Summary
Overview
Work History
Education
Skills
Languages
Registration - Workingwithchildrencheck
Timeline
Generic

Michael Ramiah

Aveley,WA

Summary

Accomplished and energetic Pastry Chef and Supervisor with a solid history of achievement in hospitality and the food industry. Motivated leader with strong organisational and prioritisation abilities. Core competencies include positive attitude, leadership, team work as well as excellent communication and time management skills. Handle tasks with accuracy and efficiency.

Overview

45
45
years of professional experience

Work History

Head Chocolatier

Margaret River Chocolate Company
09.2012 - Current
  • Responsible for overseeing and organizing the equipment, staff, and processes on a production floor
  • Tempering Chocolate
  • Decorate and Making all the Truffles shells, Cook all filling from scratch
  • Used cleaning solutions appropriately to ensure a safe and sanitary environment
  • Cleaned and sanitized cleaning tools prior to using them again
  • Properly addressed issues related to production, machinery, and tools.
  • Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
  • Evaluated employee performance and provided feedback and training as needed.
  • Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
  • Planned operations to meet established schedules, factoring in order demands and business forecasts.
  • Reviewed work for quality and compliance with company standards and design specifications.

Function Supervisor

The Vines Resorts
10.2013 - 02.2017
  • Direct and coordinate the activities of employees
  • Enforce safety and sanitation regulations
  • Confer with other supervisors to coordinate operations and activities within or between departments
  • Conduct employee training in equipment operations or work and safety procedures, or assign employee training to experienced workers
  • Confer with management or subordinates to resolve worker problems, complaints, or grievances.

Pastry Chef

Sugar and Spice
11.2011 - 09.2012
  • Observe colour of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly
  • Set oven temperatures and place items into hot ovens for baking
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery
  • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers
  • Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products
  • Place dough in pans, molds, or on sheets and bake in production ovens or on grills
  • Adapt the quantity of ingredients to match the amount of items to be baked
  • Check the quality of raw materials to ensure that standards and specifications are met
  • Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary
  • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes
  • Decorate baked goods, such as cakes or pastries
  • Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions
  • Prepare or maintain inventory or production records
  • Direct or coordinate bakery deliveries
  • Order or receive supplies or equipment
  • Operate slicing or wrapping machine
  • Develop new recipes for baked goods
  • Welcoming customers, informing them about specials or new items, answering questions, and accepting orders and payments
  • Maintained a clean and organise working environment to enhance productivity.

Janitor

Ellenbrook Secondary College
10.2010 - 07.2011
  • Handled all floor cleaning including sweeping, wet mopping, and vacuuming of carpets
  • Empty bins on a daily basis
  • Clean offices, classrooms and toilets.

Pastry Chef

Bindoon Bakery
04.2008 - 07.2011
  • Contributed to the creation of company objectives and worked to support them
  • Making freshly baked goods on a daily basis
  • Decorating baked goods
  • Maintaining a clean and safe work environment.

Pastry Chef

Patisserie Du Quartier
10.1996 - 03.2008
  • Pastry Chef and Owner Creating Birthday and Wedding cakes
  • Making all kinds of Pastry
  • Welcoming customers, informing them about specials or new items, answering questions, and accepting orders and payments
  • Maintained a clean and organise working environment to enhance productivity.

Restaurant Supervisor

Le Meridien Hotel
02.1980 - 09.1996
  • Working in five stars Hotel as Waiter, Room Service
  • Bar man
  • Ending with a few years of experience as Restaurant Supervisor.

Education

Certificate IV in hospitality -

Alderdice & Associates
01.2015

Cleaning induction and Equipment workshop - undefined

Department of Education
05.2011

Pastry Chef - undefined

Hotel School of Mauritius
08.2003

Skills

  • Adaptability
  • Customer Service
  • Microsoft Office
  • Communication Skills
  • Problem Solving
  • Ability to Multitask
  • Fast Learner
  • Ability to Work in a Team
  • Teamwork
  • Leadership
  • Ability to Work Under Pressure
  • Catering experience
  • Food Safety Regulations

Languages

English
French

Registration - Workingwithchildrencheck

08/01/23, 08/01/25

Timeline

Function Supervisor

The Vines Resorts
10.2013 - 02.2017

Head Chocolatier

Margaret River Chocolate Company
09.2012 - Current

Pastry Chef

Sugar and Spice
11.2011 - 09.2012

Janitor

Ellenbrook Secondary College
10.2010 - 07.2011

Pastry Chef

Bindoon Bakery
04.2008 - 07.2011

Pastry Chef

Patisserie Du Quartier
10.1996 - 03.2008

Restaurant Supervisor

Le Meridien Hotel
02.1980 - 09.1996

Cleaning induction and Equipment workshop - undefined

Department of Education

Pastry Chef - undefined

Hotel School of Mauritius

Certificate IV in hospitality -

Alderdice & Associates

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Michael Ramiah