Jayesh Panwar
Tehri Garhwal
Summary
Motivated and hardworking Junior Sous Chef bringing many years of experience. Proficient in cleaning, sanitizing, and food handling procedures, as well as customer service strategies and health code requirements. Expert verbal communication skills with an authoritative style to take over any station in the kitchen.
Overview
10
10
years of professional experience
Work History
JR SOUS CHEF
THE LEELA PALACE CHENNAI
Chennai
06.2023 - Current
- Managed food inventory, ordering and receiving of products from vendors.
- Maintained a clean work area to ensure compliance with health regulations.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
CHEF DE PARTIE
THE LEELA PALACE CHENNAI
Chennai
03.2022 - 05.2023
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Tracked performance metrics such as sales volume, profitability, cost controls, labor expenses.
- Monitored kitchen operations and ensured that health and safety regulations were strictly followed.
DEMI CHEF DE PARTIE
SHERATON GRAND AT BRIGADE GATEWAY BANGALORE
Bangalore
09.2021 - 03.2022
- Garnished plates with edible decorations prior to serving.
- Trained new staff members on proper techniques when preparing dishes.
- Cleaned equipment used in the preparation of food items.
- Maintained cleanliness of work areas throughout shift.
commie 1st
TAJ SANTACRUZ MUMBAI
Mumbai
12.2017 - 09.2021
- Checked temperature of cooked foods before serving or storing them.
- Maintained an organized, clean, and safe work area at all times.
- Managed inventory of kitchen supplies, such as spices, condiments, and oils.
- Ensured consistent quality standards were met throughout production process.
- Sourced and prepared fresh ingredients for pantry dishes.
Commie 2nd
SAHARA STAR MUMBAI
Mumbai
10.2016 - 11.2017
- Assisted in planning menus featuring different types of seasonal salads.
- Ensured all safety standards were followed while preparing salads.
- Trained new staff members on proper procedures related to preparing salads.
commie
COURTYARD BY MARRIOTT GURUGRAM
Gurugram
08.2015 - 10.2016
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Completed day-to-day duties accurately and efficiently.
Education
Diploma - Food Beverage Production
Kukreja institute of hotel management and catering technology
Dehradun05-2014
Intermediate -
Uttarakhand board
01.2011
Matriculation -
Uttarakhand Board
01.2009
Skills
- Food inventory management
- Quality control
- Food preparation techniques
- Cost control
- Menu planning
- Team training
- Equipment maintenance
- Time management
- Problem solving
- Customer service
Duties And Management Skills
- Responsible for buffet and banquet production.
- Responsible for maintaining proper hygiene standards as per HACCP.
- Responsible for ordering (fruits, vegetables, butchery, dry store).
- Responsible for FSMS booklet (maintaining all temperature logs, food records).
- Responsible for breakfast operation in coffee shop (guest interaction, etc.).
Hobbies and Interests
- Cooking
- Travelling
Training
- Sahara Star Mumbai, Industrial training, 03/29/14, 09/29/14
- Courtyard by Marriott Gurugram, On job training, 12/03/14, 06/15/15
Professional Qualification - Diploma
Food Beverage Production, Kukreja Institute of Hotel Management and Catering Technology, Dehradun
Personal Information
- Passport Number: Yes
- Father's Name: Mr. Balbeer Singh
- Date of Birth: 07/15/95
- Gender: Male
- Nationality: Indian
- Marital Status: Single
Languages
Hindi
First Language
English
Advanced
C1
Timeline
JR SOUS CHEF
THE LEELA PALACE CHENNAI
06.2023 - Current
CHEF DE PARTIE
THE LEELA PALACE CHENNAI
03.2022 - 05.2023
DEMI CHEF DE PARTIE
SHERATON GRAND AT BRIGADE GATEWAY BANGALORE
09.2021 - 03.2022
commie 1st
TAJ SANTACRUZ MUMBAI
12.2017 - 09.2021
Commie 2nd
SAHARA STAR MUMBAI
10.2016 - 11.2017
commie
COURTYARD BY MARRIOTT GURUGRAM
08.2015 - 10.2016
Diploma - Food Beverage Production
Kukreja institute of hotel management and catering technology
Intermediate -
Uttarakhand board
Matriculation -
Uttarakhand Board