Dynamic and versatile Jr. Sous Chef with a proven track record. enhancing kitchen efficiency and reducing food waste through meticulous inventory oversight. Skilled in food presentation and proper food handling. I thrive in high-pressure environments, delivering innovative dishes while fostering a collaborative team atmosphere.
Overview
4
4
years of professional experience
1
1
year of post-secondary education
Work History
JR.Sous Chef
LOAM BISTRO and Artisanal Cheese
01.2025 - Current
Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
Prepped daily menu items to quickly deliver upon request.
Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Developed unique menu items and plating presentations.
Oversaw cleanliness of each station in kitchen.
Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
Chef De Partie
LOAM Bistro and Artisanal Cheese
03.2024 - 12.2024
Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Plated meals paying special attention to garnishes and overall presentation.
Operated all kitchen equipment safely to prevent injuries.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Commis Chef
The Quorum
07.2023 - 02.2024
Placed orders to restock items before supplies ran out.
Maintained well-organized mise en place to keep work consistent.
Prepped daily menu items to quickly deliver upon request.
Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Rotated through all prep stations to learn different techniques.
Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef
Petit Orge
01.2023 - 03.2023
Placed orders to restock items before supplies ran out.
Maintained well-organized mise en place to keep work consistent.
Prepped daily menu items to quickly deliver upon request.
Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Rotated through all prep stations to learn different techniques.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Commis Chef
Cafe Contoir Abel
08.2022 - 12.2022
Maintained well-organized mise en place to keep work consistent.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Intern
Ibis Hotel
03.2022 - 08.2022
Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
Intern
Ibis Hotel
01.2021 - 05.2021
Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
Sorted and organized files, spreadsheets, and reports.
Participated in workshops and presentations related to projects to gain knowledge.
Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
Education
Program In Hospitality Management And Leadership - Chef
Vedatya Institute
Gurgaon, DL
01.2021 - 05.2022
BATCHELORS IN TRAVEL AND TOURISM STUDIES(BTS) -
IGNOU
Delhi
05.2025
Skills
Proper food handling
Timeline
JR.Sous Chef
LOAM BISTRO and Artisanal Cheese
01.2025 - Current
Chef De Partie
LOAM Bistro and Artisanal Cheese
03.2024 - 12.2024
Commis Chef
The Quorum
07.2023 - 02.2024
Commis Chef
Petit Orge
01.2023 - 03.2023
Commis Chef
Cafe Contoir Abel
08.2022 - 12.2022
Intern
Ibis Hotel
03.2022 - 08.2022
Intern
Ibis Hotel
01.2021 - 05.2021
Program In Hospitality Management And Leadership - Chef