ANANYA SHARMA
Chef De Partie, Pastry
EMMENDINGEN
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
Work History
Chef De Partie (Pastry)
Parkhotel Krone, Maleck
EMMENDINGEN
08.2024 - Current
- Supported head chef in menu creation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Introducing new concepts for desserts using seasonal ingredients.
- Producing handmade chocolates and cookies.
- In-house production of bread.
- Ordering and purchasing of raw materials and required indenting of ingredients.
- Production of homemade Ice Creams and Sorbets.
Apprentice
Kempinski Palace Engelberg
10.2023 - 04.2024
- Built strong relationships with team members and supervisors, fostering a positive work environment.
- Enhanced practical skills for Garde Manger.
- Observed experienced professionals in action, gaining valuable insights into best practices within the field.
- Worked for banquets and A La Carte service. Plating of all the starters and cheese courses as well as canapes and amuse bouche.
- Creating dishes for chef choice menus of the day.
Commie De Cuisine (Pastry)
Hilton Hotels
02.2022 - 11.2022
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Creating daily menus and production for the same.
- Working for large banquet orders of 800-1500 pax.
- Producing A La Carte and buffet desserts.
- Worked for the production of breakfast venoisserie.
- Making of customized cake orders.
- Making of hand-made chocolate bars, rolled chocolate truffles, molded chocolate pralines and cookies.
Trainee
Radisson Blu Hotel
12.2019 - 04.2020
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Extensively worked with chocolate.
- Learned about plating techniques for desserts.
- Learned about bread making.
- Curated brunch menus under the supervision of the sous chef.
Apprentice (Pastry)
Four Seasons Hotel
06.2019 - 07.2019
- Worked in the Bakery\ Pastry section.
- Learned basic pastry techniques.
- Manned the dessert live counter during lunch and dinner service. Looking after the needs of the guests and giving recomendations based on guest preferance.
- Worked for the night shift and gained hands on training for breakfast venoisserie.
Education
Masters Of Culinary Business Management - Culinary Business Management
Culinary Arts Academy Switzerland
Le Bouvert, Switzerland. 04.2023 - 04.2024
Bachelor of Arts - Culinary Arts
WGSHA, Manipal University
Udupi, India 08.2018 - 09.2021
Level 2 Diploma - Food Prep And Cooking in Patisserie
City And Guilds
Karnataka, India 08.2020 - 08.2021
Skills
Adaptive
Attentive
Fast Learner
Team Player
Food presentation
Timeline
Chef De Partie (Pastry)
Parkhotel Krone, Maleck
08.2024 - Current
Apprentice
Kempinski Palace Engelberg
10.2023 - 04.2024
Masters Of Culinary Business Management - Culinary Business Management
Culinary Arts Academy Switzerland
04.2023 - 04.2024
Commie De Cuisine (Pastry)
Hilton Hotels
02.2022 - 11.2022
Level 2 Diploma - Food Prep And Cooking in Patisserie
City And Guilds
08.2020 - 08.2021
Trainee
Radisson Blu Hotel
12.2019 - 04.2020
Apprentice (Pastry)
Four Seasons Hotel
06.2019 - 07.2019
Bachelor of Arts - Culinary Arts
WGSHA, Manipal University
08.2018 - 09.2021
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