Anurita Ghoshal

• Cycled menus to keep offerings fresh and interesting for customers.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
• Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
• Elevated the bakery''s reputation through participation in community events and culinary competitions showcasing artisanal pastries expertise.
• Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
• Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
• Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.

Out of the Blue - one of Mumbais oldest standing restaurants started a new Deli - 'Deli by the Bleu' and i was responsible for creating a new line of desserts for them.

I sold the desserts under my name for over 2 yrs until the pandemic. I curated a line of healthy organic bakes for the Deli and introduced innovative seasonal and festive desserts at the time.

• Developed and created the dessert menu for the restaurant from its inception stage, Including the launch of the restaurant.
• Developed menus for personalized creations for holidays, personal events.
• Cycled menus to keep offerings fresh and interesting for customers.