SHARON RAY

• Consistently prepare and present dishes to the restaurant’s quality and presentation standards
• Support the Sous Chef in menu execution and daily service operations
• Ensure recipes, portioning, and plating are followed accurately.
• Assist with menu development, tastings, and seasonal changes
  Maintain speed and accuracy during high-volume service and guest experiences.

(In alliance with Indian School of Hospitality – ISH)
Key Responsibilities & Learning:
Trained across multiple kitchen sections under luxury hotel standards
Assisted in food preparation, mise en place, and live service operations
Followed strict food safety, hygiene, and sanitation protocols
Supported senior chefs during buffet and à la carte services
Learned inventory handling, stock rotation, and basic cost control
Maintained kitchen cleanliness and operational efficiency
Worked collaboratively with kitchen teams to ensure timely service

• Handled food with cleanliness and care.
• Worked effectively with all kitchen personnel, to promote a happy working environment.
• Assisted with food preparations prior to service.
• Made sure food at my station was ready before needed.
• Aimed to keep food waste to a minimum by using proper food storage and recycling techniques.

• Cleaned kitchen and organized cooking utensils.
• Placed orders for necessary goods such as food, kitchen tools, and cleaning products.
• Worked effectively with all kitchen personnel, to promote a happy working environment.
• Dynamic and easily adaptable.

• Punctual and well groomed.
• Good listener.
• Able to work individually or in a team.
• Dynamic and easily adaptable.
• Enthusiast.
• Manages time well and meets deadlines.
• Leadership qualities.
• Good in interpersonal, presentation, communication skills.