A good Pastry Chef should possess creativity and a flair for creating new and interesting dishes. Secondly, he should be detail-oriented and should be able to notice and correct flaws before the item go to the customers.
Let's find out how did he survive as a Hotelier during the Pandemic.
HW: What inspired you to pursue a career in this industry?
IS: An innate sense of creativity to discover new and exciting dishes and knowledge of ingredients made me specialize in Bakery as a Chef. I believe that the implementation of creative ideas not only please a customer's palate but also help in earning recognition and respect in the culinary industry. Secondly, I always remain calm and focus on details which are the traits of a good pastry chef.
HW: How did you cope with the first lockdown as a hotelier?
IS: It was really a tough time when I had to leave the Hotel and I knew that it is gonna be long. My whole month's schedule was dependent on my salary but no job, no money, and a little bit of stress. But, I believe in one thing "Tough things get tougher when you take it that way". I always try to find positivity in the negative things as well which really helped me a lot in the past.
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HW: Any message you want to share with other Hoteliers?
IS: A good Pastry Chef should possess creativity and flair for creating new and interesting dishes. Secondly, he should be detail-oriented and should be able to notice and correct flaws before the item go to the customers. Thirdly, he should be a quick thinker and be able to think quickly and multitask which is an important quality to keep the chef from falling behind on the timing.
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