Devdatta Nandy

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Supported Sous Chef in daily mise-en-place, assigned preparation projects, inventory and audit requirements.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Assisted with development of new menu items, researching and workshopping recipes compatible with guest requirements. (Guilt free options)

• Provided support during large events and theme buffets by efficiently preparing dishes according to set timelines.
• Assisted in the development of seasonal menus, incorporating fresh ingredients and innovative culinary techniques.
• Crafting special orders for cakes as well as chocolate displays for occassion brunches.

• Maintained well-organized mise en place to keep work consistent.
• Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
• Brunch preparation and banquet production

Experience in all core departments