AJITHLAL V V

• Administer and ensure firm, fair and consistent class control. Supervise opening and closing of laboratory and provide information during training session in class room. Maintain and ensure consistent performance of all students and provide support though gradation and assessment process.
• Giving practice for trainees in-

Identifying & selecting raw material, Usage of kitchen related equipment, Safely handling food (minimize, damage / loss) while processing, Pre-prep of raw material for cooking, Skilled with all cooking methods, Food presentation & serving at the right temperatures, Knowledge of nutrition & food allergies, Basic usage of computers / tablets, Basic planning & utilization of resources (Raw material, time, manpower), Knowledge & application of HACCP / ISO requirements Personality / Employability Knowledge & Skills, Appropriate Personal Hygiene & Grooming practices, Punctuality & Respect towards others' time, Good interpersonal skills and respect all work colleagues (personal conduct), Good housekeeping of work area, Safety practices while handling tools & machinery, Basic verbal & written communication skills, Practice basic arithmetic including basic commercial mathematics, Wastage – practice Reuse, Recycle and Safe Disposal, Optimum utilization and conservations of natural resources (water, heat, electricity, fuel), Knowledge & Demonstrate basic first aid (in case of emergency), Knowledge & Demonstrate basic fire safety (use of extinguishers).

• Developed a range of creative and flavorful dishes while working as a Chef at Sabav foods kuwait.
• Experience preparing a variety of dishes like pasta, pizza, burgers, fried chicken, and ranging from Italian to Asian cuisines.
• Utilized traditional cooking techniques and methods to create high-end dishes for customers.
• Prepration of P&L statement.
• Purchasing of raw material.
• Staff duty allocation.
• Maintained a clean kitchen environment in compliance with all safety and sanitation regulations.
• Skilled in menu creation and presentation, as well as food costing and budgeting.
• Took initiative to create innovative dishes, contributing to the restaurant’s reputation for quality.
• Played a critical role in training and supervising junior kitchen staff.

• Worked collaboratively with the Executive chef to ensure efficient and timely production of meals.
• Maintained a clean kitchen environment in compliance with all safety and sanitation regulations.
• Skilled in menu creation and presentation, as well as food costing and budgeting.
• Staff duty allocation

• Developed and implemented new recipes and menus to drive customer interest and increase profits.
• Established and maintained quality standards for all dishes.
• Regularly evaluated food production and service staff performance.
• Ensured compliance with health and safety standards.
• Assisted in controlling food costs by monitoring and ordering supplies.
• Responsible for scheduling, inventory and food cost management.
• Spearheaded the development of a new catering menu, increasing catering sales.
• Preparation of Indian, Chinese, and malai foods.

• Preparation of South Indian foods.
• Experienced in monitoring food temperatures and ensuring that all food products are stored safely and correctly.
• Maintained clean and organized prep areas and ensured that all kitchen equipment was in good working order.
• Demonstrated excellent communication and interpersonal skills while working in a team environment.
• Adept at reading and following recipes accurately and making necessary adjustments to accommodate dietary needs.

• Maintained a clean and organized work area, following all food safety and health regulations.
• Developed a strong understanding of the kitchen equipment, including ovens, grills, and blenders.
• Maintained accurate stock levels of kitchen supplies and ingredients.
• Ensured all food items were stored properly and at the correct temperature.
• Collaborated with other kitchen staff to create and execute daily specials.
• Assisted in the preparation of food items, such as chopping vegetables and weighing ingredients.
• Preparation of Indian foods
• Assembling the flight food.
• Maintaining the temperature record of the food.
• Special meal handling.