ROHIT SHAIKH

- Worked as Demi Chef handling Indian and Tandoor section independently

- Prepared North Indian curries, Tandoor items - Naan, Roti, Tikkas, Kebabs, Biryani

- Managed Tandoor temperature, marinations, gravies and mise-en-place for daily service

- Supervised 2 commis chefs, assigned duties and ensured timely food service

- Maintained HACCP standards, food costing, wastage control and inventory management

- Coordinated with Head Chef for menu planning, new dish trials and quality control

- Handled 100+ covers during peak hours in high-volume kitchen

- Prepared authentic Indonesian dishes including Rendang, Nasi Goreng, Satay, Gado-Gado, Soto Ayam as per standard recipes

- Handled wok station, grill and hot range during peak service (80+ covers)

- Maintained HACCP and NEA hygiene standards, daily stock control and food costing

- Assisted Head Chef in menu planning and new dish development

- Managed mise-en-place, inventory and independent kitchen operations

- Worked in fast-paced multicultural team ensuring quality and timely service

- Completed 1 Year Management Training in kitchen operations under Nepalese & Indian cuisine

- Trained in food production, kitchen management, staff scheduling and cost control

- Handled inventory, supplier coordination, stock taking and daily operations reporting

- Supervised kitchen team of 4 staff, ensured HACCP and SFA Singapore hygiene compliance

- Assisted in menu costing, sales analysis and training new commis chefs

- Worked on POS system, MS Office reporting and kitchen SOP implementation

- Certificate available - On-Job-Training as Management Trainee

- Worked as Tandoor Cook handling complete Tandoor and Indian section

- Prepared various Naan, Kulcha, Lachha Paratha, Tandoori Roti, Tikkas and Kebabs

- Managed Tandoor clay oven operations, temperature control and timely service

- Prepared marinations for Paneer Tikka, Chicken Tikka, Malai Tikka and Seekh Kebab

- Maintained hygiene, HACCP standards and daily mise-en-place

- Assisted in stock control, food costing and supporting curry section during peak hours

- Handled high-volume service with 80+ covers

- Completed 1 Year training in kitchen operations and food production

- Trained in all sections - Indian, Tandoor, Continental and Chinese basics

- Assisted senior chefs in mise-en-place, food preparation and service

- Maintained HACCP hygiene standards, kitchen cleanliness and safety procedures

- Learned inventory handling, stock rotation and kitchen equipment operations

- Supported team during banquet and a-la-carte service