Melchristan Pinto
Parra
Summary
Ambitious and promising commis chef with culinary education and prestigious intern and entry-level work experience. Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry.
Overview
5
5
years of professional experience
Work History
Commis 3rd - Pastry Chef
Wyndham Garden
03.2024 - Current
- Work in all areas of the restaurant under the supervision of the executive chef
- Learn new skills quickly and make for an excellent addition to the kitchen team
- Support the Demi Chef de Partie or Commis I in the daily operation and work
- Assist chefs with food preparation and presentation
- To monitor stock movement and be responsible for ordering on the assigned section
- To aid in achieving food cost, kitchen standard and overall objectives
- Prepares and cooks food according to recipes, quality standards, and presentation guidelines, assists with food preparation and presentation, including cutting, cleaning, slicing, pounding, mashing, boiling, steaming, julienning, stewing, sautéing, deep-frying, and baking
- Follow recipe instructions accurately
- To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
3rd Commis Chef - Pastry
Grand Hyatt Hotel
11.2022 - 02.2024
- Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.
- Support the Demi Chef de Partie or Commis I in the daily operation and work & Assist chefs with food preparation and presentation
- Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise-en-place and set-up station for breakfast, lunch, and/or dinner service.
- To aid in achieving food cost, kitchen standard and overall objectives
- To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
- Operate, maintain and properly clean kitchen equipment, including deep fryer, stove, steamer, food processor, mixer, slicer, oven, waffle iron
- To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
- To be responsible, whilst liaising with the Executive Head Chef, for self- development
- To attend all meeting and training sessions as required
- Work harmoniously and professionally with co-workers and supervisors
Commis - Pastry ( Intern )
Grand Hyatt Hotel
04.2020 - 07.2020
- Assisted in the preparation of doughs, fillings, frostings, glazes and other components of dishes in the pastry department of a high-end hotel restaurant
- Maintained high levels of quality and safety within a busy and often high-pressure environment
- Worked under the direction of the head pastry chef and took criticism well
- Created a new dessert item that was added to the menu and became a best-seller at the restaurant, improving pastry sales by 15%.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Created new dessert items for seasonal and special events.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
Education
Diploma in Food Production & Patisserie/Bakery - Craftsmanship in Food Production & Patisserie
Institute of Hotel Management
Porvorim, Goa11-2022
High School Diploma -
St Xaviers College Higher Secondary School
Mapusa, Goa04-2021
Skills
- Catering
- Menu planning
- Stock rotation
- Food plating and presentation
- Kitchen equipment operation
- Attention to detail
- Time management
- Customer service and teamwork
- Food presentation
- Cooking techniques
- High hygienic standards
Additional Information
- Goa Hospitality Show (2021)
- HoReCa Fraternity- Food Connoisseurs India Awards- West India Edition (2021) - Goa
Honors & Awards
- Employee of the Month ( Grand Hyatt - Goa ) 2021
Timeline
Commis 3rd - Pastry Chef
Wyndham Garden
03.2024 - Current
3rd Commis Chef - Pastry
Grand Hyatt Hotel
11.2022 - 02.2024
Commis - Pastry ( Intern )
Grand Hyatt Hotel
04.2020 - 07.2020
Diploma in Food Production & Patisserie/Bakery - Craftsmanship in Food Production & Patisserie
Institute of Hotel Management
High School Diploma -
St Xaviers College Higher Secondary School
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