Poonam Sunuwar

Key Responsibilities:

• Planning & Organizing staff duties and prepping mise en place every day
• Ordering, Receiving, Processing, Storing of goods
• Managing stock inventory and consumption
• Actively participating in menu planning and development
• Trained and managed interns
• Ensuring adherence to all relevant health, safety, and hygiene standard
• Assisting in planning and organizing of the kitchen setup for ODC
• Handling various sections like salads, sauces, pasta, meats and many more.
• Managed hot section for 50+ covers, ensuring timely and presented to the highest standards.

Worked under chef Saransh Goila & chef Gary Megihan for 150+ cover sit down dinner. Few of my responsibilities were:

Looking after the stock and inventory for the event. Prepping mise, organizing and arranging mise for pick up & ensuring smooth operation during service.

Through out my internship, I was able to develop my skills in time management, learn about new techniques, cuisines and ingredients. Have a better understanding about kitchen operations & food operation process. Few of my duties were:

• Opening and closing station after every service.
• Receiving and storing
• Prepping mise en place
• Worked in Garde manger, pasta and dessert section.
• Backing up chef with cooking & plating during service.
• Cleaning and sanitizing

I enjoyed the fast paced, challenging environment of the kitchen which made me eager to continue developing my skill & knowledge in this field. Few of my duties were to:

• Assist in preparing ingredients for recipe, such as chopping, measuring.
• Open & close the breakfast service. Prep & set-up for lunch service.
• Clean out walk-ins, ensure everything is labeled & stored ensuring food hygiene & safety.
• Was in charge of live station for egg 7 chaat counter.