SANDEEP KUMAR BHATT

• Assisted in managing daily kitchen operations and staff scheduling.
• Collaborated with the Executive Chef on menu development and special events.
• Ensured food safety and sanitation standards were consistently maintained.
• Trained and mentored kitchen staff on food preparation techniques.
• Controlled inventory levels and managed food cost efficiency.
• Resolved customer complaints regarding food quality or service promptly.
• Implemented new recipes while maintaining traditional hotel cuisine styles.
• Oversaw meal preparation, ensuring presentation met hotel standards.
• Monitored food costs on a weekly basis to maintain target profit margins.
• Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
• Managed kitchen staff team and assigned tasks for various stages of food production.

• Assisted in menu development and daily meal preparation for diverse clientele.
• Managed kitchen inventory, ensuring timely ordering of fresh ingredients.
• Trained new employees in food safety and sanitation regulations.
• Performed quality assurance checks on all finished products before they left the kitchen area.
• Monitored food costs on a weekly basis to maintain target profit margins.
• Maintained accurate records of invoices related to food purchases for accounting purposes.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Trained kitchen workers on culinary techniques.

• Prepared high-quality dishes following established recipes and presentation standards.
• Collaborated with kitchen staff to ensure smooth service during peak hours.
• Trained junior kitchen staff on food preparation and safety protocols.
• Maintained cleanliness of workstations and adhered to health regulations.
• Adjusted recipes based on customer requests or dietary restrictions.
• Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
• Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.

• Prepared and plated dishes according to hotel standards and recipes.
• Heading the banquet operations.
• Assisting the sous chef and executive chef with the daily upkeep of the kitchen.
• Prepared a variety of sauces from scratch according to recipes or customer requests.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Abided by company standards in terms of portion and serving sizes.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.

• Prepared diverse menu items for passengers and crew in a fast-paced environment.
• Maintained high standards of cleanliness and sanitation throughout the kitchen area.
• Followed recipes accurately to deliver consistent food quality and presentation.
• Operated kitchen equipment safely while adhering to safety guidelines consistently.
• Public health according to company standards and expectations (referring to the US, Anvisa, Shipsan, Canadian, Australian, etc.) At all times within his section.
• Training & Development

Attend meetings, training activities, and courses, as well as all other work-related activities, as required.

• Training & Development

Familiar with the galley layout in terms of safety and security. Must have a full understanding of ship rules, regulations, and participate in all required safety,drills & trannings.

• Prepared and presented high-quality dishes in a fast-paced kitchen environment.
• Contributed to creative brainstorming sessions for seasonal menu enhancements.
• Prepared sauces, soups and hot entrees according to set recipes.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.

• Prepared ingredients and dishes according to menu specifications and standards.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications.
• Ensured all food was stored properly in accordance with safety regulations.
• Performed basic knife skills such as dicing, slicing, mincing vegetables.

• Completed day-to-day duties accurately and efficiently.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Executed plating techniques to present dishes attractively before serving guests.

• completed 6 months tranning in gardemanger & continental section.
• Maintained cleanliness and organization of kitchen workspace and equipment.