Experience in:
Monish gained extensive experience across various kitchen stations including Hot Line, Fry Station, Grill Station, Sauté Station, Pantry Station, Pastry/Bakery Station, Butcher Station, Fish Station, Soup Station, Prep Station, Pasta Station, and Salad Station. He was responsible for opening and closing the kitchen, ensuring smooth transitions between shifts. Monish handled order calling, ensuring accurate and timely communication of orders. His role involved garnishing and plating dishes to a high standard, and managing stock effectively to maintain inventory levels and reduce waste.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Bachelor of Hotel Management , MS Ramaiah University of Applied Sciences, Bengaluru, India

Hotel/Major Resort/Restaurant: 

-Commis Chef, Four Seasons, Bengaluru

-Culinary Intern, Grand Hyatt, Nashville, United States

-Culinary Trainee, Lalit Ashok Bengaluru, Bengaluru, India  

Point of Difference:
Monish’s versatility in kitchen operations is evident from his experience across a broad range of stations including Hot Line, Fry Station, Grill Station, Sauté Station, Pantry Station, Pastry/Bakery Station, Butcher Station, Fish Station, Soup Station, Prep Station, Pasta Station, and Salad Station. His expertise extends to both the operational and strategic aspects of kitchen management, demonstrated by his role in opening and closing the kitchen, handling order calling, and executing precise garnishing and plating. Additionally, Monish excels in stock management, ensuring efficient inventory control and minimizing waste, which highlights his comprehensive understanding of both culinary execution and kitchen logistics..