Swati Pal

Additional Responsibilities – Chocolate Department

• Conduct quality checks to ensure all chocolate products meet presentation, texture, and taste standards.
• Assist the Head Chef in the research and development (R&D) of seasonal and festive products, including the Diwali collection.
• Train and mentor junior commis in chocolate production techniques, quality standards, and kitchen procedures.
• Support daily chocolate production to ensure timely completion of orders while maintaining consistency and efficiency.
• Prepare and finish a variety of handcrafted chocolates, bonbons, pralines, rochers, bars, and festive products following standardized recipes.
• Maintain food safety, hygiene, and quality standards throughout the production process.

• Managed banquet production during peak seasons, generating a combined F&B revenue of 400 crore
• Produced special festive hampers, almond rocks, and tablets, generating a revenue of 4 crore
• Led daily lunch and dinner buffet operations at the All Day Dining Vista Restaurant, including special brunches on the festive occasions like Christmas and New Year
• Solely responsible for Ala Carte dessert production across 4 outlets, encompassing inventory management and inter-kitchen transfers.
• Managed store ordering and procurement activities, ensuring timely and cost-effective sourcing of ingredients and supplies to maintain uninterrupted production and high-quality standards
• Supervised junior staff to ensure they adhere to and maintain the highest quality standards in all aspects of production
• Catered to high-profile outdoor events, including the Jamnagar wedding for the Ambani family and the wedding of Uday Kotak's son
• Created a celebratory cake for MS Dhoni in honor of his 250th IPL match for CSK.

• Collaborated on the dessert team under the guidance of MasterChef AUS Chef Gary Mehigan, contributing to two 150-guest sit-down dinners in partnership with Conosh
• Managed live counters during peak house counts, ensuring efficient service.
• Received comprehensive training in the confectionary section, specializing in the production of various room amenities chocolate and banquet production
• Proficient in diverse production techniques and adept at managing output based on demand