Jon Singh

● Handle kitchen operations .

● Create the new menu according recipe

● Take care the kitchen daily odring

● Maintian the hygiene in kitchen

● Prepare ala cart order

● Managed kitchen staff team

● Maintian close Relationship with F&B department for smooth operation

Worked in Indian coffee shops kitchen

● Take care daily kitchen odring

● Responsible For maintian kitchen quality control and good hygiene

● Managed team of 5 Junior chefs and porters

● Prepared in room dining service and cafe G coffee shop ala carte -buffet food.

● Assisted head chefs with menu creations excellent creative and forward to planning skills

• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.

● Worked in jamawar Indian fine dining restaurant

● Managed team of 5 junior chefs and relive chef de parte

● Regularly counducted deep cleaning of kitchen and storage areas to maintain hygiene

● Managed time to time hygiene form and logbook

● Take care the kitchen daily odring

● Assisted chef in implementing organisation standards of food quality preparation and presentation

● Prepared ala carte order

• Maintained a clean working area at all times in compliance with health codes.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

● Worked in Indian indus fine dine restaurant

● Prepared Ala carte and buffet

● Take care of vas mise -en place on daily basis

● Adapted food preparation method of vegan vegetarian and gluten free dietary requests

● Performing the standard portion hygiene and quality

control

● Achieved service time and quality targets

● Good team work

• Managed (BSA) brand standard audit check list day to day

● Maintain proper hygiene standard according to the Marriott policy

● Performing opening mise -en - place duties maintaining optimum product quality

● Prepared a verity of dishes under the supervision of the head chef adhering to hotel recipes and presentation

Standard

● Handling morning and night shift

● Prepared Ala carte and buffet In multi cuisine kitchen.

• Segregate the food itmes between vegetarian and non vegetarian cooked and semi processed items

● Able to develop help other members of staff

● Taking care of the vas mise -en place on daily basis

● Regularly conducted deep cleaning of kitchen storage areas to maintain hygiene

● Performing the standard portion, hygiene and qualitycontrol action

• Checked quality of food products to meet high standards.
• Tracked inventory levels of foods and supplies used in daily production.