• Spearheading as an in-charge of two sections - main course and bakery, leading commis chefs.• Maintaining physical stock inventory of the kitchen and adhering to control systems to assure quality, portion size & consistency.• Planning and enhancing menus while facilitating creative cuisine preparation in line with the international standards and in strict compliance to standard production procedures and recipes • Maintaining the highest standards of health & hygiene as per ISO 22000:2005 and HACCP guidelines ensuring consistency, quality, cost effectiveness & highest level of sanitation.• Planning a-la-carte, day’s special, special buffet menus from time to time and endeavor to achieve as high a gross percentage of profit as possible, without sacrificing quality of the food. • Responsible for up keeping and maintenance of hygiene of the Kitchen. Ensuring indenting & cost controlling on the basis of requirement and quality control & assurance as per international standards.Highlights• Gave inputs on roasting, frying, and other cooking techniques to improve productivity and increase kitchen workflows.• Evaluated inventory levels on daily basis and placed orders to restock vegetable and meat items before supplies ran out.• Responsible for assisting Sous Chef during internal and external audit process and keeping track of inventory.• Completing the records such as, Food Safety Management System, Temperature log, and Vegetable Sanitization Data's.• Assisting rest of the sections/chefs (pasta, cold, pizza, pastry) in case of urgency or busy service.• Recognized as the “Employee of the Month” (September 2019 and June 2022).

• Efficiently organized and prepared mis en place. Measured and mixed ingredients according to recipe to prepare soups, salads, desserts, sauces, and casseroles. • Worked in various stations that prepared vegetables, and other foods for baking, roasting, grilling, braising, sautéing and steaming.• Maintained physical stock inventory of the kitchen, filled out food requisitions & adhered to control systems to assure quality, portion size & consistency.• Skillfully performed multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. • Conceptualized plans to ensure that hygiene standards as laid down by the Company and also structured annual operational budget and implemented control measures to ensure expenses within defined limits.Highlights• Worked in the pastry section, whilst handling breakfast/brunch orders.• Created and prepared various pastries, desserts and breads such as cookies, macarons, strudels, croissants, cakes, etc.• Worked on the development of new recipes for weekly specials or buffets.• Stayed up-to-date with current trends; communicated with guests to ensure that their requirements were met.