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
Similar Profiles
Scott DiazScott Diaz
Server at AD-Hoc Thomas Keller RestaurantServer at AD-Hoc Thomas Keller Restaurant
Jonathan RoytbakJonathan Roytbak
Chef De Partie at Bouchon Bistro Thomas Keller Restaurant GroupChef De Partie at Bouchon Bistro Thomas Keller Restaurant Group
Ninel Felix De LeonNinel Felix De Leon
Sales Associate at Bouchon Bakery, Thomas Keller Restaurant GroupSales Associate at Bouchon Bakery, Thomas Keller Restaurant Group