Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Certification
Additional Information
English
Education and Training
Software
Interests
Timeline
Generic
ANURAG TIWARI

ANURAG TIWARI

Pastry chef de partie
seatte

Summary

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Skilled Pastry Chef knowledgeable about recipe development, inventory management and team leadership.

Professional pastry chef with keen focus on crafting exquisite desserts and pastries. Strong team player with proven ability to adapt to changing needs and maintain high standards under pressure. Skilled in creating innovative recipes, managing kitchen operations, and ensuring consistent quality. Dependable and results-driven, consistently contributing to collaborative success in fast-paced environments.

Overview

15
15
years of professional experience
4024
4024
years of post-secondary education
5
5
Certifications
13
13
Languages

Work History

Pastry Chef De Partie

Seabourn Cruise Line Limited
09.2022 - 05.2025
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Worked directly with suppliers to source high-quality ingredients at competitive prices.
  • Received numerous compliments from guests regarding unique flavor combinations and attention to detail in presentation.
  • Collaborated with the culinary team to develop innovative dessert menus for special events.
  • Working at THE MECHILLIEN STAR Restaurant by CHEF THOMAS KELLER.
  • Streamlined pastry production process for increased efficiency and consistent quality.
  • Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
  • Maintained a clean and organized work area, adhering to strict sanitation guidelines.
  • Reduced food waste by implementing proper storage techniques and ingredient rotation practices.
  • Provided hands-on training to new hires, sharing technical skills and industry knowledge.
  • Consistently met production deadlines while maintaining high-quality standards for all baked goods.
  • Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
  • Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
  • Personalized creations for holidays, weddings, graduations, and personal events.

Pastry Chef De Partie

Virgin Voyage
08.2019 - 07.2022
  • Preparation of Italian gelato,sorbet's and popsicles sorbets including vegan and lactose free gelatos.
  • Early Breakfast peroration and monitoring the products according to the recipes including pancakes,compotes,Muesli and different fruit decorations for display on buffet.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
  • Supervised preparation and presentation of desserts for catered events.
  • Created allergy-free breads, pastries and cakes according to individual customer requirements.
  • Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
  • Followed recipes to create cake, cookies and various products.
  • Baked gluten-free,lactose intolerance,vegan and nut allergic goods with ingredient limitations to meet dietary restrictions.
  • Prepared special order cakes, holiday dishes and party platters.
  • Participated in menu planning meetings, providing valuable input on potential dessert offerings.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Replenished and rotated food items, following correct food cooling and storage procedures.

Demi Chef De Partie (PASTRY)

CARNIVAL UK
04.2018 - 04.2019
  • Privilege to work with CHEF MARCO PIERRE WHITE .The British celebrity chef, learned the British dessert and a tasteful touch of french sweetness.
  • Michelin star fusion ( Indian-British ) restaurant with celebrity chef CHEF ATUL KOCHHAR ( TWICE MICHELIN ) Learned amazing fusion of desserts with touch of Indian and British cuisine. A real experimental experience.
  • In absence of Chef de Partie – Pastry, conduct shift briefings to ensure hotel activities and operational requirements are known.
  • Prepare in advance food, beverage, material and equipment needed for the service.
  • Prepare, bake and serve dishes according to the Pastry Menu.
  • Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
  • Clean and re-set their working area.
  • Support the Chef de Partie – Pastry by preparing, presenting, storing and serving a selection of dishes.
  • Bulk production of desserts and ice creams and Itaian sorbettos for buffet and restaurants

Pastry Chef

GULF FOOD PRODUCTION W.L.
06.2016 - 02.2018
  • Developed special menu items to improve business offerings.
  • Maintained current knowledge of pricing, ingredients, product availability and current promotion.
  • Revamped menus and implemented quarterly updates to meet changing demands.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
  • Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
  • Assisted with plating and serving desserts.
  • Rotated and organized stock in refrigerator and freezer to minimize waste.
  • Executed culinary trends and cultivated creativity by developing innovative daily specials.
  • Baked gluten-free and nuts free goods with ingredient limitations to meet dietary restrictions.
  • Demonstrated product and layout execution to associates, following food safety standards and sanitation guidelines.
  • Customized items for seasonal offerings, special events and personal requests.
  • Created allergy-free breads, pastries and cakes according to individual customer requirements.
  • Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
  • Improved performance of team members resulting in high-quality meals produced daily.

