RAJESH ROUTELA

Lead the pizza and bread section producing authentic Naples, Sicilian, and Roman pizzas Prepare artisan breads including ciabatta, focaccia, grissini, sourdough, and multigrain loaves Develop seasonal bakery and pastry products aligned with customer demand and trends Coordinate kitchen operations with focus on mise en place, dispatch, and quality control

Produced baked goods and pastries for in-store and catering operations Merchandised and decorated bakery products to present better and increase sales Provided customer service support by taking orders and suggesting appropriate products Facilitated recruitment and induction of new staff into systems and kitchen procedures Handled day-to-day preparation calendars and assisted in building business reputations

Prepared menu items daily and provided timely service Seasoned and marinated meat, poultry, and seafood products for banquets and buffets Assisted senior chefs during high-volume service and banquets Checked storage rooms and rotated stock to minimize waste ITC Sheraton Commis Chef I D

Created fresh bakery products for breakfast service, such as croissants, muffins, and Danish pastries Prepared afternoon and evening buffet pastries and cakes Managed the bread making such as sourdough, baguette, brioche, and focaccia Helped to coordinate production for major events and daily hotel service Holiday Inn (iHG group of Hotels) Commis II

Acquired professional bakery and pastry procedures under chef de partie guidance Prepared breads, cakes, and pastries for breakfast and banquet services Helped in receiving and warehousing daily deliveries Executed mise en place and ensured workstations were clean