Anthony David Email & Phone Number

Melbourne, VIC, AU

Melbourne, Victoria, Australia

I am responsible for designing and developing high-quality curriculum materials and assessment tools to support the delivery of programs within Vocational Education and Training (VET) programs across the organisation.

Melbourne, Victoria, Australia

Melbourne, Australia

Melbourne, Australia

Melbourne, Australia

Adelaide, Australia

Mumbai Area, India

Lead product InnovationMenu PlanningFood Cost AnalysisRecipe Card FormulationProduction Planning

Mumbai Area, India

Completely responsible for Confectionery and Bakery along with the Indian sweets served in the Entire Hotel.Direct reporting to the Executive chef Bhaskar Shankari.Menu Planning for Desserts and breads for all the outlets.Key role in all the audits conducted in the organization with includes Starwood HACCP Audit, LRA Audit, Six sigma Audit, etc.

Hyderabad Area, India

Responsible for the entire hotel confectionery and breads along with the Indian sweets served in the organization.Direct reporting to the Executive chef Nambi Arooran and then after the Corporate Pastry Chef Martin Luedeke.Being responsible for the Pastry, I am partially responsible for the main kitchen operation which includes Coffee Shop and also.

New Delhi Area, India

Responsible for managing and delivering quality delicious breads and desserts to all the outlets and the pastry shop of the hotel by managing a team of 11 cooks and chefs, and I am reporting to the Corporate Executive Pastry Chef, Chef Martin.Menu Planning.Making duty roasters for all my 3 shifts in bakery and confectionery.I take the responsibility of.

I was on my supervisory level training under the guidance of Chef Shefali Sharma (Sous chef) ITC GRAND CENTRAL HOTEL.I use to supervise the making of all the desserts and breads being distributed to all the outlets of the hotels along with the learning of all the products in the department.I was responsible for the hygiene conditions in the department.I.

I was schedule to train at the base level in each and every section of the hotel for an average of one month.In this training I acquired skill and knowledge in various kitchens like

Underwent a basic level training in all the departments of the hotel in a span of six months.Was responsible to make a report over the entire training about all the departments.

Certificate Iv In Training And Assessment Tae, Culinary Arts/Chef Training

Bachelor Of Science - Bs, Hospitality And Hotel Administration