Summary
Overview
Work History
Education
Skills
Timeline
Pramod Painoli

Pramod Painoli

Training And Development, Pastry And Bakery Chef, Lecturer
Virar West, Maharashtra

Summary

A Bakery/Pastry Chef having more than 11 years experience in culinary with international exposure and more than 7 years experience as a lecturer/trainer and assistant training manager confident with demonstrated planning, organizational and leadership abilities focused on training of new recruits, newly launched products, highly trained staff for new store opening, staff development, SOP creation, content development, initiating and driving training programs, monitoring the training needs and developments and keep the management informed.

Overview

16
16
years of professional experience
3
3
years of post-secondary education

Work History

Assistant Training Manager

Olafoods
Mumbai
11.2018 - Current


  • Conducted orientation sessions and organized on-the-job training for new hires.
  • Evaluated success of training programs and recommended improvements to upper management to enhance effectiveness.
  • Reviewed and edited all training materials for accuracy and company policy compliance.
  • Managed new employee orientation training process.
  • Delivered new employee onboarding and training sessions.
  • Designing & executing training plan for new joiners so as to train them in multi brands.
  • Designing modules & job aids for the brands like Khichdi Experiment, Bowlsome, Paratha Experiment, Biryani & Pizza Place.
  • Supporting operation team in smooth execution of new launches, new kitchen opening & training team.
  • Developing buddy trainer by conducting Train the Trainer session basis the internal subjects.
  • Strengthening on ground quality of training to a New joiner by training on floor & their training check for continuous improvement.
  • Conducting Management Development Programs
  • Monitoring effectiveness of training techniques and suitability of training programs

Demi Chef De Partie, Pastry

P & O Cruise
Southampton
07.2018 - 08.2018
  • Assisted with development of menu items and working out on recipes compatible with existing menu.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Produced pastries, cakes, breads and other desserts each day.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Maintained well-organized mise en place to keep work consistent.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Pastry Chef

Just Bite, the Cake Shop
Mumbai
03.2018 - 06.2018
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained new kitchen staff on procedures and managed performance of team members.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Managed inventory, labor, expenses and other operational processes.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Cleaned and maintained kitchen equipment and oven.

Pastry Chef

The Cake Company (Tetra Gulf Group)
Dubai, Alain
03.2015 - 02.2018
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Produced pastries, cakes, breads and other desserts each day.
  • Supervised and enhanced work of the production team.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained new kitchen staff on procedures and managed performance of the team members.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Developed new products based on seasonal ingredients, festivals and dessert trends.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Pastry Maker

Le Chocolat
Manama
01.2013 - 01.2015
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Produced pastries, cakes, breads and other desserts each day.
  • Maintained well-organized mise en place to keep work consistent.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Maintained cleanliness and hygiene in accordance to food safety.

Lecturer/Trainer

Arun Muchhala International College of Hotel Management
Mumbai
06.2008 - 12.2012
  • Evaluated and revised lesson plans and course content to achieve student-centered learning.
  • Used variety of learning modalities and support materials to facilitate learning process and accentuate presentations.
  • Held weekly office hours to work with struggling students one-on-one.
  • Conducted practicals for students and trained to make bakery and pastry products.

Assisstant Cook, Bakery

Sodexho Pass India Ltd
Mumbai
05.2005 - 10.2006
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Produced pastries, cakes, breads and other desserts each day.
  • Maintained well-organized mise en place to keep work consistent.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Commi 2, Bakery & Confectionary

Rolling Beans Restaurant
Mumbai
11.2004 - 04.2005
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Produced pastries, cakes, breads and other desserts each day.
  • Maintained well-organized mise en place to keep work consistent.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Commi 2, Bakery

Retrobay Restaurant
Mumbai
12.2003 - 11.2004
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Produced pastries, cakes, breads and other desserts each day.
  • Maintained well-organized mise en place to keep work consistent.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Trainee, Bakery & Confectionary

Cricket Club of India
Mumbai
05.2003 - 11.2003
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Maintained well-organized mise en place to keep work consistent.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Carry out the tasks assigned by the chef.
  • Maintain cleanliness and hygiene in the kitchen
  • Observe food safety rules.

Education

Food Production And Patisserie

Institute of Hotel Management, Mumbai, Mumbai
06.2002 - 04.2003

High School Diploma -

Bharat Junior College, Mumbai
04.1998 - 03.1999

SSC

Home of Faith High School, Mumbai
04.1996 - 03.1997

Skills

    Developing and preparing creative, interesting, and innovative recipes

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Timeline

Assistant Training Manager - Olafoods
11.2018 - Current
Demi Chef De Partie, Pastry - P & O Cruise
07.2018 - 08.2018
Pastry Chef - Just Bite, the Cake Shop
03.2018 - 06.2018
Pastry Chef - The Cake Company (Tetra Gulf Group)
03.2015 - 02.2018
Pastry Maker - Le Chocolat
01.2013 - 01.2015
Lecturer/Trainer - Arun Muchhala International College of Hotel Management
06.2008 - 12.2012
Assisstant Cook, Bakery - Sodexho Pass India Ltd
05.2005 - 10.2006
Commi 2, Bakery & Confectionary - Rolling Beans Restaurant
11.2004 - 04.2005
Commi 2, Bakery - Retrobay Restaurant
12.2003 - 11.2004
Trainee, Bakery & Confectionary - Cricket Club of India
05.2003 - 11.2003
Institute of Hotel Management, Mumbai - , Food Production And Patisserie
06.2002 - 04.2003
Bharat Junior College - High School Diploma,
04.1998 - 03.1999
Home of Faith High School - , SSC
04.1996 - 03.1997

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Pramod PainoliTraining And Development, Pastry And Bakery Chef, Lecturer