Sous Chef

• Apr 2023 - Present

-Assist in the preparation and design of all food and drinks menus--Maintain the high quality plates both design and taste wise--oversee all the kitchen operates in a timely way that meets our quality standards--Fill in for the Executive Chef in planning and directing food preparation when necessary--Resourcefully solve any issues that arise and seize control of any problematic situation --Give training to the staff, establish working schedule and assess staff’s performances--Order supplies to stock inventory appropriately--follow all the safety enforce sanitation regulations and safety standards. Show less

Junior Sous Chef

• Jun 2016 - Mar 2023

--Assist in food preparation and collaborate with the sous chef and executive/head chef.--Help in the design, testing, and implementation of the food and drink menu.--Produce high-quality plates for customers in both design and taste.--Oversee and supervise kitchen staff.--Assist with inventory, ordering, supplier relationships, and management of supplies.--Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.--Keep work and food prep stations clean and comply with food safety standards.--Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.--Maintain the schedule for staff shifts.--Monitor and maintain the kitchen equipment, and arrange repairs and service as needed. Show less

Senior chef de partie le meridian gurgoan

• Feb 2015 - Jun 2016

--Preparing, cooking and presenting high quality dishes within the speciality section --Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. --Assisting with the management of health and safety --Assisting with the management of food hygiene practices --Managing and training any Commis Chefs --Monitoring portion and waste control --Overseeing the maintenance of kitchen and food safety standards --Preparing, cooking and presenting high quality dishes within the speciality section --Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. --Assisting with the management of health and safety --Assisting with the management of food hygiene practices --Managing and training any Commis Chefs --Monitoring portion and waste control --Overseeing the maintenance of kitchen and food safety standards

Chef De Partie

• Jan 2014 - Jan 2015

Ensure food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. maintain quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events. Show less

Chef De Partie

• Mar 2012 - Jan 2014

Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events. Show less

Commi

• Aug 2010 - Sep 2011

follow all the instructions which is given by Chef de Partie. Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Preparing basic salads and sauces as directed by the Chef de Partie. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. Performing basic cleaning duties and ensuring that workstations are properly sanitized. Plating and presenting meal items as per the Chef de Partie’s instructions. Show less

Commi

• Dec 2005 - May 2010