Dancing
Debasish Pradhan
Chef
India ,Odisha
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
1
1
English
Work History
Chef De Partie
Msc Explora Journey 1
Italy
02.2024 - Current
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Demi Chef De Partie
Oceaniacruises
Miami, FL
08.2017 - 07.2023
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Utilized culinary techniques to create visually appealing dishes.
Commis Chef
Taj Falaknuma Palace
Hyderabad , Telengana
12.2014 - 07.2017
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Maintained well-organized mise en place to keep work consistent.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Prepped daily menu items to quickly deliver upon request.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Utkal University - Hotel Management
Biju Pattanaik College of Hotel Management Tourism
Bhubaneswar 08.2011 - 04.2014
Skills
Portion standards
Counter sanitization
Proper food handling
Food spoilage prevention
Grilling Techniques
Kitchen Organization
Recipe creation
Menu development
Knife Skills
Team Management
Entree Preparation
Pizza making
Special Events
Food presentation
Inventory Oversight
Sanitation Practices
Food allergy understanding
Meat Cookery
Poaching methods
Garnishing Techniques
Special Diets Knowledge
Legume cookery
Pasta Making
Nutrition Principles
Culinary math
Allergen awareness
Menu Memorization
Portion Control
Food Preparation
Menu Planning
Interests
Timeline
Chef De Partie
Msc Explora Journey 1
02.2024 - Current
Demi Chef De Partie
Oceaniacruises
08.2017 - 07.2023
Commis Chef
Taj Falaknuma Palace
12.2014 - 07.2017
Utkal University - Hotel Management
Biju Pattanaik College of Hotel Management Tourism
08.2011 - 04.2014