Lakshay Mittal

Company name: Maison Albar Imperator, Company contact number: +33 4 66 21 90 30,

Company contact email: nimes.imperator@maisonalbar.eu.
Company website: https://www.maison-albar-hotels-l-imperator.com.

Location: Nîmes, France.

Duration: 1/4/2025 to 10/06/2025.

• Prepared diverse dishes following Maison Albar's culinary standards and recipes.
• Maintained cleanliness and organization of kitchen stations and equipment.
• Assisted in inventory management and ingredient sourcing for daily operations.
• Collaborated with kitchen staff to ensure smooth meal service during busy periods.
• Implemented food safety practices in accordance with health regulations.
• Experimented with seasonal ingredients to create new menu items.
• Monitored cooking times to ensure optimal dish quality and presentation.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Planned menus, ordered supplies and managed kitchen staff.

• Company Overview: Company contact name: Mr. Robin Vadala
• Company contact number: +33 - 387520303
• Company contact email: contact@hotel-lestuileries.com
• Company website: www.hotel-lestuileries.com.
• As part of my onboarding, and to get hold of the kitchen, I did Mise en Place.
• Successfully performed the butchery tasks assigned.
• Hands on cooked all the courses under the guidance of the chef de partie & head chef.
• On public holidays, I led a team of 25 people in the kitchen to maintain the servings and customers.
• Coordinated with the other waiters and chefs to achieve the best result.
• Created an organized environment to get the tasks performed on time.
• Cleaning the cooking area and utensils post-service as part of the routine exercise.
• Getting the dishes and keeping them on the table for the head waiter to serve.
• Making sure that the guest doesn’t wait too long for the food and drinks.
• Performed routine exercise to clean the whole kitchen, storage area, and refrigerators once a week.
• Duration: 6 months.
• Total number of months: 6 months.