Bharat Garg

I am working as a sous chef here and helping headchef for menus costing changing food plating

• Working as a chef department, making dinner menu
• Solid knowledge of culinary terminology and techniques
• Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
• Possess great attention to detail.

• Working as a chef department, making dinner menus
• Solid knowledge of culinary terminology and techniques
• Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
• Possess great attention to detail.

• Hired as a chef de partie doing cabinet food and making breakfast, lunch menus and ordering food from bid food and menu planning
• Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• General food preparation work.

• Follow directions and maintain good working relationships with supervisors and managers
• Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success
• Actively participate in training and development programs and maximize opportunities for self-development
• Manage and maintain a clean working environment
• Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
• Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
• Perform all tasks as directed by the Manager in pursuit of the achievement of business goals.

• Started as a co-worker with hard work and was promoted to the junior chef who plays the role of making sandwiches, salads, sausage rolls, and prep of pies as well
• Observes service behaviors of associates and provides feedback to individuals
• Continuously strives to improve service performance
• Participate in scheduled training and development programs provided by the Lounge to improve self and department standards
• Assists in developing daily and seasonal menu items
• Establishes and maintains effective colleague relations and inter-departmental working relations
• To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided
• To assist in developing dishes for incorporation into the menus.