AMIT PATIYAL

My trainee experience provided me with a comprehensive understanding of hotel operations, as I worked in every key department."

My role as Head Chef involves managing all aspects of the kitchen's operations.

In my role as DCDP, I prepared and cooked top-quality food, making sure every dish was cooked to order and served on time. I also oversaw my kitchen section, ensuring all equipment was in good working order, and maintained a spotless and organized kitchen.

As a DCDP, I was responsible for preparing and cooking food to the highest quality standards, ensuring dishes were cooked to order and served promptly. I also managed my kitchen section and maintained a clean, organized, and fully operational workspace.

As a Commis I, I trained junior commis chefs, took on more complex culinary tasks, and had a thorough understanding of kitchen operations. I also assisted the Chef de Partie with intricate dishes, seasoning, ingredient organization, and the supervision of less experienced commis chefs."

As a Commis I, I trained junior commis chefs, took on more complex culinary tasks, and had a thorough understanding of kitchen operations. I also assisted the Chef de Partie with intricate dishes, seasoning, ingredient organization, and the supervision of less experienced commis chefs."

As a Commis 3, I was responsible for collecting, segregating, storing, supplying, and preparing food items for production processes, following the instructions of the chefs in charge.

As a Commis 3, I was responsible for collecting, segregating, storing, supplying, and preparing food items for production processes, following the instructions of the chefs in charge.