Summary
Overview
Work History
Skills
Career Overview
Certification
Certification III
Timeline
Generic

Prasath Kumaravel

Adelaide

Summary

Experienced baker with over 20 years of expertise seeking a new role to expand knowledge in baking and patisserie. I have extensive experience, ranging from basic baking to training new employees, and managing stores. I prioritize exceeding guest expectations in a cost-effective manner. I have worked in various bakery and confectionery departments, gaining a deep and extensive understanding of food production and service. Talented baker, passionate about creating unique pastries using extensive knowledge of baking sciences and flavor combinations. Trains new baking staff and offers knowledge in food safety protocols.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Baker

The Village Baker
Adelaide
05.2019 - Current
  • Prepare artisanal bread, sourdough, ciabatta, and brioche using a dough kneader and scale portions evenly
  • Prepare croissant dough, roll it out to make croissants and Danish pastries
  • Oversee complete production operations
  • Manage inter-departmental relationships
  • Ensure product quality and follow up on bulk orders
  • Develop new products, standardize recipes, and implement procedures
  • Manage overall kitchen quality and control wastage
  • Report equipment breakdowns and work with the concerned team for repairs
  • Maintain kitchen, storage, and front-end hygiene, and ensure proper wastage disposal systems

Demi-Chef-De-Partie / Pastry Chef

Thomas United Company Ltd (Four Star Pizza)
Bermuda
07.2018 - 02.2019
  • Prepare various breads, including burger buns, panini, focaccia, and breakfast pastries using dough kneader and sheeter
  • Prepare pizza dough, store it in the walk-in cooler, and distribute it to a chain of outlets
  • Prepare specialty breads, such as sourdough, and fine dining desserts, including molten lava cake, tiramisu, and cheesecakes
  • Create special occasion breads, such as hot cross buns, Easter eggs, plum cakes, and puddings
  • Conduct staff meetings and train new employees
  • Manage daily and weekly inventories, cost control, and order and receive raw materials
  • Handle orders and deliveries
  • Interact with guests and build relationships for special orders
  • Ensure kitchen hygiene and implement waste management practices
  • Develop recipes and food cost structures

Head Baker

Old Madras Baking Company Pvt Ltd
Chennai
06.2014 - 06.2018
  • Prepare artisanal bread, specialty breads like brioche, pita, and panini, using a dough kneader and scaling portions evenly
  • Proof breads in proofing chambers and bake them in conventional ovens
  • Prepare laminated products using a dough sheeter and store them in the walk-in freezer
  • Make sourdough, baguettes, and ciabatta using poolish dough with overnight proofing
  • Create specialty breads such as gluten-free, vegan, and soy-free options
  • Identify and correct bread faults
  • Oversee all aspects of production operations
  • Order and receive raw materials, maintaining proper stock levels
  • Maintain overall kitchen hygiene and manage wastage disposal systems
  • Conduct daily briefings, mentor, and train staff through ongoing appraisals
  • Manage inter-departmental relationships and ensure product quality
  • Prepare production forecasts, duty charts, standard operating procedures (SOPs), and inventories
  • Track and report daily production, wastage, and equipment breakdowns

CDP (Chef de Partie)

Sandy’s Chocolate Lab (Unit of Sinful Something)
Chennai
04.2012 - 12.2013
  • Prepare specialty breads such as rye bread and English muffins using a spiral dough mixer
  • Make basic breads like cereal bread, brioche, and panini using the sponge and dough method
  • Bake birthday and fondant cakes and prepare a la carte desserts with fondant decorations and airbrushing
  • Prepare pies, tarts, and cookies using various cutters
  • Order and receive raw materials, ensuring proper storage with FIFO
  • Conduct daily and weekly inventories and assist in cost control with the chef
  • Maintain kitchen hygiene according to HACCP standards
  • Develop new recipes and trial new items with the bakery chef

Commis Chef

Thomas United Company Ltd (Four Star Pizza)
Bermuda
09.2009 - 01.2012
  • Prepare breads, including burger buns, panini, focaccia, and breakfast pastries using a dough kneader and sheeter
  • Prepare pizza dough, store it in the walk-in chiller, and deliver to a chain of outlets
  • Create a la carte desserts for a fine dining restaurant, such as molten lava cake, tiramisu, and cheesecakes
  • Bake special occasion breads like hot cross buns, Easter eggs, plum cakes, and puddings
  • Conduct staff meetings and train new staff
  • Manage daily and weekly inventories, cost control, and order raw materials
  • Handle orders, deliveries, and guest interactions, building relationships for special orders
  • Ensure kitchen hygiene and waste management
  • Develop food costs and recipes, and implement them

Sous Chef

Bread Talk Classic Foods and Bakers
Chennai
07.2004 - 08.2009
  • Worked in all areas of the bakery, including breads, desserts, and cakes
  • Prepared breads, cakes, and rusks daily using a rotary oven
  • Took special orders and ensured accurate preparation according to customer specifications
  • Ensured proper storage of desserts in freezers and chillers
  • Monitored and coached junior staff on food hygiene and waste disposal procedures
  • Ensured food was cooked and served according to SOPs
  • Prepared special breads and desserts for food festivals
  • Maintained cleanliness and hygiene in the bakery
  • Managed orders and stock, ensuring proper inventory control

Commis

The Trident Hilton
Cochin
05.2003 - 04.2004
  • Worked in the bakery and pastry department
  • Assisted in daily operations, including bread and dessert preparation
  • Assisted the chef with new menu items
  • Ensured the kitchen was properly cleaned and maintained

Skills

  • Dough preparation
  • Recipe development
  • Inventory management
  • Quality control
  • Food safety
  • Team leadership
  • Customer relations
  • Wastage reduction
  • Staff training
  • Baking techniques
  • Product innovation
  • Baking recipe improvements
  • Team collaboration
  • Vegan baking
  • Pastry preparation
  • Cost control

Career Overview

Experienced baker with over 20 years of expertise seeking a new role to expand knowledge in baking and patisserie. I have extensive experience, ranging from basic baking to training new employees and managing stores. I prioritize exceeding guest expectations in a cost-effective manner. I have worked in various bakery and confectionery departments, gaining a deep and extensive understanding of food production and service.

Certification

  • Craft course in Bakery & Confectionery from State Institute of Hotel Management
    &Catering Technology in the year 27/06/2001 – 19/04/2002

Certification III

  • Retail baking

Timeline

Baker

The Village Baker
05.2019 - Current

Demi-Chef-De-Partie / Pastry Chef

Thomas United Company Ltd (Four Star Pizza)
07.2018 - 02.2019

Head Baker

Old Madras Baking Company Pvt Ltd
06.2014 - 06.2018

CDP (Chef de Partie)

Sandy’s Chocolate Lab (Unit of Sinful Something)
04.2012 - 12.2013

Commis Chef

Thomas United Company Ltd (Four Star Pizza)
09.2009 - 01.2012

Sous Chef

Bread Talk Classic Foods and Bakers
07.2004 - 08.2009

Commis

The Trident Hilton
05.2003 - 04.2004

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Prasath Kumaravel