MEKALA VAMSHI

Pastry Chef

Hotel Green Park

02.2023 - Current

Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
Maintained well-organized mise en place to keep work consistent.
Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
Trained kitchen staff to perform various preparation tasks under pressure.
Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Followed food safety standards when handling ingredients.
Cut and shaped dough for pies, rolls and other pastries.
Prepared frostings and other toppings for cakes and pastries.
Replenished and rotated food items, following correct food cooling and storage procedures.