Experience

BHMS Business & Hotel Management School

• Switzerland
• Education Administration Programs
• 1 - 100 Employee

• Culinary Training

  • Jan 2023 - Present

  • Executing a la carte menu preparation, encompassing various culinary techniques from cold kitchen foundations to baking and dessert creation. • Employing artistic food plating methods to enhance the visual appeal and presentation of dishes. • Adhering to HACCP principles to ensure food safety and maintain high standards of hygiene within the kitchen. • Executing a la carte menu preparation, encompassing various culinary techniques from cold kitchen foundations to baking and dessert creation. • Employing artistic food plating methods to enhance the visual appeal and presentation of dishes. • Adhering to HACCP principles to ensure food safety and maintain high standards of hygiene within the kitchen.



Joshi House, I Think Hospitality

• Chef De Partie

  • Jun 2022 - Dec 2022

  • Oversaw the Hot Mains & Appetizers section, ensuring the efficient preparation and presentation of dishes. • Collaborated in the creation of innovative menu items, contributing to the culinary experience of guests. • Organized and prepared daily mise en place in accordance with established recipes to maintain consistency and quality. • Provided guidance and mentorship to junior kitchen staff, fostering skill development and teamwork. • Managed inventory for the dry store and handled daily requisition orders to ensure optimal stock levels and minimize waste. Show less



Miguel’s, East Slope Hospitality

• Chef de Partie – Stagiare

  • May 2022 - Jun 2022

  • Engaged in free-style cooking, showcasing creativity and adaptability in the culinary process. • Collaborated closely with the head chef, ensuring alignment with kitchen goals and standards. • Actively participated in the development of new dishes, contributing to menu variety and enhancing guest satisfaction. • Engaged in free-style cooking, showcasing creativity and adaptability in the culinary process. • Collaborated closely with the head chef, ensuring alignment with kitchen goals and standards. • Actively participated in the development of new dishes, contributing to menu variety and enhancing guest satisfaction.



Kipos, Green Mango Restaurants LLP

• Demi Chef De Partie

  • Jul 2021 - Apr 2022

  • Prepared daily mise en place, ensuring all ingredients and equipment are ready for efficient kitchen operations. • Maintained high standards of cleanliness within the kitchen, adhering to food safety and hygiene protocols. • Assisted the Chef de Partie and Sous Chef in daily tasks, contributing to a smooth and effective workflow. • Prepared daily mise en place, ensuring all ingredients and equipment are ready for efficient kitchen operations. • Maintained high standards of cleanliness within the kitchen, adhering to food safety and hygiene protocols. • Assisted the Chef de Partie and Sous Chef in daily tasks, contributing to a smooth and effective workflow.



The Executive Enclave Hotel, Rohra Hospitality LLP,

• Commis II

  • Jun 2020 - Jun 2021

  • Ensured timely completion of prep work, facilitating a seamless transition to the service period. • Assisted on the line during service, contributing to efficient operations and the delivery of high-quality dishes. • Ensured timely completion of prep work, facilitating a seamless transition to the service period. • Assisted on the line during service, contributing to efficient operations and the delivery of high-quality dishes.



The Bombay Canteen, Hunger Inc.

• Intern

  • Nov 2019 - Dec 2019

  • Gained hands-on experience in various aspects of a professional kitchen environment. • Focused on efficient and accurate preparation of ingredients, ensuring smooth daily operations and supporting the culinary team. • Actively observed and learned from experienced chefs, acquiring valuable insights into diverse cooking techniques and presentation styles. • Assisted in maintaining a clean and organized workspace, adhering to food safety and hygiene standards to ensure a safe and sanitary kitchen environment. Show less



Hunger Inc.

• India
• Food and Beverage Services
• 1 - 100 Employee

• Internship Trainee

  • Jun 2019 - Aug 2019

  Worked as an apprentice, tasked with prep duties; cutting, peeling and cleaning. Learning the workings of a professional kitchen. Worked as an apprentice, tasked with prep duties; cutting, peeling and cleaning. Learning the workings of a professional kitchen.