JASMINE BEDI
Pune
Summary
To work with a growing organization that offers challenges and the opportunity to grow with the company. I wish to contribute my current skills attending to clients' needs and maintaining a professional demeanor to your company because I respect the professional environment in which goals and objectives are clearly established and the tools to reach such goals are provided.
Overview
3
3
years of professional experience
Work History
DCDP
The Ritz Carlton
Pune
03.2024 - Current
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Assisted with customer requests and answered questions to improve satisfaction.
- Managed inventory and supplies to ensure materials were available when needed.
- Menu planing & development
- Supervising Commis Pastry Chefs
- Production and Preparation
- Ordering and Inventory
- Ensuring Hygiene and Safety
- Contributing creatively to the development of new pastry recipes, techniques, and presentation styles.
COMMIS 1
The Ritz Carlton
Pune
02.2022 - 02.2023
- Maintained a neat work station throughout shift hours.
- Organized storage areas for efficient access to items when needed.
- Checked temperatures of freezers, refrigerators and hot holding units regularly to ensure food safety standards were met.
- Inspected kitchen equipment for proper functioning before use.
- Communicated effectively with co-workers regarding daily tasks assigned.
- Sanitized surfaces with approved cleaning solutions after each task was completed.
- Followed all health code guidelines when handling food items.
Commi 3
Ritz Carlton Pune
Pune
03.2021 - 01.2022
- Cook food and prepare top-quality menu items in a timely manner
- Ensure the quality of the food items
- Ensure and prepare mise-en-place for banquets and restaurant buffets
- Follow and maintain cleanliness and good hygiene practices in the kitchen
- Inform Chef of excess food items for use in daily specials
- Prepare complementary cakes for varied events
- Work according to the menu specifications by the sous chef
- Collects store items as per requirement in the bakery
- Bake breads, danish, croissant, and muffins daily for the morning buffet.
Intern
Roseate House, New Delhi
New Delhi
12.2024 - 09.2018
- Prepares mise-en-place for the next day
- Assists with another station as assigned by the Chef de Partie
- Collects store items as required from the main kitchen
- Cleans and maintains kitchen equipment and reports any repair or maintenance needed
- Prepares breakfasts on an independent basis by cooking eggs in the live continental section at the time of the morning buffet
- Collect all the confectionery and bakery products from the kitchen and set up in the café in the morning
- Handled evening shift for one week in the bakery when there is a shortage of manpower
- Set up and refilling the morning and lunch buffet.
Education
BSC - Hotel Management
Chitkara University
01.2019
Sri Guru Nanak Sr. Sec. School
01.2016
Sri Guru Nanak Sr. Sec. School
01.2014
Skills
- Communication
- Time Management
- Friendly, Positive Attitude
- Analytical Thinking
- Organization
- Team Management
- Team building
- Proficientin Computer Basics
- IDS Software
- Opera
- ACHIEVEMENTS
- Position 3rd in Semester 2 with
Interests
HOBBIES & I NTEREST , Cooking Dancing love to explore new places, SPECIALIZESIN : B AKERY & C ONFECTIONERY
Additional Information
- Level 2 Award in Food Safety in catering (QFC) Level 2 Award in Food Safety in catering to International Industry Standards
Languages
Hindi
First Language
English
Advanced (C1)
C1
References
References available upon request.
Timeline
Intern
Roseate House, New Delhi
12.2024 - 09.2018
DCDP
The Ritz Carlton
03.2024 - Current
COMMIS 1
The Ritz Carlton
02.2022 - 02.2023
Commi 3
Ritz Carlton Pune
03.2021 - 01.2022
BSC - Hotel Management
Chitkara University
Sri Guru Nanak Sr. Sec. School
Sri Guru Nanak Sr. Sec. School
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