I have 19 years of hotel & tourism experience in culinary arts and my courses focused on nutrition, menu planning, sanitation, public health laws and regulations. I also gained valuable experience working in a kitchen through my work experiences. I have outstanding taste and smell sensory abilities, and I can adapt to any kitchen and to learn the procedures in a fast and efficient manner.
Industry: Restaurant Bars, Cafe and Clubs
Department: Chefs-Kitchen
Job Level: Management
Job Role: Sous Chef
Nationality: India
Current City: Hyderabad
Current Country: India
Education Level: Diploma
2022 - Present (3 Years)
Frobisher Inn, India
• Directs food preparation and collaborates with executive chef. <br>• Helps in the design of food menu. <br>• Produces high quality plates, including both design and taste. <br>• Assists with menu planning, inventory, and management of supplies. <br>• Ensures that food is top quality, and that kitchen is in good condition. <br>• Keeps stations clean and complies with food safety standards. <br>• Offers suggestions and creative ideas that can improve upon the kitchen’s performance. <br>• Prepares food properly Introduced authentic Indian and Pan Asian Cuisine. <br>• Monitors and maintains kitchen equipment. <br>• Solves problems that arise and seizes control of issues in the kitchen.
