Jai Naidu

• Delivered high-quality dishes in a high-volume 5-star kitchen, ensuring consistency and guest
satisfaction
• Manage hot and cold kitchen operations, ensuring consistent quality.
• Monitor temperature logs and maintain strict HACCP procedures.
• Handle daily mise-en-place, plating, and inventory management.

Prepared meat, pasta, fish, salads, and breakfast dishes to order.
• Assisted Sous Chef with daily menu planning and food costing.
• Maintained high culinary standards in a fast-paced 5-star environment.
• Minimized food wastage and supported kitchen team training.

Assisted in preparation of Indian, Continental, and Oriental cuisines.
• Operated live stations including Tandoor and Salad Bar serving 200+ guests daily.
• Gained hands-on experience in large-scale kitchen operations.