Srinath Sasidharannair Jeyasree
Sacramento,CA
Summary
Highly skilled Pastry Commis with background in creating diverse and innovative pastry items. Demonstrates strong understanding of baking techniques, ingredient selection, and recipe development while adhering to food safety regulations. Brings creativity, precision, and efficiency to past roles resulting in increased customer satisfaction and repeat business. Known for enhancing menu offerings with unique dessert creations that delight customers.
Overview
9
9
years of professional experience
Work History
Pastry Commis
Tower Cafe
Sacramento, CA
05.2023 - Current
- Organized daily orders from customers while maintaining high standards of quality and presentation.
- Ensured that food safety regulations were followed at all times during pastry preparation process.
- Maintained cleanliness of all work areas, equipment, utensils and tools used in the production of pastries.
- Managed inventory levels by ordering supplies as needed to maintain optimal stock levels.
- Assisted in creating and developing new recipes for pastries and other desserts.
- Responded quickly and efficiently to customer inquiries about menu items or special orders.
- Demonstrated knowledge of baking techniques such as tempering chocolate or rolling out dough.
- Prepared doughs, batters, icings, fillings, glazes and decorations for a variety of cakes and pastries.
- Trained new staff members on proper procedures for preparing pastries.
- Decorated cakes with edible materials such as fondant or butter cream icing according to customer requests.
- Placed pre-prepared desserts into display cases following company guidelines.
- Restocked ingredients on shelves after use was complete.
Pastry Intern
Hyatt Regency Lake Tahoe
Incline Village, NV
12.2021 - 12.2022
- Observed all health and safety regulations when working with equipment and during food preparation.
- Managed inventory control systems for raw materials used in pastry production.
- Performed routine maintenance on kitchen equipment such as mixers, ovens, blenders and slicers.
- Kept accurate records of daily sales figures related to pastry items sold.
- Learned new techniques for creating innovative pastry designs using decorations such as glazes, icings and fondant.
- Frosted cakes with butter cream or fondant icing according to customer specifications.
- Recorded temperatures of refrigerated storage units at regular intervals throughout the day.
- Sliced fruits or vegetables for garnishing plates prior to serving dessert courses.
- Organized finished products on display trays following company guidelines for presentation.
- Tested finished products by tasting them in order to check quality before they were served.
- Cleaned utensils used in the preparation of desserts after each use.
Commis Chef
Taj Fisherman's Cove Resort & Spa
Chennai , Tamil Nadu
03.2020 - 08.2020
- Stocked shelves with freshly baked goods throughout the day.
- Mixed batters according to specific recipes, ensuring accuracy in measurements.
- Provided excellent customer service by addressing inquiries promptly and courteously.
- Maintained a clean and organized work area throughout the shift.
- Prepared fillings for pastries and other baked goods based on customer orders.
- Kept accurate records of all baking supplies used in production.
- Created custom cakes for weddings, birthdays and other special occasions.
- Decorated cakes with intricate designs and patterns.
- Provided guidance and mentorship to junior bakery staff members.
- Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
Commis Chef
The Gateway Hotel Pasumalai
Madurai , Tamil Nadu
11.2018 - 02.2020
- Tracked inventory levels of foods and supplies used in daily production.
- Ensured all food was stored properly in accordance with safety regulations.
- Checked quality of raw materials before use to ensure freshness.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Followed proper plate presentation techniques when serving dishes.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Controlled usage of all products to reduce wastefulness.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Communicated effectively with the team regarding menu changes or special requests from customers.
Job Trainer
The Gateway Hotel Pasumalai
Madurai , Tamil Nadu
10.2017 - 10.2018
- Decorated cakes with icing, sprinkles and other edible decorations.
- Cleaned work areas, utensils, equipment and surfaces between batches of products.
- Placed orders for additional supplies when necessary based on production needs.
- Inspected finished products before packaging them up for sale.
- Attended training sessions related to food safety procedures and techniques.
- Operated ovens and other equipment to bake products according to established recipes.
- Rotated stock as needed to keep freshness intact.
- Followed food safety guidelines while preparing all food items.
Industrial Trainee
The Park Hotel
Chennai, Tamil Nadu
12.2015 - 03.2016
- Developed and implemented industrial safety protocols.
- Communicated with multidisciplinary team to learn and develop practical skills.
- Supported team by operating equipment.
- Prepared for work to be completed by studying assembly instructions, blueprint specifications and part lists.
Education
B.Sc in Hotel Management -
SRM University of Hotel Management
Chennai 04-2017
HSC -
NVKS Higher Secondary School
Attoor 03-2014
CBSC -
NVKS Higher Secondary School
Attoor 03-2012
Skills
- Waste Reduction
- Portion Control
- Baking techniques
- Sanitation Practices
- Recipe Development
- Menu Planning
- Temperature Control
- Ingredient Selection
- Dessert Preparation
- Glazing and Icing application
- Food Plating
- Pastries expertise
Languages
Malayalam
Professional
Tamil
Full Professional
English
Full Professional
Signature
DATE : 07/25/2024 SRINATH SASIDHARANNAIR JEYASREE
Timeline
Pastry Commis
Tower Cafe
05.2023 - Current
Pastry Intern
Hyatt Regency Lake Tahoe
12.2021 - 12.2022
Commis Chef
Taj Fisherman's Cove Resort & Spa
03.2020 - 08.2020
Commis Chef
The Gateway Hotel Pasumalai
11.2018 - 02.2020
Job Trainer
The Gateway Hotel Pasumalai
10.2017 - 10.2018
Industrial Trainee
The Park Hotel
12.2015 - 03.2016
B.Sc in Hotel Management -
SRM University of Hotel Management
HSC -
NVKS Higher Secondary School
CBSC -
NVKS Higher Secondary School
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