Hi, I’m
Paul Ram
Pastry chef
Chettikulam,India
Summary
Seeking a position as a Pastry Chef, where I can skilfully apply my abilities and experience in achieving the quality goals of the Pastry and Bakery. Wish to gain more experience in the field of baked goods with complete taste and aesthetic appeal.
A creative detailed –oriented pastry chef with over 18 Years of experience. Creating high quality of pastries and desserts, Gelato, Chocolate and allergy friendly baking .Adept at recipes creation, team management, maintaining the highest standards of food hygiene. Cost controlling .Noted for outstanding time management and problem solving abilities.
Overview
20
years of professional experience
Work History
The Walt Disney
Speciality Geleto & Pastry Chef
03.2024 - Current
Job overview
- Oversee productivity and ensuring quality of presentation
- Responsible for Sanitation, Safety and environment, cost control according to company policy
- Ensuring every employee is working effectively and efficiently improving employee morale and employee relations
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipe
The Walt Disney
Pastry Chef
11.2017 - 02.2024
Job overview
- Preparation of pastry for a leading international cruise line
- Manage team members in the preparation of speciality dishes, dessert
- Responsible for Organization and management of staff time table and for their training on pastry skill sanitation and safely
- Leading and managing the quality/Quantity of items produced by the pastry department
Vivanta Hotel (by TAJ)
Pastry Sous Chef
04.2015 - 10.2017
Job overview
- Handled different kinds of experiments, and tests for preparing new pastries and dessert recipes
- Assisted the pastry experts and other cooks for menu planning and pairing of pastries or deserts
- Supervised and skilfully handled every work within given period of time, and a specified budget
- Maintaining an A rating with department of health by standardizing cleaning procedures
- Collaborated with head chef in menu design and innovative recipes
Palm Meadows Club
Jr.Sous chef
08.2011 - 11.2014
Job overview
- Looked after the quality of every cakes and pastry designed and baked before presentation
- Trained new employees, the new methods of baking and designing of pastries, etc
- Maintained and handled every customer choices in regards with special cakes, deserts or pastries
Royal Caribbean Cruise Line
Chef De Partie and commis
01.2009 - 05.2011
Job overview
- Collaborated with my pastry chef to managing production and time periods
- To ensure that all dishes are being prepared to correct recipes, quality and quantity
The Gateway hotel (By TAJ)
Commis-1
11.2007 - 01.2009
Intercontinental Hotels Group
Commis-2
02.2007 - 11.2007
Fusion9 (Restaurant)
Commis-2 and commis-3
05.2005 - 01.2007
Education
Indian institute of industry interaction education and research
BSC from hotel management and catering science
State Institute of hotel management & catering technologyTrichy
Diploma from Pastry and bakery
Indian Institute of Baking and cake artBangalore
Cake decoration course
University Overview
Successfully completed
Government Higher SchoolChettikulam, Tamilnadu
Higher secondary
University Overview
Passed
Skills
- Friendly, Positive Attitude
- Teamwork and Collaboration
- Time Management
- Allergen awareness
- Specialty diets
- Vegan pastry
- Menu preparation
- Multitasking
Additional Qualifications
- Certificate of completion Disney Leadership Essential
- Food Safety Certificate of ISO 22000:2005 at PMC, India
- US Public Health Training in Disney Cruise Line, USA
- Kitchen Foundational (Learning & Development) at Taj, India
Businessachievement
- Opened Sweetie Cake House during pandemic (homemade cakes and chocolate). We got 5
- Ratings reviews from 95 customers., https://sweetie-cake-house.business.site?utm_source=gmb&utm-medium=referral#summary
References
- Chef Vincenzo, Head Pastry Chef, Heidi, England, +39 339 327 5433
- Chef Gesmon, Walt Disney Cruise Line, USA, +91 99467 81765
Hobbies and Interests
- Learning about collecting recipes
- Ancient culture
- Food
Disclaimer
I hereby declare that the above given particulars are true to the best of my knowledge.
Personal Information
- Passport Number: X4258751
- Father's Name: S. Ramakrishnan
- Date of Birth: 05/31/87
- Nationality: Indian
- Marital Status: Married
Languages
English
Professional Working
Tamil
Native or Bilingual
Hindi
Professional Working
Timeline
Speciality Geleto & Pastry Chef
The Walt Disney
03.2024 - Current
Pastry Chef
The Walt Disney
11.2017 - 02.2024
Pastry Sous Chef
Vivanta Hotel (by TAJ)
04.2015 - 10.2017
Jr.Sous chef
Palm Meadows Club
08.2011 - 11.2014
Chef De Partie and commis
Royal Caribbean Cruise Line
01.2009 - 05.2011
Commis-1
The Gateway hotel (By TAJ)
11.2007 - 01.2009
Commis-2
Intercontinental Hotels Group
02.2007 - 11.2007
Commis-2 and commis-3
Fusion9 (Restaurant)
05.2005 - 01.2007
Indian institute of industry interaction education and research
BSC from hotel management and catering science
State Institute of hotel management & catering technology
Diploma from Pastry and bakery
Indian Institute of Baking and cake art
Cake decoration course
Government Higher School
Higher secondary
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