Mukesh Shrivas

JUNIOR SOUS CHEF at HOTEL THE LANDMARK PVT (2023-06 – Present)

Assisting the Head Chef in creating menu items, recipes and developing dishes.
Preparing, cooking and presenting high quality dishes within the speciality section.
Assisting with the management of health and safety

CDP at BLACK SPOON RESTAURANT IN SAUDI ARABIA (2021-12 – 2022-12)

Prepairing, cooking and presenting.
Check production schedule determine variety and quantity.
Decorating and plating all a la carte dishes.
Guide to junior colleague for foods, cleaning and about sanitization as well as I Train in the trainings
Help or assist to SR.CHEF for preparation food, Receiving stocking & FIFO LIFO as well as I train in the training programme.

Chef de partie at HOTEL SAVOY SUITES GROUP OF ASCOT, IN INDIA (2019 – 2021)

Teaching the buffet setup and good food presentation food pleating.
Receiving of stocks & raw material along with setup of proper operating procedures in the kitchen.
Proper hygiene & sanitation procedures to follow as per S O P given by the company.
To leads team to follow proper procedures of the company with standards of the menu & mise-au-pla.
Meet to guest if they want some special food above the menu.
Help or assist to SR.CHEF for preparation food and while creation new one

Chef de partie at SILVER SPOON RESTAURANT & BANQUET IN INDIA (2016 – 2019)

Chef de partie at HOTEL SHELTER INN (2013 – 2016)

Demi chef de partie at BOMBAY GRILL INDIAN RESTAURANT (2013 – 2013)

INDUSTRIAL TRAINEE EXPERIENCE at CLASSIC HILL TOP RESORT CHAMBA (2011 – 2012)

Commi chef at USHA LEXUS HOTELS & RESORTS (2009 – 2010)

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