ANURAG TIWARI
High Point,NC
Summary
Dynamic Pastry Chef with a proven track record at Seabourn Cruise Line, excelling in menu development and innovative dessert creation. Renowned for enhancing customer satisfaction through artistic pastry decoration and effective team collaboration. Committed to food safety compliance, I consistently deliver high-quality, visually stunning desserts that delight guests and elevate dining experiences.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Pastry Chef De Partie
Seabourn Cruiseline
Seattle, Washington
09.2022 - 05.2025
- Prepared and plated desserts for fine dining experiences on luxury cruise liners.
- Collaborated with culinary team to develop innovative pastry recipes and presentations.
- Managed inventory of ingredients to ensure freshness and quality in dessert offerings.
- Maintained cleanliness and organization in the pastry kitchen according to safety standards.
- Ensured that all orders were completed on time with accuracy and efficiency.
- Adhered strictly to safety protocols such as proper sanitation practices when handling food items or equipment.
- Supervised a team of junior chefs in the preparation of various pastry dishes.
- Trained staff members on proper techniques for mixing, baking, decorating and finishing desserts.
Pastry Assistant Chef De Partie
Virgin Voyage
Miami, Florida
08.2019 - 07.2022
- Researched current trends in the industry and incorporated them into creative designs and presentations.
- Assisted in developing menus for special events including weddings or corporate functions.
- Collaborated with chefs to design seasonal dessert menus.
- Adhered strictly to safety protocols such as proper sanitation practices when handling food items or equipment.
- Created attractive displays using cake stands and other decorative elements for window displays and buffet counters.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Supervised preparation and presentation of desserts for catered events.
- Placed dough in pans, molds, and sheets, and monitored products during baking to adjust temperature.
- Developed and executed original dessert menus for high-end restaurant, ensuring variety and seasonal relevance.
- Offered exceptional customer service, handling special dessert requests and dietary restrictions.
- Implemented a system for tracking and minimizing food waste in the pastry department.
Demi Chef De Partie (PASTRY)
CARNIVAL UK
Southampton, United Kingdom
04.2018 - 04.2019
- It was a privilege to work with Chef Marco Pierre White, the British celebrity chef. I learned the British dessert and a tasteful touch of French sweetness.
- Michelin star fusion (Indian-British) restaurant with celebrity chef Atul Kochhar (twice Michelin) learned an amazing fusion of desserts with a touch of Indian and British cuisine. A real experimental experience.
- In the absence of the Chef de Partie – Pastry, conduct shift briefings to ensure that hotel activities and operational requirements are known.
- Prepare in advance the food, beverage, materials, and equipment needed for the service.
- Prepare, bake, and serve dishes according to the Pastry Menu.
- Provide direction to the kitchen helpers, including commis, cooks, kitchen attendants, and stewards.
- Clean and re-set their working area.
- Support the Chef de Partie – Pastry by preparing, presenting, storing, and serving a selection of dishes.
- Bulk production of desserts, ice creams, and Italian sorbets for buffets and restaurants.
- Followed complex recipes to create delicious pastries, cakes and baked goods for pastry chefs.
- Checked quality of food products to meet high standards.
Pastry Chef
GULF FOOD PRODUCTION W.L.
Doha, Qatar
06.2016 - 02.2018
- Developed and executed innovative pastry recipes to enhance product offerings.
- Maintained current knowledge of pricing, ingredients, product availability, and current promotion.
- Revamped menus, and implemented quarterly updates to meet changing demands.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Carried out daily kitchen prep and closing duties, with station setup, breakdown, and organization.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Assisted with plating and serving desserts.
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Executed culinary trends and cultivated creativity by developing innovative daily specials.
- Baked gluten-free and nuts free goods with ingredient limitations to meet dietary restrictions.
- Demonstrated product and layout execution to associates, following food safety standards and sanitation guidelines.
- Customized items for seasonal offerings, special events and personal requests.
- Created allergy-free breads, pastries and cakes according to individual customer requirements.
- Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
- Improved performance of team members, resulting in high-quality meals produced daily.
- Assisted in the design and presentation of pastry displays for customer engagement.
- Decorated cakes with intricate designs and patterns.
- Crafted artisan pastries using traditional techniques and high-quality ingredients.
- Planned daily production schedules based on customer orders and sales forecasts.
- Stocked shelves with freshly-baked goods throughout the day as needed.
Commis Pastry Chef
Lilou Artisan Patisserie
Manama, Bahrain
02.2012 - 01.2016
- Mis-n-place of all the basic product for future decoration
- Including sponge, moose, ganache, and cookies.
- Mixing basic recipes, and then baking them in the oven for further use.
