Training - THE RESIDENCY TOWERS - T.NAGAR
(2006-05 - 2006-11)
- Worked in pantry kitchen.
- Working with daily miesenplae and party orders
- Setting up live stations
- Refilling the miesenplae and keeping the dept clean and tidy
Job Trainee and Commis –III - ALOFT - SOLLINGANALLUR
(2010-03 - 2012-06)
- Worked with them as pre opening team
- Allocated the kitchen vessels and equipment along with the team and we made functional
- Allocated in pantry and halwai
- Production for daily buffet on chef's choice and his idea
- Plating the buffet item on platter and garnishing
- Allocated in continental kitchen and taking care morning buffet
- Setting up masala trolley and making up the indent for next day consumption
- Receiving the indent all provisional perishable and butchery from store as a team and dispensing in main kitchen store
Commis –II - SKY GOURMET CATERING PVT LTD
(2012-12 - 2014-03)
- Working in hot and cold kitchen
- Working with daily miesenplae
- Portioning of meals as per the standards of each airlines
- Cooking for daily consumption as per airline menu standards
- Maintaining the SOP and HACCP principles
Commis –I - SKY GOURMET CATERING PVT LTD
(2014-12 - 2016-09)
- Working with daily miesenplae
- Portioning of meals as per the standards of each airlines
- Cooking for daily consumption as per airline menu standards
- Maintaining the SOP and HACCP principles
- Monitoring and documenting both the dept CCP's
- Organizing and maintaining the continental and hot snaks department making duty shedules for the team working in my dept.
- Preparing indent through sacs
- Organizing with the chef for airline food sampling
- Monitoring and maintaining the food wastages
- Making monthly consumption requirement schedule
- Working with the atmosphere clean and tidy
Commis –I , DCDP - HOTEL TURYAA
(2017-02 - 2022-08)
During the lockdown had an oppurtunity to work in southindian dept, for past 2 years working in south indian dept had and having a passion of implement modern techniques in my regional cusine and make it presentable in fine dining.
- Working with daily miesenplae
- Portioning of meals as per the standards of each outlets
- Implementing new teqniques of cooking and exprementing
- Maintaining the SOP and HACCP principles
- Monitoring and documenting
- Monitoring and maintaining the food wastages
- Working with the atmosphere clean and tidy
Commis –CDP - MGM HOSPITAL AND HEALTH CARE
(2024-10 - 2026-01)
Had and having a passion of implement modern techniques and trying to combine every cusines traditional and modern grill recipes of the world and each culture.
- Working with daily miesenplae
- Portioning of meals as per the Dietery , dietery restrictions
- Implementing new teqniques of cooking and exprementing
- Maintaining the SOP and HACCP principles
- Monitoring and documenting
- Monitoring and maintaining the food wastages
- Working with the atmosphere clean and tidy
