• Ganesh I
  • Chef, Pastry Chef, Chef De Partie, ... more
  • Last/current workplace: The Emirates Palace
  • 29 years old from Ryde, NSW

Introduction

Passionate Patisserie Looking for Part time jobs at the moment. Available on Thursday to Sunday.

Employment History

  • The Emirates Palace

    • Feb 2014 - Nov 2014
    February 2014 - November 2014 The Emirates Palace, Abu Dhabi Managed by Kempinski Hotels. Abu Dhabi, United Arab Emirates. Position: Commis Chef-Pastry Duties: • Responsible and in-charge for A la Carte Operations for all outlets. • Prepared Mise un place for ala carte and restaurants fine dining. • Attended Kempinski DNA and Flair Training(16th-18th March, 14) • Letter of Appreciation for my work in Ramadan Tent, Emirates Palace(2014) • Prepared the ice cream, sorbet and parfait for Ala Carte, Buffet, and Functions. • Ensure all miss en place is well organize to be covered properly and Freshness • Ordered and checked the items for make the ice cream, sorbet and parfait. • To ensure that all mise- en place is correctly prepared prior to commencing of service. • To demonstrate excellent product knowledge of all food and special functions held at the resort. • Minimize wasted and maintained control to attain forecast food cost • Assist the assistant pastry chef with inventories and daily par stock as schedule • Hand over related duties to other shift to ensure smooth operation • Ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times. • To ensure that the kitchen and working areas are thoroughly clean at all times. • To be honest and diligent in their work, showing dependability and enthusiasm for the team. • Conducting kitchen operations observing hygiene and OHS practices
  • Ocean View Hotel

    • Oct 2012 - Jan 2014
    October 2012 - January 2014 Ocean View Hotel, Dubai. Managed by JA Resorts and Hotels Dubai, United Arab Emirates. Position: Commis 1 - Pâtisserie Duties: • Part of Pre Opening Team • Follow maintenance program and cleaning schedule • Follow the standard presentation to ensure the taste, quality and quantity is always consistency • Demonstrated baked and yeast products in Bakery. • Prepared all garnishes chocolate. • Controlled the kitchen and refrigeration rooms with regards to cleanliness and storage. i.e. Basic Hygiene or part of HACCP. • Prepared Cakes, Mini pastry and Hot Dessert for Buffet, Brunch functions and Restaurant. • Prepared Cake Trolley and mini pastries for afternoon tea and high tea. • Initiative to check dry store, dairy store and freezer also miss en place based on daily or Be-daily business function • Inform to Assistant pastry chef of any excess item that can be use for special production
  • Monte Carlo Beach Club

    • Dec 2011 - Sep 2012
    December 2011 - September 2012 Monte Carlo Beach Club, Abu Dhabi Abu Dhabi, United Arab Emirates. Position: Commis Chef - Pâtisserie Duties: • Prepared the ice cream, sorbet and parfait for Ala Carte, Buffet, and Functions. • Ordered and checked the items for making the ice cream, sorbet and parfait. • To ensure that all mise- en place is correctly prepared prior to commencing of service. • To demonstrate excellent product knowledge of all food and special functions held at the resort. • Maintains good working relationships with our own colleagues and all other departments • Has a complete understanding of and complies with the company's policy relating to HACCP, Fire, Hygiene, Health and Safety and Energy Conservation • Maintains all equipment within the area and reports any faults or breakage's to the Supervisor
  • Le Royce Hotel

    • Jul 2010 - Jun 2011
    July 2010 - June 2011 Le Royce Hotel, Pune. (The Ship Grill & Bar ) Pune, India Position: Commis 1 - Pâtisserie and Boulangerie Duties: • Worked For The Ship Grill & Bar • Part of Opening Team of 'The Dessert Factory'- 'Pastry Outlet' • Follow maintenance program and cleaning schedule • Support Chef de Partie or Demi Chef de Partie in the daily operation and work • Work according to the menu specifications by the Chef de Partie • Keep work area at all times in hygienic conditions according to the hotel standard. • Control food stock and food cost in your section • Follow the standard presentation to ensure the taste, quality and quantity is always consistency. • Initiative to check dry store, dairy store and freezer also miss en place based on daily or Be-daily business function • Minimize wasted and maintained control to attain forecast food cost
  • ITC Grand Central

    • Jun 2008 - Nov 2008
    June 2008 - November 2008 ITC Grand Central, Mumbai The Luxury Collections. Managed by Starwood Groups. Mumbai, India Position: Internship Duties: • Worked in all core operations of the hotels • Performed duties in Garde Manger Section and Pastry Section for 3 Months • Worked in F & B Service (Banquets), Housekeeping and Front Office for 3 Months.

Skills

  • Baking
  • Chef
  • Kitchenhand
  • Pastry Chef
  • Stocking and Inventory
  • Cook
  • Cleaning
  • Food Handling and Preparation
  • Staff Management and Supervising
  • Chef De Partie
  • Commis Chef

Certificates

  • Safe Food Handling Certificate
  • White Card / OHS
  • Certificate in Hospitality (Commercial cookery)
  • Certificate in Hospitality
  • Chef Trade Certificate
  • Workplace Hygiene Procedures Certificate

Education History

  • Le Cordon Bleu Culinary Arts Institute Sydney current

    • From Jan 2015 - Current
    Culinary Education January 2015 - Current Le Cordon Bleu Culinary Arts Institute Sydney, Australia Advanced Diploma of Hospitality (Patisserie)

Personality Type

The Guardians

Extroverted
Introverted
Sensing
iNtuitive
Thinker
Feeler
Judger
Perceiver