Sharan Poojari
Washington D.C
Summary
I am a creative culinary enthusiast with 2 years of experience in restaurants and hotel industry. Extensive experience in bulk cooking of Indian gravy, handling the range, strategic inventory planning, knowledge of cooking technique and menu planning.
Overview
3
3
years of professional experience
1
1
Certification
Work History
COOK 1
RASIKA WEST END
05.2024 - Current
- Company Overview: James beard award winning restaurant
- Supporting EXCUTIVE CHEF and sous chef in the daily kitchen operation to run strategically
- Work according to menu specification and deep knowledge of dietary restriction
- Maintaining record of prepared food and manage inventory
- Knowledge of ingredients and cooking technique
- SIGNIFICANT knowledge of south Indian food, portion size and food plating
- Prepare the daily mis -en - Place and bulk food production of the Indian gravy different section of the kitchen
- Contribute kitchen revenue by ensuring strategic inventory planning and less food waste
LINE COOK 1
JW MARRIOTT
06.2022 - 06.2023
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Prepared food items such as meats, poultry, and fish for frying purposes
- Line cook1 at stomping ground restaurant in JW Marriott Nashville responsible for handling grill and sea food, sides, and steak entrée
- Knowledge of menu items and ingredients to meet customer requests and dietary restrictions
- Stocked and maintained prep stations to reduce wait times and shortages
- Replenished ingredients levels and reported inventory shortage
- Utilized grills, fryer and ovens to heat food to appropriate serving temperatures
- Planned timing of food production to coordinate with meal serving hours, preserving food quality
- Maintained freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock
- Seasoned and cook the food according to recipes or personal judgment and experience
- Portioned, arranged, and garnished food
Education
Master of Science - CULINARY GASTRONOMIC INNOVATION
EUROINNOVA BUSINESS SCHOOL
07.2023
Bachelor of Arts - CULINARY ARTS
WELCOMGROUP GRADUATE SCHOOL OF HOTEL ADMINISTRATIO
11.2022
Skills
- Committed to perfection
- Teambuilding
- Collaboration
- Problem-solving
- Multitasking abilities
Certification
- Food and Beverage Management, 11/01/20
- Sustainable Tourism Promoting Environmental Public Health, 02/01/21
- Finance for Start-ups, 06/01/21
- Market Research and Consumer Behavior, 09/01/21
- International Wine Sommelier and City & Guild Level 2 Diploma in Food Preparation, 09/01/21
Hobbies and Interests
- Passionate about Indian cuisines and culinary techniques.
- Committed to staying updated on industry trends and food innovations.
- Passionate to cook Indian street food.
- Experimenting with new ingredients.
Timeline
COOK 1
RASIKA WEST END
05.2024 - Current
LINE COOK 1
JW MARRIOTT
06.2022 - 06.2023
Bachelor of Arts - CULINARY ARTS
WELCOMGROUP GRADUATE SCHOOL OF HOTEL ADMINISTRATIO
Master of Science - CULINARY GASTRONOMIC INNOVATION
EUROINNOVA BUSINESS SCHOOL
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