Vikas Shrivastava
Taupo,Waikato
Summary
With over 23 years of experience in Pastry & Bakery artistry and kitchen management, I am dedicated to culinary excellence and bring an unwavering work ethic. Renowned for maintaining high standards and ensuring seamless operations, I excel in team leadership, mentoring chefs, and creating memorable dining experiences. My expertise spans budgeting, P&L planning, and strategic promotions for F&B outlets. I am proficient in chocolate work, cakes, petit fours, breads, molecular gastronomy, plated desserts, and sugar art, always staying current with international trends. I seek to leverage my pastry craftsmanship, kitchen management skills, and business acumen within a company dedicated to culinary innovation and excellence. Professional culinary artist with focus on pastry arts, delivering exquisite creations for upscale dining experiences. Known for collaborative spirit and dedication to achieving exceptional results. Reliable and adaptable, consistently meeting diverse and evolving kitchen demands. Skilled in precise baking, creative design, and maintaining high standards of food safety. Qualified Pastry chef with passion for creating innovative and visually appealing desserts. Proven track record in perfecting pastry techniques and producing high-quality products for top-tier establishments. Demonstrated expertise in flavor profiling and intricate decoration.
Overview
26
26
years of professional experience
Work History
Pastry Chef
Compass Group
07.2023 - Current
- Led all bakery and pastry operations, including Indian cuisine for bulk orders and catering for special events in Dunedin
- Planned and executed production for desserts, breads, and diverse cuisines with precision
- Ensured strict compliance with NZ Food Authority, council, and H.A.C.C.P
- Standards for food safety and hygiene
- Managed kitchen operations to deliver consistent high-quality food according to standardized recipes
- Supported Head Chef in daily operations, including ordering, inventory management, and kitchen efficiency
- Implemented rigorous quality control measures to uphold food quality and operational standards
- Conducted regular stock takes and optimized inventory for desserts and breads to minimize waste and maximize efficiency.
- 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.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- 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.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Managed in-store, pick-up orders and catering needs.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Maintained well-organized mise en place to keep work consistent.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Pastry Chef
Sorrento Italian
03.2023 - 07.2023
- Led in-house bakery and pastry operations, ensuring high-quality production aligned with Italian cuisine standards
- Planned seasonal menus and crafted desserts and breads with a focus on quality and creativity
- Implemented customer feedback to enhance dining and menu offerings.
- 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.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Managed in-store, pick-up orders and catering needs.
- Innovated packaging solutions for take-away items, boosting sales of bakery products.
Cluster Executive Pastry Chef
ITC Royal Bengal & ITC Sonar Bengal
07.2019 - 11.2022
- Led pre-opening teams for ITC Royal Bengal and ITC Sonar, overseeing bakery and pastry operations across two 5-star luxury hotels with 830 rooms and 18 F&B outlets
- Managed a team of 32 kitchen staff, ensuring seamless day-to-day operations and 24x7 kitchen functionality
- Provided training, daily briefings, and operational plans to maintain high standards
- Orchestrated comprehensive menus including A-la-carte desserts, cake shop offerings, buffet selections, and bespoke banquet menus
- Spearheaded food trials, recipe development, and menu engineering initiatives
- Implemented rigorous food cost control measures, managed imported food procurement, and devised production guidelines to optimize operational efficiency and enhance profitability.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end restaurant.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
- Participated in industry conferences or workshops to stay current on new trends, techniques, and ingredients in the world of pastry.
Head - Pastry Chef
Hotel Kinloch Manor & Villas, TAUPO
03.2018 - 06.2019
- Managed 24x7 bakery and pastry operations for Hotel Kinloch Manor & Villas and Hotel Treetops Lodge, overseeing 18 local pastry cooks
- Reported directly to the Vice President of Food Production and General Manager, ensuring adherence to Starwood and H.A.C.C.P
- Standards
- Innovated dessert menus, standardized recipes, ensured premium quality, and optimized procurement costs
- Implemented rigorous hygiene practices and operational efficiencies, ensuring compliance with New Zealand Food Authority standards
- Streamlined procedures to meet market dynamics, guest expectations, and food cost controls
- Led a multinational team of 7 kitchen staff, fostering a collaborative environment focused on skill enhancement and operational excellence
- Conducted training sessions to elevate culinary capabilities and ensure consistent service delivery
- Directed comprehensive in-house production of fine dining desserts, artisanal breads, morning pastries, room amenities, handmade cookies, French pastries, chocolates, and wedding cakes
- Collaborated with kitchen teams to support breakfast operations and maintain quality standards.
