Ashesh Dhinoja

As pastry sous chef in a Modern Indian Gastro Bar high-volume food and beverage operation in NYC.

● doing bulk production and mise en place for everyday service and set up dessert station doing service for average guests of 150-200 on weekdays and 300-400 on weekends.

● Doing R&D for new recipes in Indian versions for every season.

● Production includes pound cake, sponge cakes, Indian pastries , Indian desserts following the recipes.

● Making in house ice creams, cassata and sorbets. Make sauces ,jams, patè dè fruits (jelly), custards, mousse base (using in canisters).

● Also helping as a floating chef for appetizers (hot and cold) and hot kitchen doing food production whenever necessary for dinner service.

● cooking and servicing for extravagant event parties and weekend brunch and also helping in the hot kitchen department as required with their production and dinner service, Assisting with produce and protein ordering. Maintaining the kitchen during this Covid pandemic ensured all guests and staff were safe.

Also helped setup and pre opened pastry department in another BaarBaar LA branch

STAGINGS: The musket room with Chef Camari Mick(2 days)

● Indienne by Chef Sujan Sarkar Chichago(2 weeks)

● Cut by Wolfgang Puck NYC (1day)

● Was involved in all aspects of the banquet and restaurant operations.

● Maintained the kitchen during Covid 19 ensuring all guests and staff were safe.

● Assisted with produce and protein ordering.

● Prepared prep list for banquets and restaurants.

● Prepared all desserts and pastries for banquets and restaurants.

● Fabricate seafood, pork, and chicken for the food and beverage operation.

Cooking and servicing for extravagant weddings, meetings, and conferences for International clientele.

● Baking, braising, sautéing, sauce making, soup making, grilling, searing, frying, and Garde manger experience acquired.

● Preparing for functions and holiday events.

● Fabricate seafood, pork, and chicken for a high-volume food and beverage operation.

● Cooking and servicing for extravagant weddings, meetings, and conferences for International clientele.

● Baking, braising, sautéing, sauce making, soup making, grilling, searing, frying, and Garde manger experience acquired.

● Preparing for functions and holiday events totaling 1,300 guests or more.

● Followed Florida State Health Codes.

● Keen understanding of using kitchen equipment such as slicers, mixers, wrappers, glazer, vacuum sealers, combination ovens, and flat top griddles.

● Utilizing a prep sheet for multiple functions for different meal periods throughout the day.

● Checking in product from daily deliveries.

● Executing multiple functions at once, both hot food, cold food, and in the pastry shop.

Assisted Executive Pastry Chef Jake Yergensen win the People’s Choice award of Dessert First 2017 And Also Assisted Chef Patrick Gossett in Tampa BayArea Seafood Chowder competition representing THE DON CeSar in Tampa Bay, Florida.

● Bake fresh batches of bread throughout the day as per requirement

● Load and unload ovens while maintaining the proper temperatures and duration

● Mixed, rolled and molded breads and biscuits as per given recipes

● Scaled cakes, sweet rolls, breads and cookies Stored leftover food and raw material in a safe manner Mix, weigh, proof, bake and design cakes and cookies

● Assisted bakers in ordering of bakery supplies

● Ensure quality maintenance by following procedures and policies

● Proficient in baking cakes, rolls, breads, pies as per specified recipes

● Adequate knowledge of setting oven temperatures according to the item that needs to be baked

● Keen understanding of using baking equipment such as slicers, mixers, wrappers and glazers

● Adept at managing icings and decorating cakes in several visually pleasing manners