Commis Pastry Chef

Lilou Artisan Patisserie
02.2012 - 01.2016
  • Mis-n-place of all the basic product for future decoration
  • Including sponge, moose, ganache and cookies
  • Mixing of basic recipes and then baking in oven for further use.
  • Covering cakes and preparing, glazing and decorating of cakes especially chocolate cakes.
  • Preparing cakes in big frames for small pastry use like tiramisu concerto`s ,chocolate fudge ,schuss, cheese cake, apple bar Nutella cakes and frozen cheese cakes.
  • Preparing mini pastries for Starbucks and various outlet and catering parties.
  • Selection of fruits for salad and decoration and helping for inventory of store.
  • PREPARATION OF ALL TYPES OF BREAD.(WHITE BREAD, WHOLE MILL BREAD,SOYA BREAD.ETC.)
  • PREPARATION OF VARIOUS TYPES OF COOKIES.
  • PREPARATION OF DONUTS,FRUIT CAKE,MARBLE CAKE FOR BREAKFAST AND BUFFET.
  • PREPARATION OF TYPICAL INDONESIAN CAKES(TIRAMISU).
  • PREPARATION OF PASTRY CREAM, VANILLA AND CHOCOLATE SAUCES,CROISSANTS AND FRENCH AND DANISH PASTRIES.
  • PREPARATION OF PUDDING AND PREPARATION OF VARIOUS TYPES OF ICE CREAMS (VANILLA, MANGOO, CHOCOLATE) AND VARIOUS FLAVORS.
  • PREPARATION OF CAKES.(BLACK FOREST,VANILLA STRONG,BANANA CAKE ,CHEESE CAKE ,BUTTERFLY CAKES .ETC.)
  • PREPARATION OF SOFT ROLL, HARD ROLL, SWISS ROLL, PINEAPPLE COLA AND SO VARIOUS TYPES.

Pastry Cook

Nirwana Gardens, Bintan Island
11.2010 - 02.2012
  • Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
  • Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
  • Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate.
  • Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
  • Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials.
  • Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
  • Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
  • Monitor the quality of food prepared and portions served throughout shift.

Education

Advance Management in Hotel And Resort - Hotel And Resort Management

International Academy @ Bintan Island (IAB)

HOTEL AND RESORT MANAGEMENT - Restaurant And Culinary Management

Metropolitan Institute of Hotel Management

Skills

    Cake and Pastry Decoration

    Pie Crust Preparation

    Glaze, Icing and Topping Application

    Recipe Adaptation

    Icing Preparation

    Mixing and Blending

    Batter and Filling Preparation

    Dough Preparation and Baking

    Pastries Expertise

    Dessert Preparation

    Recipe Creation

    New Recipe Development

    Horizontal Dough Mixers

    Pastry Filling Equipment

    Temperature Monitoring

    Microsoft Office

    Continuous Kneading Machines

    Sanitation standards

    Recipe development

    Pastry preparation

    Food plating

    Restaurant experience

    Dessert preparation

    Frosting and decoration

    Teamwork and collaboration

Accomplishments

  • Created highly effective new program that significantly impacted efficiency and improved operations.
  • Consistently maintained high customer satisfaction ratings.
  • Promoted from CHEF DE PARTIE to PASTRY CHEF, in less than 12-months.

Affiliations

  • Member, Small Business Association (2008 - present)

Certification

International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW), Training - 2022

Additional Information

Food safety and hygiene Level 2 exam passed with “A” grade

From: The Chartered Institute of food and hygiene, London.

Food safety and hygiene Level 2 exam passed with “B” grade

From: CARNIVAL CORPRATION ,UNITED KINGDOM

English

6,C2

Education and Training

other,other

Software

MICROSOFT OFFICE

Interests

CHESS ,FOOTBALL

Timeline

Pastry Chef De Partie

Seabourn Cruise Line Limited
09.2022 - 05.2025

Pastry Chef De Partie

Virgin Voyage
08.2019 - 07.2022

Demi Chef De Partie (PASTRY)

CARNIVAL UK
04.2018 - 04.2019

Pastry Chef

GULF FOOD PRODUCTION W.L.
06.2016 - 02.2018

Commis Pastry Chef

Lilou Artisan Patisserie
02.2012 - 01.2016

Pastry Cook

Nirwana Gardens, Bintan Island
11.2010 - 02.2012

Advance Management in Hotel And Resort - Hotel And Resort Management

International Academy @ Bintan Island (IAB)

HOTEL AND RESORT MANAGEMENT - Restaurant And Culinary Management

Metropolitan Institute of Hotel Management

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