Gopal Pradhan
Hospitality
Mumbai
Summary
Dynamic Chef De Partie with proven expertise at Jio World Convention Centre, excelling in kitchen organization and team leadership. Achieved consistent quality and presentation while reducing food waste by implementing disciplined execution. Skilled in sauce preparation and fostering a collaborative kitchen environment to enhance service efficiency and guest satisfaction.
Overview
12
12
years of professional experience
Work History
Chef De Partie
Jio World Convention Centre
03.2023 - Current
- Prepared station mise en place and maintained readiness for banquet and bulk cocking service
- Coordinated daily food production to ensure consistent quality, taste, and presentation
- Monitored portion control and reduced food waste through disciplined kitchen execution
- Adhered to HACCP standards and maintained strict hygiene across workstations
Chef De Partie
Raffle Hotel Accor Udaipur
06.2022 - 03.2023
- Prepared station mise en place and maintained readiness for banquet and à la carte service
- Supervised junior kitchen staff during peak service and supported smooth workflow
- Tracked inventory levels and requested ingredients to prevent production delays
- Executed recipes accurately while maintaining speed during high-volume convention service
COMMI I
TAJ RESORT & CONVENTION CENTRE GOA
01.2020 - 05.2022
- Prepared ingredients for daily kitchen operations IRD room dining ala carte and banquet service.
- Maintained spotless workstations, utensils, and cookware to uphold hygiene standards.
- Assisted chefs with food preparation, plating, and timely service coordination.
- Organized dry, chilled, and frozen storage areas for easy access.
Demi Chef De Partie
Park Regis Arpora Goa
10.2018 - 08.2019
- Supervised section preparation, ensuring consistent mise en place and smooth service execution.
- Maintained food quality standards across à la carte, buffet, and banquet operations.
- Coordinated kitchen workflow with senior chefs to meet service timing and guest expectations.
- Enforced hygiene, sanitation, and food safety procedures throughout daily kitchen operations.
Commis Chef
Novotel Shreem Hotel Goa
12.2016 - 10.2018
- Prepared mise en place for daily service, ensuring ingredients, tools, and stations were ready
- Assisted senior chefs with food preparation, cooking, and plating across assigned kitchen sections
- Maintained hygiene standards by cleaning work areas, sanitizing equipment, and following food safety procedures
- Monitored ingredient quality and stored supplies correctly to support freshness and reduce waste
- Followed standardized recipes and portion controls to maintain consistency in menu items
Commi II
The O Hotel Goa
07.2015 - 11.2016
- Supported chefs with mise en place, ingredient prep, and kitchen setup for smooth meal service.
- Cleaned utensils, equipment, and workstations to maintain sanitation and hygiene standards.
- Prepared vegetables, garnishes, and basic ingredients according to kitchen instructions.
- Organized dry and chilled storage areas, ensuring proper stock rotation and easy retrieval.
Commi II
Sukhamantra Resort & Spa Goa
11.2014 - 07.2015
Education
I Am 7th Class Pass Student
Shree Bhaishai Secondary School Rupandehi Nepal
Nepal Timeline
Chef De Partie
Jio World Convention Centre
03.2023 - Current
Chef De Partie
Raffle Hotel Accor Udaipur
06.2022 - 03.2023
COMMI I
TAJ RESORT & CONVENTION CENTRE GOA
01.2020 - 05.2022
Demi Chef De Partie
Park Regis Arpora Goa
10.2018 - 08.2019
Commis Chef
Novotel Shreem Hotel Goa
12.2016 - 10.2018
Commi II
The O Hotel Goa
07.2015 - 11.2016
Commi II
Sukhamantra Resort & Spa Goa
11.2014 - 07.2015
I Am 7th Class Pass Student
Shree Bhaishai Secondary School Rupandehi Nepal