HOD - HOTEL GHANGHASH
(2022-01)
- Plan, design, and update menus
- Create new recipes and standardized dishes
- Ensure food quality, taste, presentation, and portion control
- Monitor food cost, control wastage, and manage inventory
- Ensure timely food preparation and service
Sr. SOUS CHEF in Indian & Tandoor - REGENT ARESOR HOTEL PUSHKAR FORT
(2017-07 - 2022-07)
- Assisted Head Chef in the development of budgeted food prices as allocated by the industry
- Participated in the planning and creation of restaurant menu
- Prepared meals and dining experience for catered special events
- Aided in the supervision and performance of kitchen staff
- Actively participated in menu design and food costs
- Managed portion control and minimisation of food waste
- Supervised preparation of stock purchase list
- Collaborated with kitchen manager to ensure top performance from kitchen staff
Sr. CDP in Tandoor - Aravali resort
(2016-03 - 2017-05)
- Provided assistance to Senior Chef to attain budgeted food prices allocated by restaurants
- Participated actively in planning and developing menu for restaurant and special event's catering
- Cooked different varieties and dished a lot from tandoor as listed in restaurant's menu
- Ensured all dishes were cooked and plated keeping up with highest quality standards
- Complied with food specifications with respect to portion control
- Responded to food related complaints effectually
CDP in Tandoor and Indian - Hotel pushkar fort
(2013-03 - 2016-02)
- Supports the chefs as well as other kitchen employees in food production
- Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates
- Assists the line chefs in the production
- Insuring that food is prepared and served on time
- Responsible for the mise en plus Indian kitchen before the operation time
- Helps the Sous chef in the development of menus
- Maintaining high standard of cleanliness and hygiene in the kitchen
- Responsible for requisitions for perishables and non perishables
Commis 1 in Tandoor - Pushkar bagh resort
(2011-08 - 2013-12)
- Responsible for the mise en plus Indian kitchen before the operation time
- Helps the Sous chef in the development of menus
- Ensured to supervise food wastage and portion control
- Administered plating and quality check of all dishes prepared in kitchen
- Provided assistance for preparing stock purchase list as needed
Commis 2 in Tandoor - Hotel SATYAM PALACE, PUSHKAR
(2009-01 - 2011-01)
Commis 3 in Tandoor - KHALSA RESTAURENT, DELHI
(2006-03 - 2008-12)
