Tanya Sethi

Tanya Sethi

Kitchen Apprentice (Full time) at The Savoy, A Fairmont Managed Hotel
Lives in New Delhi, India

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About me

An optimistic hardworking individual, looking to secure a position as a Demi -chef, at one of the excellent and exceptional food service establishments, and contribute my culinary skills and knowledge in preparing finest dishes to provide customers with a world class experience.

Experience

8 months

  • Kitchen Apprentice (Full time)

    The Savoy, A Fairmont Managed Hotel - London, United Kingdom

    F&B kitchen
    January 2020 - April 2020 · 4 months

    -Assisted the head chef in various banqueting, afternoon tea events for the food preparation. -Managed the Meat section independently starting with set up until service. -set up, cooked dishes in accordance with culinary practices, assuring adequacy of supplies at the cooking station. -butchered various kinds of meats, prepared various kinds of pies, stocks and variety of sauces. -Upheld company daily and weekly procedures including temperatures checks, food labelling, dating and storage of deliveries and reporting damaged goods and discrepancies

  • Industrial training

    JW Marriott Hotel New Delhi Aerocity - New Delhi, India

    Maintenance
    June 2019 - August 2019 · 3 months

    -Was an active part of the Indian, Cantonese, Italian kitchen and Garde-Manger -Assisted the team members with Basic prep - mise en place, fish and meat preparation. -Store and kitchen management, inventory rotation, quality check, menu planning, cost controlling, and customer service. -Maintaining healthy & safe work environment with necessary sanitary practices.

  • Bakery & Patisserie (Hands on training)

    International Institute of Culinary Arts - New Delhi - New Delhi, India

    Pastry
    August 2018 - August 2018 · 1 month

    Successful Completion of short term Hands on Training in Learners Chef course in Bakery & Patisserie from International Institute of Culinary Arts. Learned various International Tea Time Treats, Breads, Advance & Plated Desserts, Sweet & Savoury Pastry Snacks, and variety of cakes.

Education

  • Diplôme de Cuisine

    Le Cordon Bleu London [ Commanderie des Cordons Bleus ] - London, United Kingdom

    March 2019 - March 2020

    Projects Undertaken: |Superior Cuisine Portfolio| -Developed numerous free interpretation dishes, with given ingredients and time frame, enhancing skills like fish filleting, basic doughs, preparations, balancing flavors, creative presentation. -Used sustainable ingredients and methods of cooking -Simultaneously, calculated the cost of dish, maintaining portion control and no wastage. -Perfected the Dishes, served in the final exam with an organised time plan, costing, recipes, pictorial representation, changes made & list of allergens.

  • Bachelor of Business Administration - BBA

    Institute of Innovation in Technology & Management - New Delhi, India

    April 2015 - April 2018

    •Member of the college’s Dramatics society, Kranti. Participated in various inter-college street play competitions as well. •Coordinated in IT & Management Conclave ‘17, received a certificate of appreciation for good work. (Institute of Innovation in Technology & Management) •Actively Participated in Fiesta ’16, the annual fest of IITM, IP University, received a certificate of appreciation as a coordinator for the cultural event. • Member of College Culinary club, Art & craft club.

  • Business/Commerce; General

    Paramount International School - New Delhi, India

    March 2008 - March 2015

Languages

2 languages

  • Hindi

    Full professional

  • English

    Full professional

Personal information

Nationalities

  • Indian

Work Permits

  • India

Date of birth

March 28th 1997

Skills

6 skills

  • Ability to deliver under stress
  • effective team working skills
  • High attention to detail
  • multitasker
  • RSPH Level 2 Award in Food & Safety
  • Self Motivated

Additional Information

1 information shared

Connections
Sahil Sharma
Customer Sales Associate at Shangri-La's - Eros Hotel New Delhi
Rahil Parkar
Intern at Nobu Hotel Shoreditch
Tarun Jain
Head Chef at gyanjee caterers
View 5 connections
Following
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United Kingdom
Le Cordon Bleu London
Le Cordon Bleu London
London, United Kingdom
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