KUMAR SIDDHARTH
Summary
- Proven Commis De Cuisine with a track record of enhancing kitchen operations and elevating dish quality at SHCD and Royal Darbaar.
- Mastered knife skills and sanitation practices, contributing to significant waste reduction and improved efficiency. Demonstrates exceptional multitasking abilities and punctuality, ensuring high standards of food preparation and presentation are consistently achieved.
- Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety.
- Pursuing a position as a Commis Chef in the downtown area. Energetic person as a Commis Chef with passion for food and commitment to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates.
- Team player offers clear communication and problem-solving. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level in Commis De Cusine position. Ready to help team achieve company goals.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Commis De Cuisine
SHCD ( SOCIETE DES HOTELS ET CASINO DE DEAUVILLE)
06.2023 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Seasoned and marinated cuts of meat, poultry and fish.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Stepped up into higher roles when necessary due to staffing shortages, showcasing adaptability and commitment to the team''s success.
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Demonstrated excellent time management skills by consistently completing tasks within designated timeframes, even during peak service hours.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Commis De Cuisine
ROYAL DARBAAR
12.2019 - 02.2023
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Enhanced kitchen efficiency by streamlining food preparation and plating processes.
- Performed regular equipment maintenance checks to ensure optimal functionality and prevent costly repairs or downtime.
- Contributed to successful restaurant reviews by consistently delivering high-quality dishes in a timely manner.
- Complied with all allergen guidelines when preparing meals for guests with dietary restrictions, ensuring their safety and enjoyment of their dining experience.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
- Prepped daily menu items to quickly deliver upon request.
- Monitored food quality and presentation to maintain high standards.
Industrial Trainee
The Park Hotel
06.2017 - 10.2017
- Enhanced product quality through rigorous testing procedures and data analysis, leading to higher customer satisfaction ratings.
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
- Provided technical support during equipment troubleshooting efforts, minimizing downtime and maintaining production schedules.
- Used problem-solving and issue-resolution skills to promptly and successfully address production problems.
- Oversaw logistics and inventory management for storeroom.
- Examined incoming materials and compared to documentation for accuracy and quality.
- Trained new production staff members on safe and efficient production procedures and proper machine operations.
- Organized and prepared workstations and materials needed for operations to maximize productivity.
- Maintained organized work area by cleaning and removing hazards.
- Tested products or subassemblies for functionality or quality and troubleshot problems with equipment, devices, or products.
- Met production targets and tight deadlines by collaborating closely with team members.
- Collaborated with other departments to optimize production workflows.
Education
Associate of Applied Science - Culinary Arts
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
Kolkata, India10.2019
Skills
- Work under pressure
- Punctuality
- Baking basics
- Cleanliness
- Knife Skills
- Ingredient Knowledge
- Sanitation Practices
- Stock Rotation
- Cooking techniques
- Food Preparation
- Food presentation
- Roasting methods
- Allergen awareness
- Grilling Techniques
- Sauce making
- Waste Reduction
- Mise en place
- Portion Control
- Basic nutrition
- Braising Techniques
- Menu Planning
- Poaching techniques
- Steaming methods
- Basic cooking methods
- Cleanliness and sanitation
- Inventory Management
- Multitasking and Organization
Certification
- Certified COMMIS DE CUISINE, DA SOCIETE HOTELS CASINO DE DEAUVILLE SA - 30/06/2023 AU 07/01/2024
Languages
English
Advanced (C1)
French
Beginner (A1)
Hindi
Bilingual or Proficient (C2)
Timeline
Commis De Cuisine
SHCD ( SOCIETE DES HOTELS ET CASINO DE DEAUVILLE)
06.2023 - Current
Commis De Cuisine
ROYAL DARBAAR
12.2019 - 02.2023
Industrial Trainee
The Park Hotel
06.2017 - 10.2017
Associate of Applied Science - Culinary Arts
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
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