Sandiren Pillay CURTHAN
Mare D'Albert,GP
Summary
Creative Pastry Chef known for high productivity and efficient task completion. Specialize in cake decoration, chocolate work, and pastry development. Excel in time management, teamwork, and adaptability, ensuring seamless kitchen operations and consistent customer satisfaction. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Pastry Chef
Saint Regis Mauritius Resort ABKID Mauritius ltd
Le Morne
06.2024 - Current
- Crafted a diverse range of pastries for high-end dining experiences.
- Collaborated with kitchen staff to ensure timely dessert preparation and service.
- Maintained cleanliness and organization of pastry workstations and storage areas.
- Assisted in menu planning for all pastry items.
- Planned daily production schedules based on customer orders and sales forecasts.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Created custom cakes for weddings, birthdays and other special occasions.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
- Organized daily tasks for the entire team of bakers ensuring efficient workflow.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Customized items for seasonal offerings, special events and personal requests.
- Supervised preparation and presentation of desserts for catered events.
Education
Some College (No Degree) - PASTRY & KITCHEN
HCTC
FLACQSkills
- Recipe development
- Dessert presentation
- Time management
- Equipment maintenance
- Customer service
- Menu planning
- Team collaboration
- Event coordination
- Creative problem solving
- Workflow organization
- Inventory management
- Quality control
- Attention to detail
- Seasonal adaptation
- Customization skills
- Training staff
- Menu preparation
- Vegan pastry
- Ingredient knowledge
- Creativity and innovation
- Plating
- Chocolate work
- Dough handling
- Recipe creation
- Sanitation practices
- Presentation management
- Catering expertise
- Sugar artistry
- Pastry preparation
- Frosting and decoration
- Allergen awareness
- Icings and fondant
- Restaurant experience
- Precision measuring
- Pastry techniques
- Inventory rotation
- Professional telephone manner
- Problem-solving
- Ingredient sourcing
- Chocolate Temperament
- Problem-solving abilities
- Solid problem solver
- Multitasking Abilities
- Food safety
- Equipment inspection
- Sugar-free baking
- Event catering
- Teamwork and collaboration
- Delivery coordination
- Order taking
- Microsoft office
- Temperature control
- Time management abilities
- New recipe development
Affiliations
- I can manage both the kitchen and pastry at the same time if there is a lack of staff
- As a chef, I even give a helping hand to my pastry staff for the good running of the pastry
Languages
French
First Language
English
Intermediate (B1)
B1
Certification
Work experiences
- From 06/01/2003 to 26/05/2005, I worked as an assistant cook at Shandrani Resort & Spa
- From 20/09/2005 to 31/05/2006, I worked as a demi chef de partie at Sainte Anne Resort, Seychelles
- From 01/09/2006 to 30/11/2007, I worked as a cook at Shandrani Resort & Spa
- From 01/12/2007 to 31/05/2014, I worked as a chef de partie at Shandrani Resort & Spa
- From 01/06/2014 to 30/09/2018, I worked as a sous chef at Shandrani Resort & Spa
- From 01/10/2018 to 30/09/2019, I worked as a chef at Labourdonnais Waterfront Hotel
- From 10/10/2019 to 24/04/2024, Chef Tamassa Bel Ombre
- From 24/06/2024, I started a new journey at Saint Regis Mauritius Le Morne
Timeline
Pastry Chef
Saint Regis Mauritius Resort ABKID Mauritius ltd
06.2024 - Current
Some College (No Degree) - PASTRY & KITCHEN
HCTC
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