Vidhi Agarwal

• Plan and execute seasonal bakery menus, developing and introducing new recipes each cycle • Train junior kitchen staff to keep daily bakery production on schedule • Manage bakery inventory and stock rotation to avoid shortfalls and overstocking • Enforce hygiene, quality and plating standards across all bakery output

• Baked and decorated cookies, cakes and specialty desserts to a consistent presentation standard • Prepared a range of breads, including traditional varieties from around the world, for daily service • Organised and ran breakfast and brunch service efficiently during peak hours • Strengthened food presentation through more deliberate plating

• Prepared and served a varied menu at a high-footfall airport café outlet • Set up and maintained buffet arrangements in the airport lounge, keeping quality and visual appeal consistent • Advised guests on menu items and offered tailored food suggestions based on preference • Upheld hygiene and cleanliness standards across all food preparation areas