PRANAV BINDU SHIJU

• Prepare and cook high-quality Mexican cuisine while maintaining consistency in taste and presentation.
• Ensure proper portion control and food quality standards during service.
• Manage daily mise en place and maintain a clean and organized workstation.
• Handle kitchen paperwork including daily records, food safety logs, and stock reports.
• Manage food ordering and coordinate with suppliers to maintain adequate inventory.
• Monitor food costing and control wastage to maintain kitchen cost efficiency.

• Specialized in Gardemanger operations, preparing a variety of continental salads, cold appetizers, and cold platters with high presentation standards.
• Prepared and plated fresh salads, dressings, and cold dishes, ensuring quality, taste consistency, and attractive modern presentation.
• Demonstrated strong skills in modern food plating techniques, enhancing the visual appeal of continental dishes.
• Assisted in the preparation of buffet cold sections, including salads, canapés, and cold starters according to hotel standards.
• Maintained strict food safety, hygiene, and temperature control in the cold kitchen area.
• Supported menu planning by introducing creative salad combinations and contemporary plating styles to Improve guest dining experience.

• Assisted in the preparation and presentation of cold kitchen items including salads, canapés, terrines, pâtés, and cold sauces.
• Maintained high standards of food hygiene, safety, and kitchen cleanliness in accordance with hotel policies.
• Supported senior chefs in menu preparation, mise en place, and daily kitchen operations.
• Contributed creative ideas for modern plating and presentation of cold dishes to enhance guest dining experience.
• Assisted in large-scale banquet preparations, ensuring timely service during events and special functions.
• Monitored ingredient quality and helped with stock rotation and proper storage in the cold kitchen section

Assisted in the preparation of continental dishes and cold kitchen items while maintaining high culinary

• Worked across Garde Manger and Continental sections, supporting daily mise en place and food preparation.
• Ensured consistency in taste, presentation, and portion control according to hotel standards.
• Maintained strict food hygiene, sanitation, and safety practices in compliance with kitchen regulations.
• Collaborated effectively with chefs and kitchen staff to ensure smooth service during busy operations.
• Monitored ingredient quality, supported stock rotation (FIFO), and assisted in proper storage of food items.

• Completed structured industrial training across multiple kitchen departments including Garde Manger, Continental, Hot Kitchen, and Banquet operations.
• Assisted chefs with basic food preparation, mise en place, and plating while maintaining hotel quality standards.
• Gained hands-on experience in professional kitchen operations, food safety, and hygiene practices.
• Observed and practiced a variety of cooking techniques and modern presentation styles under the guidance of senior chefs.
• Supported daily kitchen activities and coordinated with team members to ensure smooth service during busy periods.
• Learned proper ingredient handling, storage procedures, and stock rotation according to hotel standards.