RIHANNA P.NARANG

The internship involves hands-on training in the Bakery and Pastry Department.

• Gained practical exposure in pastry and bakery operations within a professional kitchen environment.
• Assisted chefs in the preparation and production of cakes, pastries, breads, muffins, cookies, tarts and plated desserts.
• Supported daily mise-en-place activities including ingredient measurement, dough preparation, batter mixing, baking, decorating and dessert plating.
• Maintained hygiene, sanitation and food safety standards as per hotel guidelines.
• Assisted in inventory handling & storage of bakery ingredients.
• Operated and handled bakery equipment such as ovens, mixers, proofers, and refrigeration units.
• Coordinated with kitchen team members to ensure timely preparation and smooth kitchen operations during buffet service and special events.
• Observed guest preferences and presentation standards followed in luxury hospitality operations.

• Gained insight into luxury hotel kitchen operations and pastry production processes.

• Assisted in daily production of cakes, pastries and plated desserts.
• Supported senior chefs in preparation and plating.
• Maintained hygiene standards and workstation cleanliness.
• Assisted in creative display of bakery items in pastry shop.