Participating in foraging expeditions and field trips led by 108’s foraging team.Consistently improving fundamental skills and knowledge necessary at a top-level restaurant.Maintain a disciplined and considerate approach to products and people, treating both with care and attention.Organize daily tasks in the form of a structured Mise-en-Place sheet.

Its a modern urban tapas bar in a casual setting at an affordable price point. It has an industrial settings and food has an influences from Mediterranean region. In one sentence, it is one stop for a memorable time with fresh food, innovative cooking and a great beverage menu.Main DutiesLooking after the proper operation of grill, saute section, hot section.Daily preparation and plating of food as per the standard.Daily ordering and maintaining of stocks.Maintaining a hygienic work environment.Training and supervising my sub-ordinates.

Demi Chef de Partie (La Tablita – Mexican Restaurant)• Hotel with 461 rooms, 400 residences and 8 Food & Beverage Outlets.• Part of the Pre-Opening team.• Last working position was in a Mexican Outlet, La Tablita (as a part of an opening team member) taking over charge for the Hot and Grill section. On an average 130 covers plus every day.• Previously worked my way through cold section at Events Kitchen and taking in command for the daily lounge breakfast and evening cocktail hour setup. On an average, 80 covers plus every day. Main Duties• Responsible for working alongside the Chef de Partie and making sure the foods passed out are up to the brand standard.• Preparing sufficient mise-en-place for the service period with an utmost prescribed hygienic standard.• Responsible for maintaining the HACCP standard hygiene at all the time in the kitchen.• Ordering of daily and weekly dry and general store.• Following quality and cost control through hotel’s yield management policy at all the time.

Hotel with 280 rooms and 5 Food & Beverage Outlets.• Worked as a line chef (Commis 1) at Rox Restaurant, signature Italian restaurant, opened for daily lunch and dinner service. On an average, 30 covers for lunch and 80 covers during dinner service time.• Previously worked as a line chef (Commis 1) at The Café, all day dining outlet; serving daily breakfast buffets, lunch and dinner buffets along with 24 hours A’ la Carte menu. On an average, 250 pax is served every day in breakfast, 100 pax for lunch/dinner and 100 covers of A’ la Carte menu per shift.Main Duties:• Responsible for maintaining the HACCP benchmarked hygiene standard.• Responsible for working alongside the Chef de Partie and assisting him/her during the operation.• Ordering of daily dry and general food stores. Special outside orderings for outlet needs to be informed for senior chefs.• Responsible for preparing and placing the brand standard mise-en-place all the time.• Responsible for looking after the new trainees and making them aware about the brand standard.• Preparing the food order as per the standard recipe with a due attention towards proper hygiene.• Following quality control, yield management and minimizing waste.

An award-winning Heritage Property with 86 rooms (All Suites) with 4 F&B outlets.Main Duties• Responsible for the daily guest check-in and check-out procedure.• Responsible for making sure that the guest had a very pleasant stay on the property.• Addressing guest’s requests and complains immediately.• Responsible for informing the guest about the property’s pride history.• Informing the guest about the city’s tourist site along with the general facts about them.• Arranging a quick check-in and check-out facility for the property’s frequent group of expats, dignitaries and celebrities.• Keeping an up-to-date record about every guest’s preferences.• Making sure that every guest is provided with the property’s standard designed amenities on their stay.

This position was designated for me to teach the higher secondary (+2) students about the hotel management subject. They were given the basic knowledge about the hotel and its operation procedure. Under my time span two batch of student had successfully completed the intermediate level.