SHUBHAM KALIA

• Evaluated student performance through comprehensive assessments, identifying areas of improvement and providing targeted feedback for growth.
• Maintained an up-to-date knowledge of subject matter by attending conferences, workshops, and webinars relevant to the field of study.

1. Deliver practical and theoretical culinary education.

2. Develop innovative curriculum.

3. Guide students in food production techniques.

4. Maintain kitchen safety standards

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As a vocational trainee in a hotel kitchen I assisted senior chefs in food preparation, learns cooking techniques, and ensures kitchen hygiene. Gained hands-on experience under professional chefs, helping with basic tasks like chopping, plating, and maintaining cleanliness, while observing overall kitchen operations. The role is focused on skill development and industry exposure.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

• Worked closely with industrial professionals to expand upon acquired training with practical knowledge.