- Covering, glazing, and decorating cakes, especially chocolate cakes.
- Preparing cakes in big frames for small pastry use, like tiramisu, concerto's, chocolate fudge, schuss, cheesecake, apple bar, Nutella cakes, and frozen cheesecakes.
- Preparing mini pastries for Starbucks and various outlet and catering parties.
- Selection of fruits for salad and decoration and helping for inventory of store.
- PREPARATION OF ALL TYPES OF BREAD.(WHITE BREAD, WHOLE MILL BREAD,SOYA BREAD.ETC.)
- PREPARATION OF VARIOUS TYPES OF COOKIES.
- PREPARATION OF DONUTS,FRUIT CAKE,MARBLE CAKE FOR BREAKFAST AND BUFFET.
- PREPARATION OF TYPICAL INDONESIAN CAKES(TIRAMISU).
- PREPARATION OF PASTRY CREAM, VANILLA AND CHOCOLATE SAUCES,CROISSANTS AND FRENCH AND DANISH PASTRIES.
- Preparation of pudding and preparation of various types of ice creams (vanilla, mango, chocolate), and various flavors.
- Preparation of cakes (Black Forest, banana cake, cheesecake, butterfly cakes, etc.).
- Preparation of soft roll, hard roll, Swiss roll, pineapple cola, and so various types.
- Assisted in decorating cakes and pastries for presentation.
- Followed established protocols for waste disposal in order to maintain a safe working environment.
Pastry Cook
Nirwana Gardens, Bintan Island
Bintan Island, Indonesia
11.2010 - 02.2012
- Carried out daily kitchen prep and closing duties, with station setup, breakdown, and organization.
- Decorated pastries using icing, frosting, and other toppings, resulting in a beautiful appearance and delicious flavor.
- Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating, as appropriate.
- Review the production sheet to understand the variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
- Maintain kitchen logs for food safety program compliance. Keep the chef informed of excess food items for the planning of daily specials.
- Safely and appropriately use baking and measuring tools, equipment, and appliances to prepare baked foods.
- Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure the correct temperatures of kitchen appliances and food, and report issues to management.
- Monitor the quality of food prepared, and portions served throughout the shift.
Education
HOTEL AND RESORT MANAGEMENT - Restaurant And Culinary Management
Metropolitan Institute of Hotel Management
PUNE,MAHARASTRA03.2011
Advance Management in Hotel And Resort - Hotel And Resort Management
International Academy @ Bintan Island (IAB)
BINTAN ISLAND, INDONESIA11.2011
Skills
- Pastry decoration and techniques
- Menu development
- Inventory management
- Food safety compliance and sanitation
- Team collaboration
- Problem solving
- Recipe development
- Creativity and innovation
Affiliations
- Member, Small Business Association (2008 – present)
Accomplishments
- Created a highly effective new program that significantly impacted efficiency and improved operations.
- Consistently maintained high customer satisfaction ratings.
- Promoted from Chef de Partie to Pastry Chef in less than 12 months.
Certification
- International Convention on Standards of Training, Certification, and Watchkeeping for Seafarers (STCW), Training - 2022
- FIRE FIGHTING AND RESCUE License - 2022
- PERSONAL SURVIVAL TECHNIQUES Training - 2018
- ELEMENTARY FIRST AID 2018 (RENEWED 2022)
- CROWD AND CRISIS MANAGEMENT TRAINING IN 2022
Additional Information
Food safety and hygiene Level 2 exam passed with “A” grade
From: The Chartered Institute of food and hygiene, London.
Food safety and hygiene Level 2 exam passed with “B” grade
From: CARNIVAL CORPRATION ,UNITED KINGDOM
Food safety and hygiene Level 3
From : SEABOURN LUXARY CRUISELINE, SEATTLE, UNITED STATES
Languages
- English
- Hindi
Personal Information
Software
Microsoft Excel
MICROSOFT OFFICE
Websites
Timeline
Pastry Chef De Partie
Seabourn Cruiseline
09.2022 - 05.2025
Pastry Assistant Chef De Partie
Virgin Voyage
08.2019 - 07.2022
Demi Chef De Partie (PASTRY)
CARNIVAL UK
04.2018 - 04.2019
Pastry Chef
GULF FOOD PRODUCTION W.L.
06.2016 - 02.2018
Commis Pastry Chef
Lilou Artisan Patisserie
02.2012 - 01.2016
Pastry Cook
Nirwana Gardens, Bintan Island
11.2010 - 02.2012
HOTEL AND RESORT MANAGEMENT - Restaurant And Culinary Management
Metropolitan Institute of Hotel Management
Advance Management in Hotel And Resort - Hotel And Resort Management
International Academy @ Bintan Island (IAB)