Vijay Kunwar

Prepping Ingredients: Wash, peel, chop, dice, and slice fruits, vegetables, meat, and fish. Basic Cooking Tasks: Heat sauces, stir soups, cook basic side dishes, and arrange plate garnishes under the chef's supervision. Staging: Weigh, measure, and assemble ingredients for recipes.

Kitchen trainee - Hotel sea breeze resort - Chennai, India

(2016-10 - 2017-01)

• Prepping Ingredients: Wash, peel, chop, dice, and slice fruits, vegetables, meat, and fish.
• Basic Cooking Tasks: Heat sauces, stir soups, cook basic side dishes, and arrange plate garnishes under the chef's supervision.
• Staging: Weigh, measure, and assemble ingredients for recipes.
• Sanitation and Cleaning
• Dishwashing: Clean, sanitize, and properly store cooking utensils, pots, pans, crockery, and cutlery.
• Workstation Hygiene: Sweep and mop floors, wipe down counters and walls, and empty bins.
• Equipment Maintenance: Maintain kitchen appliances, report faults, and ensure the workspace adheres to local health and food safety regulations.
• Deliveries: Unload food supplies and equipment from delivery vehicles and transport them to the appropriate storage areas.
• Stock Rotation: Organize stockrooms, freezers, and refrigerators. Use inventory systems like FIFO (First In, First Out) to check expiry dates and minimize food waste.
• Restocking: Monitor inventory levels of food, cleaning supplies, and chemicals, and inform supervisors when orders are needed.
• Physical Stamina: The ability to stand for long shifts, lift heavy objects (up to 23 kg / 50 lbs), and tolerate irregular temperatures (both hot kitchens and cold freezers).
• Time Management & Multitasking: The capacity to work quickly and stay calm under pressure during busy meal rushes.
• Teamwork: Strong communication skills to listen to the chef's instructions and coordinate with other staff to prevent accidents in a hazardous environment.

Kitchen assistant - Wangs kitchen Pvt Ltd - Chennai, India

(2017-02 - 2020-12)

• Efficiently prepared exceptional and healthy appetizers as well as fish, meats, and vegetable-based dishes
• Instructed new staff in the proper handling of food, utensils, crockery, and kitchen equipment to ensure conformance to the department of health's stringent sanitation regulations
• Identified problem areas in occupational health and safety as well as local authority hyglene standards and promptly executed the proper remedial measures
• Served as the floor manager and assisted the head chef in orienting new junior chefs

Diploma - hotel management - Chennai’s Amrita IIHM (2015-01 - 2017-07)