Head chef - Tamera's kitchen - Rugby, Warwickshire, England
(2018-08 - 2019-01)
- Actively participated in menu design and food costs
- Managed portion control and minimisation of food waste
- Supervised preparation of stock purchase list
Head chef - Bengal Gardens - Sutton Coldfield, England
(2017-08 - 2018-07)
- Prepared meals and dining experience for catered special events
- Portion control, minimising food waste
- Aided in the supervision and performance of kitchen staff
- Day to day running of the kitchen and stock rotation
Kitchen supervisor - Tortilla - Mexican Grill - Birmingham, England
(2017-02 - 2017-07)
- Assisting manager in the development of budgeting food prices as allocated by the industry
- Prepared and cooked products by always adhering to safety standards
- Supervised and assisted other members of the team
- Lead staff training methods
Executive chef - Maaya – Indian street food casual dining and cocktail bar - Milton Keynes, England
(2016-02 - 2017-02)
- Assisted head chef with day to day, prepping and cooking (when needed)
- Collaborated with head chef to ensure top performance from kitchen staff
- Introduced my street food knowledge and creations to the establishment
- Consistently checked quality of raw/cooked materials to maintain high standards at all times
Head chef - Calcutta Brasserie - Milton Keynes, England
(2012-09 - 2016-01)
- Worked alongside other talented regional Indian chefs, trained together to understand different methods and skills
- Budgeting on supplies and stock rotation
- Trained all and new members of staff
- Prepared meals and dining experiences for catered events and special dietary needs
- Contributed to menu designs for seasonal occasions and other special catered events
Sous chef - Café Rouge - Birmingham, England
(2012-03 - 2012-09)
- Assisted head chef with their roles
- Very hands on with ability to work across the sections
- Supervision of junior chefs
- Running quieter service times
