Shirly Ramesh
Pastry Commis
Abu Dhabi
Summary
Experienced Pastry Commis with 2 years of experience with luxury hotels,meeting company goals utilizing consistent and organized practices. Enhancing my knowledge and interpersonal skills with an intention to be the asset to the company..
Overview
4
4
years of professional experience
7
7
years of post-secondary education
3
3
Certifications
4
4
Languages
Work History
Pastry Commis
The St.Regis Saadiyat Island
Abu Dhabi
01.2022 - Current
- Handling A la Carte counter for the six Food & Beverage outlets and private dining.
- Preparing all guest room amenities including Vip and special amenities.
- tempering and making chocolate garnishes, Bon Bons, Chocolate Bars and Chocolate Brittles.
- Preparing VIP Coffee breaks.
- Garnishing the St.Regis Classic, Local and Kids afternoon tea.
- Preparing alternative dessert options for vegan and allergen guests such as Gluten Free, lactose intolerant, nuts allergy etc.
- Maintained well organized mise en place to keep work consistent.
- Assisting Chef de Partie and Demi Chef de Partie with day to day operations.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Determined baking times for various items.
- Followed food safety standards when handling ingredients.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Replenished bakery items in display cases.
- Decorated cakes, cupcakes and other pastries according to Guest requests.
- Prepared frostings and other toppings for cakes and pastries for pastry shop.
- Maintaining the temperature records of A la carte counter.
Pastry Intern
The Ritz Carlton
Bengaluru
01.2019 - 07.2019
- Handling pastry and bakery live counters for breakfast and lunch buffet.
- Interacting and assisting the guests with the necessary needs.
- To assist the in production, buffet and pastry shop set up.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- assisted th Demi Chef de Partie and commis chef with day to day operations.
- Scaled out and mixed ingredients according to recipes and procedures.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
Education
Bachelor of Hotel Management - Hotel Management
M S Ramaiah University Of Applied Sciences
Bengaluru,India 08.2017 - 07.2021
High School Diploma -
St.Johns High School
Bengaluru,India 06.2014 - 03.2017
Skills
Cake decorating
undefinedCertification
Food and Beverage Management
Timeline
Pastry Commis
The St.Regis Saadiyat Island
01.2022 - Current
Food and Beverage Management
05-2020
The Science Of Gastronomy
05-2020
Wine Tasting: Sensory Techniques for Wine Analysis
05-2020
Pastry Intern
The Ritz Carlton
01.2019 - 07.2019
Bachelor of Hotel Management - Hotel Management
M S Ramaiah University Of Applied Sciences
08.2017 - 07.2021
High School Diploma -
St.Johns High School
06.2014 - 03.2017
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