In Sep,2005 I started my professional career with “The Oberoi hotel” New Delhi where my Apprenticeship started in major included the basic Pastry, work technique, chocolate work for making variety of desserts and performed and worked basic to advanced bread making and baking Skills. I also worked for the gourmet shops and made desserts for four different restaurants according to the recipes. Here I worked as apprenticeship till Aug 2008.Next in Nov 2008 I joined Pre-Opening “The Leela Kempinski Hotel “Gurgaon India”/ & The Leela Hotel “Chanakyapuri Delhi India”. There I worked as a “Commi 1”and my major responsibilities included making Birthday, Anniversary cake and desserts pastries. then I got promoted as “Demi chef de parties ” then again next I got promoted as “ Chef de parties “in the “Leela Kempinski Hotel “Gurgaon India. Here I worked till march 2015.Next in Aug 2015 I joined St. Regis Hotel Abu Dhabi UAE. My responsibilities to Prepare Amenity for room guests and prepare brunch Desserts, ice creams and prepare desserts for [VIP] events and [VIP] guests. working as Demi chef de parties till July 2017.And also got appreciation 3 times in food safety quiz for scoring 100%. Next in Aug 2017 I joined Pre-Opening Radisson Blu Hotel (ajman) working as chef de parties and my responsibilities to prepare desserts for all the outlets for daily operation and All-day dining restaurant and wedding cakes and all kind for designer cakes and desserts of pastry shop and chocolate showpiece, Indian desserts also for brunch plus office work and also ordering for daily operation because my pastry chef resigned so I was look after the kitchen from February till July end. and recently we got silver medal in dates competition of the dessert. As working experience of approximately 15 year in bakery pastry department.