Sukanya Chowdhury

● Refined mise en place and station setup for SEAR Steakhouse, HIGH VELOCITY, M Store, and Banquets, ensuring smooth operations.

● Performed line cooking duties in high-paced kitchens including SEAR, HV, and M Store, consistently delivering high-quality dishes during breakfast, lunch, and dinner services.

● Assisted lead chefs in line cooking, plating, and overall kitchen operations during peak service hours in high-volume environments.

● Maintained daily prep, restocked inventory, and ensured all stations were service-ready in accordance with Marriott standards.

● Supported banquet kitchen in large-scale event preparation, coordinating with culinary and food & beverage teams for timely and high-quality food execution.

● Participated in daily pre-shift briefings, contributing creative input to specials and seasonal menu items.

● Upheld rigorous hygiene and safety protocols in compliance with Marriott International guidelines.

● Followed proper food handling, sanitation, and safety protocols in compliance with HACCP and Marriott policies.

● To ensure that the food preparations are up to our restaurant standards.

● Plan the menu and prepare food on day to day basis.

● Train the kitchen staffs and sous chef in such a way the outcome is remarkable on a consistent basis.

● Identifying the flaws and correcting them and to ensure the taste remain same.

● Monitoring the performance and provide the necessary mentoring on the basis of performance.

● Create production and staff schedule to ensure the timely delivery of food service.

● Assisted with large-scale banquets and specialty events.
● Maintained kitchen cleanliness, storage standards, and inventory.
● Shadowed sous chefs to learn about luxury hospitality kitchen operations.