Mayur Jageshwar

• Operated fryers and grills according to instructions to maintain safety and food quality.
• Carried pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Kept stations stocked and ready for use to maximize productivity.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Set up and performed initial prep work for soups, sauces and salads.
• Seasoned and cooked food according to recipes or personal judgment and experience.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Supported [Job title] in daily mise-en-place, assigned preparation projects and inventory activities.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Acted as head chef when required to maintain continuity of service and quality.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Chef Di Partie

• Taking care of Breakfast, Lunch, Dinner & Ocean treasure Buffet of 180 covers of Javvu restaurant
• Taking care of ala-carte and taking responsibility of Breakfast buffet & food quality
• Maintaining the hygiene in the kitchen.
• Maintaining the HACCP Records in the department
• Checking the quality of the food which is made and which is stored in the fridges
• Reporting , Sous Chef & Chef Di- cuisine.
• Trained kitchen workers on culinary techniques.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Demi Chef Di Partie

• Prepped foods for dishes, including roasted, sautéed, fried and baked items.
• Managed food usage with proper stock rotation to prevent spoilage.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Taking care of Hot kitchen at banquets and taking responsibility of whole buffet & food quality
• Checking the quality of the food which is made and which is stored in the fridges
• Maintaining the hygiene in the kitchen
• Maintaining the HACCP Records in the department.

• Taking care of Hot kitchen at banquets and taking responsibility of whole buffet & food quality
• Responsible for shift production
• Taking care of Breakfast, Lunch, High Tea, Dinner & Dessert Buffet of 136 cover restaurant Club Lounge
• Responsible for the daily amenity of rooms presently
• Checking the temperature logs and thermometer calibration
• Maintaining the hygiene in the kitchen
• Producing food according to standard
• Breakfast
• Responsible for the hot and cold buffet of daily breakfast
• Checking the temperature records and following up if any problems arise
• Maintaining the hygiene standards in the kitchen
• Training the staff with regards to the standards and procedures of the hotel and department

• Maintaining the hygiene in the kitchen
• Was working in main-kitchen, responsible for shift production
• Taking care of alacarte & banquet operation
• Making hot food & appetizer
• Producing food according to standards