With over 6 years of diverse experience in hospitality, from fine dining, world renowned restaurants and hotels, my experience with pastry arts continues to grow stronger each day. I am always keen to learn new techniques to better my skills and always strive hard to implement this knowledge to the best of my capabilities.WORK EXPERIENCE● Brix Dessert Bar -Jr. Sous1. Part of the pre opening Team of brix and worked on new menu trials for the same.2. In charge of Daily Batch production, quality control and all ordering procedures and inventory management related to the pastry department for both BRIX AND 3 FILS3. Conceptualised new menu items for both ala carte, Chef’s Table (Asian influenced plated desserts) and confectionery items (Chocolate Bonbons and truffles).4. Handled the daily operations of the Pastry Department in the absence of any Head of the Department for a period of 7 months.5. Independently led the production shift and responsible for quality control and dispatch for all pastry items to B TO B Businesses.6. Intensive and hands-on experience in menu development with respect to the unique DESSERT ONLY Chef's TABLE concept.7. Was the main point-of contact for all pre-opening activities and staff training for Brix - Time out Market Branch, Brix Kiosk at DUBAI Expo 2020.● CHEF DE PARTIE (BAKERY AND PATISSERIE)Carnival by Tresind (DIFC)1 Live Chef Artist; involved with the success of the award winning unique concept.2. Engaged in day - day operational mise en place, menu trials and mise en place and quality assurance functions.3. Main point of contact in translating the innovative food concept with live demonstration of dishes.4. Independently responsible for menu conceptualisation and execution of weekly Sunday brunch ( dessert bar and assorted bread bar).5. Was part of the culinary team of 12 chefs for Outdoor CateringEvents and was independently responsible for the dessert section atvarious events.● COMMIE 2 Indigo Delicatessen1. Handled the entire production for the bakery display unit of the outlet. 2. Overlooked inventory planning and ordering for the department.● CHEF TRAINEEOlive Bar & Kitchen1. Trained on rotation under various sections of the kitchen such as butchery, cold/ appetizer, entree, grill, pastry and bakery sections of the professional fine dining restaurant.2. Later was made part of the bakery and pastry department. Assisted in day to day mise en place and ordering.3. Was in charge of the various live cooking stations for the weekly Sunday brunch.