RAHUL HIRA

 Execute mise en place and high-standard food preparation for high-volume service, following standard recipes, portion controls and presentation requirements to maintain consistency during busy operations.  Apply HACCP, food-safety and kitchen-hygiene procedures throughout daily service while monitoring stock levels, FIFO rotation and food waste.  Support junior kitchen staff during preparation and service, helping the section remain organised and service-ready

 Supervised daily station operations and prep lists during peak periods, coordinating workflow to keep service smooth and dishes moving on time.  Supported menu development and recipe standardisation while applying cost-control practices without compromising food quality.  Checked taste, plating and ingredient quality before service; coordinated with stores and local suppliers for fresh daily intake

 Delivered fine-dining preparation to ultra-luxury standards, keeping the station stocked, organised and compliant with international food-safety requirements.  Worked closely with senior chefs during high-volume service to maintain recipe, quality and presentation consistency

 Prepared meats, sauces and garnishes to hotel specifications, supporting consistent presentation and service standards across resort operations.  Monitored food-storage temperatures and clean-as-you-go practices, contributing to successful regular hygiene audits.  Rotated across kitchen stations during peak periods, providing flexible support where service demand was highest.

Handled rapid food preparation and cooking in a high-volume branded kitchen, following detailed recipes and portion specifications for consistent output.  Completed inventory checks, maintained waste logs and organised dry and cold storage to support stock accuracy and safe rotation.

 Supported large-scale food preparation, basic cooking and food storage while maintaining kitchen cleanliness, equipment washing and waste-disposal routines.