Summary
Overview
Work history
Education
Skills
Timeline
Generic

Shekhar Bhardwaj

Manchester ,United Kingdom

Summary

Skilled in menu development and event planning, specializing in the use of high-quality, sustainable ingredients. Demonstrated ability to elevate team skills through targeted mentorship and support. Aiming for a position that offers opportunities for professional growth and advancement.

Overview

7
7
years of professional experience

Work history

Head pastry chef

Devonshire hotels and restaurents
Bakewell, Derbyshire
09.2025 - Current
  • Increased customer satisfaction by designing pastries that aligned with trends and dietary needs.
  • Collaborated with kitchen staff to ensure seamless operations and efficient service.
  • Coordinated portion control with management to minimise wastage.
  • Maintained equipment, significantly reducing breakdowns during service hours.
  • Monitored food costs while ensuring high standards for pastry quality.
  • Introduced new patisserie items, enhancing the restaurant's menu offerings.
  • Designed attractive displays to showcase baked goods and seasonal desserts.
  • Attracted customers through innovative seasonal fruit tarts and desserts.

Head pastry chef

Permanently unique group
Manchester , Salford
11.2023 - 10.2025
  • Determined product quantities for next-day operations by maintaining detailed production schedules.
  • Assisted Executive Pastry Chef in dessert preparation, ensuring smooth service delivery.
  • Baked products accurately and quickly, facilitating timely despatch.
  • Directed junior team members to uphold preparation, plating, and service standards.
  • Introduced novel flavour combinations, leveraging seasonal and local produce.
  • Managed inventory effectively for efficient replenishment of baking supplies.
  • Served 600 bakery customers daily with professional customer service.
  • Demonstrated proficiency in various dough preparations, enhancing personal skill set.

Pastry sous Chef

Eden hotel collection
Moretonhampstead, Devon
01.2023 - 11.2023
  • Designed new pastries to align with customer preferences and emerging trends.
  • Reduced waste through precise measurement of ingredients and demand forecasting.
  • Monitored ovens, optimising time and temperature for superior baking results.
  • Developed seasonal products based on current dessert trends.
  • Expanded menu to include gluten-free and vegan desserts.
  • Plated dishes according to artistic guidelines for enhanced presentation.
  • Served as head chef when necessary, ensuring service quality and continuity.
  • Supported team through respectful collaboration and assistance.

Pastry chef de partie

Purnells 1 MICHELIN
Birmingham
10.2021 - 01.2023
  • Expanded restaurant offerings by introducing new patisserie items.
  • Trained junior chefs to elevate skillsets and knowledge.
  • Improved operational efficiency with effective management of kitchen resources.
  • Created unique pastry designs to optimise menu options.
  • Experimented with flavours to achieve exceptional pastries and baked goods.
  • Demonstrated advanced icing skills to delight customers visually as well as gastronomically.
  • Achieved consistent production quality with adherence to recipes and instructions.

STAGE UP

OPHEEM 1 MICHELIN
BIRMINGHAM
10.2022 - 11.2022
  • Achieved consistent production quality with adherence to recipes and instructions.
  • Prepared delicate pastries for enhancing dining experience of clients.
  • Developed seasonal dessert menus for improved variety and appeal.
  • Demonstrated culinary expertise to inspire junior chefs in the team.

STAGE UP

FAT DUCK 3 MICHELIN
Bray, Windsor and Maidenhead
06.2022 - 07.2022
  • Followed detailed recipe instructions to produce consistent quality pastries.
  • Assisted Head Pastry Chef with preparation of desserts, contributing to smooth service delivery.
  • Delivered high-quality baked goods using precise baking techniques.
  • Participated in seasonal menu developments contributing innovative ideas.

Pastry Chef

Trident hotels
Mumbai , India
05.2018 - 01.2021
  • Utilized expertise in bakery and pastry to consistently produce beautiful products such as breads ,sandwich's and cakes .
  • Closely followed recipes and hygiene standards, maintaining consistency across various processes.
  • Managed smooth operation of Brooklyn bakes through standard operating system.
  • Assured freshness by daily baking of diverse pastries, breads, and cakes.
  • Demonstrated culinary expertise to inspire junior chefs in the team.
  • Participated in food festivals, showcasing unique pastry creations.
  • Monitored ovens, setting time and temperature controls to achieve optimum baking results.
  • Produced delicious and attractive biscuits, pastries and pies for customers.
  • Encouraged glowing customer reviews by producing top-quality baked goods.

Education

Master of Arts - Culinary arts

University College Birmingham
Birmingham
01.2023

Bachelor Of Science - Hospitality Studies

Savitribai Phule Pune University
Pune, India
2018

Skills

  • Culinary artistry
  • Budgeting
  • Food plating and presentation
  • Innovative creative
  • Forecasting and planning
  • Bakery Product Inventory Management
  • Bakery Display Management
  • Social Media Marketing
  • Team Building
  • Leadership
  • Problem-solving
  • Bakery Health And Safety Protocol
  • Marketing
  • Customer-focused

Timeline

Head pastry chef

Devonshire hotels and restaurents
09.2025 - Current

Head pastry chef

Permanently unique group
11.2023 - 10.2025

Pastry sous Chef

Eden hotel collection
01.2023 - 11.2023

STAGE UP

OPHEEM 1 MICHELIN
10.2022 - 11.2022

STAGE UP

FAT DUCK 3 MICHELIN
06.2022 - 07.2022

Pastry chef de partie

Purnells 1 MICHELIN
10.2021 - 01.2023

Pastry Chef

Trident hotels
05.2018 - 01.2021

Master of Arts - Culinary arts

University College Birmingham

Bachelor Of Science - Hospitality Studies

Savitribai Phule Pune University

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Shekhar Bhardwaj