Specialized in Continental & Oriental Cuisinehttp://freshmenu.com/pages/about-us

• Worked in the capacity of Senior Kitchen Executive.• Responsible for smooth operation of the kitchen, ordering and indenting, maintain proper hygiene standards, making duty rosters and allocation of duties.• Deciding on the quantities of food to be cooked and size of portions to be served.• Negotiating with sales representatives on the price of orders and supplies.• Maintaining correct level of fresh, frozen and dried foods in store.• Constantly evaluating meals and food products to ensure highest quality standards are maintained.• Conduct resource planning to anticipate future staffing needs, involved in recruiting and hiring of kitchen and catering staff.• Manage and approve time off requests. Address attendance issues, paid time off requests dependingon staffing and scheduling needs.• Engage and enable communication within different stakeholder’s in kitchen operations to provide updates on performance, challenges and action plans.

• Worked as Chef de Partie.• Under gone multiple trainings and had good knowledge of USPH and other Quality control facets.• Assisting in basic preparation of sauces, rotisserie and garde manger under the supervision of Sous Chef.• Overseeing the work of junior catering staff to ensure that all duties are carried out correctly.

• Worked as Demi Chef de Partie in western kitchen.• Next in charge after Chef de Partie.• Specialize in Continental and Sea foods.• As a chef I am responsible of making new delicious healthy dishes for breakfast, lunch, and dinner.• Efficiently manage a team of chefs and 6 cooks and conduct periodic training for them to handle tasks efficiently.• All facets of kitchen duties; food prep, portion control, cooking, ordering and restock.• Have undergone several training from chefs of various star hotels and so well expertise in quality procedures and regulations to be followed while making food.

• Responsible for handling Continental Section. • Looking after Garde Manger, prepare fresh vegetable dishes which balance flavors, also responsible for developing new salsas, pickles and relishes.• Skilled in all kitchen equipment and various cooking techniques• Helping new team members to get on board. • Completed exposure training at Trident, Gurgaon for 25 days. Training ranged from Continental to Thai kitchen.

• Was part of the pre-opening team when Costa Coffee launched its India operations, opening its first outlet at Connaught Place, New Delhi.• Worked at the base kitchen at Gurgaon as a Commi.• Responsible for daily setup of the base kitchen. • Assisted in the purchase of foods and kitchen supplies.