chef de partie
NOLA
Total years of experience :13 years, 5 Months
SOCIAL HOUSE,
Maintain comprehensive product knowledge including ingredients & equipments for appropriate adjustments to kitchen operations and establishing good working standards
Assist with the food production and specialization in Indian, Quantity Kitchen
Take care with expensive ingredients, exercise cost controls and avoid wastage to help cost control.
Coordinating with the employees for good working atmosphere, helping team to build up congenial climate.
Responsible for Kitchen Inventories, Ordering & Receiving; maintain a hygienic kitchen.
Look after the hot section and pantry areas & ordering of store and vegetable on daily basis
Maintain the staffs duty roster, keep records of staffs leaves and managing the complaint (if any)
Take care of the trials if any new menus or festivals is put on
Maintain the spoilage record & store inventory
Housekeeping, Food Production, Food & Beverage Service
Awarded Appreciation Letter during Industrial training
SKILLS AND STRENGTH
Can cook basic Continental sauces and other popular foods like Italian cuisine, South American cuisine
Can cook North Indian basic curry based dishes.
Can make national and international varieties of salads.
its operations in Mumbai and fast expanded its orbit covering other major cities across India. Being one of the leading players in organized retail restaurant business through its brands Bombay Blue & Spaghetti Kitchen
Valedictory Eve 2009
Chef in the Sevendipity (Theme Dinner 2009)