Summary
Overview
Work History
Education
Skills
Hobbies and Interests
Timeline
Generic
AMIT KAUL

AMIT KAUL

Bangalore

Summary

An Energetic Executive Pastry Chef overseeing prep production and execution for dessert stations and banquets. Managed budget development to minimize food and supply waste and theft. Confident professional with top-notch culinary techniques and skills, delivering high-quality delicacies.

An Energetic professional trained in culinary with a blend of creativity, passion for food and exceptional cooking skills. As a pastry chef, baker and chocolatier, have gained major skills and passion for creating delicious, visually appealing pastries and confections which have helped in mastering of baking sciences and proper flavor combinations.

Overview

Work History

Executive Pastry Chef

Sheraton Grand Hotels & Convention Center
Bangalore
04.2024 - Current
  • Analyzed customer feedback from dining room surveys to improve recipes or create new ones accordingly.
  • Worked closely with restaurant managers to develop dessert menu options that meet customer expectations while staying within budget constraints.
  • Ordered equipment needed for bakery operations such as mixers, ovens, cake pans.
  • Planned daily tasks for staff members to ensure efficient workflow in the kitchen.
  • Instructed employees on methods of preparation, presentation techniques, and baking processes.
  • Trained and evaluated subordinate bakery personnel to properly execute bake shop functions.
  • Demonstrated product and layout execution to associates, following food safety standards and sanitation guidelines.
  • Implemented techniques for pastry production to exercise portion control and maintain food costs.
  • Reviewed cost sheets regularly to maintain profitability goals set by management.
  • Supervised preparation and presentation of desserts for catered events.
  • Managed inventory of baking supplies and ingredients, reducing waste.
  • Conducted recipe testing and modification to improve taste and texture of baked goods.
  • Developed and executed original dessert menus for high-end restaurant, ensuring variety and seasonal relevance.
  • Supervised team of pastry chefs in production of high-quality desserts for restaurants, hotels, and catering events.
  • Developed and implemented innovative recipes for a variety of pastries, cakes, breads, and other desserts.

Pastry Chef

Sheraton Grand Hotel & Convention Center
Bangalore
  • Developed Menu for A la cart, Banquets, IRD, Coffee Shop & Pastry Shop (Toastina)
  • Menu Merchandizing for special theme & events at hotel
  • Cost Control by Bifurcation recipes, menu, and ingredients as per yield %
  • Currently Handling 54 Stores of Starbucks in terms of their product production on daily basis
  • Prepared the Pan India Menu for Starbucks as per there concept & market demand.
  • Worked Successfully on the project of TIM HORTONS for the product as they have a tie up with Marriott India & Opened 5 Sores in Bangalore Region.
  • Collaborated with other chefs in developing new recipes for pastries and desserts.
  • Analyzed customer feedback data to identify areas for improvement in product offerings or processes.
  • Managed time efficiently to produce high-quality goods within tight deadlines.
  • Planned daily production schedules based on customer orders and sales forecasts.

Product Development Chef/ Pastry Chef (Pan India)

ITC FOOD Division/ITC Green Center
Bangalore
  • Develop product improvements based on testing data
  • Being a R&D chef for brand ITC Sunfeast Bakery (Pan India) I have successfully opened the first 8 Bakery cloud kitchen in India at Bangalore region, which is a complete success for me to put forward the ITC in a market for Artisanal Pastry & Bakery products
  • Have worked along with the food Scientist's & implemented many formats of Bakery product in terms of different techniques to develop, retention & also studying the shelf of product
  • Actively doing the costing of each & every individual product in a detail manner so that the company will be looped in every scenario of financial aspect of business
  • Involved on the Aspect of Cost Control of the Pastry/Bakery department, so that the cost will be efficient and more productivity
  • Helps to design marketing strategies based on his/her approach and ideas in creating new products
  • Responsible for creating recipes, Product samples for testing, improving current products and giving their input to taste, texture and packaging of food products
  • Establish product specifications and documentations (SOP)
  • Developed product improvements based on testing data
  • Re design new product recipes and ingredient selection while taking note of taste, look, shelf life and regulations
  • Review methods to improve quality of new food products and compliance with food regulations during production
  • Troubleshoot production processes to resolve production, quality and regulatory compliance issues
  • Keeping a track on prepared food items consistently and in compliance with recipes, portioning, production and waste control guidelines
  • Ensured all staff to understand the expectations and parameters of kitchen goals and daily kitchen work.

Pastry Chef

ITC Gardenia
Bangalore
  • Designed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Planning and executed daily menus and Special dessert menu for the Sunday Brunch on weekly basis
  • Managing kitchen staff by recruiting, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Checking quantity and quality of products and materials and writing cost reports
  • Developing and maintaining good working relations throughout the team as retention of trained team is priority
  • Being a Starwood brand hotelier, daily routine kitchen checks in terms to follow hygiene practice and ensured proper sanitation standards
  • Being a part member of Chocolate Boutique called 'FABELLE' in India for opening.

