Training and Development Chef Indian Cuisine at Belcibo Hospitality Pvt Ltd (2023-01 – Present)
- Plan and execute menus in collaboration with other colleagues
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive ans Sous Chef
- Suggest new ways of presentation of dishes
- Suggest new rules and procedures for optimizing the cooking process kitchen such as speed and food
Sous Chef at ITC Sheraton Hotel Saket (2015-01 – 2022-12)
- Oversees and supervises kitchen staff
- Assists with menu planning, inventory, and management of supplies
- Solves problems that arise and seizes control of issues in the kitchen
- Trains new employees to prepares food properly
- Offers suggestions and creative ideas that can improve upon the kitchen's performance
Commis 1 at Radisson Blue Hotel, Noida (2014-01 – 2015-12)
- Assisting in the food preparation process
- Cooking and preparing elements of high-quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs for deliveries, restocking, rotation & cleaning the stations
- Contributed to maintaining kitchen and food safety standards
Commis at Welcome Hotel Sheraton (2010-01 – 2014-12)
- Work to support of chef de partie
- Perform cooking, cleaning, delivery, and other support duties
- Follows the instructions of chef de partie
- Support to ensure that the kitchen's operations run smoothly
Line Cook at Bahu Shahi Bawarchi (2005-01 – 2010-12)
- In charge of preparing food and setting up other necessary supplies
- Ensure everything has been set up correctly before starting work
- Uses specialized kitchen tools to prepare essential ingredients and create a finished product for restaurant
- Excelling in a variety of cooking styles and techniques
