RATHNA GADDE
Melton West,VIC
Summary
Resourceful Supervisor with a successful track record of resolving critical issues in time-sensitive environments. Skilled in building and managing talented teams to achieve targets. Highly organized, energetic, and committed to continuous improvements.
Overview
19
19
years of professional experience
Work History
NIGHT BAKING SUPERVISOR
WOODFROG BAKERY PVT LTD
MOORABBIN, VICTORIA
07.2018 - Current
- Managed nightly baking, packaging of bread and pastries, and coordinating logistics
- Managed a team of 8 workers, directing and supervising them in their daily operational duties.
- Developed and implemented operational policies and procedures to ensure efficiency and accuracy of workflows.
- Maintained consistent production of bakery range, adhering to strict quality and safety guidelines.
- Ensured proper sanitation in the bakery by keeping all machinery and preparation locations clean.
- Contributed to the adherence of HACCP and Health and Safety procedures.
- Managed the functionality and correct storage of baking equipment.
- Followed recipe guidelines to measure and mix ingredients into dough
- Worked effectively within strict production timelines
Baker Assistant AND CULINARY OPERATIONS COORDINATOR
Royal Caribbean International Cruise lines
11.2008 - 01.2018
- Prepare bakery items for approx 2500-3000 pax
- Prepare Danishes, croissants, breadrolls, brioches, doughnuts, bagels, bagenuts, breakfast rolls for breakfast, lunch and dinner services for guest onboard
- Working in bakery station with a team of 5 members
- Prepare bread rolls according to our cycle menu for dining room
- Produce baked products for 850 crew members for breakfast, lunch and dinner
- Everyday prepare sour dough rolls, rustic onion rolls, cottage cheese rolls and classic cheese rolls for dinner service
- Assist in keeping the kitchen clean, hygienic and tidy, at all times
- Work safely around bakery equipment and report any maintenance issues to the Sous-chef
- Complete all appropriate company documentation and key tasks, on every shift like 4 hours, 6 hours cooling logs and HACCAP sheet.
Demi Chef De Partie
CHEF BAKERS
Bangalore
06.2007 - 02.2009
- This is main production plant for our company outlets
- Totally we have 50 outlets
- Every day prepare the food approximately 1000 people
- We prepare burger buns, pizza bases, assorted rolls, pastries and decorated cakes
- Prepare Sandwiches, pizzas, patties, croissants, apple pies, Chocó chip muffins
- Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance
- Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen
- Making sure good nutritional standards are maintained when preparing meals
- Making sure that all food at point of delivery is of the highest quality
- Enquiring is any clients have allergies and then bake the products accordingly
- Responsible for high standards of food, hygiene, and health and safety
- Keeping an eye on the temperature of ovens and fridges
- Assisting the catering manager to price up menus
- Deciding what quantities are to be baked and the amount of portions to be served
- Constantly checking the quality of the food being served to outlets.
Commis Chef
Real value foods
Bangalore
09.2006 - 06.2007
- Prepare the puff patties and stuffed buns and pastries
- Responsible for bakery, Indian breads
- Handles stores and rotates all products properly
- Completes required tasks within assigned time frames
- Tracks and reports any food waste
- Assists in food prep assignments during off-peak periods as needed
- Opens and/or closes the kitchen properly and follows the closing checklist for bakery station
- Assists others in closing the kitchen
- During training, learn menu items, safety procedures, and health standards.
Trainee baker
Nilgiri’s franchise pvt ltd
Visakhapatnam
07.2005 - 08.2006
- This is main production plant for our company outlets
- We prepare different kind of breads, puff patties, rolls, pastries
- Prepare Sandwiches, pizzas and hot dogs
- Prepare Indian Snacks and Chinese starters
- Cleaning work stations, ensuring the use of quality ingredients
- Bake only items generated from the restaurant point-of-sale system
- Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the sous-chef.
Education
BAKERY AND CONFECTIONERY CERTIFICATE - BAKERY AND CONFECTIONERY
FOOD CRAFT INSTITUTE
VISAKHAPATNAM04-2005
Skills
- Inventory Control
- Process Improvement
- Staff Management
- Operations Management
- Data Analytics
- Strategic Planning
- Training and mentoring
Englishlanguage
66, 90, 58, 62, 67
Languages
Telugu
Professional
Tamil
Professional
KANNADA
Limited
Hindi
Professional
English
Professional
Timeline
NIGHT BAKING SUPERVISOR
WOODFROG BAKERY PVT LTD
07.2018 - Current
Baker Assistant AND CULINARY OPERATIONS COORDINATOR
Royal Caribbean International Cruise lines
11.2008 - 01.2018
Demi Chef De Partie
CHEF BAKERS
06.2007 - 02.2009
Commis Chef
Real value foods
09.2006 - 06.2007
Trainee baker
Nilgiri’s franchise pvt ltd
07.2005 - 08.2006
BAKERY AND CONFECTIONERY CERTIFICATE - BAKERY AND CONFECTIONERY
FOOD CRAFT INSTITUTE
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