Summary
Overview
Work History
Education
Skills
Timeline
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Saroj Tiwari

Sydney,NSW

Summary

Accomplished Pastry Chef with a proven track record at Luxe Bakery, enhancing sales through innovative pastry recipes and seasonal menus. Expert in pastry techniques and ingredient knowledge, I excel in training staff and improving operations. My leadership fosters team efficiency and creativity, significantly reducing waste and elevating customer satisfaction.

Overview

2
2
years of professional experience

Work History

Pastry Chef

Luxe Bakery
01.2024 - Current
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Maintained well-organized mise en place to keep work consistent.
  • Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
  • Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
  • Developed and implemented waste reduction system, leading to significant cost savings in ingredient procurement.

Chef

Solo Pasta and Pizza
09.2023 - 12.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

Cook

Porteno Pty Ltd
06.2022 - 08.2023
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Education

Bachelor In Accounting - Accounting

Kings Own Institute
Sydney, NSW
08.2021

Skills

  • Pastry Techniques
  • Pastry preparation
  • Ingredient Knowledge
  • Menu Planning
  • Restaurant Experience
  • Dessert Preparation
  • Sanitation Practices
  • Dough handling
  • Training staff

Timeline

Pastry Chef

Luxe Bakery
01.2024 - Current

Chef

Solo Pasta and Pizza
09.2023 - 12.2023

Cook

Porteno Pty Ltd
06.2022 - 08.2023

Bachelor In Accounting - Accounting

Kings Own Institute

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Saroj Tiwari