HARISH KUMAR

Work History

Junior-sous-chef

Imperial Grill Restaurant

02.2023 - Current

Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Successfully completed kitchen product inventory as assigned.
Prepped daily menu items to quickly deliver upon request.
Acted as head chef when required to maintain continuity of service and quality.
Planned menus and services for restaurant and off-site events.
Developed unique menu items and plating presentations.
Planned and directed high-volume food preparation in fast-paced environment.
Trained kitchen staff to perform various preparation tasks under pressure.
Modernized work processes to reduce guest wait times and boost daily output.
Collaborated with staff members to create meals for large banquets.
Modified recipes to accommodate dietary restrictions and allergies.
Monitored food production to verify quality and consistency.
Assisted with menu development and planning.
Assisted sous chef with weekly schedule drafts for kitchen staff.

Chef De Partie

NIYAMA PRIVATE ISLAND RESORT MALDIVIES

07.2022 - 01.2023

Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Trained kitchen staff to perform various preparation tasks under pressure.
Prepared items for roasting, sautéing, frying and baking.
Operated all kitchen equipment safely to prevent injuries.
Plated meals paying special attention to garnishes and overall presentation.
Maintained well-organized mise en place to keep work consistent.
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.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.

Demi Chef De Partie

OUTRIGGER MAAFUSHIVARU RESORT MALDIVIES

01.2022 - 05.2022

Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed new recipes and flavor combinations to enhance customer dining experience.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.

Demi Chef De Partie

LTI MAAFUSHIVARU RESORT MALDIVIES

09.2020 - 12.2021

Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Chef De Partie

Saffron Grill Restaurant

12.2019 - 02.2020

Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Rotated stock to use items before expiration date.
Operated all kitchen equipment safely to prevent injuries.
Complied with portion and serving sizes as per restaurant standards.
Prepared items for roasting, sautéing, frying and baking.
Trained kitchen staff to perform various preparation tasks under pressure.
Mentored kitchen staff to prepare each for demanding roles.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Collaborated with staff members to create meals for large banquets.
Coordinated with team members to prepare orders on time.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Assisted with menu development and planning.

Chef De Partie

Bombay Bistro (shanghai, China)

04.2018 - 07.2019

Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Developed new recipes and flavor combinations to enhance customer dining experience.
Modified recipes to accommodate dietary restrictions and allergies.
Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.

Commie

Taj Mahal Hotel New Delhi

10.2015 - 11.2017

Skilled at working independently and collaboratively in a team environment.
Self-motivated, with a strong sense of personal responsibility.
Proven ability to learn quickly and adapt to new situations.
Worked well in a team setting, providing support and guidance.
Passionate about learning and committed to continual improvement.
Worked flexible hours across night, weekend and holiday shifts.

Apprentice

Taj Mahal Hotel New Delhi

04.2013 - 10.2015

Maintained a clean and sanitary work environment, adhering to strict health and safety guidelines.
Developed strong knife skills through regular practice under the guidance of experienced chefs.
Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
Set up food stations by following chef's orders.
Prepared cooking ingredients for chef.
Maintained well-organized mise en place to keep work consistent.

Summary

Overview

Work History

Junior-sous-chef

Chef De Partie

Demi Chef De Partie

Demi Chef De Partie

Chef De Partie

Chef De Partie

Commie

Apprentice

Education

Bachelor of Arts - B.A (PROGRAMME)

Food Production - FOOD PRODUCTION

Diploma of Food Production - Food Production

High School Diploma -

Basic Computer Training Diploma - Basic Computer Skill

Skills

Languages

Work Availability

Additional Information

Certification

Interests

Timeline

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