PINTU DHURVE

WORKED WITH SUM YUM FOOD, SUPERMART I, DLF PHASE IV, GURGAON

WORKED WITH SUM YUM FOOD, SUPERMART I, DLF PHASE IV, GURGAON AS COMMIS

WORKED WITH ORIENTAL FUSION, SUPERMART,1 DLF PHASE IV, GURGAON AS COMMIS 1

WORKED WITH PIRATES OF GRILL MGF MEGA CITY MALL GURGAON AS COMMIS- I

WORKED WITH COUNTRY INN & SUITES BY RADISSON SOHNA ROAD GURGAON AS COMMIS- I

• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
• Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
• Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
• Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
• Adapted to different kitchen stations as needed, showcasing versatility and broad skill set.

• 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 chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

• In Speciality Restaraunt Nihao (Oriental Cuisine)
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.