Summary
Overview
Work History
Education
Skills
Certification
Languages
Meditation
Timeline
Generic
Krishna Tegarajan Marimootoo

Krishna Tegarajan Marimootoo

Ebene City

Summary

Dedicated and creative pastry chef with over 10 years of experience across 5-star resorts, luxury yachts, boutique bakeries, and international kitchens. Skilled in modern plated desserts, viennoiserie, chocolate work, artisan baking, and event-based pastry production. Adept at working in high-pressure environments while maintaining the highest standards of presentation, hygiene, and guest satisfaction. Seeking international opportunities with visa sponsorship to contribute refined pastry skills to a world-class kitchen team.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Crew Chef

Chakra Luxury Yacht – Reina Yachting
07.2022 - 12.2022
  • Designed and prepared fine desserts and daily menus for guests and crew.
  • Managed provisioning, inventory, and galley hygiene.
  • Delivered bespoke desserts for VIP events on board.

Pastry Entrepreneur

Atelier Krishna
07.2020 - 06.2022
  • Created cakes and pastries for weddings, birthdays, and corporate clients.
  • Developed recipes using local ingredients; delivered 2000+ small cakes and 300+ large cakes.
  • Managed procurement, costing, and hygiene.

Demi Chef de Partie (Pastry)

Cavallo Point Lodge
06.2019 - 06.2020
  • Produced plated desserts and baked goods for 100-room boutique hotel.
  • Worked across pastry and savory sections during high-volume service.
  • Contributed to seasonal dessert menu planning and prep.

Pastry Chef de Partie

LUX* Grand Gaube Resort
01.2016 - 06.2018
  • Prepared à la carte and buffet desserts for 500+ guests daily.
  • Led pastry section for Café Lux and special events including Turkish cuisine launch.
  • Mentored junior staff; worked with visiting Michelin chef Marie Meunier.

Pastry Cook / Artisan Ice Cream Maker

Gelatissimo
08.2017 - 01.2018
  • Created unique gelatos, macarons, and premium cakes.
  • Focused on quality, portioning, and customer customization.

Assistant Pastry Cook

Hennessy Park Hotel
02.2014 - 01.2016
  • Supported daily pastry production for buffets, events, and banquets.
  • Specialized in Christmas logs, ice cream recipes, and large-scale catering.

Education

Diploma of Hospitality Management -

APSI
04.2025

Certificate IV - Patisserie

Australian Profossional Skills Institute
Perth Western Australia
01.2025

Certificate III - Patisserie

07.2024

Culinary Internship - undefined

The Ritz Carlton
04.2024

National Certificate IV - Pastry

01.2021

Certificate in Cake Decoration Coaching - undefined

01.2018

National Certificate III - Pastry

01.2015

Cambridge O-Level (GCSE) - undefined

01.2013

Skills

  • Plated Desserts & Buffet Presentation
  • Chocolate & Sugar Decoration
  • HACCP & Food Safety Compliance
  • Kitchen Organization & Mise en Place
  • Team Collaboration & Training
  • Menu Development & Costing
  • International Event Catering
  • Multi-Cuisine Dessert Adaptation

Certification

  • First Aid Certificate (Sep 2023)
  • Food Safety Supervisor (Jul 2023)

Languages

English: Fluent
French: Intermediate

Meditation

  • "The Impact and Music of Silence"

Timeline

Crew Chef

Chakra Luxury Yacht – Reina Yachting
07.2022 - 12.2022

Pastry Entrepreneur

Atelier Krishna
07.2020 - 06.2022

Demi Chef de Partie (Pastry)

Cavallo Point Lodge
06.2019 - 06.2020

Pastry Cook / Artisan Ice Cream Maker

Gelatissimo
08.2017 - 01.2018

Pastry Chef de Partie

LUX* Grand Gaube Resort
01.2016 - 06.2018

Assistant Pastry Cook

Hennessy Park Hotel
02.2014 - 01.2016

Certificate III - Patisserie

Culinary Internship - undefined

The Ritz Carlton

National Certificate IV - Pastry

Certificate in Cake Decoration Coaching - undefined

National Certificate III - Pastry

Cambridge O-Level (GCSE) - undefined

Diploma of Hospitality Management -

APSI

Certificate IV - Patisserie

Australian Profossional Skills Institute

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Krishna Tegarajan Marimootoo