Narinder Pal
Sous Chef
Chandigarh,Chandgarhi
Summary
Adaptable and enterprising SOUS CHEF with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
2
2
Certifications
Work History
Sous Chef
The Bluedoor Cafe
New Delhi, Delhi
07.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Disciplined and dedicated to meeting high-quality standards.
HEAD CHEF, BURGER CHEF
KHOBAR
KHOBAR, AL
01.2019 - 01.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Hired, managed and trained kitchen staff.
Chef De Partie
Oberois Sukhvilas
Chandigarh, Chandigarh
08.2017 - 04.2018
- Sanitized all counters properly to prevent food-borne illness.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
Commis Chef
Gastronomica,The Burger Boutique Black
SaharaClub, Murouj, Kuwait
04.2015 - 04.2017
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated food regularly, removing outdated items for proper disposal.
- Prepped daily menu items to quickly deliver upon request.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Commis-1
Accor, Pullman Gurgaon Central Park
New Delhi, Delhi
11.2012 - 04.2015
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Worked in Cold Section for Home-made Ice-Creams, Sorbet, Foie-gras parfait, Ceviche, Crudo.
- Experienced portioning of Beef,Lamb,Poultry,seafood and further learning to Sous-vide those products.
- Experienced in making Home-made Pastas, Italian Sauces, Risotto, pickles to provide a contrast to our fine-dining cuisine.
- Expert in making Home-made Garnishes and using Molecular powder such as Xanthan, Lecite,Glice,Agar-Agar.
Commis-2
Le-Meridien
New Delhi, Delhi
06.2011 - 11.2012
- Worked As MOKT-Meridien Operational Kitchen Trainee which ensures Rigorous training in all the sections of Continental kitchen required.
- Trained in Main-Kitchen, Garde Manger, Room service Kitchen, Butchery and Coffee-shop Kitchen.
- Responsible for filling up of order sheets collected from all the departments of kitchen.
- Learning all the cooking techniques, and types of cut required to kickstart my career.
- Maintaining all Walk-in and deep-freezers to make sure proper FIFO/LIFO.
- Learned to use commercial equipments like Boilers, Ovens, Mincer Machines.
Education
Bachelor of Science - Hospitality and Hotel Administration) Hospitality Management
INSTITUTE oF HOTELMANAGEMENT - CHITKARA
03.2008 - 03.2011
Skills
Recipes and menu planning
Stocking and replenishing
Operations support
Menu development
Plating
Fine-dining expertise
Accomplishments
- Certified with CHEF DE PARTIE from Oberois,SDP-Supervisor Development Programme.
Certification
Supervisory Development
COVER STORY
- When i decided to take hospitality as my career. I Got Plaed in Le-meridien, New Delhi and Felt very lucky that i was exposed to all the sections of Kitchen. After that I joined LE-RIVIERA, Pullman Gurgaon Central Park That's where Actual Love story began for the trade working under leadership of CHEF TANVEER KANWATRA. It was not only the skills what i leaned from Le-riviera But Team-work, Standing in line to deliver first-hand experience to guest.
- After that i got exposed to all the nuisance of the life which made me eager to join Upscale-food So i joined projects abroads. I felt great when i realised that i was always able to find my own ways to take the game up for food quality and standard.I got certified from OBEROIS as CHEF DE PARTIE after rigorous training of SDP-Supervisor Development Programme.
- Recently i headed the team of 45 staff in Burger chef, Saudi Arabia and accomplished all the objectives to reach the goal to switch the whole restaurant from Comfort food theme to Up-scale dining.
- My food philosophy is ' Smile While you work,Your food will smile automatically' . Thus I understand the importance of buidling the team and taking them along the journey So that they always feels a part of the project . Thus they will surely help us achieve our targets.
Timeline
Sous Chef
The Bluedoor Cafe
07.2021 - Current
HEAD CHEF, BURGER CHEF
KHOBAR
01.2019 - 01.2021
Chef De Partie
Oberois Sukhvilas
08.2017 - 04.2018
Commis Chef
Gastronomica,The Burger Boutique Black
04.2015 - 04.2017
Commis-1
Accor, Pullman Gurgaon Central Park
11.2012 - 04.2015
Commis-2
Le-Meridien
06.2011 - 11.2012
Bachelor of Science - Hospitality and Hotel Administration) Hospitality Management
INSTITUTE oF HOTELMANAGEMENT - CHITKARA
03.2008 - 03.2011