Swapnadeep Das
Eastwood
Summary
Utilises a people-centric approach to drive organisational growth and efficiency. Track record of implementing innovative solutions and achieving business objectives.
Experienced with creating intricate and appealing pastries that delight and impress. Utilises extensive knowledge in flavour profiles and presentation techniques to craft exceptional desserts. Track record of leading pastry teams to success through effective management and innovative culinary practices.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
11
11
years of professional experience
Work History
Head Pastry Chef
Grana
02.2023 - Current
- Delivered training sessions on advanced baking techniques to fellow staff members, sharing valuable industry knowledge and expertise.
- Coordinated with event planners to design custom dessert tables that aligned with client themes and preferences, resulting in memorable experiences for attendees.
- Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
- Maintained safe and sanitary kitchen conditions by strictly adhering to food safety guidelines.
- Fostered a culture of teamwork within the pastry department, promoting collaboration among staff members towards shared goals.
Pastry Chef
Candeloris
08.2020 - Current
- Handling entire pastry section.
- Maintaining of Cleanliness and Hygiene
- Preparation of desserts and chocolates
- Preparation of weekly specials.
- Keeping track of stock level and ordering of food items for the section.
- Making function menu items.
- Catering to large birthday cake orders.
Commis
Intercontinental Sydney
08.2018 - Current
- Baking of croissant and Danish.
- Preparing and setting up buffet.
- Preparing and plating for functions
- Chocolate garnishes
- Keeping track of stock level
- Filling of HACCP register
- Preparing high tea items
- Helping CDC with menu trials.
Pastry Chef
Lilianfels Blue Mountains Resort & Spa
03.2021 - 12.2022
- Participated in menu planning meetings, providing valuable input on potential dessert offerings.
- Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
- Streamlined pastry production process for increased efficiency and consistent quality.
- Reduced food waste by implementing proper storage techniques and ingredient rotation practices.
Commis 1
La Folie Patisserie
08.2016 - 07.2017
- Making chocolate garnishes
- Making desserts for outlets
- Live dessert service on weekends
- Handling the bakery department
- Making macarons
- Mise en place for Outdoor Catering
- Training new people to make breads
- Making sure the delivery van leaves on time for delivery of desserts to outlets
- Cleaning kitchen during and at the end of shift
- Making desserts for catering events
Intern
La Folie Patisserie
01.2016 - 07.2016
Trainee
Novotel Kolkata Hotel and Residencies
06.2015 - 07.2015
Trainee
ITC Sonar
06.2014 - 07.2014
Education
Advance Diploma - Hospitality Management (Patisserie)
Le Cordon Bleu Culinary Arts Institute
01.2020
Bachelor of Hotel Management -
Welcomgroup Graduate School of Hotel Administration (WGSHA)
07.2016
Wine Fundamental Level 2 -
International Sommelier Guild, WGSHA
01.2013
Wine Fundamental Level 1 -
International Sommelier Guild, WGSHA
12.2012
Skills
- Operations management
- Organizational change
- Staff training
- Profit maximization
- Teamwork
- Teamwork and collaboration
- Time management
- Attention to detail
- Problem-solving abilities
- Multitasking Abilities
- Effective communication
- Adaptability and flexibility
- Decision-making
- Verbal and written communication
Working Rights
Covid 408 Visa
Hobbies and Interests
- Playing sports like Cricket, Football and Hockey.
- Watching cooking and bakery shows on television.
- Watching action and comedy movies.
- Listening to Hindi music.
Achievements And Activities
- Runner up for Culinary Quiz 2014
- Runner up for Chef Competition 2014
- Active member of the Bakery Club (Mad Over Baking) in Welcomgroup Graduate School of Hotel Administration
- Participated in School cricket and football team
- Participated in College Hockey team
Timeline
Head Pastry Chef
Grana
02.2023 - Current
Pastry Chef
Lilianfels Blue Mountains Resort & Spa
03.2021 - 12.2022
Pastry Chef
Candeloris
08.2020 - Current
Commis
Intercontinental Sydney
08.2018 - Current
Commis 1
La Folie Patisserie
08.2016 - 07.2017
Intern
La Folie Patisserie
01.2016 - 07.2016
Trainee
Novotel Kolkata Hotel and Residencies
06.2015 - 07.2015
Trainee
ITC Sonar
06.2014 - 07.2014
Bachelor of Hotel Management -
Welcomgroup Graduate School of Hotel Administration (WGSHA)
Wine Fundamental Level 2 -
International Sommelier Guild, WGSHA
Wine Fundamental Level 1 -
International Sommelier Guild, WGSHA
Advance Diploma - Hospitality Management (Patisserie)
Le Cordon Bleu Culinary Arts Institute
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