Sagar Suman

Commis @Trident Hotels

Gurugram, IN

Engaged in the Indian À la Carte Section, maintaining SOPs with extreme check on Hygiene, putting together the À la carte, Set Menus and the Brunch set up. Extensive working operations in both Tandoor and Indian Curry.Been working in Lyrah an Alfresco bar’s kitchen for quite a time innovating Small plates appetisers combining Indian and European Cuisine. Been able to develop new recipes and form a new Menu with the Chefs and make the Guest experience a delectable one with the heartfelt warmth.Back to Saffron(Indian Fine dining) with the season, joining back the team to maintain SOP and delivering lot of creative dishes with the presented menu. Been part of the banquet operations as well with the night shifts. Got to learn about bulk cooking and maintaining stock and par. Been familiar with banquet sales and the budgets.I have been enrolled in the Supervisory Development Programme, a 3-month programme that includes interdepartmental cross-training and classes to ensure that I gain comprehensive knowledge, culminating in an examination conducted by The Oberoi Group.