LIJESH URIDAY
Baker
thrissur
Summary
Seeking a suitable position of responsibility where my past and experience would be fully utilized in a career opportunity and where making a significant contribution to the success of my employer will gain me career advancement opportunities.
Overview
18
18
years of professional experience
Work History
Head Baker
Marella Explore-2 Cruise Ship (TUI Group)
UAE
11.2023 - Current
- Incharge of All Shift.
- Implemented inventory control measures, reducing waste and lowering overall costs for the bakery.
- Trained and supervised new employees on bakery operations and procedures.
- Followed food safety standards when handling ingredients.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Implemented staff training programs focused on food safety, allergen awareness, and customer service best practices, elevating overall team.
- Maintained detailed records of production outputs daily, allowing for proactive adjustments as needed to meet demand fluctuations swiftly.
Production Supervisor
Club 10 Chicken Restaurant.
India (kerala)
03.2021 - 10.2023
- Resolved issues quickly to maintain productivity goals.
- Improved product quality by monitoring production processes, conducting inspections, and initiating corrective actions as needed.
- Trained staff of direct labor employees to perform assembly and manufacture of specified products.
- Mentored team members through regular feedback and performance evaluations, leading to professional growth and skill development.
- Set and enforced performance-oriented production approach, significantly increasing worker output and reducing safety incidents.
- Reviewed customer feedback and developed strategies to improve product quality.
- Negotiated contracts with suppliers to secure best pricing and quality of components.
- Supervised ongoing daily production phases.
- Managed staff hiring, training and supervision.
Head Baker
Marella Celebration, Cruise Ship (TUI Group)
Schengen Area.
01.2011 - 01.2020
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Provided exceptional leadership to a team of bakers, fostering open communication and professional development opportunities.
- Increased customer satisfaction by consistently delivering high-quality baked goods and maintaining a clean, organized work environment.
- Implemented inventory control measures, reducing waste and lowering overall costs for the bakery.
- Enhanced bakery productivity by streamlining baking processes and implementing efficient time management techniques.
- Oversaw budgets and cost controls to maintain efficient operations.
- Trained and supervised new employees on bakery operations and procedures.
- Prepared dough for variety of pastries, cakes and breads.
- Cut and shaped dough for pies, rolls and other pastries.
Demi Chef De Partie
Al Murooj Rotana
UAE
02.2015 - 08.2016
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in Baker and Pastry daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
"Commis 1"
The Cove Rotana Resort.
UAE, Ras Al Khaimah.
04.2013 - 02.2015
- Followed Bakery and Pastry recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
Baker
The Daily Bread Bakery
Pune, India
05.2011 - 05.2013
- Operated and maintained bakery equipment, including ovens and mixers.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Produced consistently high-quality baked goods for customers.
- Participate in all night bakery production including Arabic breads.
- Developed creative seasonal recipes, attracting new customers and increasing bakery sales.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakescakes, puff-pastries, Croissants, Different kinds of Breads, etc..
Assistant Cook
Evergreen Gourmet PVT LTD
Bangalore, India
12.2007 - 06.2008
- Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards.
- Developed strong knife skills through consistent practice, increasing precision in ingredient preparation.
- Demonstrated versatility in cooking styles by preparing a wide range of cuisine types including North Indian and south Indian vegetarian dishes.
Trainee Cook
The Dream Land Hotel.
Kerala, India.
10.2006 - 09.2007
- Emphasized creativity while executing daily specials, showcasing personal flair alongside adherence to restaurant''s established style.
- Supported head cook in creating delicious meals through precise execution of recipes.
- Mastered knife skills for precision cuts, contributing to visually appealing dish presentations and reduced waste in ingredient usage.
- Consistently adhered to strict hygiene protocols, minimizing risk of cross-contamination or foodborne illness outbreaks within the establishment.
Trainee
The Residency Tower
Kerala, India.
04.2006 - 10.2006
- Learned new materials, processes, and programs quickly.
- Shadowed senior team members to learn all related jobs and tasks.
- Attended training courses to build understanding of processes, techniques, and industry.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Collaborated with employees from various backgrounds.
- Promoted positive collaboration among trainees, encouraging teamwork and problem-solving skills.
Education
PLUS TWO - undefined
Diploma in Food Production (FCI) - undefined
Skills
Good Communications and inter person skill
Proven Team Management and Organization abilities
Positive and self driven attitude
French baking techniques
Time management
Cake decorating
Commercial production
Whole-grain baking
Loss minimization
Gluten-free baking
Recipe creation and conversion
Active listener
Traditional [Culture] baked goods
Adaptive and creative
Problem-Solving
Decision-Making
Teamwork and Collaboration
Planning and Coordination
Organization and Time Management
Self-Motivated
Multitasking Abilities
Training and Development
Employee training
Personal Information
Date of Birth: 12/10/84
References
Chef Mariappan Sunder - Corporate Chef, Marella TUI Group Cruise ship, mariappannorway@gmail.com, +919003186593
Timeline
Head Baker
Marella Explore-2 Cruise Ship (TUI Group)
11.2023 - Current
Production Supervisor
Club 10 Chicken Restaurant.
03.2021 - 10.2023
Demi Chef De Partie
Al Murooj Rotana
02.2015 - 08.2016
"Commis 1"
The Cove Rotana Resort.
04.2013 - 02.2015
Baker
The Daily Bread Bakery
05.2011 - 05.2013
Head Baker
Marella Celebration, Cruise Ship (TUI Group)
01.2011 - 01.2020
Assistant Cook
Evergreen Gourmet PVT LTD
12.2007 - 06.2008
Trainee Cook
The Dream Land Hotel.
10.2006 - 09.2007
Trainee
The Residency Tower
04.2006 - 10.2006