Deepam Shah
Daman,India
Summary
To get an opportunity that allows me to showcase my skills and contribute to the company's growth. To enhance my skills by taking on this challenging position and expanding my knowledge. To seek a position in a company that can launch my career and help me to build a stronger skill set. Experienced culinary professional successful at producing high-quality, from-scratch jams, creams, sauces and pastries. Focused on providing customers with delicious, quality desserts. Systematic, resourceful and bringing top skills in communication and work delegation.
Overview
1
1
year of professional experience
Work History
Pastry Intern
Four Seasons Hotel And Residences
Fort Lauderdale, FL
09.2023 - Current
- Assisted with plating and serving desserts.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Followed recipes to create cake, cookies and products.
- Monitored and ordered supplies and baking ingredient stock items such as flour and sugar.
- Performed routine maintenance on kitchen equipment such as mixers, ovens, blenders and slicers.
- Prepared batters for cakes or cupcakes according to customer requirements.
- Stored prepared desserts correctly in accordance with health department regulations.
- Monitored stock levels for ingredients used in pastry production and reported any shortages to the head chef.
- Managed inventory control systems for raw materials used in pastry production.
- Cleaned utensils used in the preparation of desserts after each use.
- Adhered strictly to recipe instructions when preparing fillings or toppings for baked goods.
- Observed all health and safety regulations when working with equipment and during food preparation.
- Recorded temperatures of refrigerated storage units at regular intervals throughout the day.
- Organized finished products on display trays following company guidelines for presentation.
- Restocked shelves with freshly-baked items throughout the day as needed.
- Weighed out ingredients accurately according to recipes and instructions from the head chef.
- Sliced fruits or vegetables for garnishing plates prior to serving dessert courses.
- Maintained cleanliness and organization of kitchen work areas to ensure food safety standards were met.
- Decorated cakes with edible flowers or chocolate shavings upon request from customers.
- Trained kitchen workers on culinary techniques.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created 100 desserts such as cakes, frozen treats and pastries weekly.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Adjusted oven temperatures as needed throughout the day depending on product being baked.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Ensured proper storage of products to prevent spoilage or contamination.
- Monitored food quality and safety standards in the kitchen.
- Prepared doughs, fillings and icings according to recipes.
- Analyzed customer feedback data to identify areas for improvement in product offerings or processes.
- Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
- Managed time efficiently to produce high-quality goods within tight deadlines.
Education
Bachelor of Arts - INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT
Queen Margaret University
EDINBURGH,UK06-2023
HSC -
GLM International School
06.2017
SSC -
Holy Trinity High School
03.2015
Skills
- Inventory Rotation
- Food Plating
- Ingredient Selection
- Dessert Preparation
- Precision measuring
- Sanitation Practices
- Restaurant Experience
- Quality Control
- Kitchen Safety
- Food Safety
- Damage Identification
- Multitasking
- Equipment Cleaning
- Problem-Solving
- Batter and Filling Preparation
- Active Learning
- Team Cooperation
- Analytical Thinking
- Food trend knowledge
- Team Collaboration
- Time Management
- Attention to Detail
- Weights and measures
- Opening and closing duties
- Time management abilities
Areas Of Interest
Culinary (vegan)
Tel
+919023395465
References
- MR.SAGAR CHITRE, sagarc@itm.edu
- Ms. Madhuri Salian, Assistant Manager - Training & Placement, IHM-Oshiwara
Extracurricular Activities
Participated in National UCMAS exam and secured NO.1 rank in all India UT level round. Participated in Maharashtra Blood Donation in Chembur Mumbai ( Mention appreciation certificate here)
Hobbies and Interests
- Exploring
- Dancing
- Cycling
- Drawing & Painting
Affiliations
- Cycling
- Swimming
- Strength training
Languages
English
Professional
Hindi
Professional
Gujarati
Professional
Timeline
Pastry Intern
Four Seasons Hotel And Residences
09.2023 - Current
Bachelor of Arts - INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT
Queen Margaret University
HSC -
GLM International School
SSC -
Holy Trinity High School
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