Pastry Sous Chef

ITC Maurya
New Delhi
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Maintained a skilled kitchen staff by proper coaching, counseling and discipline
  • Keeping proper watch on local competition and restaurant industry trends
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
  • Ensured all staff to understand the expectations and parameters of kitchen goals and daily kitchen work
  • Prepared exclusively special Desserts and Edible Chocolate Photo Frame for the honorable President of United States of America Mr.Barack Obama containing family pictures of the President, the First Lady and their daughters, the frame was gifted as a souvenir to them in Year 2015
  • Prepared the special Personalize amenities and desserts for the, dignitaries, Prince & Princess of various countries, even for the head of the sates(President) of different countries like Africa, Russia, Sri Lanka, etc
  • Selected one of the chefs among 5 chefs by Times of India Group, New Delhi (2015) & did the promotion of special occasions like Valentine Day, Christmas, New Year for the ITC hotels in terms of Pastry and Bakery
  • Actively done various events in the Prime Ministers House
  • Made the various customize cake for the Honorable Prime Minister of India Mr.Narender Modi.
  • Managed the production of all desserts, pastries, breads and other baked goods for restaurant outlets.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Done the promotion for world class Italian beer brand called Peroni as a brand Ambassador for northern region of India.

Jr. Sous Chef

ITC Grand Chola
Chennai
  • Played a key role during the Pre-opening of the Hotel in terms of setting up the things and show case the Quality & Standard products of Pastry & Bakery to the city.
  • To establish Pastry & Bakery for the Running Operations from ordering of major/ minor Equipment's till procuring the Quality ingredients for our desserts, so that the Guest will get High quality product
  • Established Pastry shop (NUTMEG), and Created & conceptualized the Menu for nutmeg and made it like a Show case of Pastry & Bakery products of ITC Grand Chola
  • Created the Menu for IRD, A 'la cart, & Madras Pavilion (Coffee Shop) with the new concept
  • Created the Menu for Banquets as per there Rack Rates, like Premium & Meet & Dine for conferences and small events
  • Created the special Chocolate, Pastillage, and sugar show pieces for the High class events in banquets
  • Always part of the Banqueting Functions and done the extensive/VVIP banqueting like Vision Work Shop (ITC), Kothari wedding (Mr.Mukesh Ambani Event), Cassam wedding and show case the Nutmeg (Pastry shop) as well as other Pastry Delicacies of ITC Grand Chola, which was highly appreciated.
  • Represented ITC Grand Chola in SICA (South Indian Culinary Association) competition in Artisan Pastry Showcase.
  • Involved on the Aspect of Cost Control of the Pastry/Bakery department, so that the cost will be efficient and more productivity.
  • Giving Training to the staff in terms of Quality, Standard & Hygiene, this helps in their future growth prospective and helps the Organization also to maintain top Quality Standard.
  • Handled the PAN ASIAN Dessert studio in the Pan Asian Restaurant, where I have created and conceptualized the progressive Asian Desserts, Homemade Ice cream & Sorbet Selection.
  • Done the VIP and Exclusive events in the Restaurant like Black Tie Event & Starwood mice Event, Emerson Event, Event for Mr.Vir Sanghvi & other invites, which was highly recommended and appreciated by each and every one.

Education

Kitchen Management Trainee -

ITC Welcomgroup Management Institute (WMI)

Diploma in Pastry and Bakery -

Culinary Academy of India

High School -

Delhi Institute of Hotel Management, New Delhi

Bachelor of Applied Arts and Science - Culinary Arts

Culinary Academy of India
Hyderabad

Skills

  • Culinary skills
  • Pastry and bakery skills
  • Cooking skills
  • Menu development
  • Menu merchandising
  • Cost control
  • Product development
  • Recipe creation
  • Product testing and improvement
  • Marketing strategies
  • Product specifications and documentation
  • Quality improvement
  • Compliance with food regulations
  • Troubleshooting production processes
  • Kitchen management
  • Staff training and supervision
  • Hygiene and sanitation standards
  • Dessert and pastry design
  • Special event catering
  • Training abilities

Hobbies and Interests

  • Cooking
  • Travelling
  • Internet Surfing

Timeline

Executive Pastry Chef

Sheraton Grand Hotels & Convention Center
04.2024 - Current

Pastry Chef

Sheraton Grand Hotel & Convention Center

Product Development Chef/ Pastry Chef (Pan India)

ITC FOOD Division/ITC Green Center

Pastry Chef

ITC Gardenia

Pastry Sous Chef

ITC Maurya

Jr. Sous Chef

ITC Grand Chola

Kitchen Management Trainee -

ITC Welcomgroup Management Institute (WMI)

Diploma in Pastry and Bakery -

Culinary Academy of India

High School -

Delhi Institute of Hotel Management, New Delhi

Bachelor of Applied Arts and Science - Culinary Arts

Culinary Academy of India

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AMIT KAUL