Aashish Bhatia
Origin Hotel
Boston,MA
1
Certification
3
years of professional experience
Results-driven culinary leader with extensive experience in high-pressure kitchen environments. Expertise in meal preparation and menu planning enhances kitchen efficiency. Committed to fostering team collaboration while adapting to evolving demands. Upholds food safety standards and demonstrates culinary creativity.
Work History
Lead Line Cook
5 Months- Trained new line cooks on proper cooking techniques and equipment usage for consistent quality.
- Supervised kitchen staff to ensure adherence to food safety and hygiene standards.
- Developed weekly menus in collaboration with culinary team to enhance guest dining experience.
- Managed inventory levels, minimizing waste while ensuring availability of fresh ingredients.
- Collaborated with front-of-house staff to accommodate special dietary requests and preferences.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Commis De Cuisine
1 Year- Prepared and plated menu items according to chef specifications and presentation standards.
- Assisted in managing inventory and ordering supplies to maintain kitchen efficiency.
- Ensured compliance with food safety regulations, maintaining cleanliness and organization in kitchen areas.
- Participated in the creation of innovative recipes, contributing to overall guest satisfaction.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Improved dish presentation through attention to detail and creative plating techniques.
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
Line Cook
9 Months- Prepared high-quality dishes adhering to restaurant recipes and presentation standards.
- Managed food inventory, ensuring freshness and minimizing waste through efficient stock rotation.
- Collaborated with kitchen staff to optimize workflow during peak service hours.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
Lead Cook
1 Month- Supervised kitchen staff in bakery and kitchen operations.
- Managed inventory and kitchen operations to ensure optimal stock levels and smooth workflow during service.
- Supported Chef de Partie in preparing, cooking, and presenting high-quality dishes in assigned sections, contributing to overall kitchen efficiency.
- Management of Inventory and Kitchen department
Education
MBA - Hospitality and Hotel Administration
BSC HHA - Hotel Management
Skills
Food safety compliance
Culinary technique development
Dish presentation
Recipe development
Kitchen management
Food assembly
Operations management
Team leadership
Accomplishments
- Received a written letter of recommendation from Ross Bridge Renaissance Hotel for outstanding performance as Commis de Cuisine
- Commended by hotel management at Vivanta by Taj with a formal letter of recommendation for excellence.
Certification
Certificate of Appreciation for the Employment by Renaissance golf resort and spa as Commis De Cuisine
Interests
Blogging/Vlogging
Music
Exploring Nature
Basketball
Timeline
Lead Line Cook
Origin Hotel
01.2026 - 06.2026Read More
Line Cook
Dhoom Restaurant
01.2025 - 10.2025Read More
Commis De Cuisine
Renaissance Ross Bridge Golf Resort and Spa
01.2024 - 01.2025Read More
Lead Cook
Just B
11.2023 - 12.2023Read More
Delhi Institute of Hotel Management
BSC HHA from Hotel Management
Read More
University Of North America
MBA from Hospitality and Hotel Administration
Read More