Sunita Matang
Melbourne,VIC
Summary
Highly-motivated Pastry chef with 10 years professional experiences and desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Pastry Chef De Partie
400 Gradi
Brunswick, Vic
05.2023 - Current
- Managed stock levels to ensure sufficient supplies at all times while minimizing wastage costs.
- Organized and prepared all the necessary ingredients for daily production of desserts, pastries, cakes and other confectionery items.
- Adjusted recipes as needed based on available ingredients or dietary requirements of customers.
- Ensured that all orders were completed on time with accuracy and efficiency.
- Created dozens of desserts such as cakes, frozen treats and pastries weekly.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Finished baked goods with glazes, icings and other toppings.
- Assisted in developing menus for special events including racings, weddings or corporate functions.
Cake Decorator
Treat me well
Truganina, VIC
05.2022 - Current
- Created custom cakes for special occasions such as weddings, birthdays, and anniversaries.
- Assisted customers with planning cake vision, including color, theme and size.
- Troubleshot any issues that arose during the cake decorating process.
- Prepared buttercream and icings to use for decorating cakes, cupcakes, tarts and other pastries.
- Frosted finished cakes evenly and smoothly using various techniques.
- Decorated cakes with a variety of edible decorations including sugar flowers, chocolate figures, and marzipan fruits.
- Assembled multiple tiers of cakes with precision and stability, Stacked layers of cakes onto tiered stands without damaging them
- Worked with common cake decorating and baking tools, such as mixers and carving tools.
- Applied fondant to cakes with precision and accuracy.
- Kept up with industry trends regarding new flavor combinations and design ideas.
- Sculpted 3D figurines out of fondant for use on specialty cakes.
Pastry Chef De Partie
Werribee Mansion Hotel
Werribee, VIC
03.2022 - 05.2022
- Organized and prepared all necessary ingredients for daily production of desserts, pastries, special order cakes and confectionery items.
- Checked daily coffee breaks, events and production requirements and contacted other departments for necessary resources arrangements.
- Assisted in developing menus for special events including reception and birthday functions, corporate functions..
- Created attractive displays using cake stands and decorative elements for window displays, buffet counters for functions and tea breaks.
- produced, glazed, cut and decorated various pastries for al la carte menu and events.
- Monitored and ordered daily fresh inventory for next day or two operations.
Pastry Chef
Impasto Forno Antico
Avondale Heights, VIC
09.2019 - 02.2023
- Assisted in menu planning for all pastry items.
- Produced pastries, garnishing and execution with available decorations.
- Decorated cakes and pastries with intricate designs and patterns.
- Planned and prepared daily production schedules based on customer orders and sales forecasts.
- Baked croissants, fried donuts, puff pastries and filled them up with fillings.
- Customized items for seasonal offerings, special events and personal requests.
- Monitored food quality and safety standards in the kitchen.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
Cake Decorator and Pastry Chef
French baguettes
Richmond, VIC
06.2019 - 09.2019
- Used pastry bags and tips to pipe messages and decorative roses onto cakes.
- Created custom cakes for special occasions such as weddings, birthdays, and anniversaries.
- Troubleshot any issues that arose during cake decorating process.
- Assembled, prepared, decorated and frosted average of 6-10 cakes per shift.
- Monitored inventory levels of baking supplies and alerted management when restocking was necessary.
- Used cake decorating tools and mixers.
- Applied fondant to cakes with precision and accuracy.
- Measured ingredients accurately according to recipes used in bakery.
Demi Pastry Chef
Grand hyatt
Healthcare City, Dubai
09.2017 - 04.2019
- Checked Banquet and function halls orders daily in the beginning and kept them ready to serve.
- Ensured all ingredients used are fresh and adhere to health department regulations regarding storage temperatures.
- Produced over 15 types of desserts in week
- Finished baked goods with glazes, icings, toppings.
- Worked as team, as an individual to make sure production deadline is met
- Handled and supervised pastry buffet including live stations for VIP weddings for guests up to 800 guests
- Catered buffet, family style desserts and plated dessert for corporate events, Christmas and new year events, weddings, cocktail party up to 1500-2000 guests
- Recorded daily fridge, cool rooms and freezers temperatures and filled up HACCAP book
- Participated in trainings programs
- Set up morning coffee breaks, afternoon teas, dessert buffet
Senior Baker
Annapurna Bakery industry
New Baneswhor, Kathmandu
06.2014 - 08.2017
- Maintained an inventory of ingredients, including flour, sugar, butter, eggs and other items used in baking.
- Supervised the preparation of breads, pies, cookies and other baked goods using traditional recipes.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Baked fresh bread and pastries for cafes and restaurants.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Coordinated supplies, placed orders and managed stock on hand for bakery.
- Mentored baking staff in proper techniques and bakery procedures.
Bakery and Dessert Chef
G cafe
Boudha, Kathmandu
04.2012 - 04.2014
- Consulted with clients on menu options for their events.
- Prepared special order cakes, display cakes, desserts for pastry counter.
- Communicated with customers regarding special orders and requirements.
- Monitored baking activities to ensure accuracy of recipes and consistency in product taste.
- Planned production schedules to meet business demand.
- Followed cake catalogue and dessert menu properly to ensure quality is met.
- Worked with team and solved various baking and recipe troublesome.
Education
Diploma in Hospitality Management - Hospitality Management
Australian National Institute of Business And Tech
Melbourne07-2021
Certificate 3 And 4 in Patisserie - Patisserie
Australian National Institute of Business And Tec
Melbourne, VIC07-2020
Bachelors in Business Studies - Business Management
Padma College
Bhaktapur, Nepal06-2013
Skills
- Food safety knowledge
- Recipe Development
- Training and mentoring
- Teamwork and Collaboration
- Attention to Detail
- Professionalism
- Active Learning
- Problem-solving abilities
- Inventory Maintenance
- Adaptability
- Time management abilities
- Dessert Preparation
- Multitasking
- Written Communication
Certification
- Food safety certificate
- Food allergen handlers Certificate
Languages
English
Professional
Nepali
Native/ Bilingual
Hindi
Limited
References
References available upon request.
Timeline
Pastry Chef De Partie
400 Gradi
05.2023 - Current
Cake Decorator
Treat me well
05.2022 - Current
Pastry Chef De Partie
Werribee Mansion Hotel
03.2022 - 05.2022
Pastry Chef
Impasto Forno Antico
09.2019 - 02.2023
Cake Decorator and Pastry Chef
French baguettes
06.2019 - 09.2019
Demi Pastry Chef
Grand hyatt
09.2017 - 04.2019
Senior Baker
Annapurna Bakery industry
06.2014 - 08.2017
Bakery and Dessert Chef
G cafe
04.2012 - 04.2014
Diploma in Hospitality Management - Hospitality Management
Australian National Institute of Business And Tech
Certificate 3 And 4 in Patisserie - Patisserie
Australian National Institute of Business And Tec
Bachelors in Business Studies - Business Management
Padma College
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