Narender Singh Rawat
Auckland
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with PASTRY cuisine, sourcing ingredients, controlling budgets and boosting hotel profiles.
Overview
17
17
years of professional experience
Work History
PASTRY CDP
WAIPUNA HOTEL & CONFERENCE CENTRE
08.2021 - Current
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Maintained well-organized mise en place to keep work consistent.
- Cleaned and maintained kitchen equipment and oven.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Recipe development, product testing and costing.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
PATISSIER
PULLMAN HOTEL
08.2017 - 08.2021
- Ala-cart desserts , mise-place and plating
- Ordering, stock records, logs, SOPs and hygiene
- Helped management to identify workflow issues and find solutions
- Pitched ideas on how to improve performance and efficiency.
CDP PASTRY
HOLIDAYINN HOTEL
02.2014 - 11.2016
- Organize and lead the section of six people by assign job and target
- Responsible for banquets functions, room service dessert and pastry shop
- Menu change, temperature logs, cleaning and SOPs
- Trained, coached, and supervised new staff members.
DCDP PASTRY
RADISSON HOTEL
01.2012 - 02.2014
- Working with pastry chef in new developing new menu
- Handel afternoon production section for buffet and banquets
- Proactively participated in meetings and helped create new practices
- Follow the senior chefs instruction to achieve goals.
PATISSERIE CHEF
CARNIVAL CRUISE LINES
08.2008 - 07.2010
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Disciplined and dedicated to meeting high-quality standards.
- Modernized work processes to reduce guest wait times and boost daily output.
COMMIS CHEF PASTRY
SHERATON HOTEL
12.2006 - 07.2008
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Developed close relationships with suppliers to source best ingredients.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Education
DIPLOMA IN PASTRY -
IHM FARIDABAD
FARIDABADSkills
- Teamwork
- Problem-Solving
- Time Management
- Punctual
- Honest
- Keen to Learn
- Hard Working
- Leadership
Personal Information
Date of Birth: 02/26/87
References
References can be provided on request
Timeline
PASTRY CDP
WAIPUNA HOTEL & CONFERENCE CENTRE
08.2021 - Current
PATISSIER
PULLMAN HOTEL
08.2017 - 08.2021
CDP PASTRY
HOLIDAYINN HOTEL
02.2014 - 11.2016
DCDP PASTRY
RADISSON HOTEL
01.2012 - 02.2014
PATISSERIE CHEF
CARNIVAL CRUISE LINES
08.2008 - 07.2010
COMMIS CHEF PASTRY
SHERATON HOTEL
12.2006 - 07.2008
DIPLOMA IN PASTRY -
IHM FARIDABAD
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