Shyam Kumar

• Supervised kitchen operations, ensuring consistency and quality across all dishes.
• Trained and mentored junior chefs, enhancing team skills and culinary techniques.
• Developed seasonal menu items, incorporating regional Asian flavors and ingredients.
• Developed seasonal menu items, incorporating regional Asian flavors and ingredients.

• Responsible for section operations,
• Prepared and presented high-quality dishes in line with restaurant standards.

• Skilled at working independently and collaboratively in a team environment.

six-month contract position

• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.