Bharath Gehlot
Napa,CA
Summary
Pastry Chef with 4 years of kitchen and custom menu food preparation experience. Excel under pressure and Excellent written and verbal communication skills. Can work in a fast pace environment. Great problem solver. Skillful in ordering and requisitioning supplies and ingredients and plating and preparing desserts for special events. In-depth knowledge of food and service techniques, pastry preparation and sanitary handling. Commended for creating five new recipes every week and maintaining all safety and sanitation guidelines. High-energy kitchen team member dedicated to producing high-quality and attractive confections. Well-versed in coaching staff, outlining recipes and building customer relationships.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Thomas Keller Restaurant Group, AD-HOC
08.2023 - Current
- planning of weekly dessert menu, which sous chef will decide what can be best for the coming week.
- Daily production of bread, and building layer desserts for minimum guest of 180+.
- Keeping the station highly clean and sanitized.
- Rotated stock to use items before expiration date.
- 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.
Assistant pastry chef
Morimoto
08.2023 - 10.2023
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Scaled out and mixed ingredients according to recipes and procedures.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Created new dessert items for seasonal and special events.
- Directed catering for events with 10 to 100 attendees.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Reduced leftovers [Number]% by monitoring production and properly storing items.
- Determined baking times for various items.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Managed display cases to verify freshness and attractiveness of products.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Cleaned and maintained kitchen equipment and oven.
- Followed food safety standards when handling ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
Senior Associate
Hans design consultants
01.2016 - 04.2018
- Being responsible for all project budgets from start to finish
- Ensuring excellent service and quality delivery.
- Trained and supported new team members, maintaining culture of collaboration.
- Improved customer satisfaction by quickly and effectively addressing inquiries and complaints.
Associate
Billion Birth Interiors
09.2015 - 01.2016
- Conducted on-site inspections
- Was in charge of the delivery of projects from proposalright up todelivery.
Event Management Coordinator
Atria Events
07.2014 - 08.2015
- Communicating, maintaining client relationships, and managing supplier relationships.
Education
Associate Degree - Baking and Pastry in Culinary Arts
The Culinary Institute of America
Greystone, California12.2022
Specialize Diploma - Baking and Pastry in Culinary Arts
Bangalore Culinary Academy
Bengaluru, Karnataka07.2019
Bachelor's Degree - Hotel Management in Culinary Arts, Languages
PESIT
Bengaluru, Karnataka07.2014
Skills
- Sense of urgency
- Excellent communication
- Problem-solving skills
- Working knowledge of baking with Ingredient limitations (pastries that are gluten free,dairy-free, sugarless etc)
- 6 years of schooling around the world in culinary arts
- Tempering chocolate, mixing, kneading, baking various pastry and deserts
- Comply with food sanitation requirements and maintain cleanliness of workstation
- And cooking surfaces through proper handling of food, practicing appropriate food
- Storage, and adhering to personal sanitation and hygiene rules
- Perform inventory checks to ensure that station is fully stocked with needed items for service
- Developing new recipes for seasonal menus
- Decorating pastries and desserts to ensure beautiful and tasteful presentation
- Ordering new supplies, ingredients, and equipment for the pastry section, when Needed, and within budget
- Inspection and Observation
- Waste Control
- Reading Comprehension
- Critical Thinking
- Recipe Creation
- Portion Sizes
- Collaborative Relationships
- Proper Food Handling
- Consistent Supervision
- Special Requests
- Menu Development
- Food Quality Assessments
- Desserts Knowledge
- Active Listening
- Seasonal Recipes
- Plating Expertise
- Catering Understanding
- Monthly Inventory
- Kitchen Preparation
- Expiration Monitoring
- Delivery Coordination
- Temperature Assessments
- New Recipe Development
- Damage Identification
Craving lead, black and white sketch art.
Basic i find a old pencil and start craving the lead with my exacto. knife and create a micro art, this gives me patience to find my true focus. And that is why i picked it up as a hobby now i sit down once a month for straight 6 to 8 hours craving a small lead into a beautiful sculpture
Languages
Hindi
Full Professional
Kannada
Full Professional
Tamil
Professional Working
English
Full Professional
Additional Information
References:
Mariflor Cruz
(pastry chef at Morimoto)
Mariflor@morimotonapa.com
Phone: +1240-630-9723
David hudson
(Chef de cuisine at AD-HOC)
dhodson@tfrg.com
Katie
(Sous chef at AD-HOC)
Kzawisaza@adhocrestaurant.com
Phone: +1901-297-1081
Timeline
Chef De Partie
Thomas Keller Restaurant Group, AD-HOC
08.2023 - Current
Assistant pastry chef
Morimoto
08.2023 - 10.2023
Senior Associate
Hans design consultants
01.2016 - 04.2018
Associate
Billion Birth Interiors
09.2015 - 01.2016
Event Management Coordinator
Atria Events
07.2014 - 08.2015
Associate Degree - Baking and Pastry in Culinary Arts
The Culinary Institute of America
Specialize Diploma - Baking and Pastry in Culinary Arts
Bangalore Culinary Academy
Bachelor's Degree - Hotel Management in Culinary Arts, Languages
PESIT
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