Joydev Bera

• Assisted in food preparation and cooking processes to support kitchen operations.
• Learned and adhered to food safety and sanitation standards for meal preparation.
• Collaborated with team members to ensure timely service during peak hours.
• Ensured workstations and kitchen equipment remained clean to enhance safety.
• Participated in training sessions to develop culinary skills and techniques.
• Maintained cleanliness and organization of workstations according to health standards
• Collaborated with team members to execute menu items efficiently during peak hours
• Monitored inventory levels and notified management of stock shortages for timely replenishment

• Prepared high-quality meals in compliance with airline catering standards.
• Assisted in creating diverse menus catering to various dietary requirements.
• Maintained cleanliness and organization of kitchen workspace to ensure safety standards.
• Collaborated with senior chefs to refine cooking techniques and presentation skills.
• Maintained well-organized mise en place to keep work consistent.

Taking care of ala carte orders as well as buffet, special Events like sunday brunch or theme brunch.

Implemented HACCP procedures for maintaining cleanliness.

Managed mise en place for garde manger and hot section in continental kitchen during assigned shifts.

Prepared and organized daily buffet and live cooking areas for guests.

Organized daily vegetable inventory in the walk-in chiller and rotated stock according to FIFO.

Communicated updates and progress to CDP and shift incharge.

Complied with shift manager's instructions for maintaining cleanliness in kitchen zones.