Experienced Chef with a demonstrated history of working in the
food production industry. Skilled in Catering, Food & Beverage, Hotel Management,
Cooking, and Food Preparation. Strong professional with a Bachelor’s in hotel
management and catering technology degree focused in Culinary Arts/Chef Training
from le cordon bleu India (GDGU). The role of a chef extends well beyond the
procurement of food ingredients.
Ensuring that all ingredients meet high standards of quality before they enter the
kitchen. This involves inspecting ingredients for freshness, flavour, and consistency.
Crafting and refining recipes to achieve the desired flavour profiles. This requires a
deep understanding of how different ingredients interact and how to balance flavours
effectively.
Maintaining the freshness of ingredients throughout their preparation and service.
This includes proper storage, handling, and timely use to ensure that dishes are
served at their peak and Innovating new dishes and presentation styles that reflect
current trends and personal culinary vision. Our farmers use high-quality inputs to
meticulously nurture their fruit, focusing on enhancing size, quality, and freshness.
By selecting the best seeds, fertilisers, and cultivation techniques, they ensure that
the fruit grows to its optimal size and maintains superior quality. These practices not
only improve the flavour and texture but also preserve the freshness of the fruit from
harvest to market. This commitment to using top-notch inputs guarantees that every
piece of fruit meets the highest standards of excellence.