Summary
Overview
Work History
Skills
Websites
References
Languages
Migration Status
Timeline
Generic

CLEMENT FERNANDES

Mumbai

Summary

Skilled Pastry & Bakery Chef with extensive experience at prestigious establishments including MSC Cruise Line and Grand Hyatt. Excelled in food preparation, cost analysis, and operations management, enhancing event and banquet offerings. Demonstrates strong leadership and communication abilities, ensuring high standards of culinary excellence and kitchen efficiency.

Overview

18
18
years of professional experience

Work History

COMMIE I (PASTRY & BAKERY)

MSC CRUISE LINE, UK LIMITED
01.2022 - Current
  • Responsible for all dessert production on the ship, as assigned by the supervisor
  • Following all recipes as provided by the corporate office
  • Following all menu grids as provided by the travelling executive pastry chef
  • Reporting all problems immediately to the supervisor
  • Following all time management schedules as provided by the supervisor
  • Checking all provisions received from the storeroom and carrying out cleaning procedures daily according to company standards

CHEF DE PARTIE (PASTRY & BAKERY)

DELLA RESORTS
01.2019 - 01.2021
  • Assisted the Sous Chef in his daily duties and oversaw his responsibilities during his absence
  • Ensured the setup of the buffets every day
  • Worked with pastry making ala carte and buffet deserts
  • Managed a live kitchen, ensuring that all mise en place was completed
  • Prepared food as per the standards setup by the superior
  • Checked inventory of the daily ingredients before the start of each shift

COMMIE CHEF (PASTRY)

GRAND HYATT
01.2016 - 01.2019
  • Worked with ala carte and buffet deserts and prepared pastries and savouries for tea lounge and for buffets
  • Managed a live kitchen and assisted in setting up the banquet buffet daily
  • Oversaw the Bakery department to ensure a clean and hygienic environment
  • Supervised the daily operations in the Pastry department

COMMIE I (BAKERY & PASTRY)

N BAR & GRILL
01.2015 - 01.2016
  • Worked in a bakery and was responsible for the morning bakery, overseeing preparations of ala carte breads and buffet breads
  • Prepared deserts and breads for banquet functions, as well as deserts, breads and ala carte for the live kitchen daily
  • Oversaw the Bakery department to ensure a clean and hygienic environment

Commie Chef (Pastry)

Cottstown F&B Private Limited
01.2013 - 01.2014

Tr. Senior Associate (Pastry & Bakery)

Svenska Designs Hotel
01.2013 - 01.2014

Commie III (Pastry)

Mars Enterprises
01.2011 - 01.2014

Commie II

Ramee Guest Line
01.2007 - 01.2008

Skills

  • Cooking and Catering
  • Portion Standards and Proper Food Handling
  • Food Preparation and Food Cost Analysis
  • Operations and Hospitality Management
  • Events and Banquets
  • Excellent Written and Verbal Communication

References

References available on request.

Languages

Professional English speaker

Migration Status

Preparing to relocate to New Zealand, clintivene@newzealandshores.com, 07 929 2280

Timeline

COMMIE I (PASTRY & BAKERY)

MSC CRUISE LINE, UK LIMITED
01.2022 - Current

CHEF DE PARTIE (PASTRY & BAKERY)

DELLA RESORTS
01.2019 - 01.2021

COMMIE CHEF (PASTRY)

GRAND HYATT
01.2016 - 01.2019

COMMIE I (BAKERY & PASTRY)

N BAR & GRILL
01.2015 - 01.2016

Commie Chef (Pastry)

Cottstown F&B Private Limited
01.2013 - 01.2014

Tr. Senior Associate (Pastry & Bakery)

Svenska Designs Hotel
01.2013 - 01.2014

Commie III (Pastry)

Mars Enterprises
01.2011 - 01.2014

Commie II

Ramee Guest Line
01.2007 - 01.2008

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CLEMENT FERNANDES