Working with the beautiful boutique hotel. Named as karma chalet located at Gurgaon.Working at the restaurant named as Under the NeemFarm to the table concept. All fresh grown ups to the guest tables.Currently working in the role of Chef De Partie. Handling the department of continental both hot and cold.Doing hand rolled pizza.Also keep Sharing my experience with junior staff and help them to grow up.Making all the food and also plating set up by the senior chefs. Do all the inventory for the dry stores.Following all the standard recipes set up by the hotel and executive chef.Doing different kind of musical brunches, festive and Eve buffets.Also got employee of the month for the June 2022Also got Big F award.

Worked with the five star hotel named as The Metropolitan hotel and spa situated near Bangla Sahab road, Cannught place, New Delhi.Worked at the coffee shop named as zing. Followed all the standards set up by seniors chef, hotel also HACCP.Check list preparation, Food handling, Preparing all kind of sauce, worked in both hot and cold section. Also worked in garde manger.Buffet setup New year and festive menus design by chefs Handling live section at break fast.Food preparation. Handle all kind of hot and cold sauces.FIFO and LIFO.Food receiving.

Working as commi chef in Taj west end hotel situated near racecourse road, Bangalore Following all the standard set up by the hotel and the executive chef and seniors chef.Worked in the coffee shop kitchen named as Mynt.Worked at both hot and cold section also at live kitchen. Pizza, pasta and shawarma also learned different kind of food preparation.Buffet setup Buffets handling Direct interact with guest at buffets and helping to reach their maximum satisfaction.