LALIT SONI
HALWAI ( ALL TYPES OF SWEET )
UTTAR PRADESH,UP
Summary
Dynamic culinary professional with extensive experience at Raddison Hotel, excelling in menu development and food presentation. Proven ability to enhance kitchen efficiency and reduce waste through effective organization and training. Skilled in recipe creation and team management, delivering high-quality dishes that elevate customer satisfaction.
Overview
18
18
years of professional experience
Work History
CHEF DE PARITE
Raddison Hotel
02.2025 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
COOK
SAGA RESTAURANT
01.2023 - 12.2024
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Commis Chef
Google
02.2017 - 01.2019
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Cook
BRIJWASI SWEETS
01.2008 - 12.2014
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Communicated closely with servers to fully understand special orders for customers.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Education
SHREE RADHA KISHAN INTER COLLEGE
Mathura, IndiaSkills
Proper food handling
Timeline
CHEF DE PARITE
Raddison Hotel
02.2025 - Current
COOK
SAGA RESTAURANT
01.2023 - 12.2024
Commis Chef
Google
02.2017 - 01.2019
Cook
BRIJWASI SWEETS
01.2008 - 12.2014
SHREE RADHA KISHAN INTER COLLEGE