Mahesh Adetla
Pastry Chef
Hyderabad
Summary
"To leverage my expertise in culinary arts, particularly in pastry and bakery, to create innovative and high-quality products while ensuring exceptional standards of service and teamwork in a dynamic and professional kitchen environment."
Professional culinary artist with focus on pastry arts, delivering exquisite creations for upscale dining experiences. Known for collaborative spirit and dedication to achieving exceptional results. Reliable and adaptable, consistently meeting diverse and evolving kitchen demands. Skilled in precise baking, creative design, and maintaining high standards of food safety.
Overview
19
19
years of professional experience
5
5
Certifications
1
1
Language
Work History
Pastry chef
National Institute of Tourism and Hospitality Management
06.2013 - 01.2025
- Designing and developing recipes for a variety of pastries, cakes, cookies, and other desserts, including seasonal and custom options.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Innovated packaging solutions for take-away items, boosting sales of bakery products.
- Utilized social media to showcase new and seasonal desserts, driving increased foot traffic to establishment.
Head pastry chef (Part time)
Enchanté cafe
01.2019 - 01.2021
- Responsible for preparing new counter desserts, developing new pastry products, and ensuring quality control.
- Managed the overall pastry team, ensuring smooth operations and collaboration.
- Cultivated strong vendor relationships to ensure high-quality ingredients at competitive prices.
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Implemented inventory management system to minimize food spoilage and reduce costs.
- Increased bakery sales by introducing seasonal and trending dessert options.
- Delivered training sessions on advanced baking techniques to fellow staff members, sharing valuable industry knowledge and expertise.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
3rd Cook Pastry man
Pullmantur Cruise lines
07.2012 - 03.2013
- I was responsible for plating dinner desserts and preparing desserts for children. Additionally, I managed the buffet setup for gala dinners.
- Improved customer satisfaction with timely and accurate completion of special dietary requests.
- Supported chef''s daily operations by accurately measuring ingredients and preparing dishes according to set recipes.
- Streamlined food preparation processes by implementing time-saving techniques without compromising dish quality.
- Reduced food waste by managing proper storage and rotation of ingredients, ensuring freshness and quality.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Internship
The Meydan Hotel & Babu Al Shams Resorts & Spa
02.2011 - 04.2011
- I handled meal preparation and buffet setup for jockey players.
Internship F&B Production
Aditya Hotels (Seventh Heaven Multi-Cuisine Restaurant)
06.2009 - 01.2010
- Worked in the Food Production department, specializing in the preparation of a variety of Indian gravies, curries, and traditional biryanis.
Pastry Lab Attendent
Culinary Academy Of Indian
03.2006 - 07.2008
- Worked in the Pastry Kitchen, responsible for sourcing ingredients from the store and preparing dessert platings for students' lunch service.
Job trainee
Hotel NKMS Grand Stay smart
01.2006 - 02.2006
- Worked in the F&B Service department, focusing on guest service, table setup, and buffet arrangement to ensure a seamless dining experience.
Education
Master of Science - catering science
Bharatiar University
TAMILNADU 04.2001 -
Craft Course in Food Production - food production
Culinary Academy of Indian
Hyderabad, India01.2007
Hotel Operation Course - Food Production
Lal Bahadur Vocational Jr College
Hyderabad, India01.2007
Practical and Orientation course - undefined
KAVURU FOUNDATION
01.2005
Ssc - 10
Bord of Secondary Education Andrapradesh
01.2003
Skills
Preparing a wide range of baked goods, including cakes, pastries, cookies, and bread
Certification
Personal Safety & Responsibilities
Interests
Watching Pastry new trend Videos, Playing Cricket, Volley Ball, Caroms
Accomplishments
- Participated in outdoor catering events at Hotel Accor, ITC Kakatiya, and Taj Krishna.
- Conducted a survey on the availability of ingredients and raw materials in Hyderabad.
- Trained BSc students to participate in ACP Competitions Hyderabad.
- Conducted many bakeries workshop for House wives.
- Products in Sakshi Paper (December 9, 2014)
Languages
English
Advanced (C1)
Hindi
Advanced (C1)
Telugu
Bilingual or Proficient (C2)
KANNADA
Intermediate (B1)
Timeline
Head pastry chef (Part time)
Enchanté cafe
01.2019 - 01.2021
Pastry chef
National Institute of Tourism and Hospitality Management
06.2013 - 01.2025
3rd Cook Pastry man
Pullmantur Cruise lines
07.2012 - 03.2013
Internship
The Meydan Hotel & Babu Al Shams Resorts & Spa
02.2011 - 04.2011
Internship F&B Production
Aditya Hotels (Seventh Heaven Multi-Cuisine Restaurant)
06.2009 - 01.2010
Pastry Lab Attendent
Culinary Academy Of Indian
03.2006 - 07.2008
Job trainee
Hotel NKMS Grand Stay smart
01.2006 - 02.2006
Master of Science - catering science
Bharatiar University
04.2001 -
Practical and Orientation course - undefined
KAVURU FOUNDATION
Ssc - 10
Bord of Secondary Education Andrapradesh
Craft Course in Food Production - food production
Culinary Academy of Indian
Hotel Operation Course - Food Production
Lal Bahadur Vocational Jr College