Chef
Kampai [ 1 Jun 2022 – 30 Nov 2023 ]
City: Delhi and Gurgaon
Country: India
Name of unit or department: Sushi
- Managed live Sushi counter Teppanyaki.
- Expertly cutting, slicing, and filleting different types of fish.
- Manages storage of fruits, vegetables, and meat such as prawns, crab, salmon, and tuna.
- Perform cooking duties as per pre-developed recipes.
- Arrange food items on plates and platters in an aesthetic manner.
- Creating signature items for the restaurant and creatively planning with other chefs and prep staff.
- Assist Head Chef, Kishor Kumar in developing recipes and deciding on which menu items to be incorporated into existing menus.
- Training Commit 2 and 3.
ACHIEVEMENTS
- INTERNATIONAL FOOD FESTIVAL IN ABHA, SAUDI ARABIA, July 2022- Represented our company for 20
days and prepared Singaporean Food of around 2000 people from starter to dessert.
- INDIAN WEDDING, THAILAND, Dec 2022 - Attended the event with Executive Chef and Head Chef. Prepared
Japanese Food of around 300 guests for 3 days.
- PREMIUM CUSTOMERS (GOLF COURSE - RESIDENTIAL) - Collaborating with residential restaurant to provide Japanese food once a month. I lead and represent live Sushi section.
- TAJ HOTELS (A CHAIN OF LUXURY HOTELS, INDIA) - Corporate or Private Events Collaboration, providing
Sushi and Dimsums. I lead and represent live Sushi section.
- OUTDOOR CATERING ACROSS INDIA - Provided catering services for 6 events.
Intern
Light Bite Foods Ltd, India [ 1 Dec 2021 – 31 Mar 2022 ]
City: Gurgaon
Country: India
Worked for a Japanese Restaurant called YouMee under the guidance of Sushi Sous-Chef, Mr Sandeep.
Intern The Leela Ambience Hotel, India [ 1 Jul 2021 – 31 Aug 2021 ]
City: Gurgaon
Country: India
- Worked and served food for Spectra restaurant. The dishes included salads, cheese and high tea snacks.
- Live counter services for weddings
Catering Business Owner
LushGreenFood [ 1 Mar 2014 – 31 Dec 2019 ]
City: Delhi & Gurgaon
Country: India
- Co-Owner of the family catering business in Delhi and Gurgaon, India region.
- Consultation with clients to outline desired goals and create menus based on dietary concerns.
- Develop innovative recipes and nutritional focused menus to meet consumer demand and align with culinary trends.
- Cuisines - Indian and Fast Food
- Companies - Startup and Mid size companies with employee size between 10 to 50.
- Events - Celebrations such as birthday, anniversary, small gatherings.
- Managed 3 staffs i.e. Junior Chef, Helper and a delivery team member.
