Nikhita Walia
Melbourne
Summary
Well-organized Head Pastry Chef committed to building hardworking team, upholding high standards of quality and increasing sales. Proven track record of efficient operations and continuous improvement.
Overview
9
9
years of professional experience
Work History
Head Pastry Chef
Brazen Brownies and Dessert Bar
Thomastown
08.2023 - Current
- Managed the daily operations of the business independently.
- Assisted with menu planning based on current trends and seasonal produce availability.
- Served Customers on a daily basis
- Managed the stocktake and ordering process for the business.
- Trained and supervised the BOH and FOH teams, respectively.
- Maintained strict procedures for food safety and sanitation standards. Followed proper HACCP guidelines.
- Conducted recipe testing and modifications to improve a better product.
- Produced different kinds of gelato and gelato cakes, as well as 20 different types of brownies, which included gluten-free requirements.
- Focused on both the retail and wholesale sides of operations.
Pastry Chef
Saccas Fine Foods
Melbourne
08.2021 - 07.2023
- Contributed to successful launch of newly built café as part of opening team.
- Developed seasonal menu based on availability of fresh ingredients.
- Assessed inventory levels and placed orders to replenish goods.
- Reviewed expiration dates on time and removed expired products from stock to maintain quality.
- Trained new chefs in order to achieve better outcomes.
- Created custom orders for special occasions.
- Coordinated with the FOH staff to ensure the timely delivery of orders.
- Managed the gelato section independently. Oversaw the timely delivery of gelato to other stores
- Produced various kinds of cakes and desserts for whole operations
Pastry Chef
Hamilton Island Enterprises
Hamilton Island
05.2018 - 11.2020
- Managed the pastry section of Bob's Bakery on the island.
- Responsible for producing seasonal desserts and slices for the shop, as well as for different resorts and hotels on the island.
- Assessed inventory levels and was responsible for placing orders to ensure a smooth level of operations.
- I was in charge of making wedding cakes and customized celebration cakes.
- Managed the retail and wholesale operations of the bakery.
- Coordinated with the FOH staff to ensure the timely delivery of orders.
- Collaborated with other chefs in developing new recipes for pastries and desserts
Commis Pastry Chef
The Dolphin Hotel
Sydney
02.2017 - 09.2017
- Managed the pastry section while directly reporting to the Executive Pastry Chef.
- In charge of producing à la carte desserts for the smooth functioning of the business.
- Maintained a clean, organized, and efficient pastry kitchen layout.
- Adhered strictly to hygiene regulations when handling food items.
Pastry Cook
Lilianfels Resort and Spa
Katoomba, Sydney
05.2016 - 01.2017
- I was in charge of the daily operations of the business.
- Managed the production of high tea and à la carte desserts.
- Trained junior pastry chef in advanced baking techniques and kitchen safety protocols.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Followed recipes to create cake, cookies and products.
- Tempered chocolate to fabricate shiny, durable and delicious candies and toppings.
- Collaborated with the executive chef to pair desserts with menu items for optimal dining experience.
Volunteer Pastry Cook
Intercontinental
Sy
02.2016 - 04.2016
- Baked a variety of desserts such as cookies, tarts, muffins and scones from scratch.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Documented daily production information related to quantity produced and sold items.
- Collaborated with the executive chef to pair desserts with menu items for optimal dining experience.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Combined ingredients by hand and with electric mixing equipment.
- Measured and weighed ingredients to prepare dough for recipes.
- Blended ingredients and mixed dough, following recipes.
Education
Advanced Diploma of Hospitality Management (Patisserie) - Pastry
Le Cordon Bleu
Sydney, NSW01-2018
High School Certificate -
Amity International School
New Delhi, India06-2015
Skills
- Menu planning
- Recipe development
- Food safety
- Inventory management
- Gelato production
- Cakes production
- Customer service
- Employee training
- Team leadership
- Quality control
- Time management
- Problem solving
- Attention to detail
- Creativity
- Written communication
- Specialty diets
- Cake decorating
- Continuous improvement
- Ingredient preparation
- Inventory rotation
- Recipe creation and conversion
- Multitasking capacity
- Adaptive and creative
References
References available upon request.
Timeline
Head Pastry Chef
Brazen Brownies and Dessert Bar
08.2023 - Current
Pastry Chef
Saccas Fine Foods
08.2021 - 07.2023
Pastry Chef
Hamilton Island Enterprises
05.2018 - 11.2020
Commis Pastry Chef
The Dolphin Hotel
02.2017 - 09.2017
Pastry Cook
Lilianfels Resort and Spa
05.2016 - 01.2017
Volunteer Pastry Cook
Intercontinental
02.2016 - 04.2016
Advanced Diploma of Hospitality Management (Patisserie) - Pastry
Le Cordon Bleu
High School Certificate -
Amity International School
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