NATARAJA BADIYA

Closing working with Pastry Chef and ensuring the company needs and guests expectations with various allergens and special needs.

Maintaing the standards of desserts which is prepared in night production.

Setting up the buffet line as per the company protocols.

Daily maintaing the logs of food prepared.

Attending daily meetings to ensure for smooth hassle free operations during dinner services.

Checking up the store and ingredients required for the day to day operartions.

Preparing special orders for the guest and crew who have allergies in various forms of ingredients.

Working on land and working on sea is totally different scenario.

Working as per the company and CDC guidelines to ensure food safety.

On daily basis maintaing the food on temperture and to ensure the food is prepared as per company recipes and standards .

Attending all the required training as per the company.

On daily basis ensure to meet the expectations of USPH.

Closing working with the Pastry Chef and Cdp to ensure the food is prepared as per the requirments of guests onboard.

• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
• Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
• Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
• Created new dessert items for seasonal and special events.
• Managed multiple tasks simultaneously, ensuring timely completion of daily production goals.
• Consistently met deadlines for high-volume orders during peak business hours or special events.
• Ensured food safety compliance through diligent monitoring of temperatures during storage, preparation, and service.
• Provided exceptional service to customers by accommodating special dietary needs or requests.
• Assisted head pastry chef with menu planning, taking into account seasonal ingredients and customer preferences.

• Increased sales of signature desserts through strategic promotion efforts, such as implementing dessert tastings during slow periods or special events.
• Collaborated with head chef to design innovative seasonal dessert menus that attracted new clientele.
• Consistently met high volume demands during peak service hours by effectively prioritizing tasks and working closely with team members.
• Enhanced team morale by actively participating in staff meetings and providing constructive feedback on menu offerings.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Refined personal baking skills through attendance at industry workshops, applying newfound knowledge to improve recipe execution within the restaurant setting.

• Successfully balanced multiple tasks simultaneously while maintaining composure under pressure.
• Consistently met or exceeded prep time goals, resulting in smoother service during peak hours.
• Assisted in the development of seasonal menus, incorporating fresh ingredients and innovative culinary techniques.
• Collaborated with team members to maintain a clean and organized work environment, ensuring optimal productivity.
• With precise seasoning techniques, created flavorful dishes that garnered high praise from guests.
• Provided support during large catering events by efficiently preparing dishes according to set timelines.
• Maintained strict adherence to food safety regulations, ensuring a safe dining experience for all guests.
• Streamlined kitchen processes for increased efficiency and reduced food waste.
• Enhanced overall dining experience through skillful plate presentation and attention to detail.
• Participated in regular training sessions, staying up-to-date on industry trends and best practices.

• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Upheld a positive attitude within the workplace, fostering a supportive environment conducive to continuous learning and growth for all team members.
• Ensured smooth kitchen operations by maintaining clean work stations and properly organizing tools and equipment.
• Received consistent praise from guests for exceptional attention to detail in crafting visually stunning desserts that exceeded expectations in taste and presentation.
• Trained junior team members, fostering a supportive work environment that enhanced overall performance.
• Demonstrated adaptability by adjusting recipes to accommodate special dietary restrictions and last-minute requests from guests.
• Contributed to efficient interdepartmental communication between front-of-house staff and kitchen personnel regarding menu offerings or potential allergens present in dishes.
• Reduced food waste by repurposing unused ingredients into inventive dishes for staff meals or specials menu items.
• Streamlined pastry production process for increased efficiency and improved product quality.
• Maintained strict hygiene standards within the kitchen, resulting in consistently high health inspection scores.
• Supported development of new recipes through research, experimentation, and taste testing.
• Assisted in managing inventory, ensuring optimal freshness and availability of ingredients for daily use.
• Contributed to successful catering events by efficiently preparing large volumes of pastries on time and without compromising quality.
• Implemented creative plating techniques to enhance presentation and elevate guest experience.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.

• Assisted with inventory management, ordering necessary ingredients and supplies for smooth kitchen operations.
• Assisted in the training of new staff members, providing support and guidance on proper kitchen procedures and policies.
• Ensured high-quality meal presentation by carefully plating dishes according to chef guidelines.
• Participated in regular staff meetings to discuss menu updates and address any operational concerns or improvements.
• Helped maintain organized recipe files for easy reference during meal preparation times.
• Enhanced kitchen efficiency by assisting in food preparation and maintaining a clean workspace.
• Worked closely with Sous Chef to learn advanced cooking techniques and expand knowledge of diverse cuisine styles.
• Maintained proper food storage practices, reducing waste and ensuring food safety standards were met.
• Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Planned and directed high-volume food preparation in fast-paced environment.
• Rotated through all prep stations to learn different techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

• Educated customers on product features, benefits, pricing options, warranties, promotions, financing structures available during purchase decision-making process.
• Identified potential areas for improvement within the sales process through data analysis and feedback from clients.
• Enhanced customer satisfaction by promptly addressing inquiries and resolving issues.
• Collaborated with team members to exceed sales targets and achieve company goals.

It was my training period in various departments in the organization. Where I gained knowledge on how to overcome the various challenges of the operation, whether it's time management or good and bad criticism, which made me stronger and improved my skills and understanding of the expectations of my supervisors. So I had tough days during my training period and enjoyed a lot.