Experience

THE COCOON COLLECTION

• Italy
• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie

  • Aug 2023 - Present



InterContinental Singapore

• Singapore
• Hospitality
• 1 - 100 Employee

• Culinary intern

  • Aug 2022 - Feb 2023

  •Worked in a fine authentic Italian dining restaurant. •Trained to make pastas like tagliatelle and tagliolini from scratch, all kinds of sauces. •Worked as a pizzaiolo and learnt a lot about Neapolitan pizzas, cured meat, salumi , all kinds of assorted cheese, charcuterie, worked at cold station and learnt about italian salads and dressing, bruschettas and hot and cold soups. •Worked in a fine authentic Italian dining restaurant. •Trained to make pastas like tagliatelle and tagliolini from scratch, all kinds of sauces. •Worked as a pizzaiolo and learnt a lot about Neapolitan pizzas, cured meat, salumi , all kinds of assorted cheese, charcuterie, worked at cold station and learnt about italian salads and dressing, bruschettas and hot and cold soups.



South Seas

• United States
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Dec 2018 - Dec 2019

  •Worked in wide array of kitchen environment, worked as breakfast cook in American breakfast restaurant, sauté station cook, omelette station cook. •opening, closing, worked at grill, flat tops and fryers in a pool side resort, also worked as a pizza cook in a pizzeria. •Worked as as a salad maker in a fine dining restaurant called harbourside bar and grill, worked at sauté as well. Learnt a lot about American style food, fusion cuisine, steaks, burgers, pie , pasta, risotto and salads. Show less



Hotel Rajeet

• India
• Hospitality
• 1 - 100 Employee

• On job trainee

  • Dec 2016 - Jun 2017

  •Worked in live stations in breakfast buffet setups. •Trained under sous chef and did mis en place of ala carte menu in hot and cold kitchen. •Learned about indian gravies and curries, bread and rice recipes, bulk cooking and assisted sous chefs in plating for high volume banquets events, also learnt about western food in continental kitchen. •learned the importance of cleaning and sanitation in kitchen environment, did thorough weekly cleaning of grill, burners, shelves, walkin coolers, kept an account of temperature of chillers and freezers temps •recieved and arranged produce in chillers and informed chef about the stocks. Show less