Tanaya Patil
Thane
Summary
Creative and detail oriented Pastry Chef with experience in crafting high-quality desserts, pastries, and confections in both high-volume and fine dining environments. Successfully led a team of four pastry chefs in delivering high-quality desserts in a fast-paced, high-demand restaurant environment, ensuring efficiency, consistency, and excellence under pressure. Adept at managing kitchen operations, maintaining inventory, and ensuring consistency in product quality while optimizing workflow and adhering to food safety standards.Passionate about delivering innovative and visually stunning desserts that enhance the overall dining experience.
Overview
4
4
years of professional experience
Work History
Head Pastry Chef
Entrecote
11.2022 - 09.2024
- Directed and oversaw a team of four pastry chefs, managing all aspects of desserts production, menu planning and recipe development to preparation and presentation of high quality desserts for the restaurant.
- Ensured consistent quality, adherence to food safety standards, and efficient workflow in a fast-paced environment.
- Oversaw the ordering and inventory of kitchen supplies, ensuring proper stock levels and timely replenishment.
- Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
- Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
Commis Chef
Brunetti Classico
07.2021 - 08.2022
- Managed high-volume production of a diverse range of baked goods, including cakes, entremets, tarts, macarons, and various pastries and viennoiseries, ensuring consistency and quality at all times.
- Developed proficiency in advanced pastry techniques, including glazing, celebration cakes, chocolate decorations, and utilizing spray guns for intricate designs and finishes.
- Assisted in the training and development of new staff and interns, providing guidance on kitchen procedures, safety standards, and efficient work practices.
Cook
Miznon
03.2021 - 08.2022
- Developed proficiency in various kitchen sections, including the cold larder, fryer, along with pastry section, by mastering a wide range of techniques and recipes.
- Followed recipes and portion control guidelines in order to maintain consistency of every dish.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Accepting deliveries and kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cake Decorater
The Cheesecake Shop(Mordialloc)
12.2020 - 07.2021
- High volume production of sponge cakes, glazes, fillings, and other products.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Utilized approved recipes and procedures to maintain high quality and consistency of products to company standards.
- Verified accuracy of orders while meeting deadlines on producing completed products.
- Packaged each product according to company procedures.
Education
Le Cordon Bleu Melbourne
Melbourne, Australia06-2022
Mumbai University
Mumbai, India06-2018
Skills
- Pastry production
- Team Leadership
- Communication
- Time Management
- Attention to detail
- Ability to work under pressure
- Food hygiene and safety
References
References available upon request
Timeline
Head Pastry Chef
Entrecote
11.2022 - 09.2024
Commis Chef
Brunetti Classico
07.2021 - 08.2022
Cook
Miznon
03.2021 - 08.2022
Cake Decorater
The Cheesecake Shop(Mordialloc)
12.2020 - 07.2021
Le Cordon Bleu Melbourne
Mumbai University
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