RAVINDRA SINGH SHEKHAWAT
Pastry Chef
CAREER OBJECTIVE
To see a challenge career in an organization where I can work to learn and apply the skills in Food Production and contribute to the substantial gain for the organization and individual professional growth.
CONTACT
PHONE:
+91-8769922470 (India)
EMAIL: Kuwarrss1111@gmail.com
ADDRESS
101-A RANA PRATAP NAGAR JHOTWARA, JAIPUR RAJASTHAN, INDIA.
HOBBIES
• Traveling
• Bike Riding
• Playing Cricket
PERSONAL DETAILS
• Father Name: - Mr. Mool Singh
• Mother Name: - Mrs. Kamlesh Kanwar
• Nationality: - Indian
• Date Of Birth: - 31-10- 1996
• Gender: - Male
• Language: - English, Hindi EDUCATION
SECONDARY BSE AJMER 2010 - 2011
SENIOR SECONDARY BSE AJMER 2012 – 2013
BSC IHM OF HOTEL MANAGEMENT 2013 – 2016
WORK EXPERIENCE
Novotel Goa Dona Sylvia Resort Goa, India
As a “Pastry Chef” In Bakery & Pastry From 16 June 2025 to Till Present.
Responsibility
• Dessert Creation: Designed and prepared a wide range of pastries, cakes, cookies, and other sweet baked goods, according to established recipes and presentation standards.
• Menu Development: Developed new recipes for seasonal menus and collaborated with the executive chef on dessert offerings to meet customer preferences and current culinary trends.
• Presentation & Decorating: Decorated pastries, cakes, and desserts with a variety of icings, sauces, and toppings to ensure visually appealing and tasteful presentations.
• Inventory & Supply Management: Monitored and maintained inventory of baking ingredients, supplies, and equipment, placing orders to ensure freshness and minimize waste
• Kitchen Management: Operated and managed the pastry section of the kitchen, maintaining a clean, organized, and hygienic work area in compliance with health and safety regulations.
• Client Interaction: Met with customers to discuss custom dessert requirements for special events, weddings, and other occasions.
• Team Leadership: Trained, supervised, and mentored junior pastry chefs and kitchen staff, fostering a collaborative and efficient working environment.
Le Meridien Thimphu, Bhutan
As a “Sous Chef” In Bakery & Pastry from 01st June 2024 To 04th June 2025.
Responsibility
o Assist the Executive Chef in planning of food budgets and forecasts pertaining to the Bakery & Pastry Kitchen.
o Schedule and coordinate the work of chefs to ensure that food preparation is on time. o Interview, train, supervise, coach, council and discipline all employees in the department in conjunction with HR and Executive Chef. o Produce all pastry & Breads goods from scratch as required by the menu.
o Design and develop detailed food specifications.
o Uphold departmental standards of quality and timing for delivery.
o Train chefs in relevant aspects of pastry & Bakery.
o Assist Executive Chef in developing standard recipes and techniques for goods preparation and presentation. Help assure consistency, high quality and manage food cost down to component level.
o Assist in the ordering of food ingredients in line with product specification.
o Participate in all stock inventories. o Manage and maintain standard work practices and standard operating practices for all equipment. o Ensure all kitchen equipment is correctly used, cleaned, and maintained.
o Attends management meetings on behalf of the team.
o Liaise with Executive Chef on customer satisfaction to enable continuous improvement.
o Manage relationship with ingredient suppliers.
o Interact in a positive manner with employees and managers in other departments ensuring good inter
departmental communication is maintained at all times.
o Manage all HACCP requirements in line with company procedures.
o Adhere to government regulations as well as our standards and company policies and procedures.
o Ensure no unauthorized employees/persons enter the food preparation area.
o Ensure a safe workplace by identifying hazards and taking corrective action.
Royal Lazure Sharma Resort Tabuk, Saudi Arabia.
As a “Chef De Parties” In Pastry from April 2023 To April 2024.
Responsibility
o Work as a team & do not change without the knowledge of Pastry Chef. o Giving Ideas to the Pastry Chef on how to improve Our Daily Buffet. o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily buffet.
o Daily follow ups with upcoming Party Menus andDesserts.
Alila Fort By Hyatt Bishangarh, Jaipur, Rajasthan, India.
As a “Chef De Partie” In Bakery and Pastry from October 2022 to March 2023.
Responsibility
o Daily follow ups with upcoming Party Menus and Desserts.
o Striving for excellent tasting food and creative presentation.
o Giving Ideas to the Executive Chef on how to improve Our Daily Buffet.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the making dessert menu for up coming parties.
As a “Demi Chef De Partie” From Dec. 2021 to oct. 2022 In Bakery & Pastry.
Responsibility
Giving Ideas to the Sous Chef on how to improve Our Daily Buffet.
Responsible for the food presentation ala carte in Pastry Section.
Responsible for the food preparation for daily buffet.
Daily follow ups with upcoming Party Menus and Desserts.
Le Meridien Resort & Spa Mahabaleshwar, Pune, India.
Crowne plaza Ahmedabad city center, Gujrat, India.
As a “Commi Chef” From March 2021 To Dec. 2021 In Bakery & Pastry.
Responsibility
Responsible for the food presentation ala carte in Pastry Section
Responsible for the food preparation for daily buffet Daily follow ups with upcoming Party Menus and Desserts. Responsible for Area Cleaning.
Jaisalmer Marriott Resort & Spa, India.
As a “Commi Chef” From Nov. 2018 To March 2021 In Bakery & Pastry.
Responsibility
Responsible for the food presentation ala carte in Pastry Section
Responsible for the food preparation for daily buffet Daily follow ups with upcoming Party Menus and Desserts.
Responsible For Area Cleaning.
As a “Commi Chef” From Nov. 2017 To Nov. 2018 In Bakery & Pastry.
Responsibility
Responsible for the food presentation ala carte in Pastry Section
Responsible for the food preparation for daily buffet Daily follow ups with upcoming Party Menus and Desserts.
Responsible For Area Cleaning.
As a “Commi Chef” From April 2016 To August 2017 In Bakery & Pastry.
Responsibility
Responsible for the food presentation ala carte in Pastry Section
The Lalit Hotel Jaipur, India.
Mercure Lavasa, Pune, India.
Responsible for the food preparation for daily buffet
Daily follow ups with upcoming Party Menus and Desserts
Responsible For Area Cleaning.
