AwanishTrivedi PastryChef

Awanish
Hotel Management – cake decoration- bakery and pastry - Operations - Inventory

Management – Procurement
Cost Control - Vendor Management – Food Production - Quality Standards
PROFILE
 Hotel Management professional with more than 10 years’ experience in Operations &
Production bakery and pastry, with established hotels both in India and abroad
 Proven track record in executing various functions such as procurement, inventory
management, and vendor management
 Demonstrated ability in administering food production as per international quality
standards
 Advanced exposure in handling all bakery pastry operations including menu planning
and staff management
 Proven competencies in customer satisfaction, grievance handling, issue resolution and
office administration
 A consistent performer with many rewards and awards to the credit on a continuous
basis
CORE COMPETENCIES
Gained 10 years of superior experience in hotel management industry across various functions
including procurement, operations & catering.
KEY RESULT AREAS:
Food Production
 I have currently been involved in the running of ECLAT cakes and chocolates a luxury
cake studio in DOHA,QATAR .
 Have been completely involved in menus, specifications, kitchen ergonomics and
projects.
 Handled the entire bakery production operations of various our specialty branch
including coffee shop and patisserie.
 Mentored the staff members to enhance their performance & productivity for the
growth of the organization
 Prepared various wedding cakes for important events.
 Conducted training programs, prepared training schedule, consolidated training reports
and reported to the management on a monthly basis
 Standardized the bakery/ patisserie operations and designed specifications whenever
menu changes are implemented
 Adhered to all the quality standards of QATAR Public Health in the kitchen.
 Conducted training sessions for staff members on culinary for skillfully preparing all
decorations and other products.
Awanish trivedi
OPERATIONS:
 Analyzed the production requirements and accordingly validated the inventory in the
store to prepare for Re-order level, well in advance
 Was responsible for procurement of all food items ensuring quality, consistency and cost
efficiency
 Raised purchase requisition with the suppliers based on the consumption statement
received from Food & Beverage and General stores department
 Negotiated with suppliers to procure products at a economical price without
compromise on the quality, to exercise cost control at the outlet
 Verified the Daily Receiving report to ensure, whether they satisfy the specification provided
in the purchase order
 Ensured that the materials received confirm to specification as to weight, brim, count,
and quality and also, that it has been properly invoiced.
 Reviewed the food cost worksheet on a regular basis and recommended measures for
reducing costing
 Updated all receipts & changes in the master file as per the standard presentation
methods
 Designated as brand ambassador of the hotel and involved in rendering superior guest
service
PROFESSIONAL ACCOMPLISHMENTS
 Team member at trident Jaipur.

 Enforced strict cost control methods, resulting in huge saving for the organization and was well
appreciated by the management
 Won a ‘‘Exceptional performance’’ award for the year 2011-2012 in the trident, Jaipur (oberoi
hotels).
 Awarded as a star of the month in trident hotel in 2012.
 Awarded with a certificate of recognition as a MENTOR of bakery workshop event in Amrapali
institute of hotel management.
 Present a research paper on ‘‘Emerging trends of tourism in revenue generation in Kumaun’’ in
National seminar held at 2nd February 2014 at haldwani.
 Awarded with a certificate for recognition as a MENTOR of Italian workshop event in Amrapali
institute of hotel management
TRAINING ATTENDED
Training Program Training Co. / Trainer Date of Training

Bakery workshop Awanish trivedi 23rd and 24th fab 2014
Italian workshop Awanish trivedi 30th 31st august2013
Supervisor Karyasala Gunjan August 2012
Bacardi Mr. nitin tiwari 8th may 2012
Outbound Training High Places 27th – 29th Septmeber’2012
Advance Excel Pragati Software 27th July 2010
HACCP Workshop Johnson Diversey 12th June’2013
Awanish trivedi
CAREER PATH
Éclat cakes and chocolates, Doha

Executive chef August 2018- till date
ZAIN CUPCAKE, KSA June 2015 – June 2018

Executive pastry chef
CHOCOLIK, CHANDIGARH, INDIA March 2014 – June 2015

Sous chef
AMRAPALI INSTITUTE OF HOTEL MANAGEMENT, HALDWANI December 2012-March 2014

LECTURER
THE TRIDENT,{OBEROI HOTELS & RESORTS}JAIPUR March 2010 –November 2012

CHEF DE PARTIE
Shiv vilash, Jaipur, India September 2008-feb 2009

Industrial training
EDUCATION
MASTER IN HOTEL MANAGEMENT,(MHM) uttarakhand open university, haldwani

BSC IN HOTEL MANAGEMENT CATERING TECHNOLOGY (BHM) heritage institute of hotel
and tourism. Agra
PERSONAL DETAILS
Date of Birth : august 16, 1988

Languages : English, Arabic and Hindi
Hobbies : Listening to Music, Reading books on numerology
Reference : Available on request
Date :
Place: AWANISH KUMAR

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Awanish

Hotel Management – cake decoration- bakery and pastry - Operations - Inventory

KEY RESULT AREAS:

 Team member at trident Jaipur.

Training Program Training Co. / Trainer Date of Training

Éclat cakes and chocolates, Doha

ZAIN CUPCAKE, KSA June 2015 – June 2018

CHOCOLIK, CHANDIGARH, INDIA March 2014 – June 2015

AMRAPALI INSTITUTE OF HOTEL MANAGEMENT, HALDWANI December 2012-March 2014

THE TRIDENT,{OBEROI HOTELS & RESORTS}JAIPUR March 2010 –November 2012

Shiv vilash, Jaipur, India September 2008-feb 2009

MASTER IN HOTEL MANAGEMENT,(MHM) uttarakhand open university, haldwani

Date of Birth : august 16, 1988

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