Harshit Dutt

T3 lounge and bar

• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Monitored food preparation, production, and plating for quality control.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Directed activities of team of skilled kitchen workers preparing and serving meals.

Made in India (INDIAN SPECIALITY FINE DINNING) RESTAURANT

• Prepare meals and recipes for live ala-kart
• Maintain proper balance and hygiene in the kitchen, Assisted other chefs with ingredients preparation in support of recipes designed by head chef
• Developed Recipes and menus by applying understanding of market demands and culinary trends
• Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Indian specialty restaurant

• Maintained well-organized mise en place to keep work consistent.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Placed orders to restock items before supplies ran out.