Meera Panchmatia
Junior Sous Chef @The Press Club
Signup · Get unlimited contacts
WORK HISTORY
Junior Sous Chef @The Press Club
Nagpur, IN
Presently working as Junior Sous chef in the Indian section in the Curry department 1. Assist Head Chef in the development of budgeted food prices as allocated by the industry.2.Participate in the planning and creation of restaurant menu.3.Prepare meals and dining experience for catered special events.4.Aid in the supervision and performance of kitchen staff.5.Collaborated with kitchen manager to ensure top performance from kitchen staff6.Managed portion control and minimization of food waste.
EDUCATION
Nagpur University
Bachelor of Commerce - BCom, Accounts and Economics
Nagpur University
Bachelor's degree, Economics and Accounting
DCT Luzern Switzerland
Diploma in Culinary Arts Switzerland, Culinary Arts/Chef Training
Royal Institute of Public Health England
Basic Food Hygiene Certificate , Food Hygiene
ABOUT MEERA PANCHMATIA
A Skilled Culinary Professional with comprehensive knowledge of European and Indian Cuisine. Posses An Innovative approach to setting the stage for a Customized dinning experience. Over 10 years of progressive experience with a Country Club and Hotels and Clubs refining the art of cooking and prepared culinary dishes influenced by different cultures. Committed to leaving patrons with an memorable dining experience. Presently working as Junior Sous Chef in the Press Club of Nagpur, with Substantial background in working and preparing delicious curries. Strong background in sustained and Indian influenced practices utilized in the culture and cuisine. Knowledge of Indian spices and cooking tools. Comfortable adjusting food to taste, diet, etc. A Jovial person with \"Team First\" attitude, I specialize in Sustainable cooking, mordern approach to food developing new food concepts and hygiene. My experience of working and studying in different locations has equipped me with a firm understanding of different traditions, cultures and its Food. A Graduate in Economics and Accounting. Pursued my Culinary dreams from the DCT School of Culinary Arts, Lucerne Switzerland, majoring in European Food Arts Foundation of European Gourmet Cuisine and European Pastries and Chocolates. I gained experience working as a Demi Chef De Partie at the Marriott Hotel in Southampton. For the past few years, I have been working in an Indian kitchen learning the art of Curry making. I have received honors in Certificate from Marriott Headquarters Washington DC for Exemplary Commitment to Quality Food Service and Customer Satisfaction.
This profile is compiled from publicly available professional sources. Unifers is not affiliated with or endorsed by LinkedIn. Request removal of this profile.