AJAY SINGH RAWAT

  • Commis I
  • Canada
  • Oct 26, 2018
Full time Hospitality-Hotel

Personal Summary

  • An efficient and versatile hospitality professional with more than Four Years of experience in managing culinary operations of bakery section in sync with the guest expectations/organizational standards in leading hotel chains
  • Profound cognizance of international culinary brand standards and well versed in preparing bakery items for the guests of various ethnicity and as per their specific taste preference
  • Adroit in creating innovative pastry designs, displays and making use of ingredients, flavours in garnishing
  • Scrupulous in ensuring nutrition facts, food safety and safety regulations
  • Adept at inventory management, profitability monitoring and waste minimization

Work Experience

Commis I
Jun 2014 - Oct 2018 Hyatt Regency
  • Managing day-to-day operations of the pastry and bakery section of the kitchen
  • Concocting a wide variety of cakes, cookies and pies, doughnuts, croissants and muffins etc. following traditional and modern recipes
  • Developing new designs, items, exiting deserts in the bakery section and renewing the hotel menu
  • Decorating pastries, desserts using different types of icings, toppings etc. & ensuring excellent food presentation
  • Ensuring excellent product quality throughout the desert offerings
  • Identifying superior quality products, presentations and flavours for the bakery items
  • Monitoring the quality of raw and cooked food products and ensuring standard compliance
  • Engaging in raw supplies procurement in the kitchen
  • Reporting any equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the superior authority on a priority basis
  • Inspecting kitchen and baking equipment for safety and cleanliness on daily basis
  • Preparing a variety of dough, pastries and pastry fillings
  • Monitoring oven temperatures, product appearance and determining the baking status, quality
  • Handling voluminous orders and preparing innovative desserts for special events
  • Managing the storage of raw materials in the correct temperature in-sync with company‚Äôs guidelines
  • Assisting the Chef in refining recipes for the pastry department and producing high quality products

Maintaining clean and systemized cooking station with strict adhere to health, hygiene and safety standards

Education

Bachelor of Hotel Management
May 2011 - May 2014 Hemwanti Nandan Bahuguna Garhwal University