Amogh Arote

• Supported four stations: Hot Appetizers, Fish, Vegetables, and Garde Manger, while assisting Grill station as needed.
• Prepared escargot, mussels, and foie gras, ensuring adherence to authentic flavor profiles and cooking techniques.
• Maintained high organization and effectiveness under pressure in a high-volume, upscale kitchen.
• Contributed to team cohesion by consistently upholding food quality and safety standards.

• Supported chefs during service and mise en place, learning traditional Chinese techniques.
• Practiced knife skills, wok station prep, and sauce work under the mentorship of senior cooks.
• Emphasized cleanliness and discipline in a tightly organized kitchen setup.

• Gained hands-on experience in garde manger, crafting cold appetizers and salads with precision.
• Developed speed and accuracy during busy service periods while maintaining presentation quality.
• Learned the importance of workstation cleanliness and organization, enhancing overall kitchen flow.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Proficient in working on Grill and Griddle preparing a variety of meats including burgers, steaks, and chicken breast.
  • Skilled in grilling and broiling techniques to achieve desired levels of doneness and flavor.
  

Modified recipes to accommodate dietary restrictions and allergies.
• Utilized culinary techniques to create visually appealing dishes.
Assisted in the preparation and production of large quantities of food items according to recipes and
quality standards. •
Collaborated with the kitchen team to efficiently serve large numbers of guests while maintaining food
safety and sanitation standards.