Indian Chef de Partie · Chef de Partie

Leading the Indian Hot Kitchen section, overseeing the preparation of complex curry bases and tandoor items. Managing a brigade of junior cooks, ensuring consistent flavor profiles and plating standards for high-volume resort dining. Optimizing inventory requisitions to reduce waste while maintaining premium ingredient quality.

Chef de Partie · Chef de Partie

Executed daily production for the Indian section, focusing on regional Gujarati specialties and continental-Indian fusion. Collaborated with the Executive Chef on menu development, introducing seasonal spice blends. Maintained strict hygiene protocols and trained DCDPs on knife skills and sauce consistency.

Demi Chef de Partie · Chef de Partie

Supported the CDP in the hot kitchen, managing specific stations for curries and gravies. Ensured precise timing for service peaks and assisted in the creation of intricate food carvings for banquet presentations. Contributed to cost control by monitoring portion sizes and ingredient usage.

Commis 1 · Commis

Advanced from Commis 2 to Commis 1, taking on increased responsibility in the Indian section. Responsible for mise en place, basic sauce preparation, and assisting in menu planning. Demonstrated strong leadership potential by mentoring new apprentices and maintaining station cleanliness.

Commis 1 · Commis

Gained foundational experience in a high-end resort kitchen, focusing on Indian and Continental preparations. Learned advanced plating techniques and inventory management systems. Assisted in the execution of large-scale banquets and private dining events.

Commis 1 · Commis

Promoted to Commis 1 after demonstrating proficiency in basic cooking techniques and kitchen hygiene. Managed specific stations for vegetable preparations and rice dishes. Contributed to the team's efficiency during peak service hours.

Commis 2 · Commis

Completed initial training as a Commis 2, focusing on knife skills, food safety, and basic cooking methods. Assisted senior chefs in daily operations and learned the fundamentals of brigade hierarchy and communication.

Apprentice (On Job Training) · Other

Underwent comprehensive on-the-job training, covering all aspects of kitchen operations from prep to service. Developed a strong work ethic and foundational knowledge of Indian cuisine. Gained practical experience in high-volume food production and team collaboration.