San Jose, California, United States
The home bakery came to life again in Covid times, to provide indulgent treats baked from the safety of a home kitchen. What started off as a pop up to gauge demand, became a successful, full time home bakery. -Day to day orders for travel cakes, pastries, breads, cookies & tarts - baked 1000s of items and delivered to happy customers -Taking big and small cake orders for varying occasions from birthdays, engagements and weddings -Successfully did trials and served customers with dietary restrictions (GF, Vegan, Vegetarian) -Fused Indian tastes and palettes with Western classics to create a new genre of desserts that appealed to the Indian diaspora -Honed my skills and learning new techniques to save time and money -Learnt food photography and applied it to create a portfolio
O Pedro is one of a kind Goan-Portuguese themed restaurant. The desserts take a twist on Goan- Portuguese traditional sweets. -Responsible for the pastry production for the restaurant. Made plated desserts and breads - Pastel de nata, Guava cheese cake, sourdough bread and poee. -Part of a team that was voted amongst India’s top 10 restaurants in the year 2018 and 2019 by Conde Nast Traveller -Maintained stock of all ingredients related to the pastry department. Ordered the same twice a week. -Made plated desserts for special events (Christmas, Summer etc.) - -Conducted trials and introduced new desserts to the menu at regular intervals -Trained interns for the pastry department - helped build a team
Bather’s Pavilion is an exclusive, high end ($220 for 2 people), hatted French restaurant located in Sydney. I handled the planning, inventory and production of plated desserts for the cafe (200 PAX) and restaurant (150 PAX). Most of the desserts I worked on were exclusive and required tremendous attention to detail & fine craftsmanship. • Responsible for the pastry production for Cafe and Kiosk. Made products for breakfast, high tea, sweets for the Kiosk and Cafe desserts. Eg:- Breakfast granola, Bircher Muesli, Vanilla ricotta crepes with poached strawberries and rhubarb, Peach Melba, Spiced Rhubarb cheesecake with ginger orange streusel, Bombe Alaska, French Apple Tart, and freshly churned ice creams. • Assisted in preparation of desserts and their components for restaurant and functions. Eg:- Blueberry meringue, Passionfruit mousse log, Chocolate glaze, Dulcey tuille, ice creams and sorbets. • Maintained stock of all ingredients related to the pastry department. Ordered the same twice a week. • Assisted in plating of desserts for lunch/dinner service for the fine dining restaurant. • Made plated desserts for special events (Christmas, New Years etc.) and corporate events/ weddings hosted in the functions area • Trained new personnel for the Cafe.
Breadfern bakery is an all organic boutique bakery, specialising in retail and wholesale of artisan breads and pastries. I was a one person team responsible for end to end functioning of the pastry kitchen. Focussed heavily on making gluten free products. • Handled the retail and wholesale orders for the pastry section at the bakery. Eg:- Brownies, quiches, carrot cakes, Tarts, cookies. • Introduced gluten free quiches, now a regular feature and highly sought after product on the menu • Managed and arranged the store front display as per First In First Out (FIFO) guidelines •Increased sales on the weekend by preparing special products - Chocolate Raspberry cakes, Petit Gateaux, Carrot cakes etc. • Assisted the front house staff by interacting with clients, taking orders and serving them
Five star hotel. Situated in the heart of Sydney CBD - one of the most upmarket areas in Sydney. Prepared desserts at ‘Soiree’ - the best high tea saloon in Sydney. Also catered to large functions and events. • Completed Mise en place duties • Prepared desserts for high tea like Scones, Tea cakes, Eclairs, Macarons, Crepes etc. • Assisted in plating of desserts like Panacotta and Rice pudding for functions and events. (150 PAX) • Prepared desserts like Creme brulee, Champagne jelly in bulk for function. (200-300 PAX)