salman erooth

Prepare and present dishes in line with hotel standards for a la carte and international buffet services.
Work collaborativelywithin a diverse kitchen brigade to ensure seamless service during peak hours.
Maintain strict adherence to food safety, hygiene, and sanitation regulations.

Executed menu items with precision and speed in a fast-paced lounge environment.
Assisted in mise en place, ensuring all stations were stocked and prepared for service.
Contributed to menu development and presentation ideas.

Supervised daily operations and managed a team ofsales staff.
Coordinated with suppliers and managed logistics for stock replenishment.

Completed comprehensive training in various kitchen sections.
Developed foundational skills in Indian and continental cookery.