Experience

Choice Hotels International

• United States
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Sep 2012 - Present

  • Assist and support the executive chef in routine and additional tasks.• Ensure that customers are served well and effectively.• Help with the planning of menus and meals.• Maintain high food quality and presentation.• Supervise the preparation and service of food.• Rotate products to avoid spoilage.• Handle concerns in the kitchen.• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties.• Assist to the sales and cuisine team.• Monitor food expenditure.• Perform product inventory.• Help the executive chef to pick and train kitchen personnel.• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets. Show less

• D.C.D.P (Continental)

  • Nov 2011 - Aug 2012

  To monitor stock movement and be responsible for ordering on your section• To ensure minimum kitchen wastage.• To ensure knowledge of the product is maintained and communicated to all relevant personnel.• To be responsible for completing your miza-en place.• To learn and record skills and recipes from other members of the department.• To report any maintenance issues to the Head Chef immediately.• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable.• To ensure all statutory regulations are adhered to, such as food hygiene policies• To be flexible and willing to help the restaurant kitchen at busy times if require Show less



Lords Hotels & Resorts

• India
• Hospitality
• 300 - 400 Employee

• Commii- II (Continental)

  • Nov 2010 - Nov 2011

  • Establishes and maintains effective employee relations. • Informs on a daily basis the Chef De Parties on all relevant information on operational and personal matters • Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards • Prepares on daily basis food requisitions as assigned • Maintaining of cleanliness in all assigned areas, including refrigerators and freezers • Performs duties common to position and other duties as maybe assigned • Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control • Ensure that cost control policies and procedures are followed • Attends training sessions • Reports any equipment on the section which needs repair or maintenance • Ensures freshness and suitability of products used by the section and that they are stored properly • Ensures smooth running of the section during Demi Chef De party’s absences Show less



Solitaire Hotel

• Hospitality
• 1 - 100 Employee

• Commii- III (Indian curry)

  • Oct 2009 - Nov 2010

  • Ensuring good hygiene and health and safety at all times • Preparing ingredients for the team • Measuring dish ingredients and portion sizes • Helping with deliveries of stock • Ensuring good hygiene and health and safety at all times • Preparing ingredients for the team • Measuring dish ingredients and portion sizes • Helping with deliveries of stock



The Pride Hotels,India

• Hospitality
• 300 - 400 Employee

• Industrial Trainee

  • Dec 2008 - May 2009