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48 views2 pages

CV Resume

Uploaded by

navesh.phadte
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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NAVESH PHADTE

PASTRY SOUS CHEF

PERSONAL INFO About Me


Date of Birth I work well with a team. I love setting goals and making sure I accomplish them.
18th May 1992 Ingredients and work pressure in the kitchen excite me and push me to become
Passport No. better. My area of specialization is Bakery Patisserie.
B6541321
Address EXPERIENCE
H.no. 1309, Akhada St. Estevam,
Tiswadi, Goa, India. 403106.
Pastry Sous Chef Assist the Executive Pastry Chef in planning of food
Dec 2023 - Present budgets and forecasts pertaining to the Pastry Kitchen.
Phone
Interview, train, supervise, coach, council and
+971 588064698
discipline all employees in the department.
Whatsapp Uphold departmental standards of quality and timing of
+91 9405869498 / +971 588064698 delivery. Design & develop detailed food specification.
Email ID Assist Executive Pastry Chef in developing standard
[email protected] recipes and techniques for goods preparation and
Instagram presentation. Assure consistency, high quality and
chocolate.artisan manage food cost down to component level.
Linkedin Liaise with Executive Pastry Chef on customer
https://www.linkedin.com/in/nav satisfaction to enable continuous improvement.
esh-phadte-6874b6176 Manage all HACCP requirements in line with company
procedures. Ensure all kitchen equipment is correctly
MY PORTFOLIO LINK used, cleaned and maintained.

https://www.instagram.com/chocolate. Pastry Sous Chef


artisan/ Managing all aspects of bakery and pastry as a Sous
Nov 2022 - Dec 2023 Chef. Heading multiple F&B Outlets, like BBC (pastry
PROFESSIONAL SKILLS shop), Coffee Shop and Banquet operations.
Menu Implementation. Experience in developing new recipes dessert, breads
Planning and Procurement of by adding a modern twist. Innovation, research and
Ingredients. going with trend in market.
Quality Control . Consistently offer professional, friendly and proactive
Wedding & Fancy Cakes. guest service while supporting fellow Colleagues.
Chocolate Works. Lead and supervise the quality, quantity of the pastry
Sugar Art. department, as well as coordinate the production as it
Bread Making. relates to banquet and restaurant functions.
Maintaining Hygiene Standards. Follow payroll costs and productivity within budgeted
Food Costing for Desserts. guidelines.
Research and Devlopment. Guide SOP to fellow staff for safe food handling and
PERSONAL SKILLS provide high service standards.

Creative Spirit.
Reliable and Professional. Junior Sous Chef Ensure consistent and smooth running of food
Organized. Jan 2022 - Oct 2022 production
Time Management. Ensure effective stock purchase, its receipt and storage
Team Player. Ensure that required standards are adhered to in the
Fast Learner. production and preparation of food in quality and
Motivated. quantity.
EDUCATION Work towards exceeding customer’s expectation by
encouraging and promoting high level of service
Ensure all complaints, inquiries, and suggestions by
Bachelor of Commerce customers are attended to accordingly.
( Distance Education ) Innovation, research and going with trend in market.
Himalayan Garhwal University,
Uttarakhand, India. Chef De Partie Collaborating with the culinary team ensuring high-
2019 – 2022 Dec 2019 - Dec 2021 quality food & service.
Keeping your area of the kitchen safe and sanitary.
Craftsmanship Course in Stocktaking and ordering supplies for your station.
Food Production & Patisserie Improving your food preparation methods based on
Institute of Hotel Management , feedback.
Goa, India. Taking care of pastry shop and maintaining high-quality
2012 – 2013 standards.

XIIth Commerce Demi Desserts preparation of specialty outlets Jamie's (by


P.E.S. Higher Secondary School, Chef De Partie Jamie Oliver) and Wonderland.
Goa, India. Created new and innovative breads and desserts.
Mar 2016 - Oct 2019
2011 Took up leadership roles, assigned tasks, hired the right
people, motivated staff in a high-stress environment.
S.S.C. Worked with knives, icing bags, and other precision
Sharada English High School, Goa, tools with good hand-eye coordination.
India. Assisted Sous Chef with menu development, including
2009 daily specials and new menu items.

CERTIFICATIONS COURSES
Commis Support the Demi Chef de Partie in the daily operation
May 2015 - Mar 2016 and work.
STCW-10 Work according to the instructions of Superiors.
Sea Scan Maritime Foundation, Goa, Keep work area at all times in hygienic conditions
India. according to the rules set by the hotel.
Ensure the highest standards and consistent quality in
Computer Course in Business the daily preparation.
Application.
Microsoft office, Tally.
Commis Assisted in the preparation and service of all food items
Nov 2013 - Apr 2015 for a la carte and buffet menus according to hotel
ACHIEVEMENTS standards.
Ensured the cleanliness and maintenance of all work
Did Pre-opening of world largest areas, utensils, and equipment.
Cruise ship "Symphony of the Seas". Followed kitchen policies, procedures, and service
2018 standards.
Assisted immediate senior chef in the department.
Received Culinary High Performer
Award.

Did Re-opening of Bengaluru Baking


Company.
INTERNSHIP
A well known bakery & cake shop by The Leela Goa | Jun 2013 - Sep 2013
JW Marriott in Bengaluru.
Vivanta by Taj Holiday Village, Goa | Dec 2012 - Jan 2013
Manager Of The Month
July 2022

Due to high performance Got


Promoted as a Sous Chef with in 10
months.

Participeted in India Pastry Cup


2023 Competition.

LANGUAGE
English Marathi
Hindi Konkani

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