American Italian and continental AugApril
Position: Executive Sous Chef
*I was working in Opus theatre with a capacity of guests .The kitchen is capable of serving French,
*Supervises and checks all food outlets, buffets, action stations and food display. Helps organize and train
subordinates. Accomplishes tasks related to inventory, equipment control and maintenance. , participate in
training and reenforcements.
*Also follow the various different methods of cooking like braising, roasting etc for appropriate kind of
preparation of fish, vegetables, and other products.
*Following high standards of company and also the USPH guideline
Natraz Restaurant Inc. NEW YORK, USA
Position: Sous Chef
*Responsible for daily preparation in the kitchen and over all in charge of all sections in the kitchen
appetizer, garde manger, saut‰ section. American and Indian fusion served on menu.
*In charge of bringing new recipes to the menu, coordinating with the executive chef for day to day
operations and planning for banquets and special events. Following up on events and preparing misen
place for future events is my responsibility
*Keeping check on the trainees and new staff for proper hygiene standards USPH.Making duty roasters
Carnival Cruise Lines. FLORIDA, USA
la Carte International menu, Banquet and Catering AugMay
Position/Title: commis de cuisine
In charge of one shift in the main galley
during my shift I was in charge of making sure the commis follows health and hygiene standards
Seeing each section is set up before every sitting formally sittings.
Serving over meals per day
Supervising of after work cleaning and also cleaning myself following the United States public health
Following the FIFO.
During sittings it was my responsibility to make sure all the stations are running smoothly and ordering
emergency orders for various sections.
*Reporting to the Sous chef/ chef de cuisine.
Jammu, INDIA,. Oct July
Trained in all the sections of the kitchen starting from Butchery , Garde manger, Specialty Italian,