I execute my responsibilities with total dedication, and the motto behind work is based on ‘Give and Take’ phenomenon. I render my services from the depth of my heart and in turn enjoy the satisfaction of my guests and colleagues
June 2018 - Present (4 Years)
Vivantha by Taj 5* hotel, IndiaMy Responsibility is maintaining the HACCP Standards, and Cooking sauces, soups, main course food, checking ala carte orders, Making the mis en place, and labeling all food before storing, check and enter temperature of chiller and freezer, check thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles, ensuring color coded systems for cutting board and knife are followed at all times. Clear knowledge in the making sauces, soups and all kind of al-a-cart orders (lamb, beef, fish and vegetable dishes, carvings preparations
December 2016 - April 2017 (1 Year)
Ibis hotel, India Following HACCP standards and FIFO system as well.