N SHARMA
Chennai
Summary
To contribute my expertise in pastry and bakery operations within 5-star deluxe hotels while continuing to develop my culinary skills and innovate new dishes that delight guests.
Professional culinary expert prepared for this role, equipped with robust kitchen skills and strong focus on delivering high-quality dishes. Adept in team collaboration, flexible with changing needs, and reliable in high-pressure environments. Skilled in food preparation, menu support, and maintaining health and safety standards. Known for effective communication, adaptability, and consistent drive for achieving results.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Commis I
Hilton Chennai
07.2024 - Current
- Overseeing daily pastry operations, training new staff, and ensuring all standards meet HQA requirements. Created the signature 'Biscoff Danish Pastry'—now a permanent menu item.
Commis II
Grand GRT Hotel Chennai
02.2023 - 04.2024
- Handled pastry section operations ensuring adherence to HQA standards and quality control.
Supervisor Training
Grand GRT Hotel Chennai
09.2022 - 02.2023
- Monitored daily kitchen activities, ensuring consistency and quality across bakery operations.
On the Job Training
Green Park Chennai
01.2022 - 09.2022
- Assisted in dessert preparation and ensured daily operational standards were met.
Industrial Exposure Training
The Savera Hotel
08.2021 - 11.2021
- Learned pastry and bakery operations in a professional hotel kitchen environment.
Baker
Homemade Bakery
06.2018 - 12.2020
- Prepared bakery items and managed daily production efficiently in a fast-paced setting.
Education
Diploma - Hotel Management
Annamalai Institute of Hotel Management
Avadi, Tamil Nadu01.2021
Skills
- Baking & Pastry
- Teamwork
- Problem-solving
- Good Communication
- Hygiene practices
- Work under pressure
- Food preparation
- Food presentation
- Cooking techniques
- Cleanliness
- Knife skills
- Basic cooking methods
- Cleanliness and sanitation
- Recipe development
- Portion control
- Ingredient knowledge
- Allergen awareness
- Menu planning
- Pastry skills
- Dessert making
- Inventory supervision
- Inventory management
- Basic nutrition
- Team collaboration
- Recipe execution
- Attention to detail
- Food plating and presentation
- Decision-making
- Staff training
Certification
- Supervisor Training – Grand GRT Chennai (2023-02)
- Silver Medal in Butter Carving – SICA (2023)
Languages
Tamil (Native)
Telugu (Fluent)
English (Fluent)
Hindi (Basic)
References
Rakesh, Chef de Cuisine, +91 98841 87861, Hilton Chennai, Chennai, India
Interests
Creating new pastries, experimenting with flavors, social media food trends
Swimming, Social Media & Sports
Interests in Swimming & sports as in leisure level
Timeline
Commis I
Hilton Chennai
07.2024 - Current
Commis II
Grand GRT Hotel Chennai
02.2023 - 04.2024
Supervisor Training
Grand GRT Hotel Chennai
09.2022 - 02.2023
On the Job Training
Green Park Chennai
01.2022 - 09.2022
Industrial Exposure Training
The Savera Hotel
08.2021 - 11.2021
Baker
Homemade Bakery
06.2018 - 12.2020
Diploma - Hotel Management
Annamalai Institute of Hotel Management