Yadhav Singh Markand
Homebush,NSW
Summary
Excelled in training staff and managing high-volume food preparation with a flair for presentation. Demonstrates creativity and leadership, ensuring top-notch culinary creations and efficient kitchen operations. Forward-thinking professional offering more than 3 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
5
5
years of professional experience
Work History
Pastry Chef
Infinity Bakery
11.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed orders and other needs.
- 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.
- Cleaned and maintained kitchen equipment and oven.
- Trained new employees on bakery methods and procedures.
- Cut and shaped dough for pies, rolls and other pastries.
Sous Chef
Master Eats
03.2020 - 09.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
Education
Certificate Iv in Kitchen Managemet
SABT
Sydney08.2024
Skills
- Ingredient Sourcing
- Recipe Development
- Presentation management
- Creativity and Innovation
- Menu Planning
- Training staff
Timeline
Pastry Chef
Infinity Bakery
11.2023 - Current
Sous Chef
Master Eats
03.2020 - 09.2023
Certificate Iv in Kitchen Managemet
SABT
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