Experience in:
Sanket effectively managed the Pantry Station, Garde Manger, and Salad Station, contributing to food preparation and cooking activities. He prepared salads for the buffet and organized a la carte items for service. Sanket ensured the cleanliness and maintenance of kitchen equipment, regularly cleaned food pans, and adhered to food safety standards, maintaining a clean and sanitized kitchen environment.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Bachelor of Hotel Management and Catering Technology, AISSMS College of Hotel Management and Catering Technology, Pune, India

Hotel/Major Resort/Restaurant: 

-Commi 3, Holiday Inn Resort Goa, India

-Culinary Trainee, The Westin Pune, India

Point of Difference:
Sanket distinguishes himself through his exceptional management of key kitchen stations, including the Pantry Station, Garde Manger, and Salad Station. His adeptness in preparing fresh, appealing salads for the buffet and organizing a la carte items demonstrates his efficiency and attention to detail. Sanket’s proactive approach to maintaining the cleanliness and functionality of kitchen equipment, along with his rigorous adherence to food safety standards, underscores his commitment to high hygiene and operational excellence. His thorough cleaning protocols and dedication to a sanitized kitchen environment further highlight his role as a reliable and conscientious team member.