ANJALI SHARMA
New Delhi
Summary
Seeking career in a dynamic and leading organization that would help me cultivate and nurture my skills to the fullest with an opportunity to display my talent and become an asset to the organization in achieving its objectives.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Commi III
Taj Wellington Mews
Chennai
02.2025 - Current
- Prepared and presented cold dishes including salads, canapés cold appetizers to fine dining standards.
- Managed cold kitchen (garde manger) operations while maintaining consistency, quality, and presentation.
- Executed buffet setup and plated service with strong attention to visual appeal and portion control.
- Properly stored, labeled, and rotated food products following FIFO procedures.
- Reduced food waste through accurate production planning and inventory control.
- Maintained strict food safety, sanitation and temperature control standards.
- Performed knife work including chopping, slicing, and portioning ingredients.
- Stored and labelled products according to FIFO and food safety guidelines.
- Learned and followed standards recipes and plating guidelines.
- Demonstrated reliability, cleanliness, and teamwork in a fast-paced kitchen.
- Business or sector: Cold Kitchen (garde manger)
Trainee
HYATT REGENCY
New Delhi
06.2024 - 11.2024
- Prepare ingredients for cooking including portioning, chopping, and storing food.
- Preparation and cooking of all menu items by strictly following recipes and yield guide.
- Preparing, seasoning and cooking a wide variety of meat, vegetables, soups, breakfast dishes and other food items.
- Participated in team meetings, gained knowledge of hotel systems and processes and contributed to enhancing guest experiences.
- Responsibility of live buffet setup and making live English breakfast Develop expertise in Indian curries and making sweets in bulk for banquet preparation.
- Proficient in continental cuisine and Garde Manager, specialising in the bulk mise en place for menu of the day.
Senior Team Member
BURGERAMA Cloud Kitchen
New Delhi
03.2022 - 04.2023
- This is an American Burger process where I used to make different types of burgers and also taught new trainees about it.
- I learned a lot from there like customer dealing and how to do inventory.
COMMI III
Toffee Bar Cafe
New Delhi
12.2021 - 03.2022
- Worked as a continental chef and learned about continental cuisine, mostly I got the experience of making sandwiches, pizza, pastas and more dishes related to cafes.
- There I also learnt teamwork and how café operates proficiently.
Education
12 TH -
GOVT.GIRLS SENIOR SECONDARY SCHOOL (CBSE)
New Delhi12.2017
B. A -
DELHI UNIVERSITY
New Delhi07.2020
DIPLOMA - FOOD PRODUCTION
INSTITUTE OF HOTEL MANAGEMENT (IHM PUSA)
New Delhi05.2024
Skills
- Basic food preparation
- Knife handling & cutting techniques
- Basic cooking methods
- Food safety & sanitation standards
- Personal hygiene & clean work practices
- Proper food storage & labeling
- Cleaning kitchen equipment & workstations
- Waste segregation & disposal
- Following instructions accurately
- Time management during service hours
- Ability to work under pressure
- Flexibility with shifts
- Strong communication with kitchen staff
- Respect for kitchen hierarchy
- Positive attitude & discipline
Certification
Employee of the Month, Presented a diverse array of millet based products at the Millets Culinary Carnival
Timeline
Commi III
Taj Wellington Mews
02.2025 - Current
Trainee
HYATT REGENCY
06.2024 - 11.2024
Senior Team Member
BURGERAMA Cloud Kitchen
03.2022 - 04.2023
COMMI III
Toffee Bar Cafe
12.2021 - 03.2022
12 TH -
GOVT.GIRLS SENIOR SECONDARY SCHOOL (CBSE)
B. A -
DELHI UNIVERSITY
DIPLOMA - FOOD PRODUCTION
INSTITUTE OF HOTEL MANAGEMENT (IHM PUSA)