ANUJ SINGH

2nd Commis chef in the tandoor dept

• Prepare and cooke tandoori dishes following traditional recipes.
• Observe food safety and sanitation protocols to minimize contamination risks.
• Store food items in appropriate containers at designated temperatures.
• Organize frequently used ingredients for easy access and ensured proper refrigeration of perishables.
• Adjust flame levels during cooking to achieve consistent doneness of dishes.
• Chopped and diced vegetables and fruits to maintain stock for peak periods.
• Marinated meat, poultry, and seafood with spices and yogurt prior to cooking.

3rd commis in the Indian department.

• Prepared and cooked dishes using authentic Indian recipes and incorporated various ingredients and spices.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Supervised junior cooks during their shifts to ensure high quality standards were met.

3rd Commis in the Tandoor department.

• Maintained cleanliness by sanitizing kitchen equipment, utensils, and workstations.
• Ensured compliance with company policies on food storage and handling practices.
• Assisted in operations within tandoor department to support team efficiency.

• 6 months of training experience with Holiday Inn Airocity Airport

• 6 months of training at Radisson Udyog Vihar