AJOY MONDAL

Train and mentor 30 hospitality students in culinary production, menu planning, and kitchen operations  Develop structured lesson plans, assessments, and practical training modules aligned with industry standards  Deliver training on food safety standards, HACCP practices, and professional kitchen discipline  Evaluate student performance and guide skill development for hotel industry readiness

Managed full kitchen operations for a luxury hotel environment  Led culinary team operations including production planning, quality control, and service execution  Designed and implemented menus aligned with cost control targets and guest preferences  Ensured HACCP compliance and maintained hygiene standards across all kitchen sections  Coordinated procurement, vendor selection, and inventory control processes

 Directed day-to-day restaurant kitchen operations and food production workflow  Developed menu items focusing on consistency, speed of service, and product quality  Managed inventory control, ordering, and stock rotation to minimize wastage  Supervised kitchen staff performance and shift scheduling

Supported pre-opening setup of hotel kitchen operations and SOP development  Assisted in designing menus, recipes, and plating standards for all meal periods  Managed food costing, purchasing, and inventory tracking systems  Supervised a team of 20 kitchen staff across multiple sections  Implemented operational workflows for banquet and restaurant service

 Managed banquet kitchen operations for large-scale events and catering services  Coordinated butchery, cold kitchen, and hot kitchen sections  Led a team of 5 junior chefs in high-volume food production  Ensured timely delivery of large banquet orders with consistent quality standards

 Opened and operated a seafood specialty outlet  Managed grill section and supported multi-cuisine kitchen operations  Contributed to menu development and outlet performance improvement

 Assisted in opening Mexican fast-food and Asian grill outlets  Executed grill section operations and maintained service consistency  Supported the corporate chef in menu development and kitchen setup.