New Product development chef

• Samosa Story, Agra Project (1th Feb 2020 to 15Th May 2021)Duties Perform:• Stores visit and understanding of competition product• Menu Planning, Recipe Costing, Recipe Standardization• Freeze-Thaw analysis, Shelf-life study• Setting the workflow and Zomato and Swiggy order execution.• Daily sales and purchase report.• Monthly food cost• Maintain kitchen hygiene and sanitation all the time.Forever Frame Gurgaon (20th May 2021)Duties Perform:• Overall maintenance of kitchen studio.• Worked on Three projects Biryani Gravies, Burgers and Tacos• Application Training on standard QSR project pizza, burger, fried chicken, etc.• Assisted chef Amit Vashist in his YouTube videos• Vendor visits and coordination for Chef Amit Vashist’s projects.

Duties Performed:• While in breakfast shift, responsible for the execution of morning breakfast orders from South Indian and Western kitchen.• The same is followed up with lunch salads, sandwiches, and burgers.• Partly takes care of Indian bread and dispensing of Thali meals and a la carte Indian orders.• Performed duties independently in the night shift which pretty much includes mealsfrom every section of the kitchen.• Hand over to shift, indent, and overall hygiene of kitchen.• Allocating duties to kitchen stewarding about daily and periodic cleaning, walk-incleaning, and refrigerators.

Duties Perform:• Worked as a COMMIS II • Handle the Continental kitchen alone• Opening and Closing at the scheduled time• Opening and closing inventory in the inventory book• Customer handling• Order according to sale forecast• Maintain complete knowledge of the menu and daily features, prepare all dishes following recipe and yield guides

Duties Perform:• Work as a Commis III • Handle the Garde manager kitchen• Worked in Continental kitchen for four months • Performed night shift for seven months• In the night shift prepared morning breakfast menu• Handled the a la carte night menu orders independently.

Duties Perform:• Worked 3 months in Indian Kitchen and 4 months in Continental kitchen• Prepares thorough mise en place as featured for the menu• Performed night shift for three months where I did all things responsible for breakfast buffet. • Handled the egg station in the morning breakfast.

Duties Perform:• Worked as a COMMI III (range chef) • Maintain and organize, cleanliness, and sanitation of all work areas.• Prepared the list of dry store items and handed over to Chef in in charge.• Handle the cold kitchen • Received and checked the quality of fruits and vegetable • Performed duties of buffet Chef.

Duties Perform:• Knowledge of kitchen equipment operation and maintenance.• Foods safety proficiency• Follow recipes to create dressing and sauces• Monitor freshness of food products helping to reduce spoilage.• Maintained cleanliness of station ensuring sanitary condition and scoring 100 % of safety checks• Utilized excellent knife skills to chop, dice, julienne, and slice vegetables, cheese, and fish fillet• Took part in meal standardization and plate presentation of various international airlines