- Mentored junior pastry chefs, fostering a positive learning environment and promoting professional growth.
- Collaborated with culinary team to develop well-balanced and complementary dessert menus for various events.
- Delivered training sessions on advanced baking techniques to fellow staff members, sharing valuable industry knowledge and expertise.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Developed customized wedding cake designs, resulting in increased bookings for special events.
- Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
- Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Improved overall dining experience with creative plated desserts that delighted guests'' senses.
- Conducted regular performance evaluations for pastry team members, providing constructive feedback for continuous improvement.
- Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.
- Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
Sr. Executive - Pastry Chef
Marriott International Hotels - Le-Meridien
02.2011 - 02.2018
- Successfully launched the ECLEAR & Coffee program as a pilot project across Marriott International Hotels at Le Meridien in 2014, enhancing guest experiences and operational efficiency
- Managed 24x7 bakery and pastry operations with a team of 18 local pastry cooks
- Ensured compliance with Marriott International standards, H.A.C.C.P
- Guidelines, and maintained high hygiene standards
- Directed menu engineering for a-la-carte dining, restaurants, buffets, banquets, and the cake shop, integrating customer preferences and trends
- Standardized recipes, upheld quality for imported and local produce, optimized procurement
- Led training initiatives for team members to enhance culinary skills and operational efficiency
- Cultivated a collaborative environment focused on achieving high-quality pastry production and service excellence
- Implemented strategies for food cost control while maintaining consistent quality and guest satisfaction
- Streamlined procedures and standardized product offerings to align with market demands and improve operational efficiency.
- Boosted operational efficiency through implementation of lean principles, resulting in reduced waste and improved production timelines.
- Negotiated favorable contract terms with vendors, leading to significant cost savings while maintaining product quality and timely delivery.
- Streamlined operations for increased efficiency by identifying bottlenecks in sales processes and implementing targeted solutions.
- Maximized revenue potential through diligent market analysis and identification of growth opportunities in emerging markets.
- Reduced personnel costs by restructuring the management hierarchy to eliminate redundancies and promote cross-functional collaboration.
- Implemented comprehensive risk management strategies to protect the organization from unforeseen financial pitfalls.
- Developed high-performing teams by recruiting top talent and fostering an environment conducive to professional development and personal growth.
- Optimized supply chain operations, ensuring seamless product availability and customer satisfaction.
- Directed successful turnaround strategy for struggling business units, restoring them to profitability.
- Implemented company-wide agile methodology, accelerating project delivery times and enhancing adaptability.
- Enhanced employee retention rates through introduction of robust career development program.
- Led development and launch of new product line, which became market leader within months.
- Spearheaded corporate restructuring to streamline operations, significantly enhancing organizational efficiency.
- Revitalized underperforming departments by implementing targeted training programs, dramatically improving their output.
- Fostered partnerships with industry leaders, enhancing company's credibility and access to new technologies.
- Implemented innovative marketing strategies that significantly elevated brand recognition and customer engagement.
Pastry Chef
I.T.C. The Maurya Hotel
03.2006 - 01.2011
- Led ITC Maurya's pastry shop to win the 2010 'BEST PASTRY SHOP' award by Hindustan Times
- Ensured high standards during ITC Maurya's transition to The Luxury Collection
- Managed kitchen operations for President Obama's visit
- Directed 24/7 bakery and pastry operations with a team of 15 chefs and 3 sales associates
- Maintained cleanliness, food safety, and H.A.C.C.P
- Standards while optimizing procurement.
- 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.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
- Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Utilized social media to showcase new and seasonal desserts, driving increased foot traffic to establishment.
- Developed and implemented waste reduction system, leading to significant cost savings in ingredient procurement.
- Innovated packaging solutions for take-away items, boosting sales of bakery products.
- Conducted inventory management to minimize waste and optimize stock levels, contributing to cost efficiency.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
- Led team meetings to brainstorm innovative dessert concepts, keeping menu fresh and exciting.
- Engaged with customers to gather feedback on dessert offerings, leading to menu improvements and higher satisfaction rates.
