راهول كومار

- Prepare, portion, and plate Continental and international cuisine to fine dining standards
- Maintain strict HACCP and USPH compliance across all food production and kitchen stations
- Collaborate with senior chefs to execute menu items consistently during high-volume
service
- Assist in mise en place, inventory management, and minimising food waste
- Uphold exceptional hygiene and presentation standards at all times

- Prepared and presented food items according to company specifications and quality
benchmarks
- Followed recipes precisely to maintain consistency and reduce food wastage
- Supported senior staff in directing and training kitchen trainees
- Maintained hygiene, cleanliness, and waste segregation standards throughout service

- Completed hands-on industrial training in a fast-paced commercial kitchen environment
- Assisted in food preparation, service line operations, and quality control checks
- Developed foundational skills in food safety, teamwork, and kitchen discipline