NIKITA KAILAS PATIL

• Created a range of desserts, pastries and cakes to meet the restaurant's menu requirements.
• Prepared ingredients for baking, including measuring and mixing according to recipes.
• Organized kitchen equipment and supplies to ensure efficient workflow.
• Decorated cakes with icing, fondant, and other toppings as required.
• Managed food safety standards in accordance with health department regulations.
• Assisted with inventory management by tracking orders, restocking shelves and rotating stock items.
• Developed new bakery items in collaboration with head chef and pastry team members.
• Coached junior staff on proper techniques for mixing, baking, decorating and plating desserts.
• Maintained up-to-date knowledge of trends in the culinary industry related to pastries and desserts.
• Checked all raw materials before use to ensure they met quality standards.
• Ensured that all work areas were kept clean throughout service periods.
• Monitored product temperatures during preparation processes to prevent spoilage or contamination.

Responsibilities

• Cooking: Preparing and cooking complex dishes from Continental and Asian cuisines using traditional cooking methods and fresh ingredients
• Menu planning: Planning seasonal dishes and specials
• Training: Training and supervising junior chefs
• Inventory management: Managing inventory and ensuring the availability of fresh and quality ingredients
• Quality control: Maintaining high standards of food quality, hygiene, and safety

Responsibilites

• Preparing baked goods: Assisting the pastry chef in preparing pastries, cakes, pies, puddings, breads, and other baked items
• Developing menus: Helping to plan and execute the dessert menu, and adapting new methods to vary the menu
• Ensuring quality: Ensuring the quality of baked goods and keeping up with new recipes
• Managing stock: Making sure that all ingredients are on hand and replenishing stations as needed
• Maintaining food safety: Monitoring food handling procedures, overseeing proper disposal of outdated foods, and training kitchen staff in safety practices
• Cleaning: Cleaning food preparation areas, including wiping down surfaces and disinfecting