Daya Rana

Experience

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  Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre( accor hospitality)

  Jan 2007 - Dec 2009

  Commi chef
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  Westin Hyderabad (A brand of Starwood)

  Dec 2009 - Oct 2010

  Commi-1

  To prepare, cook and serve food delegated as my responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef, make a mis en place is completed in my section according to menu.

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  MERCURE LAVASA (ACCOR HOSPITALITY

  Nov 2010 - Jun 2013

  Demi chef de partie

  Cooking fresh food in a high volume environment.Ensuring that all foods are produced in a safe and hygienic manner at all times. learn and record skills and recipes from other members of the department ,

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  PIZZARO ITALIAN RESTAURANT (Q GOURMENT LLC)

  Jul 2013 - Nov 2014

  Demi chef de partie

  all statutory regulations are adhered to, such as food hygiene policies ,flexible and willing to help the restaurant kitchen at busy times if required , monitor stock movement and be responsible for ordering on your section , minimum kitchen wastage, knowledge of the product is maintained and communicated ,

• 

  Melius international cuisine

  Dec 2014 - now

  Chef de Partie

  Ensuring that all foods are produced in a safe and hygienic manner at all times.Demonstrate new cooking techniques & new equipment to cooking staffs.Responsible for daily preparationResponsible for hold the temperature for hot food.Ensure that dishes are prepared and cooked according to the specific restaurant standards,,,,