Summary
Skills
Work History
Certification
Education
Overview
Generic

AMANSINGH SOOKHARRY(KEIN)

Royal Road Palmar

Summary

Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Skills

  • Desserts Knowledge
  • Consistent Supervision
  • Recipe Creation
  • Pastry Preparation
  • Work under pressure
  • Food safety protocols
  • Sanitation standards
  • Collaborative mindset
  • Ingredient sourcing
  • Recipe development
  • Menu planning

Work History

Pastry Sous Chef

Crystals Beach Resort, A Member Of Radisson Individuals
Belle Mare
11.2024 - Current
  • Mentored junior pastry chefs, fostering skills development and ensuring consistent product quality.
  • Implemented food safety standards and best practices, ensuring compliance with health regulations.
  • Trained staff on new equipment and techniques, promoting skill enhancement within the team.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
  • Built strong relationships with suppliers, ensuring timely delivery of high-quality ingredients at competitive prices.
  • Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
  • Mentored junior pastry staff, enhancing skill levels and fostering teamwork in high-pressure environments.
  • Streamlined production processes, improving efficiency and consistency in dessert preparation.
  • Collaborated with culinary team to ensure alignment of pastry offerings with overall restaurant concepts.
  • Designed and executed innovative dessert menus while maintaining seasonal offerings.

Pastry Sous Chef

Solana Beach
Coastal Road Belle Mare
02.2023 - 09.2024
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Trained new employees on bakery methods and procedures.
  • Led pastry team in crafting high-quality desserts, enhancing guest satisfaction and restaurant reputation.
  • Developed seasonal dessert menus, incorporating local ingredients to elevate dining experiences.

Pastry Sous Chef

Radisson Blu Azuri Resort & Spa
Coastal Road, Riviere Du Rempart
12.2021 - 11.2022
  • Mentored kitchen staff to prepare each for demanding roles.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.

Pastry Chef De Partie

Radisson Blu Azuri Resort & Spa
Coastal Road Riviere Du Rempart
09.2019 - 12.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.

2nd Pastry Cook

Celebrity Cruise
America
02.2013 - 03.2019
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Created new dessert items for seasonal and special events.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Followed food safety standards when handling ingredients.

3rd Pastry Cook

Le Touessrok Hotel Sun Resort
Coastal Road Trou D'eau Douce
08.2010 - 12.2012
  • Cut and shaped dough for pies, rolls and other pastries.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Prepared frostings and other toppings for cakes and pastries.
  • Prepared dough for variety of pastries, cakes and breads.
  • Cleaned and maintained kitchen equipment and oven.

Certification

  • STCW-95 CERTIFICATE OF TRAINING (CELEBRITY CRUISES)
  • CERTIFICATE OF COMPLETION
  • MAURITIUS INSTITUTE OF TRAINING AND DEVELOPMENT
  • COMPETITION OF BAKERY APPRENTICE
  • HOCATEL

Education

General Certificate Of Education - undefined

Modern College
Flacq

Overview

15
15
years of professional experience
1
1
Certificate

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AMANSINGH SOOKHARRY(KEIN)