Shashank Shekhar

Role: CDP Cold Section:

Worked as Chef de Partie in one of Fine Dining Restaurant.

Run the assigned station while maintaining high quality standards for food preparation and presentation. Looking after special dietary requirements of guests. Assisted Senior Chef in Stock taking and ordering.

• Role: Main Galley- Diet Section: Assisted Chef de Partie in food production and helped run the assigned station while maintaining high quality standards for food preparation and presentation. Looking after special dietary requirements of guests. Assisted Senior Chef in Stock taking and ordering.
• LIDO GALLEY-Preparing, cooking and presenting high quality dishes for Breakfast within the speciality section.
• Assisted senior Chef in Stocktaking and ordering Supplies
• Keeping Galley safe and Sanitized as per company Policy

• Glasshouse -Fusion Kitchen Restaurant Assisted senior chefs in food preparation and helped run assigned stations. Prepared, cooked and served food while maintaining high quality standards for food preparation and presentation.

● Sindhu- Indian Kitchen Restaurant Responsible for

preparation, cooking and serve all the starters while

maintaining high quality standard for food preparation and

presentation. Along with these roles maintained cleanliness.

Role:

Worked in Buffet. Responsible for looking after Cold Section, Set Up, Refill and watch over the lines.

Assist Sous Chef in Ordering and stock taking.

Work with Managers to plan and direct daily kitchen operations and develop New

Menus with minimizing the wastage.

Develop new recipes and standard techniques for food preparation and presentation;

portion food and work with restaurant managers to establish sales prices.

Manage employees, including recruitment, training, scheduling and tasking.

Collaborate with purchasing manager to replenish kitchen inventories; recommend

suppliers and vendors to achieve quality benchmarks while controlling costs.

Inspect the cleanliness and working condition of all tools, equipment and supplies.

Ensure everything complies with standards.

Responsible for the basic Preparation of Savory Section.

Keep Section Organized and Tidy.

Following Health and Hygiene regulation.

Following Companies S.O.P .

• Company Overview: Hyderabad
• Hyderabad
• Completed 17 weeks of Industrial Training at 'The Trident Hotel' Hyderabad in F&B Production Department