Chakshit Gupta Email and Phone Number

Thrilled to embark on my summer co-op journey as a Chef De Partie at JOEY Eaton Centre. Excited to delve into diverse kitchen sections, refining culinary skills while also contributing to logistics, HR, and finance management. Eager to absorb invaluable knowledge and experience in a dynamic, fast-paced environment. Grateful for the opportunity to learn and grow alongside a passionate team, fostering professional development and contributing to culinary excellence. Ready to embrace challenges with humility, dedication, and a commitment to excellence. Looking forward to making meaningful contributions and building lasting relationships within the JOEY family.

In my previous role, I assumed a multifaceted position overseeing the tandoor, frying, flat top, and assembly sections. I meticulously crafted rolls, burgers, snacks, and combos, prioritizing sanitation and adhering strictly to food-handling protocols. With a strong emphasis on cleanliness and time management, I consistently delivered beautifully plated and neatly packed orders, ensuring a seamless dining experience. Thriving in a dynamic restaurant environment, I elevated my coordination and communication skills, contributing to the team's efficiency. Additionally, I excelled as a skilled prep chef, handling mise en place meticulously to guarantee precision in culinary execution.

Subsequent to my internship, I initiated a home-based cloud kitchen offering a diverse menu comprising 15-18 dishes representing Mexican, Italian, and Asian cuisines. This endeavor encompassed menu selection, design, cost management, equipment assessment, licensing, procurement, inventory management, mise en place, presentation, packaging, marketing, and branding. Promotion was executed through platforms like Zomato and Instagram, with subsequent accounting activities undertaken. Despite encountering numerous challenges, this venture proved exceptionally instructive and informative, laying the groundwork for future endeavors.

In my capacity as an intern within the Indian cuisine division of the food and beverage production department, I assumed the responsibility of producing fundamental gravies and undertaking tasks such as the meticulous preparation of ingredients including onions, mushrooms, and various vegetables. Moreover, I was entrusted with maintaining the highest standards of hygiene and cleanliness within my department.In collaboration with fellow kitchen interns, I was responsible for receiving and meticulously inspecting incoming supplies, encompassing vegetables, dairy, poultry, fruits, and condiments. Adhering to the FIFO (First-In-First-Out) protocol, I ensured accurate cross-verification of weights and the systematic loading and organization of these provisions.Furthermore, I had the privilege of serving guests in the banquet setting, particularly in live cooking sections, which involved the preparation and presentation of Tawa Veg. and Yellow dal Tadka dishes. Beyond my core responsibilities, I proactively engaged in discussions with chefs representing various culinary sections, seeking insights into industry dynamics and prospects. These interactions significantly enhanced my understanding of Indian cuisine and underscored the importance of mastering critical culinary techniques.In reflection, this internship afforded me an invaluable opportunity to immerse myself in a genuine culinary environment. It was a transformative experience that deepened my knowledge and skills while fostering a profound appreciation for the intricacies of food and beverage production.