Adarsh Agrawal
Chef
Agra
Summary
36/10f Mohanpura Idgah,Agra Conducted research, gathered information from multiple sources and presented results. Wrote reports and papers for various levels of technical users. Worked closely with industrial professionals to expand upon acquired training with practical knowledge. Studied functional relationships between diverse operations to assess impact of different decisions and protocols. Supported team in industrial work completion, gaining experience in cross-functional positions and processes. Learned new skills and applied to daily tasks to improve efficiency and productivity.
Overview
10
10
years of professional experience
6
6
years of post-secondary education
3
3
Certifications
Work History
Junior Sous Chef
Sheraton Hotel
Hyderabad
01.2023 - Current
- Ordered new ingredients and supplies to meet expected needs.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
- Acted as head chef when required to maintain continuity of service and quality.
- Led team by example in preparing items accurately and according to high-quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed unique menu items and plating presentations.
- Oversaw cleanliness of each station in kitchen.
- Successfully completed kitchen product inventory as assigned.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
CHEF DE PARTIE
Holiday Inn Express
Chennai
10.2021 - 01.2023
- Area of Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
DEMI CHEF DE PARTIE
Courtyard By Marriott
Agra
10.2019 - 10.2021
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
- Reduced costs and losses through regular rotation of fresh food items
DEMI CHEF DE PARTIE
Marriott Hotel and Resorts
Jaipur
01.2018 - 01.2019
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Marriott Whitefield Hotel
01.2016 - 01.2018
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Courtyard By Marriott
01.2015 - 01.2016
- Planned and directed high-volume food preparation in fast- paced environment
- Maintained well-organized mise en place to keep work consistent
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Assisted with routine stock rotation to keep ingredients fresh
- Cleaned kitchen counters, refrigerators and freezers.
Courtyard By Marriott
Agra
01.2014 - 01.2015
- Used coordination and planning skills to achieve results according to schedule
- Conducted research, gathered information from multiple sources and presented results
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
Clarks Amar
Jaipur
01.2013 - 01.2014
- Conducted research, gathered information from multiple sources and presented results
- Wrote reports and papers for various levels of technical users
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge
- Studied functional relationships between diverse operations to assess impact of different decisions and protocols
- Supported team in industrial work completion, gaining experience in cross-functional positions and processes
- Learned new skills and applied to daily tasks to improve efficiency and productivity
- Goodcv.com
Education
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Agra University
b
05.2015 - 06.2017
Diploma - Food Production
Food Craft Institute,A.M.U, .D jain inter College
01.2013 - 06.2014
Intermediate - undefined
01.2012 - 06.2013
M.D - undefined
jain inter College
07.2010 - 06.2011
Skills
Language
Accomplishments
- 24/06/1996
Certification
2021: Ihg Department trainner
Timeline
Junior Sous Chef
Sheraton Hotel
01.2023 - Current
CHEF DE PARTIE
Holiday Inn Express
10.2021 - 01.2023
DEMI CHEF DE PARTIE
Courtyard By Marriott
10.2019 - 10.2021
DEMI CHEF DE PARTIE
Marriott Hotel and Resorts
01.2018 - 01.2019
Marriott Whitefield Hotel
01.2016 - 01.2018
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Agra University
b
05.2015 - 06.2017
Courtyard By Marriott
01.2015 - 01.2016
Courtyard By Marriott
01.2014 - 01.2015
Clarks Amar
01.2013 - 01.2014
Diploma - Food Production
Food Craft Institute,A.M.U, .D jain inter College
01.2013 - 06.2014
Intermediate - undefined
01.2012 - 06.2013
M.D - undefined
jain inter College
07.2010 - 06.2011