Chef at Bafikra Restaurant and Bar (2026-07 – Present)
Chef at Royal Paan By Panjabi Indian Cuisine (2022-04 – 2026-06)
- Assisted in food preparation and ingredient organization for kitchen operations.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
- Supported chefs by chopping vegetables and preparing sauces as directed.
- Helped with plating dishes to ensure visual appeal before serving.
- Participated in inventory management by restocking supplies as needed.
- Collaborated with team members to ensure timely meal preparation and service.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Followed recipes to prepare menu items consistently according to hotel standards.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
Chef at Kwality Grand Indian Buffet (2019-02 – 2021-02)
- Prepared a wide variety of Indian buffet dishes daily, ensuring consistent quality and presentation.
- Managed food production schedules to ensure timely replenishment of buffet stations during service.
- Controlled portioning and minimized food waste while maintaining buffet variety and freshness.
- Trained and supervised junior kitchen staff on recipes, hygiene, and food safety standards.
- Coordinated with vendors and managed inventory to ensure consistent supply of fresh ingredients.
- Maintained compliance with food safety and sanitation regulations throughout kitchen operations.
Chef at Carnival Cruise Line (2013-01 – 2017-01)
- Assisted in food preparation and ingredient organization for kitchen operations.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
- Supported chefs by chopping vegetables and preparing sauces as directed.
Chef at Fortune Hotel India Guru Gram (2011-01 – 2013-02)
Chef at Doubletree By Hilton India Guru Gram Haryana (2012-01 – 2013-01)
- Prepared authentic Punjabi dishes using traditional cooking techniques.
- Managed kitchen inventory and ensured freshness of ingredients daily.
- Supervised kitchen staff and trained new team members on recipes.
Commi at Park Plaza Hotel Gurgaon India (2009-02 – 2011-02)
