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 2 - 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
Commis 2 - Pastry Chef
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
- 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
Education
Diploma in Food Production & Patisserie/Bakery - Craftsmanship in Food Production & Patisserie
Institute of Hotel Management
11-2022
High School Diploma -
St Xaviers College Higher Secondary School
04-2021
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
- Pastry preparation
- Ingredient selection
Accomplishments
- Achieved EMPLOYEE OF THE YEAR 2023 ( GRAND HYATT - Goa ) by completing Job Role - Responsibilities with accuracy and efficiency.
Additional Information
- Goa Hospitality Show (2021)
- HoReCa Fraternity- Food Connoisseurs India Awards- West India Edition (2021) - Goa
Honors & Awards
- Employee of the Month ( Wyndham Garden - Manama, Kingdom Of Bahraine ) 2024
- Employee of the Month ( Grand Hyatt - Goa ) 2021
Languages
English
Advanced (C1)
Hindi
Upper intermediate (B2)
Interests
Exploring & Innovative patisserie Outlets & Products
Exploring & trying out the regional/local cuisine's of the places I travel
Football, E-Games, Bike ride
Timeline
Commis 2 - Pastry Chef
Wyndham Garden
03.2024 - Current
Commis 2 - Pastry Chef
Grand Hyatt Hotel
11.2022 - 02.2024
Commis - Pastry ( Intern )
Grand Hyatt Hotel
04.2020 - 07.2020
High School Diploma -
St Xaviers College Higher Secondary School
Diploma in Food Production & Patisserie/Bakery - Craftsmanship in Food Production & Patisserie
Institute of Hotel Management
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