KRISHNA KUMAR MURUGAN

 Manage daily operations within the Hot Kitchen and Cold Kitchen sections, specialising in pasta and fish preparation.  Prepare high-quality European dishes according to restaurant standards, recipes, and plating specifications.  Execute daily mise en place, including ingredient preparation, portioning, sauces, seafood handling, and station setup.  Maintain consistency in taste, texture, presentation, and portion control during high-volume service periods.

 Prepared French and European cuisine dishes while maintaining professional restaurant presentation standards.  Managed assigned kitchen section during daily operations and service periods.  Completed preparation tasks, including vegetable cutting, sauces, proteins, seafood preparation, and plating.  Followed standard recipes and cooking techniques to maintain product consistency.  Ensured proper handling, storage, and labelling of food items according to food safety procedures.

 Supported Chef de Partie in managing daily kitchen preparation and service requirements.  Prepared ingredients and completed station mise en place before service.  Assisted with food production while maintaining quality, hygiene, and presentation standards.  Controlled ingredient usage through proper storage and FIFO rotation.  Maintained kitchen equipment, utensils, and work areas according to sanitation procedures.

 Maintained guest rooms and public areas according to luxury hospitality standards.  Performed cleaning, sanitation, and room preparation procedures.  Managed guest supplies, linen replacement, and housekeeping inventory.  Reported maintenance issues and guest requests promptly to supervisors.  Supported overall guest satisfaction through attention to cleanliness and service standards.

 Maintained cleanliness of kitchen areas, equipment, and utensils according to hotel hygiene standards.  Supported kitchen operations through cleaning, preparation assistance, and equipment organisation.  Assisted with receiving, storing, and arranging kitchen supplies.  Maintained safe working conditions by following sanitation procedures.  Supported chefs during daily production activities.