NARENDRA PANWAR
MUMBAI
Summary
Highly skilled Demi Chef de Partie with focus on creative, high-quality cuisine preparation and presentation. Prior experience includes working in high-pressure kitchen environments, demonstrating strong capabilities in multitasking and time management while ensuring compliance with health and safety regulations. Known for inventive culinary techniques, ability to manage kitchen staff effectively, and commitment to creating memorable dining experiences. Significant impact made in previous roles through implementation of innovative menu items and efficiency improvements in food preparation processes.
Overview
12
12
years of professional experience
Work History
Demi Chef Di Partie
Taj Santacruz
Mumbai
11.2022 - Current
- Preparing the menu for VIP Sit-Downs
- Review the daily production sheets with the Chef De Partie & Sous Chef
- Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
- Guiding and training of culinary skills to junior staff’s
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Ensures that station opening and closing procedures are carried out to standard
- Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Chef Di Partie
Louis Burger
Mumbai
07.2022 - 10.2022
- To handle Purchasing and planning cost control practices.
- Developed menus for special occasions with the Sous chef and Head chef, ensuring all dishes were prepared according to recipes and standards.
- Supervised and trained demi-chef de parties, commis chef and kitchen staff to ensure quality standards of food production.
- Ensuring each member of team have high standards of food hygiene and follow the rules of health and safety.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
Demi Chef De Partie
Louis Burger
Mumbai
07.2021 - 06.2022
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Commis
Hotel Shanghai
Mumbai
12.2019 - 07.2021
- To requisite and make sure the section has adequate food stock
- To make sure the right quantity and quality of food is made with the cost kept low and in budget.
- To take direct training of the commis ll and commis lll and trainees in the section.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Tracked inventory levels of foods and supplies used in daily production.
Commis 1
Kode Restaurant
Mumbai
06.2017 - 11.2019
- t
- Received deliveries of food items and stored them properly.
- Followed recipes accurately while adhering to portion control standards.
- Followed all health code guidelines when handling food items.
- Acquired new skills to support team and further accommodate customer needs.
- Monitored inventory to keep adequate stock of food items and supplies.
- Trained new kitchen hands in basic tasks, safety protocols, and kitchen standards.
Commis 2
Eskay Resort
08.2016 - 06.2017
- Keeps work station clean and organized including fridge’s/freezers, countertops and stove top
- Maintaining the Walk in cooler & dry stock as per requirement etc
- Ensure Cleaning, Tagging and Labeling is to be done Properly
- Preparing Mis-en-plan also responsible for Live Section.
Commis 2
Mumbai Cricket Association
06.2014 - 04.2016
- Preparing Sauces, Mise-en-place and Stocks
- Making stuffed Pastas and salad Preparation
- Handling Banquet Functions.
Commis 3
Café Mangii
01.2013 - 04.2014
- Prepare and cooked for Ala carte
- Making an order for ala carte
- Always making food with a high standard and good ingredients.
Commis 3
Spice Lane Resto Bar
05.2012 - 11.2012
- Mastered all the cut’s of vegetable while doing mise-en-place for the operation
- Learnt about maintaining and record keeping of all hygiene and temperature records
- Gained knowledge about the basics of meat cooking along with pasta making.
Education
Higher Secondary -
N.E.M.SR. SCHOOL (A.P.)
01.2012
Diploma in Hotel Management -
KOHINOOR CATERING COLLEGE
01.2016
Senior Secondary -
N.E.M.SR. SCHOOL (A.P.)
01.2010
Skills
- Inventory control and Management
- Purchasing of ingredients and kitchen Equipment
- Managing a kitchen's Budget
- Employee Scheduling
- Staff Training
- Recipe creation
- Food presentation
- Food safety knowledge
- Cost Control
- Food Safety
- Workflow Optimization
- Hygiene standards
- Menu development
Personal Information
- Father's Name: Sujan Singh Panwar
- Title: Chef di Partie
- Date of Birth: 02/12/1994
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu
Passport
L5553707
Languages
English & Hindi
Hobbies and Interests
Cooking, Listening Soft Music
Declaration
Considering the above facts, I request you to give me an opportunity to work with your esteemed organization. I assure you that I will work hard to the best of my ability.
Timeline
Demi Chef Di Partie
Taj Santacruz
11.2022 - Current
Chef Di Partie
Louis Burger
07.2022 - 10.2022
Demi Chef De Partie
Louis Burger
07.2021 - 06.2022
Commis
Hotel Shanghai
12.2019 - 07.2021
Commis 1
Kode Restaurant
06.2017 - 11.2019
Commis 2
Eskay Resort
08.2016 - 06.2017
Commis 2
Mumbai Cricket Association
06.2014 - 04.2016
Commis 3
Café Mangii
01.2013 - 04.2014
Commis 3
Spice Lane Resto Bar
05.2012 - 11.2012
Higher Secondary -
N.E.M.SR. SCHOOL (A.P.)
Diploma in Hotel Management -
KOHINOOR CATERING COLLEGE
Senior Secondary -
N.E.M.SR. SCHOOL (A.P.)
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