TRUPTI BAJAJ

• BACK OFFICE OPERATIONS
• DEMATERIALIZATION OF PHYSICAL SHARES
• CO ORDINATING WITH STAFF FOR ALL THE CLIENTS QUERRIES AND RESOLUTIONS
• HANDLING NRI CLIENTS, QUERRIES AND ISSUES AND RESOLVING THEM
• OPENING NRI, RESIDENT ACOUNTS AND JOINT ACCOUNTS FOR THE FRANCHISEE
• PERFORMING E-MODIFICATIONS, ADDRESS, MOBILE OR ANY OTHER CHANGES REQUIRED IN THEIR DP AND TRADING ACCOUNTS
• HANDLING SENSITIVE AND CONFIDENTIAL PAPERS OF ALL CLIENTS AND SORTING AND ORGANIZING.
• RESOLVING CLIENT QUERRIES RELATED TO BACK OFFICE OPERATIONS

• Producing high quality desserts with utmost hygiene
• Increased customer satisfaction by providing personalized service and addressing clients'' needs.
• Maximized resource utilization, reducing waste while increasing overall operational efficiency.
• Implemented quality control measures to ensure products met high standards before being sold or serviced to customers.

• Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
• Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
• Producing of allergy desserts and cakes
• Production of desserts within time limit and also maintaing of temperatures of desserts.

• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
• Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

WORKING IN ALL DEPARTMENTS FOR EXPOSURE:

• Front office.
• Housekeeping.
• BANQUETS
• BAKERY
• COFFEE SHOP.
• Guest handling.
• Assisting across multiple departments and gaining exposure and expertise in all departments.