Hemang Sarkar
Commis-I (Bakery & Pastry)
Kuwait,Kuwait
Summary
Dedicated and detail-oriented pastry and bakery professional with over 2 years of international experience in luxury hotels, cafés, and bakeries across Vietnam, India, and Kuwait. Expertise includes artisan breads, viennoiserie, plated desserts, and custom cakes, supported by a strong foundation in bakery operations, menu creation, and HACCP compliance. Seeking to leverage skills and creativity in a challenging role as Demi Chef de Partie – Pastry/Bakery within a prestigious hotel or restaurant in Kuwait. A passion for delivering exceptional culinary experiences drives a commitment to excellence in every creation.
Overview
3
3
years of professional experience
4
4
Language
Work History
Commis I – Pastry & Bakery | Opening Team Member
Cake N Box (Vida Pura Café), Kuwait
07.2024 - Current
- Contributed to the pre-opening setup: sourcing and installing bakery equipment and designing the full pastry & bakery menu.
- Handle daily production: breads for sandwiches, sablé cookies, cake sponges, and café-style cakes/pastries for Vida Pura Café.
- Developed an online menu featuring custom cakes and mini dessert boxes (21 pieces) including tarts, cheesecakes, and specialty pastries.
- Maintain consistent quality standards and strict adherence to HACCP food safety practices.
- Strengthened expertise in bakery operations, menu planning, production scheduling, and café coordination.
Pastry/Bakery Commis Trainee
InterContinental Da Nang Sun Peninsula Resort, Vietnam
12.2023 - 05.2024
- Produced breads, viennoiserie, and desserts for multiple outlets including fine dining, buffets, and high teas.
- Specialized in sourdough breads, focaccia, lavash, cereal rolls, and gluten-free baked goods.
- Assisted in à la carte breakfast production (crepes, waffles, pancakes, French toast).
- Ensured consistent buffet presentation and maintained HACCP compliance.
Job Trainee – Production Department
Repose Foods Pvt. Ltd, Guwahati, India
09.2021 - 09.2022
- Managed production for 13 bakery outlets and third-party requirements.
- Prepared cookies, buns, mousse cups, cakesicles, eggless cakes, and chocolate boxes.
- Operated bakery equipment (rotary ovens, planetary mixers, dough sheeters, proofing chambers).
- Supervised inventory, requisitions, and ERP data (ODOO).
Bakery & Kitchen Operations Intern
Radisson Blu, Guwahati, India
01.2020 - 03.2021
- Supported buffet and breakfast setup, pastry production, and pantry orders.
- Worked in Bakery Kitchen (Dolce) preparing tarts, pies, cookies, and breads.
Education
Advanced Diploma - Pastry & Bakery
Academy of Pastry & Culinary Arts
01.2023
Chef-de-Partie Certification - NSQF Level-6
Govt. of India
01.2023
Bachelors - Culinary Arts
Welcomgroup Graduate School of Hotel Administration
01.2021
City & Guilds London Institute Diplomas - Level 2 Patisserie Principles, Food Preparation
City & Guilds London Institute
01.2021
Skills
Artisan bread baking
Personal Details
- Date of Birth: 22 January 2000
- Nationality: Indian
- Kuwait Civil ID: 300012203539 (Expiry: 29/07/2026)
- Passport No.: R8787149
- Address : 6TH FLOOR,UNIT-22,99TH STREET, BLOCK-4,KHAITAN,KUWAIT
- Phone: +965-65741298
Timeline
Commis I – Pastry & Bakery | Opening Team Member
Cake N Box (Vida Pura Café), Kuwait
07.2024 - Current
Pastry/Bakery Commis Trainee
InterContinental Da Nang Sun Peninsula Resort, Vietnam
12.2023 - 05.2024
Job Trainee – Production Department
Repose Foods Pvt. Ltd, Guwahati, India
09.2021 - 09.2022
Bakery & Kitchen Operations Intern
Radisson Blu, Guwahati, India
01.2020 - 03.2021
Advanced Diploma - Pastry & Bakery
Academy of Pastry & Culinary Arts
Chef-de-Partie Certification - NSQF Level-6
Govt. of India
Bachelors - Culinary Arts
Welcomgroup Graduate School of Hotel Administration
City & Guilds London Institute Diplomas - Level 2 Patisserie Principles, Food Preparation
City & Guilds London Institute
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