbacks and complaints, assisting customers with their preferences and dietary requirements.
- Hands on experience with brewing equipment and coffee machine.
- Worked in collaboration with colleagues to ensure smooth processes and customer satisfaction.
- Quickly and accurately handled financial transactions of all types.
- Maintained hygiene and sanitized working conditions.
Commis pastry chef
La Folie
06.2022 - 07.2023
- Operated and managed the pastry finishing section of the kitchen and liaison with the senior Commis Chefs as well as chef de partie to ensure a successful working environment.
- Preparing ingredients, mise en place and handling other kitchen equipment.
- Glazing, spray painting and garnishing of french entremets to ensure beautiful and tasteful presentation at the finishing section by following a set recipe and SOP.
- Maintained an EOD report as well as inventories every week and end of the month.
- Experience in the chocolate department with the production of various confectionaries like bonbons, ganaches, chocolate bars, and garnishes in the pastry department.
- Exposure in various processes such as roasting & caramelization of dry fruits and nuts for customized production & panning.
Commis chef
Magazine Street Bread Company
05.2022 - 06.2022
- Prepared fillings, batters, icings and other components by measuring or weighing ingredients using graduated containers or scales to ensure uniformity.
- Inspected baked goods to ensure they are of the highest quality, and remove any damaged items before they reach the customers.
- Maintained hygiene & sanitation on the cooking station as well as coordinated deliveries to the customers via Swiggy & Zomato.
- Prepared mise en place accordingly, assisted chefs in day-to-day functioning and maintained an EOD inventory.
- Decorated viennoiserie goods.
Hospitality Intern
Grand Hyatt Goa
03.2021 - 04.2021
- Completed industrial training in the Food and Beverage service (Ala Carte and Buffet restaurant service), Housekeeping department and Front office (Guest Relations).
- Learnt about various brands of materials and equipment utilized in different departments with regards to pre-pandemic and post pandemic regulations.
- Maintained positive lobby presence, pleasantly greeting guests and employees.
Education
Advance Diploma in Hospitality Management - Patisserie
Le Cordon Bleu, Melbourne
Moorabbin, VIC09.2026
Bachelor of Science - Hospitality & Hotel Administration
Institute of Hotel Management
Goa, India06.2022
Year 12 - Humanities
Smt. Sulochanadevi Singhania School
Thane, Maharashtra, India06.2019
Year 10 - Higher Education
Smt. Sulochanadevi Singhania School
Thane, Maharashra, India06.2017
Skills
Hard skills
Knowledge of pastry preparation and handling kitchen equipment
Chocolate tempering
Hands on experience with coffee machine and brewing equipment
Computer knowledge MS Office, Windows and basic internet applications, Micros, POS
Soft skills
Potential customer service skills
Team player and team management
Decision making
Communication
Multi-tasking
Timeline
BARISTA
Bean theory coffee
08.2023 - 06.2024
Commis pastry chef
La Folie
06.2022 - 07.2023
Commis chef
Magazine Street Bread Company
05.2022 - 06.2022
Hospitality Intern
Grand Hyatt Goa
03.2021 - 04.2021
Advance Diploma in Hospitality Management - Patisserie
Le Cordon Bleu, Melbourne
Bachelor of Science - Hospitality & Hotel Administration
Institute of Hotel Management
Year 12 - Humanities
Smt. Sulochanadevi Singhania School
Year 10 - Higher Education
Smt. Sulochanadevi Singhania School
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