Mohankumar Babu

• Supported food preparation and service by maintaining safety standards.
• Utilised under-used ingredients to create special menu options.
• Contributed to menu variety by developing new recipes.
• Assisted in cost control through efficient purchasing and inventory practices.
• Aided in successful catering events to enhance guest dining experiences.
• Guided kitchen staff to uphold quality standards.
• Instructed junior chefs to improve their skills.
• Maintained hygiene standards ensuring a clean work environment.
• Increased customer satisfaction with creative menu items.
• Followed health and safety rules to ensure safe food storage.
• Presented food items attractively to encourage additional purchases.

As a Chef de Partie you are responsible to take care of the daily food preparation
and duties assigned to meet the set standard and qualities whereby your role
will include key responsibilities
• Prepare the daily mis-en-place and food production in different sections of the
main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to
complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation
and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food
preparation and actively take part in set up and supervising of buffets and
special functions
• Coordinate and participate with other sections of requirements, cleanliness,
wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation
and economical working environment

As a Commis I(Cold Kitchen)Saffron restaurant i am responsible for the daily
food preparation and duties assigned to meet the set standard and qualities
whereby your role will include key responsibilities such as:
•Support Chef de Partie or Demi Chef de Partie in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by
the hotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the
main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to
complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation
and keep up to date with the new products, recipes and preparation techniques
•Coordinate and participate with other sections of requirements, cleanliness,
wastage and cost control

To prepare, cook, and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.
• Monitor stock movement and be responsible for ordering on your section.
• Aid in achieving food cost, kitchen standard and overall objectives.
• Carry out daily and weekly procedures, including temperature checks, food labeling, dating and storage.
• Remove any hazards and make safe from any defects in the kitchen or its equipment and report any problems to a senior chef.
• Keep high standards of personal hygiene, clean uniform, and overall camaraderie.
• Adhere to company procedures in regard to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.
• Assist with the acceptance and storage of deliveries and that all.
• Punctual for work and report directly to the manager on duty relevant company procedures are adhered to on arrival in the kitchen.
• Have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
• Be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
• Keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef.
• Be fully aware of all hygiene control and chemicals used in the workplace.
• Have full knowledge of, and be able to act upon, fire procedures.
• Responsible whilst liaising with the Executive Head Chef, for self- development.
• Carry out and assist in the smooth running of the kitchen.
• Attend all meeting and training sessions as required.
• Comply with any reasonable request from your superiors.
• Assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, when number of covers require.

Worked at main kitchen and fine dining Restaurant.
• Receiving deliveries and ensuring that food items are stored, handled, and consumed in a manner as briefed, guided by seniors.
• Arranging and dishing food items according to specified menus in compliance with the established hygiene and safety procedures.
• Familiarize with products, processes, menus, ingredients, and equipment in the area of operation to contribute effectively.
• Working according to the specifications and instructions received from Supervisors.
• Always maintaining high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers, and freezers.
• Ensuring that all the kitchen equipment is in good working order and reporting any faults or damage to Supervisor.
• Contributing to cost saving efforts and save wastages.
• Attending all scheduled training at level.
• Performing other duties that management may from time to time reasonably require.
• Maintaining general hygienic and safe conditions of any areas where working, and report to Seniors.
• Complying with all relevant quality, health, safety and environmental management policies, procedures, and control.

Assist in the preparation of doughs, fillings, frostings, glazes, and other components of dishes in the pastry department of a high-end hotel restaurant.
• Maintained high levels of quality and safety within a busy and often high-pressure environment.
• Worked under the direction of the head pastry chef and took criticism well.
• Created a new dessert item that was added to the menu and became a best-seller at the restaurant, improving pastry sales.