Sumit Devrani

Handled grill and flat top
Prepared foods order conmpany standard recipe

Responsible for receiving, storing, and rotating produce, dairy, meat, fish,
poultry, and shellfish based on a FIFO rotation.
Ensured a clean and organized work station while preparing food items
for service. Properly prepped and executed recipes as assigned by the
Sous Chef.
Responsible for straining, cooling, and storing stocks in a timely manner.
Accompanied the offsite events team on special events to assist in
preparation, plating, and service of hors doeuvres, salad, cheese, entre,
and dessert courses.

Developed a strong foundation in hotel operations, focusing on specially
in kitchen department.

I completed my Industry training at Radisson Blu hotel and worked in all
the four core department.