Ashok Prajapati
Auckland,Grafton
Summary
Resourceful and committed Pastry chef with more than ten years of experience.Accomplishes production goals by working well with team members of different backgrounds and cultures. Versed in monitoring quality. Diligent about inspections, quality control and proactively spotting errors to minimize rework.
Overview
12
12
years of professional experience
Work History
Head Baker
Stephenson Consulting (Tart Bakery)
03.2022 - Current
- Adhered to safety and clean area procedures to comply with agency and regulatory mandates.
- Complied with health and safety codes to protect staff and customers.
- Inspected raw materials and finished products to verify quality and disposed items that did not meet safety requirements.
- Safeguard customer requirements as well as product quality standards.
- Evaluated samples against standards by completing measurements, visual inspections and other established tests.
- Performed thorough inspections of incoming materials and outgoing products.
- Disposed of unsound and unsafe materials, products and equipment to prevent inappropriate reuse.
- Examined products for defects or issues, reported problems quickly and maintained high levels of accuracy.
- Checked colour, shape, texture and grade of products and materials against established templates, charts and samples.
- Located and investigated production concerns and helped management implement corrective actions.
- Performed daily inspection rounds throughout facilities to check on all equipment and machinery.
- Developed unique recipes and confections to set bakery apart from competition.
Senior Pastry Chef
Invercargill Licensing Trust
06.2019 - 02.2022
- Assisted in training temporary employees for special events.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Managed in-store, pick-up orders and catering needs.
Pastry Sous Chef
Delaware North
09.2018 - 06.2019
- Alternated goods in inventory by observing first-in and first-out approach to keep shelves organized and properly stocked.
- Placed incoming inventory in optimal storage locations to promote continued accuracy and easy retrieval.
- Confirmed accuracy, quality and quantity of materials received as per standard.
- Cycled menus to keep offerings fresh and interesting for customers.
- Entered quantity received against purchase order in computer system.
- Worked safely around bakery machinery kitchen equipments.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Performed inventory control, such as counting and stocking commodities.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Inspected work areas for cleanliness and obstacles and removed cartons and boxes to keep work areas organized and hazard-free.
- Checked packages and merchandise for damage and notified vendors.
- Cleaned and maintained work place in compliance with HACCP safety standards.
Senior Pastry Chef
Compass Group
08.2016 - 09.2018
- Making various savouries like pies, quiche and sausage rolls in house. Cake making and icing.
- Actively involve in menu planning for both Pastry and Bakery section.
- Handling pastry and bakery on behalf of pastry chef.
- Responsible for preparing and baking breakfast pastries. Responsible for stock order and upkeep of department.
- Training of Junior Associates and fresh recruits.
- Using and maintaining basic and advanced kitchen equipment.
- Cooking and Baking Food with required safety and hygienic standard.
Pastry Chef
Epicure
10.2015 - 08.2016
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained well-organized mise en place to keep work consistent.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned and maintained kitchen equipment and oven.
- Baking Breads, cakes and Breakfast Pastries.
- Assisting Head Chef in Menu preparation for various events.
Pastry Chef
Marriot Hotels
06.2012 - 07.2014
- Responsible for preparing pastry shop desserts and cakes.
- Baking early morning bread every day for Buffet.
- Preparing Ala cart desserts.
- Making and Laminating Puff pastry and Croissants Dough.
- Cleaned and maintained kitchen equipment and oven.
- Followed food safety standards when handling ingredients.
- Responsible for Making Variety of Artisan Breads including Sour dough Breads.
Education
Diploma in Professional Cookery Level 5 - Cookery
NZMA
New Zealand07.2017
BBA - Hotel Management
DAVV INDIA
Indore, INDIA07.2011
Skills
- Cooking and Baking
- Health and safety
- Waste management
- Operations Monitoring
- Thermometer Calibration
- Quality Control
- Sample Collection
- Time Management
- Attention to Detail
- Problem Anticipation and Resolution
- Good Manufacturing Practices
- Product Classification
- HACCP Enforcement
- Raw Materials Inspection and Testing
Timeline
Head Baker
Stephenson Consulting (Tart Bakery)
03.2022 - Current
Senior Pastry Chef
Invercargill Licensing Trust
06.2019 - 02.2022
Pastry Sous Chef
Delaware North
09.2018 - 06.2019
Senior Pastry Chef
Compass Group
08.2016 - 09.2018
Pastry Chef
Epicure
10.2015 - 08.2016
Pastry Chef
Marriot Hotels
06.2012 - 07.2014
Diploma in Professional Cookery Level 5 - Cookery
NZMA
BBA - Hotel Management
DAVV INDIA
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