1. CURRICULAM VITAE
SATHIK BATCHA
Current designation: pastry chef
Total experience: 15 years
email: sathik_in@yahoo.co.uk +965 97153437 , 91 9994699032.
Personal Profile
Date of Birth : 5th March 1978.
Marital Status : Married.
Nationality : INDIAN.
Passport No : g0601884
Expiry Date : 29.10.2016
Career Objective
Seeking a growth and oriented career in pastry, cakes section. I am committed
professional in the Hotel Industry.
Educational Details
Certificate course in Food production and Bakery Confectionary, diploma in hotel
management from A. I. C. T. E Approved INDIA.
Special Qualification
MS Office, sanitation course(HACCP).
Present work
OR NOYAU (PASTRY CHEF)
KUWAIT.
JAN 25 TH 2014 TO UNTIL NOW.
REASON FOR LEAVING: EXPECTING FOR GREAT FUTURE .
1. KHARAFI GLOBAL HOSPITALITY (PASTRY CHEF)
Location : KUWAIT
Period : JANUARY 2013 TO DECEMBER 28TH 2013
2. REASON FOR LEAVING: ANTICIPATING GOOD SALARY
2. MSc CRUISE LINES
Location : Venice (Italy)
Period : May 2005 to May 2012 Position held: 1st pastryman
(Main work is buffet preparation)
REASON FOR LEAVING: LOOKING FOR GOOD POSITION
3. Mocha coffee (Pastry sous-chef)
Location : Mumbai-India
Period : March 2005 to April 2005
Main work is fully control the cost and making
production
4. Carnival Institute of catering technology and hotelmanagement
Location : Aranthangi –Tamilnadu (India)
Period : July 2004 to Jan 2005
Position held : Pastry Lecturer
Main work, its fully practical explanations and teaching
theatrically of basic fundamentals of Pastry
5. Carnival Cruise Lines
Miami : Florida (U. S. A.)
Periods : Nov 2001 to May 2004
Position held : Pastry chef de partie
Here I have covered various outlets in Desserts section. I have been
covered fully production of all Desserts.
REASON FOR LEAVING:LOOKING FOR POSITION AND
SALARY.
6. Oriental Pastry Shop
Doha Qatar : Arabian Gulf
Periods : Oct 1997 to July 2001
Position Held : Head pastry man and supervisor of all pastry areas in
Doha Qatar.
Here also I have been covered full production of pastries & cakes. Such as
i. All kind of wedding cakes.
ii. All kind of occasional cakes.
iii. BIRTHDAY cakes.
iv. Mainly I prepared lot of pastries, cheese cakes, all kind of
Gateaux and cakes. as well as I prepared lot of petit fours also.
v. REASON FOR LEAVING: LOOKING FOR GOOD PLACE
AND POSITIONS.
7.Ramana Shree & California Resort and Hotel
3. Location : Bangalore (India)
Periods : May 1997 to Sep 1997 (Trainee Pastry)
Here I have learnt all kinds of basic pastry preparation and cakes.
Here I have been made lot of Breads and Dinner Rolls & Breakfast Rolls lot of
Pizza.
General Job Profile
Worked on a – La – carte orders and International Buffet for coffee shop and
Room service. I was handled pastry production one full contract as a Night Incharge in
Carnival cruise Lines, Miami – U. S. A.
Carnival Cruise lines
(i) PASTRYMAN in coffee shop.
(ii) PASTRYMAN in full Buffet preparation.
(iii) PASTRYMAN in Garnishes of all kind of pastries & Desserts
preparation.
(iv) PASTRYMAN in cake man at pastry
I AM VERY EXPERT IN FOLLOWING PASTRY MENU.
DECADENCE OF CHOCOLATE, GUAVA CHEESE NEAPOLIAN KINDS OF
CHEESE CAKES, KINDS OF MOUSE PREPARATION KINDS OF SOUFFLE
PREPARATION, OLIVE OIL WITH FINANCIER,WHITE CHOCOLATE PUDDING,
BREAD & BUTTER PUDDING, BANANA PUDDING, GERMAN CHOCOLATE
CAKES, CHOCOLATE BOMB, STARAWBERRY BOMB, STRAWBERRY SHORT
CAKE, BLACKFOREST, WHITE FOREST, PRALINE PARFAIT, PASSION FRUIT
MOUSE, CREAM BRULEE, CREAME CARAMEL, APPLE PIE, AMARETTO
CAKES, GINGER BREAD, APPLE COBBLER, LEMON COBBIER, TIRRAMISU,
DUTCH APPLE CAKE, MANGO FRUIT INDULGENCE, SACHER TORTE,
BANANA BREAD, FRUITTERRINE, BROWNIES, TRES LECHES,KINDS OF
CREPS DESSERT, KEY LIME PIE, BANANA LIME PIE, PUMPKIN PIE,
ENGLISH TRIFFLE, MANGO MACARPONE, CHERRY MICHEAL, BOSTON
CREAM PIE, GRAND MARINIER CHEESE CAKES, APPLESTRUDEL PINA
COLADA MOUSSE CAKE, KINDS OF JELLOPRODUCTION LINZEN TORTE,
MOUNT BLANK GATEAUX, KROCKOMBOUCHE GATEAUEX.
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I was participates in every month pastry competition at Carnival Cruise lines – U. S. A.
Finally I would like rate my self as an up seller in the Hotel Industry and would like to
prove my ability in pastry production department.
Declaration
I hereby declare that the above given particulars are true to the best of my knowledge and
belief.
Date:20.08.2014
