SADANANDA HIRA

• Proficiently contributed to culinary operations onboard, specializing in food preparation, cooking techniques, and menu planning.
• Demonstrated excellent knife skills, adhered to food safety standards, and efficiently managed time in a fast-paced environment.
• Collaborated with team members to deliver high-quality service and contribute to the success of the culinary department.
• Participated in food tastings and taste tests.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.

• Played a key role in the kitchen, gaining valuable experience in various aspects of food preparation and culinary practices.
• Exhibited strong teamwork, customer service, and adaptability to meet the diverse needs of the hotel guests.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.

During my industrial training at Le Meridien in India from 2015 to 2016, I gained valuable hands-on experience in the hotel industry. I had the opportunity to immerse myself in various aspects of hotel operations, particularly focusing on the culinary department. This training provided me with a solid foundation in professional kitchen practices, including food preparation, cooking techniques, and kitchen equipment operations. Additionally, I learned the importance of teamwork, time management, and customer service in delivering a memorable guest experience. Overall, my hotel industry training equipped me with essential skills and knowledge that have been instrumental in my career as a Commis Chef.