Yogesh Rai

• Created innovative menu items to enhance customer dining experience.
• Supervised kitchen staff to ensure efficient food preparation and service.
• Managed inventory and sourced high-quality ingredients for daily operations.

Mostly I worked in a banquet

Checking banquet event order, before the event and prepared all the mise required.

Staging all the veggies and meat in the place.

Checking all the color temperatures every day.

Before we close the banquet kitchen I make sure everything is clean and placed in right place.

• Prepared and presented high-quality dishes in fast-paced kitchen environment.
• Collaborated with team to develop seasonal menus and special offerings.
• Managed food inventory, ensuring freshness and proper storage techniques.