Sanskriti Patil

• Assisted in the preparation of cold and hot kitchen dishes, working with indigenous, and foraged ingredients.

• Gained exposure to modern gastronomy techniques, including fermentation, curing, and plating artistry.
• Supported senior chefs in R&D for new dishes, contributing ideas and helping test recipes.
• Ensured mise en place and station readiness during high-pressure service for a 10-course tasting menu.
• Maintained consistency in fine-dining plating standards, focusing on precision and attention to detail.
• Learned advanced sustainability and zero-waste kitchen practices, emphasizing ingredient utilization.
• Enhanced team coordination and communication skills in a fast-paced fine-dining environment..

• Part of the pre-opening team, working directly under Chef Vikram Arora and Chef Ashwini Kumar.

• Acquired in-depth knowledge of Rajasthani cuisine by preparing regional delicacies such as Ghevar, Naan Khatai, Dal Bati, Jungli Maas, Lal Maas, and others.

• Learned fine dining plating and service standards in a luxury pre-opening environment.

• Enhanced understanding of menu planning and restaurant launch strategies.

• Excelled in In-room Dining operations, guaranteeing timely, high-quality service.

• Awarded Star of the Month for exceptional performance and commitment.

• Received the highest number of Guest Appreciation Feedbacks during tenure.

• Honored with a Letter of Appreciation from ITC Grand Central during training.

• Gained exposure to multiple departments, enhancing teamwork, adaptability, and time management skills.