Unnati Singh
Kolkata,KU
Summary
Passionate and detail-oriented Pastry Demi Chef de Partie (DCDP) with hands-on experience in cake shop setup, buffet production, and à la carte dessert preparation. Skilled in both creative pastry work and commercial bulk production, ensuring high standards of presentation, taste, and consistency. Strong understanding of food safety protocols (HACCP) and the ability to manage time effectively in fast-paced kitchen environments. Seeking experience in modern trends of pastry around the world and open to learn as much as I can from others. Looking forward to take next career step with an organization focused on consistently delivering high quality service while encouraging innovation.
Overview
7
7
years of professional experience
1
1
Certification
Work History
DCDP
Grand Hyatt Kuwait
06.2024 - Current
- Managed Cake Shop setup and daily production, ensuring variety, freshness, and consistency.
- Executed à la carte pastry production, crafting plated desserts with attention to fine dining presentation.
- Oversaw brunch production and buffet setups, maintaining quality standards and efficient service readiness.
- Gained 6 months of commercial kitchen experience in bulk production, preparing large quantities while meeting deadlines.
- Prepared room amenities, including chocolates, petit fours, and personalized guest amenities in line with brand standards.
- Assisted in menu development and seasonal pastry trials alongside senior chefs.
- Ensured compliance with food safety and sanitation standards (HACCP).
- Supported and trained commis chefs to deliver consistent quality and efficiency.
DCDP
FABELLE- The Chocolate Boutique ITC Gardenia
Bangalore
02.2023 - 02.2024
- Overall caretaker of the outlet from production and sale.
- Producing homemade moulded chocolates and Gourmet pastries.
- Handling the customers directly for special orders and requests.
- Producing High-Volume orders.
- Production according to customers special requests.
- Handling production for Sunday brunches and special events at the hotel like birthday parties and marriage functions.
Commis 1
Taj West End
Bangalore
02.2020 - 02.2023
- Basic mastery of pastry philosophy and technique.
- Ensured to lessen food wastage and ingredients spoilage.
- Proven ability to produce quickly under pressure, without sacrificing quality.
- Baked and presented bakery items in hotel and restaurant.
- Provided assistance to Head Chef in cooking and serving different food items.
- Have Achieved 100 % scores during the hygiene check of the kitchen and restaurant.
- Maintaining the kitchen cost and wastage control during the low occupancy in the hotel.
- Bringing up new ideas for the Sunday brunches and special day brunches to keep the sales upwards.
- Controlled handling of cost management.
- If I do something wrong in the kitchen or in general, I try not to get impulsive but to handle the situation with Patience.
- Have worked with quantity production as well for banquet events for more than 1000 pax.
Commis chef
The Berkley London
07.2019 - 09.2019
- At Berkley worked under Head Pastry Chef Mourad Khait and his team as a Commis chef and worked on breakfast pastries, afternoon Hi-Tea and late shifts.
Education
Diploma - Patisserie and boulangerie with culinary management and internship
Le Cordon Bleu
London01.2019
Higher Secondary (ISC) - Humanities
Delhi Public School Megacity
Kolkata01.2018
Skills
- Cake Shop Setup & Production
- À la Carte Dessert Preparation
- Brunch & Buffet Setup and Execution
- Bulk Production in Commercial Kitchen
- Room Amenities Preparation (chocolates, petit fours, custom items)
- Food Safety & HACCP Compliance
- Teamwork & Training of Junior Staff
- Creativity & Menu Development Support
- Sugar Artwork
- Customer handling
- Situation handling
Certification
- Diploma in Patisserie
- Diploma in Boulangerie
- Sugar work essential techniques certificate
- Diploma in culinary management
- Internship completion certificate
- RSPH level 3 award in supervising food safety and hygiene (catering)
Languages
- English
- Hindi
- Bengali
References
- Chef Sukesh Krishnan, Executive Chef, sukesh.krishnan@tajhotels.com, Taj Bekal, Kerela
- Chef Kartik Grover, Brand Chef, grover.kartik94@gmail.com, San Ristorante and Franco Kuwait
- Chef Prakash M, Pastry Sous Chef, prakashm070697@gmail.com, Salterra Resort and Spa, Turks & Caicos islands
Hobbies and Interests
- Cooking
- Exploring new restaurants and cafe
- Reading
Disclaimer
I hereby Declare that the information provided above is true and to the best of my knowledge.
Personal Information
Date of Birth: 07/05/98
Technology - Software
- Advance knowledge of Ms. Office (Word, Excel, Outlook, PowerPoint)
- Adobe Flash
Timeline
DCDP
Grand Hyatt Kuwait
06.2024 - Current
DCDP
FABELLE- The Chocolate Boutique ITC Gardenia
02.2023 - 02.2024
Commis 1
Taj West End
02.2020 - 02.2023
Commis chef
The Berkley London
07.2019 - 09.2019
Diploma - Patisserie and boulangerie with culinary management and internship
Le Cordon Bleu
Higher Secondary (ISC) - Humanities
Delhi Public School Megacity