Chef De Partie
Radisson Hotel / Carlson Group of Hotels
11.2003 - 03.2006
- Trained pastry brigade for Radisson Hotel's pre-opening team, ensuring high standards from inception
- Launched the 'Chocolate Box' Cake Shop, introducing innovative pastry concepts to enhance guest experience.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Hyatt Regency
07.2003 - 11.2003
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
Commis- I
Hyatt Regency
07.2001 - 10.2002
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Strengthened communication skills through regular interactions with others.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Developed and maintained courteous and effective working relationships.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Commis-II
Hyatt Regency
01.1999 - 06.2001
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Developed and maintained courteous and effective working relationships.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Chartered Institute of Environment Health - Hygiene & Food Safety Certified - Hygiene & Food Safety
Chartered Institute of Environment Health
IINDIAIndian Institute of Technology, New Delhi - 3 Years Diploma in Food Production (New Zealand IV certificate) - Food Production
I.T.I. New Delhi
IINDIA08.1998
Serve Safe International - Hygiene & Food safety Certified -
Marriott International Hotels
01.2022
PLUS PORTB.V. - Hygiene & Food safety Certified -
01.2016
Skills
- Menu Development
- Quality Assurance
- Customer Service
- Cost Control & Budgeting
- Training & Development
- Vendor Management
- Innovation
- Food Safety & Sanitation
- People Development & Management
Pastexperience
- Pastry Chef, I.T.C. The Maurya Hotel, New Delhi, Mar'06, Jan'11, Led ITC Maurya's pastry shop to win the 2010 "BEST PASTRY SHOP" award by Hindustan Times., Ensured high standards during ITC Maurya's transition to The Luxury Collection., Managed kitchen operations for President Obama's visit., Directed 24/7 bakery and pastry operations with a team of 15 chefs and 3 sales associates., Maintained cleanliness, food safety, and H.A.C.C.P. standards while optimizing procurement.
- Chef De Partie, Radisson Hotel / Carlson Group of Hotels, Nov'03, Mar'06, Trained pastry brigade for Radisson Hotel's pre-opening team, ensuring high standards from inception., Launched the "Chocolate Box" Cake Shop, introducing innovative pastry concepts to enhance guest experience.
- Chef De Partie, Hyatt Regency, Jul'03, Nov'03
- Commis- I, Hyatt Regency, '00, '02
- Commis-II, Hyatt Regency, '99, '00
Linguisticability
English, Hindi and German (Basic)
Personal Information
- Date of Birth: 08/08/73
- Driving License: valid New Zealand and Indian Driving license
Awards
- Led Team "DELHI" at the Asia Pastry Cup in Singapore - 2012
- Awarded Gold medal for Best Bakery Showpiece, Culinary Art - 2011
- Achieved Bronze for Best Petit Fours, Culinary Art - 2011
- Attained MARIET Position for Best Chocolate Showpiece, Culinary Art - 2011
- Earned Silver in Plated Dessert Presentation, Culinary Art - 2009
- Secured Bronze in Best Chocolate Centerpiece, Culinary Art - 2009
- Named "Best Pastry Chef of the Year" (2008) by Delhi Tourism Board and Government of India
- Recognized as Key Craftsmen by I.T.C. Group of Hotels - 2008
- Second Runner Up at the 5th IFOW Le Cordon Bleu Culinary Contest, Orchid Hotel - 2007
- Awarded Gold Medal for Mango Compotation, Culinary Art - 2002
Training
- Certified Level-II Chocolatier, Callebaut Chocolates Academy, Belgium, 2016
- Certified courses in Gelato, Ice-cream, and Sorbets, International School of Gelato by MEC-3, Italy, 2016
- Certified Baker, Macaroon Pastry School, Bangkok, Thailand, 2013
Timeline
Pastry Chef
Compass Group
07.2023 - Current
Pastry Chef
Sorrento Italian
03.2023 - 07.2023
Cluster Executive Pastry Chef
ITC Royal Bengal & ITC Sonar Bengal
07.2019 - 11.2022
Head - Pastry Chef
Hotel Kinloch Manor & Villas, TAUPO
03.2018 - 06.2019
Sr. Executive - Pastry Chef
Marriott International Hotels - Le-Meridien
02.2011 - 02.2018
Pastry Chef
I.T.C. The Maurya Hotel
03.2006 - 01.2011
Chef De Partie
Radisson Hotel / Carlson Group of Hotels
11.2003 - 03.2006
Chef De Partie
Hyatt Regency
07.2003 - 11.2003
Commis- I
Hyatt Regency
07.2001 - 10.2002
Commis-II
Hyatt Regency
01.1999 - 06.2001
Chartered Institute of Environment Health - Hygiene & Food Safety Certified - Hygiene & Food Safety
Chartered Institute of Environment Health
Serve Safe International - Hygiene & Food safety Certified -
Marriott International Hotels
PLUS PORTB.V. - Hygiene & Food safety Certified -
Indian Institute of Technology, New Delhi - 3 Years Diploma in Food Production (New Zealand IV certificate) - Food Production
I.T.I. New Delhi
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