Barun Mazumdar

Barun Mazumdar

Chef de partie(Pastry and Bakery) at Grand HYATT
Lives in Velha Goa, India
over 6 months ago

Join Hosco and view Barun's full profile, it's free !


As a Hosco member, you will:
  • Make yourself visible to thousands of companies in the hospitality industry'
  • Join a community of 180'000+ students and professionals
  • Learn more with new articles & videos every week on hosco.plus
Join us

Grand HYATT Goa(India)

Chef de Partie(Pastry and Bakery) 11th Dec 2017 to till date


DUTIES AND RESPONSIBILITIES (C.D.P)

• Handle the pastry and bakery section.
• Briefing of junior staff
• Prepare special deserts.
• Schedule and supervise the kitchen helper.
• Prepare individuals for special buffet.
• Give training to junior staff.
• Hire well trained staff.


YAUATCHA(USA based Chain Restaurant) Kolkata(India)

Sr.Chef de Partie(Pastry and Chocolate) 29 July 2015to 1 Dec 2017

DUTIES AND RESPONSBILITIES (Sr.C.D.P)

• Give training to junior staff.
• Divide the work to junior staff.
• Maintain logbook in daily basis.
• Daily maintain wastage book.
• Giving new recipes to junior staff.
• Proper work planning.
• Create new recipes.


Princess cruise line U.S.A

Asst. Pastry Cook 11th June 2011 to 20 September to 2014


DUTIES AND RESPONSIBILITIES (Asst.Pastry Cook)

• Following USPH as per the cruise standard.
• Daily check the store and mizza then start to work.
• Making ice cream.
• Sanitize hand and working table.
• Clean under counter chiller.
• Improve the food quality.
• Maintain the hygiene book.
• Deep cleaning of walking daily basis.


The Beatle (4 STAR) Mumbai(India)

Trainee (D.C.D.P)Pastry 25th may 2009 to 15 may 2011

DUTIES AND RESPONSIBILITIES (Trainee D.C.D.P)

• Maintain the logbook
• Daily mise-en place for a'la carte.
• Learning more recipes from senior chef.
• Daily report to senior chef.
• Planning of work
• Taking inventory.
• Maintaining hand over book.
• Cleaning of all chiller in daily basis.


CELEBRATION HOTEL(4 STAR ) Raipur(India)

H.O.T(Bakery and Pastry) 06 June 2007 to 06 June 2008


DUTIES AND RESPONSIBILITIES (H.O.T)

• Clean all the under counter chiller.
• Mise-en place for a'la carte.
• Making the production for banquet.
• Make small pastry for pastry shop.
• Daily discuss one new recipe with senior chef.
• Keep work area all the time in hygienic condition.
• Note all the new recipes in notebook.

Experience

  • Chef de partie(Pastry and Bakery)

    Grand HYATT - Velha Goa, India

    Bakery/Pastry
    December 2017 - Now

  • Sr.Chef de Partie(Pastry and Chocolate)

    YAUATCHA(USA based Chain Restaurant) - Kolkata, India

    Bakery/Pastry
    July 2015 - December 2017

  • Asst. Pastry Cook

    Princess cruise line - Atlanta, GA, United States

    Bakery/Pastry
    June 2011 - September 2014

  • Trainee (D.C.D.P)Pastry

    The Beatle (4 STAR) - Mumbai, India

    Bakery/Pastry
    May 2009 - May 2011

  • H.O.T(Bakery and Pastry)

    CELEBRATION HOTEL(4 STAR ) - Raipur, India

    Bakery/Pastry
    June 2007 - June 2008

Education

  • 3 years Hotel Management Diploma (HM)

    RIHM Institute of Hotel Management & Catering Technology, Affiliated to Allahabad University - Jamshedpur, India

    April 2004 - May 2007

    • Completed 3 years Hotel Management Diploma (HM) from RIHM Institute of Hotel Management & Catering Technology, Affiliated to Allahabad University.2004-2007

Languages

  • Bengali
    Native or fluent
    100%
  • Hindi
    Native or fluent
    100%
  • English
    Native or fluent
    100%

Skills

  • A good Team player
  • • Always except challenges.
  • • Always try to enhance cooking skills.
  • • Handle many task at once.
  • • Make quick decisions.
  • • Passionate for food and cooking.
Following
Gloria Hotel
Dubai, United Arab Emirates
Other members
Nityadand Sahu
Velha Goa, India
Abhishek Yadav
Velha Goa, India
Pradeep Kumar
Velha Goa, India
View 312162 members