Anjali Chougale
Yaraville,Australia
Summary
Dedicated pastry chef with experience in chocolate work, cake production and recipe development. Proven ability to train kitchen staff while ensuring food safety compliance. Committed to delivering high-quality pastries and collaborating on menu design to enhance customer experience.
Overview
5
5
years of professional experience
Work History
Demi Chef
Nikos Cakes
Melbourne, Australia
04.2025 - Current
- Preparing a variety of Greek desserts
- Collaborated with head chef to develop and design innovative menu items.
- Trained new kitchen staff on food preparation techniques and enforced safety protocols to maintain a safe work environment.
- Ensured adherence to food safety regulations during meal preparation processes.
- Participated in team meetings to discuss workflow improvements and efficiency.
- Specialized in designing and finishing customized cakes for weddings and events.
- Oversaw specialty cakes section, ensuring timely completion of weekly orders to meet quality standards.
- Decorated, glazed, and masked cakes of various flavors for daily service.
Commis Chef, Demi Chef
Brunetti Oro
Melbourne, Australia
05.2023 - 04.2025
- Preparing a wide range of pastries, including cakes, tarts, croissants, soufflés, macarons, and other baked goods. Produced entremets in a high-volume bakery, focusing on flavor balance and presentation. and decoration
- Tempered chocolate, created chocolate sculptures, ganaches, pralines, and other chocolate-based desserts, and piped cakes and petite gateaus.
- Crafted novelty cakes for special occasions, emphasizing unique designs and customer preferences, including wedding cakes and customized cakes with buttercream and fondant finishing.
- Created chocolate decorations, bonbons, and chocolate moulding to enhance dessert presentation.
Commis Chef
Sia Patisserie
Bangalore, India
01.2023 - 03.2023
- Executed cake decoration and construction to enhance visual appeal and quality of desserts
- Managed large wedding cake projects and mass production of desserts for high-capacity events
- Implemented food cost and waste reduction initiatives to save money.
- Prepared ingredients for recipes created by head chef, ensuring timely and efficient kitchen operations.
Commis Chef
T'art (Patisserie and Boulangerie)
Bangalore, India
06.2022 - 12.2022
- Built and finished cake orders and desserts
- Helped senior chefs develop new recipes and flavour combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Intern
T'art (Patisserie and Boulangerie)
Bangalore, India
10.2021 - 05.2022
- Helped with day-to-day food production requirements, maintained sanitation and hygiene standards of the kitchen
- Assisted Sous Chef with preparation of bulk production orders
- My role involved preparation, cooking and service of food as directed by the chef in charge
Education
Certificate III - Patisserie
Le Cordon Bleu
Melbourne, Victoria06-2025
Bachelor's - commerce (Finance and Accountancy)
Christ (Deemed to be) University
Bangalore, India05-2022
Skills
- Cake decoration (Buttercream & Fondant)
- Pastry production (Entremets & Greek desserts)
- Chocolate tempering (bonbons and chocolate sculptures)
- Recipe development
- Staff training
- Creative problem solving
- Attention to detail
- Food safety compliance
- Time management
Working Rights - Visa
- Graduate Visa, 485, Current
- Partner visa, 820, from 03/27
Timeline
Demi Chef
Nikos Cakes
04.2025 - Current
Commis Chef, Demi Chef
Brunetti Oro
05.2023 - 04.2025
Commis Chef
Sia Patisserie
01.2023 - 03.2023
Commis Chef
T'art (Patisserie and Boulangerie)
06.2022 - 12.2022
Intern
T'art (Patisserie and Boulangerie)
10.2021 - 05.2022
Certificate III - Patisserie
Le Cordon Bleu
Bachelor's - commerce (Finance and Accountancy)
Christ (Deemed to be) University