Experience

Espire Hospitality Group

• India
• Hospitality
• 1 - 100 Employee

• Commis Chef

  • Jan 2023 - Present



Cygnet Inn Kirshna 3 Star Hotel Nepalganj Nepal

• Bageshwori Tole, Ratna Rajmarg H12 (Nepalganj-Surkhet Road), 22900

• Commis Chef

  • May 2017 - Jan 2023

  Rovide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to organise the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grind and cooks meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Show less



Integral Food Services - Global Venture Group

• Qatar
• Hospitality
• 200 - 300 Employee

• Commis 1 Butchery

  • Apr 2015 - Dec 2016

  Cutting, grinding and preparing meats for sale. Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive. Weighing, packaging, pricing, and displaying products. Keeping records, budgets, and inventory. Performing quality inspections on meats and other products. Negotiating and confirming orders with suppliers. Adhering to food safety and sanitation controls. Greeting and speaking to customers, providing advice, answering questions, and accepting orders or payments. Coordinating deliveries or order pickups Show less



STELLAR BINGE

• Noida sec-62, India

• Commis cook 1

  • Jan 2014 - Mar 2015

  Preparing awesome meals for our customers. Weighing, measuring, mixing, and prepping ingredients according to recipes. Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients. Checking food and ingredients for freshness. Arranging and garnishing dishes. Working well under pressure and within the time limit. Ensuring that the kitchen area, equipment and utensils are cleaned. Helping lead and inspire our kitchen staff with the restaurant manager. Wowing our guests with amazing dishes. Show less



LIQUID KITCHEN BY RED CORAL

• 31-32,Defence Colony Market,New Delhi, India

• Commis cook 2

  • Feb 2013 - Jan 2014

  Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to organise the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grind and cooks meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Show less



DS PROMOTER & DEVELOPERS (P) LTD.

• E-12, South Ext Part-II,New Delhi , India

• Commis Cook 3

  • Nov 2011 - Jan 2013

  Support the Demi Chef de Partie or Commis I in the daily operation and .Work according to the instructions of Superiors. Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control Show less