Lakshman Singh
Jr. Sous Chef
Dehradun,uttarakhand
Summary
Strong foundation in culinary techniques and quick learning ability to adapt to various kitchen environments. Solid understanding of basic cooking methods and food safety standards. Developing skills in teamwork and time management. Ready to utilize and enhance knife skills and cooking techniques in a Junior Sous Chef role. Experience in fast-paced kitchen environment focusing on menu planning, food preparation, and team coordination. Consistently demonstrated expertise in maintaining high standards of food safety and quality.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
1
1
Certification
1
1
Language
Work History
Jr. Sous Chef
Ascari hospitality group
09.2023 - 01.2025
- Supported the Sous Chef and Executive Chef in daily kitchen operations, ensuring efficient and high-quality food production.
- Assisted in the preparation and execution of all menu items, adhering to Ascari Hospitality Group's culinary standards.
- Contributed to inventory management, including ordering, receiving, and maintaining proper storage of ingredients
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Planned menus and services for restaurant and off-site events.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Line Cook
Gare De L'Est Brasserie (Ascari Hospitality Group)
11.2022 - 08.2023
- Experience in French cooking techniques i.e, sauce making (béchamel, hollandaise, demi-glace), sautéing, braising, roasting,Basic pastry.
Developed a strong understanding of French culinary terminology and other specialties. - Experienced in preparing and presenting traditional French dishes with a modern twist, adhering to high standards of presentation.
- Knowledgeable about French ingredients, including capon,foe gras,duck,lamb,seafood etc. cheeses like roquefort,chevre,brie,gruyere etc, wines which are Chardonnay,sherry,merlot etc.
- Skilled in plating techniques that reflect the elegance of modern French cuisine.
Highlighting the Brasserie - Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained cleanliness and organization in high-pressure kitchen environments
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked food temperature regularly to verify proper cooking and safety.
Demi Chef de Partie
Kempinski Hotel and Residences Palm Jumeirah
10.2021 - 10.2022
- Learnt diverse range of à la carte Italian dishes (e.g., Tagliatelle al Ragù Bolognese, Branzino,cacio e pepe,Galleto,Risotto alla Milanese), consistently adhering to stringent quality standards and precise culinary techniques.
- Demonstrated skills in pizza preparation, encompassing dough making, ingredient selection, and ensuring consistent product excellence within a high-volume service environment.
- Got experience with significant skill in the art of crafting handmade pasta (e.g., Ravioli, Gnocchi,Tagiatelle,Trouffe,Pappardelle)
- Collaborated effectively with Chef Andrew Kosarew and the culinary team to optimize kitchen workflow and ensure the timely completion of all service demands.
- Gained practical experience in inventory management, encompassing ingredient control, stock rotation, and minimizing waste within a restaurant operation.
- Mentored and coached junior team members, elevating their skills and fostering a culture of continuous improvement
- Maintained rigorous standards of cleanliness and hygiene, ensuring compliance with hotel standards and local regulations
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Commis 1
The Canvas Hotel Gallery by Sofitel
01.2019 - 03.2020
- Excelled in fast-paced breakfast, lunch, and ala carte operations, showcasing versatility and adaptability
- Specialized in crafting fresh homemade pasta dishes, enhancing guest satisfaction and culinary reputation
- Maintained meticulous records of food handling and traceability, ensuring compliance with food safety regulations
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
Commie-2
InterContinental Hotels Group
03.2017 - 08.2018
- Maintained high standards of hygiene
- Prepared ingredients for breakfast, lunch, dinner operation
- Measured dish ingredients and portion sizes accurately
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked effectively in fast-paced environments.
Commie-3
Courtyard by Marriott Gurgaon
11.2015 - 04.2017
- Responsible for daily mise en place
- Maintained daily chillers and freezer records
- Maintained cleaning and hygiene in the section
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked flexible hours across night, weekend, and holiday shifts.
Education
Bachelor of Hotel Management -
Kukreja Institute of Hotel Management
08.2013 - 06.2016
Skills
Culinary skills
Culinary team leadership
Ensuring consistency
Proficient in equipment operation
Ability to perform under pressure
Culinary presentation
Proficient knife techniques
Ordering supplies
Effective portion control
Certification
Skilled Trade Ontario
Timeline
Skilled Trade Ontario
02-2025
Jr. Sous Chef
Ascari hospitality group
09.2023 - 01.2025
Line Cook
Gare De L'Est Brasserie (Ascari Hospitality Group)
11.2022 - 08.2023
Demi Chef de Partie
Kempinski Hotel and Residences Palm Jumeirah
10.2021 - 10.2022
Commis 1
The Canvas Hotel Gallery by Sofitel
01.2019 - 03.2020
Commie-2
InterContinental Hotels Group
03.2017 - 08.2018
Commie-3
Courtyard by Marriott Gurgaon
11.2015 - 04.2017
Bachelor of Hotel Management -
Kukreja Institute of Hotel Management
08.2013 - 06.2016
Accomplishments
- Developed tasting menus for Gare de l'est restaurant.
- Managed 10 kitchen staff in restaurant with 150-seat capacity.
- Won "food safety champion" award for excellence passion of service.
- Promoted to jr. sous chef in only Nine months.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Affiliations
- World Education system
Work Preference
Work Type
Full TimeContract WorkLocation Preference
On-SiteLanguages
English
Advanced (C1)
Hindi
Bilingual or Proficient (C2)
Punjabi
Advanced (C1)