Passionate about Indian Cuisines and culinary techniques
SHARAN POOJARI
CHEF
Washington D.C
Summary
I am a culinary enthusiast; I have dedicated all my younger years to perfecting and learning about different cooking techniques. I aspire to be a top grade professional in the culinary industry. To work in a fast-paced work environment and develop my culinary skills along with understanding the chef's restaurant management style and keeping up with the same. Learning various cooking and kitchen management techniques. A graduating as a culinary student and work with a multi-diversity of cooking styles and I wish to understand and create contemporary Indian cuisine.
Overview
2
2
years of professional experience
5
5
Certifications
Work History
COOK 1
Knightsbridge Restaurant Group
05.2024 - Current
- · Supporting EXCUTIVE CHEF and sous chef in the daily kitchen operation to run strategically
- work according to menu specification and deep knowledge of dietary restriction.
- Maintaining record of prepared food and manage inventory.
- Knowledge of ingredients and cooking technique.
- SIGNIFICANT knowledge of south Indian food, portion size and food plating.
- Prepare the daily mis -en -. place and bulk food production of the gravy different section of the kitchen.
- Contribute kitchen revenue by ensuring strategic inventory planning and less food waste.
- Maintaining highest standard & consistent quality in the daily food preparation.
LINE COOK 1, NASHVILLE, TENNESSEE
JW MARRIOTT
06.2022 - 06.2023
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Line cook1 at stomping ground restaurant in JW Marriott Nashville responsible for handling grill and sea food, sides, and steak entrée.
- Knowledge of menu items and ingredients to meet customer requests and dietary restrictions.
- Stocked and maintained prep stations to reduce wait times and shortages.
- Replenished ingredients levels and reported inventory shortage.
- Utilized grills, fryer and ovens to heat food to appropriate serving temperatures.
- Planned timing of food production to coordinate with meal serving hours, preserving food quality.
- Maintained freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Seasoned and cook the food according to recipes or personal judgment and experience.
- Portioned, arranged, and garnished food.
Education
Master of Science - • MS CULINARY GASTRONOMIC INNOVATION
EUROINNOVA BUSINESS SCHOOL
SPAIN 04.2001 -
Bachelor of Arts - BA IN CULINARY ARTS
WELCOMGROUP GRADUATE SCHOOL OF HOTEL ADMINISTRATIO
Manipal, India 04.2001 -
Skills
- Committed to perfection
- Teambuilding
- Collaboration
- Problem-solving
- Multitasking abilities
Certification
Food and beverage management
Hobbies
- PASSIONATE TO COOK INDIAN STREET FOOD.
- EXPERIMENTING WITH NEW INGREDIENTS.
Interests
Committed to staying updated on Industry trends and food innovations
Timeline
COOK 1
Knightsbridge Restaurant Group
05.2024 - Current
LINE COOK 1, NASHVILLE, TENNESSEE
JW MARRIOTT
06.2022 - 06.2023
International wine sommelier and CITY & GUILD LEVEL 2 DIPLOMA IN FOOD PREPARATION CULINART ARTS
09-2021
Market research and consumer behaviour
06-2021
Finance for start-ups
02-2021
Sustainable tourism promoting environmental public health
11-2020
Food and beverage management
09-2020
Master of Science - • MS CULINARY GASTRONOMIC INNOVATION
EUROINNOVA BUSINESS SCHOOL
04.2001 -
Bachelor of Arts - BA IN CULINARY ARTS
WELCOMGROUP GRADUATE SCHOOL OF HOTEL ADMINISTRATIO
04.2001 -
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