- Provide assistance on kitchen design, equipment requirement, menu design & engineering- Assisting with equipment procurement and installation.- Help design the new menu or assess and refine the existing one based on inputs from clients.- Develop standardized recipes in accordance to the workload requirement.- Train the existing/ new staff on the changes or new recipes.

- Designed & Executed Kitchen Layout , menu & complete vision at The Culinary Lab, a boutique catering company by Kitchen Kemistry Pvt. Ltd.- Planned and executed the complete setup for food delivery brand (from base kitchen) & takeaway café & Deli (outlet in Delhi) for Kitchen Kemistry Pvt Ltd.- Established & ran satellite Kitchen for a B & B farm stay in Chattarpur, New Delhi for serving meals for in room dining.- Oversaw and managed Kitchen operations for B2B supplies, pop-ups and events at base kitchen in Udyog Vihar, Gurugram- Developed menus for various events, managed food costs and oversaw quality, sanitation and safety processes.- Planned & executed promotional menu additions based on seasons and product availability.- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.- Assisted customers in planning corporate events, social galas and gourmet dinners.- Developed and remained accountable for safety, quality, consistency and adherence to standards.- Generated employee schedules and work assignments- Scheduled and received food and beverage deliveries, adhering to food cost and budget.- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.- Monitored line processes to maintain consistency in quality, quantity and presentation.

- Worked at The Bombay Canteen till September'17 and moved to O'Pedro as a part of the Pre-opening team.- Ran assigned sections successfully and efficiently.- Maintained well-organized mise en place to keep work efficient and consistent.- Planned and executed high-volume food preparation in a fast-paced environment.- Plated meals paying special attention to garnishes and overall presentation.- Operated all kitchen equipment safely to prevent injuries.

- Trained in all sections kitchens of two restaurants: Fava – Mediterranean & Caperberry – Modern European. Subsequently, managed sections independently.- Assisted in menu planning (for restaurants and outdoor events) in consultation with the Head Chef.- Managed purchasing supplies and taking inventory.- Performed & managed guest interaction, complaints and queries.- Performed opening and closing procedures by prepping inventory sheets, balancing inventory to cash and closing out point-of-sale systems.