CHEF MITUL TANK

Tapi,Gujarat

Summary

Energetic Banquet Cook produces hot and cold food items with speed and accuracy to maintain high standards of quality for banquet and catering events. Possesses considerable knowledge in food preparation, presentation and portion control. Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations.

Overview

year of professional experience

Work History

CHEF

XETTA KITCHEN

11.2022 - 03.2023

XETTA KITCHEN IS A CLOUD KITCHEN AND I WAS WORKING THERE AS A CHEF .

Banquet Chef

SAYBROOK POINT INN MARINA AND RESORT

04.2023 - Current

Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.

Education

Bachelor of Science - HOSPITALITY

INSTITUTE OF HOTEL MANAGEMENT

AHMEDABAD

12.2023

Skills

Assignment Delegation
Hot Table Management
Supply Management
Quality Control
Team Leadership
Food Pairing
Time Management
Multitasking
Allergen Awareness
Food Presentation

Special Diets
Inventory Control
Waste Reduction
Adaptability
Food Safety
Meal Preparation
Batch Cooking
Kitchen Equipment Operation
Food Production

TRAVEL,FUSION CUISINE

I LOVE TRAVELLING NOT JUST TO HAVE FUN , TO GAIN KNOWLEDGE ABOUT THE CULTURE ,CUISINE AND TRADITIONS .

I LOVE TO PLAY WITH FOOD AND TO CREATE NE FOOD , AND MIXING 2 CUISINES TO GET A NEW PRODUCT.

Timeline