HARRY SARMA
Auckland,AUK
Summary
Experienced Pastry Chef de Partie specializing in crafting innovative desserts and pastries for high-profile events and renowned establishments. Demonstrates expertise in producing intricate confections while maintaining high standards in kitchen hygiene and efficiency. Creative chef dedicated to driving remarkable restaurant growth through unparalleled customer experiences, with skills in concept development and high-quality restaurant operation. Focused professional known for creating memorable and delicious baked goods, exceeding customer specifications with custom desserts. Hardworking individual offering exceptional task prioritization and time management skills to deliver top-notch results.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
Gattings Catering
05.2024 - Current
- Taking charge in organizing and preparing the pastry and baked goods for corporate events and private events for up to 300 guests.
- Develop customized recipes for special events.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
Senior Chef De Partie Pastry
Urban Gourmet
05.2023 - 04.2024
- Taking charge of mass production of baked goods for events and corporate deliveries.
- Preparing a wide range of pastries from choux pastry, tart, baked goods for daily catering.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
Senior Chef De Partie Pastry
SO/ Hotel
05.2022 - 06.2023
- Oversaw the hotel pastry department in the absence of the Executive Pastry Chef, ensuring continuity and quality of operations.
- Supported the Executive Pastry Chef in developing and implementing standardized recipes and kitchen procedures.
- Managed pastry production for à la carte service, in-room dining, hotel amenities, banquet functions, and café desserts.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
Pastry Chef De Partie
Sofitel Hotel
09.2020 - 05.2022
- Oversaw restocking of the moulds and glassware used by the pastry section.
- Assisting the Executive pastry chef and Sous chef in preparation and serving hotel pastry.
- Taking care of pastry for hotel amenities, restaurant, club, and functions.
- Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
Demi Pastry Chef
Cordis
02.2016 - 09.2020
- In charge of the pastry buffet for breakfast, lunch, and dinner for 150-200 guests.
- In charge of the cold ladder section for restaurant and in room dining service.
- Worked as a breakfast chef.
- Demonstrated adaptability by quickly adjusting recipes based on ingredient availability or changing client needs.
- Supported other kitchen departments when needed, fostering a cohesive team environment that prioritized communication and collaboration.
Kitchen Hand/ Assistant
Clooney
01.2013
- Joined as a Dishwasher and later got promoted to Assistant Pastry Chef.
- Baking all leavened dough products daily.
- Maintaining organized mis en place & prep lists.
- Maintaining a hygienic and professional working environment.
Kitchen Assistant
Leela Kempinski Hotel
01.2010 - 06.2010
- Assisting chefs in kitchen.
- Preparing ingredients.
Education
Diploma - Diploma in International Cookery And Patisserie
North Shore International Academy(NSIA)
Auckland, NZ02-2014
Bachelor of Science - Hospitality And Hotel Administration
SRMUNIVERSITY
Chennai, IN06-2012
Skills
- Work under pressure
- Food safety protocols
- Collaborative mindset
- Sanitation standards
- Recipe development
- Creative presentation
- Pastry equipment operation
- Pastry production expertise
- Sanitation practices
Accomplishments
- Participated in the Sofitel Bûche de Noël Millésime 2021 at Sofitel Auckland, crafting an original pastry using honey sourced from the hotel’s rooftop beehives, highlighting sustainability and local ingredients.
- Awarded Bronze in the New Zealand Hospitality Championships 2018 for Pastry – Plated Dessert category, demonstrating creativity, technical skill, and precision under competition standards.
Languages
English
Full Professional
Hindi
Native or Bilingual
Certification
- Certified Level 5, Diploma in International cookery and patisserie.
Timeline
Senior Chef De Partie
Gattings Catering
05.2024 - Current
Senior Chef De Partie Pastry
Urban Gourmet
05.2023 - 04.2024
Senior Chef De Partie Pastry
SO/ Hotel
05.2022 - 06.2023
Pastry Chef De Partie
Sofitel Hotel
09.2020 - 05.2022
Demi Pastry Chef
Cordis
02.2016 - 09.2020
Kitchen Hand/ Assistant
Clooney
01.2013
Kitchen Assistant
Leela Kempinski Hotel
01.2010 - 06.2010
Diploma - Diploma in International Cookery And Patisserie
North Shore International Academy(NSIA)
Bachelor of Science - Hospitality And Hotel Administration
SRMUNIVERSITY
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