Satyajeet Sonar

Prepared fresh cold dishes with focus on quality, taste, and presentation.

Managed daily mise en place to ensure smooth kitchen operations.

Assisted in buffet setup, breakfast, and brunch service.

Prepared salads, mezze platters, and Mediterranean dips.

Worked on live counters including pizza, pasta, egg station, and Asian wok.

Supported banquet operations and bulk cooking for 300-500 guests.

Maintained food safety, hygiene, and HACCP standards.

Worked effectively with the culinary team in a fastpaced luxury hotel environment.