Experience

SARAZA a Unit of Cuisinec Nutrition Pvt. Ltd.

• India
• Hospitality
• 1 - 100 Employee

• JR SOUS CHEF

  • Apr 2023 - Present

  To make recipes, ingredients, and documents for the same. · To prepare seasonal menu, food promotions and special event and a la carte menu · To update kitchen with current food trends · Guest interaction and feedback analysis · Vendor management together with controls and purchase department · Responsible for ordering/ receiving and quality of all food used in Outlet. · Brief the executive sous chef with menu preparation and seasonal food concept changes. · To prepare roaster and leave calendar of bakery team · Coordination with other departments (store/controls/purchase/events/HR/sales and marketing) · Regular training and development · To prepare special event menu · Coordinate with executive chef · Quality control (ingredients, recipes and hygiene) · To prepare cost report · Food styling and food display · Maintain food cost of the bakery and pastry Show less



Masala Wok

• United States
• Restaurants
• 1 - 100 Employee

• Chef

  • May 2019 - Oct 2022



The Indus Club

• India
• Hospitality
• 1 - 100 Employee

• Chef

  • Dec 2017 - Apr 2019



Lite Bite Foods Pvt Ltd

• India
• Restaurants
• 500 - 600 Employee

• Chef

  • May 2015 - Jun 2017

  Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Show less