Kalpana Ghalley

Barista, this word made me wonder alot about the coffee shapes, designs and specially the smell of the cocoa bean. Even though i just completed the culinary courses but somehow i started to fall in love with the coffee machine. I learned that their are several types of coffee which also goes well with the cookie for example, Cappuccino,Americano, Espresso, Mocha and etc...

At my work place waffles were the most important thing which made people attract plus our cafe was also titled as, THE WAFFLES.. Which basically includes Black forest, Bucket wheat, Belgium and red velvet waffle, these were suppose to be covered with maple syrup, somes fruits and even with some ice creams based on the customer preferences.

In addition to that, we all know that coffee is sometimes incomplete without a pastry. So inorder to complete that we had a pastry shop too, i felt confident as i had dealt with those in my previous work place. i enojoyed alot more than i enjoyed doing culinary arts.

• Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
• Kept product inventory stocked during times of customer congestion and high demand.
• Handled OLTP systems, payment processing, cash change and issuing of receipt.
• Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
• Prevented infections and maintained store professionalism by cleaning and sanitizing work areas daily.
• Helped management keep adequate supply on hand by notifying of shortages.

In the given time period, i was assigned in the hot kitchen under the supervision of Indian Chef. I was suppose to prepare the red marination for chicken biryanis and tandoori. I had to cut the vegetables in different shapes according to the dishes. Not only in that section, me being an intern had to be allround. Second day i was in the Continental section, where most of the time i had to get the frozen french fries, which goes well with any flavoured burger. I had to bring the vegetables for "A la carte" which means by the card or at the card in French.

After few weeks i went to the bakery floor and helped my friends to decorate the pastries. One fine day i was even called down to decorate the cake it was a very auspicious day for Bhutanese.

• Collaborated with head chef to design seasonal dessert menus, aligning with current food trends and customer preferences.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Decorated cakes, cupcakes and other pastries according to customer requests.