Samarthraj Shetty

• Kickstarted the property's initial months under the mentorship of Exec. Chef Megha Kohli and Head Pastry Chef Pritika Pant.
• Planned and executed display and alacarte dessert items and refined the techniques and presentation processes.
• Implemented cost-effective measures without compromising quality.
• Engaged with customers to enhance their dining experience.
• Led and coordinated the pastry/bakery team for efficient operations
• Oversaw purchasing, storage, and use of kitchen supplies.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
• Planned and implemented effective cleaning regimes to uphold hygiene standards.

• Integral member of core kitchen team, contributing to setup and organization of the kitchen.
• Extensive training under renowned French Chef Alexis Gielbaum and Head Chef Sumit Sarvedekar.
• Executed classic French desserts, refining techniques and presentations over time.
• Led major pastry production for events and occasions and
  provided customized culinary experiences to elite clientele.
• Assumed responsibility for dessert trials and curated specials.
• Trained in cold and fryer sections, serving as a reliever and helper during busy services.
• Proven ability to troubleshoot and find creative solutions to complex problems.

KEY ACHIEVEMENTS-

• Led major pastry production for events and occasions and
  provided customized culinary experiences to elite clientele.

• Trained under the Head Baker to lead Bakery production initiatives i.e various breads, sponges, laminated pastries etc for a period of 6 months.
• Took over Night shift breakfast production, encompassing the creation of rich breads, pastries and viennoiseries.
• Acquired proficiency in alacarte pastry production and order dispensing through focused training under the guidance of pastry sous chef.
• Assumed responsibility for live counters, ensuring seamless operations for various live counters during peak occupancy.
• Contributed as a reliever in the Pastry banquet department, enhancing execution for various events.

KEY ACHIEVEMENTS-

• One of the handpicked OT's chosen for interdepartmental training, enhancing skills across various departments.
• Assigned night shift duties ahead of peers with starting off within the first month of joining.

• Successfully completed 16 weeks of Industrial Training at Hilton Bangalore Embassy Golflinks, Bangalore.
• Worked closely with industrial professionals to expand upon acquired training with practical knowledge.

KEY ACHIEVEMENTS-

• Received Letter of Appreciation for my exemplary performance in the kitchen department.