Executive sous chef - SARGAWA THE PALACE RESORT
(2024-10)
Kitchen Operations, Food Quality and Safety, Inventory and Budgeting, Team Leadership, and Other Responsibilities
- Menu planning: Assists in planning and developing menus, including creating recipes and ingredient sourcing.
- Kitchen management: Oversees daily kitchen operations, including food preparation, cooking, and plating.
- Staff supervision: Supervises and trains kitchen staff, including line cooks, prep cooks, and dishwashers.
- Food quality control: Ensures that all food is prepared and presented to high standards.
- Food safety and sanitation: Maintains a clean and safe kitchen environment, adhering to food safety and sanitation protocols.
- Inventory management: Assists in managing inventory, including ordering supplies, tracking stock levels, and minimizing waste.
- Leadership: Provides leadership and guidance to kitchen staff, promoting a positive and productive work environment.
- Communication: Communicates effectively with kitchen staff, servers, and other departments to ensure smooth service.
- Menu execution: Ensures that menus are executed correctly, including portion control and presentation.
- Special events: Assists in planning and executing special events, such as banquets and catering events.
- Training and development: Participates in training and developing kitchen staff, including mentoring
Senior CDP (All rounder) - Fort William military camp savare restaurant
(2023-08 - 2024-10)
General Responsibilities
- Oversee a specific section of the kitchen, such as sauces, vegetables, or meats.
- Assist in preparing menus, including planning, organizing, and executing menu items.
- Supervise and train junior chefs, cooks, and kitchen staff.
- Ensure that dishes are prepared to high standards of quality, presentation, and consistency.
- Assist the Sous Chef and Executive Chef in managing kitchen operations.
Junior sous chef - Malt restaurant
(2022-07 - 2023-08)
General Responsibilities
- Assist the Executive Chef in managing kitchen operations, menu planning, and staff supervision.
- Ensure that kitchen cleanliness, organization, and safety standards are met.
- Oversee and direct kitchen staff, including cooks, dishwashers, and other support staff.
- Assist in planning and preparing menus, including ordering ingredients and supplies.
- Monitor and control kitchen expenses, including food costs, labor costs, and inventory management.
CDP (All rounder) - Supper me restaurant
(2019-09 - 2022-07)
General Responsibilities
- Oversee a specific station or section of the kitchen, such as sauces, vegetables, or meats.
- Prepare menu items according to recipes and standards.
- Ensure that all food prepared meets high standards of quality, safety, and presentation.
- Collaborate with other kitchen staff to ensure smooth service.
- Keep workstation and surrounding areas clean and organized.
Commi-1 - Great eastern the Lalit
(2018-07 - 2019-09)
General Responsibilities
- Support senior chefs in food preparation, cooking, and plating.
- Prepare ingredients, such as chopping vegetables, marinating meats, and cooking staples.
- Keep workstation and surrounding areas clean and organized.
CDP (tandoor) - Mayflower hotel
(2017-05 - 2018-07)
General Responsibilities
- Oversee a specific station or section of the kitchen, such as sauces, vegetables, or meats.
- Prepare menu items according to recipes and standards.
- Ensure that all food prepared meets high standards of quality, safety, and presentation.
- Collaborate with other kitchen staff to ensure smooth service.
- Keep workstation and surrounding areas clean and organized.
CDP (tandoor) - Godwin hotel
(2016-01 - 2017-05)
General Responsibilities
- Oversee a specific station or section of the kitchen, such as sauces, vegetables, or meats.
- Prepare menu items according to recipes and standards.
- Ensure that all food prepared meets high standards of quality, safety, and presentation.
- Collaborate with other kitchen staff to ensure smooth service.
- Keep workstation and surrounding areas clean and organized.
Commi1 (assistant cook) - ESTRELA DO MAR BEACH RESORT
(2014-10 - 2016-01)
General Responsibilities
- Support senior chefs in food preparation, cooking, and plating.
- Prepare ingredients, such as chopping vegetables, marinating meats, and cooking staples.
- Keep workstation and surrounding areas clean and organized.
- Adhere to standardized recipes and procedures.
- Collaborate with other kitchen staff to ensure smooth service.
Commi-3 - Guhantara resort
(2012-07 - 2014-10)
General Responsibilities
- Support senior chefs in food preparation, cooking, and plating.
- Prepare ingredients, such as chopping vegetables, marinating meats, and cooking staples.
- Keep workstation and surrounding areas clean and organized.
- Adhere to standardized recipes and procedures.
- Collaborate with other kitchen staff to ensure smooth service.
OJT (training) - Pratham hotel
(2012-02 - 2012-07)
General Rules, Training Rules, Kitchen Rules
- Arrive on time for training sessions and shifts.
- Maintain a positive, respectful, and professional attitude.
- Follow kitchen safety protocols, including proper knife handling and equipment usage.
- Maintain personal hygiene and cleanliness standards.
- Collaborate with colleagues and trainers to achieve learning objectives.
- Engage fully in training sessions, asking questions and seeking feedback.
- Take notes during training sessions to reinforce learning.
- Practice skills and techniques learned during training sessions.
- Provide constructive feedback to trainers and colleagues.
- Reflect on own performance, identifying areas for improvement.
- Maintain a clean and organized workstation.
- Follow proper food handling, storage, and disposal procedures.
- Use kitchen equipment safely and efficiently.
- Minimize waste and follow proper disposal procedures.
- Label and date all food items stored in the kitchen
IT (training) - Hotel seven sky
(2011-09 - 2012-02)
General Rules, Training Rules, Kitchen Rules
- Arrive on time for training sessions and shifts.
- Maintain a positive, respectful, and professional attitude.
- Follow kitchen safety protocols, including proper knife handling and equipment usage.
- Maintain personal hygiene and cleanliness standards.
- Collaborate with colleagues and trainers to achieve learning objectives.
- Engage fully in training sessions, asking questions and seeking feedback.
- Take notes during training sessions to reinforce learning.
- Practice skills and techniques learned during training sessions.
- Provide constructive feedback to trainers and colleagues.
- Reflect on own performance, identifying areas for improvement.
- Maintain a clean and organized workstation.
- Follow proper food handling, storage, and disposal procedures.
- Use kitchen equipment safely and efficiently.
- Minimize waste and follow proper disposal procedures.
- Label and date all food items stored in the kitchen
