Chef De Partie at Park Hyatt (2024-09 – Present)
- Currently working in the Banquet kitchen, prepping and expediting various events and meals that include breakfast, lunch, and dinner buffets, as well as plated lunch or dinner for specific events.
- Hands-on experience in bulk cooking for staff meals and worked on events for Kosher in a designated kosher kitchen under a rabbi.
Junior Sous Chef at Jump Restaurant (O&B) (2023-05 – 2024-07)
- Oversee and supervise the & kitchen staff's preparation and execution of food items, ensure that food is of high quality, keep work and food prep stations clean, and comply with food safety standards.
- Expedite during service and create and execute specials. Assist and collaborate with the sous chefs and head chef on day-to-day operations, inventory, ordering, and supply management.
- Conduct daily walk-throughs to ensure all stations are prepared for opening and meal service, and manage hourly kitchen staff through training and coaching.
Chef De Partie at Piano Piano Restaurant (2022-02 – 2023-05)
Working as per directions of the Chef de Cuisine and Sous chef
- Experienced working across all line stations of the restaurant namely Protein/Grill, Pizza, Pasta, and Garde Manger.
- Responsible for prep of Sauces and other mise-en-place as per recipes, Maintaining a clean station as per standards throughout the operations.
Demi Chef De Partie at Carnival Cruise Lines (2018-03 – 2021-10)
Joined as a Trainee cook and achieved three Promotions: Assistant Cook, Commis, and lastly holding a Demi Chef De Partie position cook Continental, Oriental, Pan Asian, Mexican and Indian soups and sauces.
- Worked as a line cook managing and preparing fish, roast, and grilled dishes to be served as a part of the buffet and A la Carte menu. As Breakfast Chef Cook, was responsible for a team of 10 line cooks for operating, planning, and executing day-to-day rotational menus catering to over 2000 guests.
- Managing and overseeing final plate presentations according to company standards.
- Responsible for day-to-day kitchen inventory, and ordering of kitchen requisitions concerning budget and cost control measures.
- Supervising the asst. cooks in cleanliness, hygiene, and sanitizing of all food surface areas as per HACCP, USPH, and company guidelines. Accountable for recording daily blast chilling, food temperatures, and storage logs and reporting them to Chef De Partie.
Operations Representative at Concentrix Pvt. Ltd. (2020-09 – 2021-12)
Employed as a Customer Service Advisor for Inbound International Processes with BYJU's, consulting users with technical issues and diagnosing and resolving problems encountered by users.
- Provided step-by-step advice and training to users on various browsers and software.
- Technical troubleshooting for the online coding academy. Collect, organize, and maintain a problem and solution data log with useful information daily.
Commis Cook at The Lalit Hotel (2016-07 – 2017-11)
Joined as a Commis III Cook in a 24/7 Multi-cuisine restaurant in a Five Star Hotel in Mumbai and was Promoted to Commis II Cook.
- Garnered experience in cooking and setting up breakfast, lunch, and dinner buffet services and live counters of Indian, continental, and oriental cuisines under the guidance of Head cooks.
- Understanding and implementing recipes of various dishes as per the hotel and international culinary standards and Overseeing kitchen operations, maintaining inventory and records of food, supplies, and equipment under my section.
Industrial Trainee at Renaissance Convention Centre Hotel (2014-06 – 2014-10)
Joined as an Industrial Trainee as per the requirement of my Bachelor's degree course.
- Worked in each of the main hotel departments namely Food Production, F&B Service, Housekeeping, and Front-office.
