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Ajay Naudiyal
  • Mumbai, Maharashtra
  • India
  • Sous chef pastry
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Profile Information

Job Niche Focus or Specialty or Expertise
Sous chef pastry
Country:
India
State:
Maharashtra
Currrent Job Title
Sous chef pastry
Post your Resume/CV Summary (4000 words) - This information could be seen by search engines.
AJAY NAUDIYAL
Email: chefnaudiyal@yahoo.com
Date of Birth : 20 June 1974
Citizenship : Indian
Marital Status: married

PH # 91-7028624623 ,91-8007103975

OBJECTIVE

To gain experience and knowledge by immersing myself in the Pastry & Baking industry. To work with the world’s best chefs and become a successful global Pastry chef through my great passion, expertise and hard work & my communication skills.

EXPERIENCE

WORKING WITH VIKING CRUISES FROM 10th MARCH 2016 AS A CDP AND COUNTINUE.
Worked in day or night shift production
Making variety of desserts for the fine dining Italian 140 cover of restaurant
Making desserts for the buffet as well.


WORKED WITH LAS VEGAS JAIPUR, INDIA AS A PASTRY CHEF FROM 24thJUNE 2015 TO APRIL 30th.
Making different kinds of bread for the pastry shop & for the restaurants as well.
Making variety of desserts for the fine dining restaurant, 200 cover of restaurant.
Making desserts for the buffet as well.


MARCH 1ST 2013- 6th JUNE 2014 WORKED WITH ALILA DIWA GOA (FIVE STARS DELUXE) AS A SOUS CHEF PASTRY
Head of the department
Running bakery , pastry , banquet , a-la-carte and pastry shop
Main focus is on cost control
Quality control
Hygiene
Knowledge of HACCP

OCTOBER 2008 – DECEMBER 2012 DISNEY CRUISE LINE (U S A) WORKED IN FINE DINNING ITALION RESTAURANT 135 COVERS CAPACITY.
Worked as asst. pastry chef.
Capable to prepare & plating of desserts for 150 pax.
Capable to setup the buffet of 1000 pax capacity.
Knowledge of HACCP
Focus on cost control





NOVEMBER2007-AUGUST 2008 CARNIVAL CRUISE LINE (USA)

Worked as pastry cook 1
Capable to prepare & Plating of desserts for 500 pax.
Capable to setup the buffet of 1000 pax capacity.




SEP. 2006 – DECEMBER 2007: THE LEELA KEMPINSKI MUMBAI, INDIA
WORKED AS“DEMI CHEF DE PARTY”
Good knowledge of preparing all pastry goods and breads.
Excellent communication skills with guests.
Have worked with Chef’s Association President.
Have worked as good team member of pastry team of hotel.
Have helped to chef for all the big events like MORGAN STANLEY, CLSA, CITI BANK.

MAY 2005 – SEPTEMBER 2006 : TAJ LANDS ENDS MUMBAI, INDIA
WOREKD AS A “SENIOR COMMI”

Completed 1 year in Fine Dining Restaurant.
Completed 5 months in buffet service.

MAR 2004 – APRIL 2005: “ORCHID” AN ECOTEL FIVE STAR HOTEL MUMBAI, INDIA WORKED AS “COMMIS 11”
Good knowledge about environment polices.
Three bucket system
Maintaining temperature logs and hygiene around the work place.


MAR 1998-OCT 2003: NIRULAS CORNER HOUSE LIMITED, NEW DELHI, INDIA.
WORKED AS A TRAINEE & COMMI
Basic knowledge about Bakery & Pastry.
Bulk production of cakes & pastries.


EDUCATION

March 1993 – March 1994: High School O level From Central Board of Secondary Education DELHI, (INDIA)
MARCH 1995– MARCH 1996: Senior Secondary A Level from National Open School
New Delhi (INDIA)
SEPTEMBER 2001 – SEPTEMBER 2003: Apprenticeship in Bakery & pastry from Arab-ki-Sarai, Nizamuddin, DELHI.











AWARDS & ACHIEVEMENTS


Achieved certificate of completion for passenger ship training 2010
Assisted chef to prepare pastries for Indian president arrival at Hotel Leela Mumbai, India.
Awarded pastry cook of the year 2010.
Awarded employee of the month October 2010.
Achieved Panama Canal transit certificate in recognition of transiting Panama Canal onboard 2011.
Runner up Employee Award, The Orchid, Mumbai India, April 2004.





ASSOCIATIONS & CERTIFICATIONS

Contribution during “DESERT SAFARI-THE ARABIC FOOD FESTIVAL”. Orchid, Mumbai, India
Certificate in Personal Safety and Social Responsibilities by Bahamas Maritime
(Disney Cruise Lines USA)
Certificate in Crowd Management by Bahamas Maritime
(Disney Cruise Line USA)

certificate of completion for PERSONAL SURVIVAL TECHNIQUES (Disney Cruise Line)
Certificate of completion for training in
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