Deepa Joglekar Email & Phone Number

Orlando, Florida, United States

Production Excellence: Overseeing the production of a wide range of pastries, cakes, and desserts with precision and attention to detail, ensuring that each creation meets DCL culinary excellence.Quality Assurance: Maintaining rigorous standards for the quality and presentation of all pastry items, conducting regular tastings and inspections to ensure.

Italy

- Embarked on an exceptional voyage with MSC Cruises, where I encountered the unprecedented impact of the COVID-19 pandemic. Navigating through these uncharted waters, I made the difficult decision to temporarily disembark from the MSC team, prioritizing safety and well-being.- During this period of temporary departure, I utilized the opportunity to.

Chennai, Tamil Nadu, India

As CDP Pastry chef ( Research and Development team member)- Collaborated with the R&D team to create and refine new pastry recipes and menu items.- Conducted ingredient research and experimentation to develop innovative desserts.- updated on industry trends and incorporate them into the restaurant's pastry offerings.- Test and adjust recipes for taste.

Italy

• Implementing HACCP and USPH ( United States Public Health)standards in all pastry operation.
• Independently managed a designated section, which may include tasks like gelato making, dessert preparation, menu handling, plating, dietary menus and service for both lunch and dinner shifts.
• Adhering to portion control guidelines to minimize food waste and ensure consistent quality.
• Collaborated with the Executive Pastry Chef to develop and update menus, taking into account passenger preferences and dietary requirements.
• Training and supervising junior pastry staff, providing guidance and support to maintain consistency and efficiency.
• Maintaining inventory levels of pastry ingredients and supplies, placing orders as needed to prevent shortages.

Italy

• Assisted in the preparation and production of various pastries, desserts, and baked goods for passengers and crew.
• Following strict guidelines outlined by USPH and HACCP to ensure food safety and sanitation at all times.
• Maintaining a clean and organized pastry kitchen, including proper storage and labeling of ingredients.
• Assisted in the setup and breakdown of pastry stations for meal services.
• Collaborated with the pastry team to execute dessert plating and presentation according to companies standard.
• Following recipes and techniques accurately to maintain the desired taste, texture, and appearance of pastries.

Chennai, Tamil Nadu, India

• Worked at ITC Grand Chola Hotel - AVARTANA - ( Pre opening team member)
• As part of the pre-opening team for a fusion restaurant [AVARTANA], with a focus on South Indian desserts transformed into trendy gastronomy.
• Leveraged expertise in Gastronomy cuisine techniques to contribute to the pre-opening team of a fusion restaurant. Created innovative dishes that combined diverse culinary traditions, implementing molecular gastronomy.
• Demonstrated proficiency in Gastronomy cuisine by reimagining traditional South Indian desserts into trendsetting gastronomic delights. Utilized avant-garde culinary approaches to experiment with flavor profiles.
• Prepared and presented innovative South Indian desserts using modern gastronomy techniques and flavor combinations.
• Conducted tastings and experiments to develop new flavor profiles and culinary concepts for the restaurant's dessert offerings.

Chennai Area, India

• Worked at ITC GRAND CHOLA HOTEL - Chennai
• Assisted in creating and implementing pastry menus, taking into consideration seasonal ingredients and customer preferences.
• Prepared a variety of pastries, desserts, and baked goods according to established recipes and presentation standards.
• Measure, mix, and portion ingredients accurately to ensure consistency in taste and appearance.
• Adhered to HACCP and food safety guidelines while handling, storing, and preparing ingredients.
• Maintained a clean and organized pastry station, following sanitation protocols to prevent cross-contamination.

Chennai, Tamil Nadu, India

• During my industrial exposure training at the hotel, I had the incredible opportunity to gain hands-on experience in various major departments, which provided me with a comprehensive understanding of the hospitality.
• I participated actively in departments like Housekeeping, Food and Beverage, Front Office, and Kitchen, where I developed valuable skills and insights.
• Additionally, I pursued my passion for pastry by taking a one-month initiative to delve deeper into the art of culinary.
• This allowed me to hone my skills and knowledge in the field, equipping me with a specialized expertise that I'm eager to apply in my future endeavors.
• This immersive training experience not only broadened my horizons but also ignited a greater enthusiasm for the hospitality and culinary arts.

Mamallapuram, Tamil Nadu, India

• Training program in the housekeeping department of a hotel typically involved various tasks related to cleaning, maintaining, and organizing the hotel's rooms and common areas.
• This included assisting superior with their tasks such as proper cleaning and maintaining,using chemicals safely, making beds, replenishing supplies, and ensuring rooms meet the hotel's standards of cleanliness.
• Training also covered customer service skills, communication, time management, and attention to detail to provide a positive guest experience.