HIMAKAR CHOUTI
Hyderabad ,India
Summary
Bakery & Pastry Chef with international experience in Saudi Arabia and India, specializing in viennoiserie, fine cake layering, and temperature-controlled mixing. Experienced in daily stock inventory management, batch prep, and precise pastry cutting and finishing.
Overview
2
2
Languages
3
3
years of post-secondary education
2
2
years of professional experience
Work history
Commis chef
Baking Up
Riyadh, Riyadh Region
2025.01 - Current
- Baked fresh morning viennoiserie daily: croissants, pain au chocolat, & raisins.
- Managed dough lamination, proofing schedules, and manual dough shaping.
- Produced daily batches of sourdough breads, baguettes, and dinner rolls.
- Applied FIFO inventory rotation across flour, dairy, and cold store items
Commis chef
Sentas Kitchen
Hyderabad, India
2024.02 - 2025.12
- Assembled 3 and 4-layer cakes, Black Forest pastries, and specialty slices.
- Prepared baked/unbaked cheesecakes, creams, and mixed batters accurately.
- Managed store stock levels through regular inventory counts to control costs.
- Reviewed daily sales data to optimize daily prep lists and reduce waste.
Education
Diploma of Education - Culinary Arts
Global Institute Of Hotel Management
Hyderabad, India 2021.08 - 2022.09
High school
Kshatriya Junior Collage
Nizamabad, India 2019.06 - 2021.03
Skills
- Pastry & Layering: 3-4 layer cakes, Black Forest pastry, cheesecakes, & assembly
- Bakery & Breads: Croissants, pain au chocolat, pain aux raisins, & sourdough
- Operations & Sales: Inventory counts, daily sales tracking, FIFO, & HACCP safety
Languages
English
Elementary
Hindi
Upper intermediate
Timeline
Commis chef
Baking Up
2025.01 - Current
Commis chef
Sentas Kitchen
2024.02 - 2025.12
Diploma of Education - Culinary Arts
Global Institute Of Hotel Management
2021.08 - 2022.09
High school
Kshatriya Junior Collage
2019.06 - 2021.03