PADAM SINGH
Indian Chef
Uttarakhand
Summary
Seasoned Sous Chef specializing in Type cuisine. Successful Number year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
Work History
Demi Chef De Partie
Cater-inc
Mumbai
06.2022 - Current
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Commi-1
Sultan International Project
Muscut
03.2018 - 03.2020
- Proven ability to develop and implement creative solutions to complex problems.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Strengthened communication skills through regular interactions with others.
- Paid attention to detail while completing assignments.
- Developed strong communication and organizational skills through working on group projects.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Worked effectively in fast-paced environments.
Commi 2
Good Food Concept
Mumbai
11.2015 - 02.2018
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Commi 3
Culinary Foods
Mumbai
02.2015 - 10.2015
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Rotated through all prep stations to learn different techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
B. A Graduate - B. A
Uttarakhand Open University
Ghansali 01.2011 - 04.2014
10th Pass -
Uttarakhand Borad
Goverment Inter College 01.2007 - 04.2008
12th Pass -
Uttarakhand Borad
Goverment Inter College 02.2009 - 02.2010
Skills
Recipes and menu planning
Menu development
Commanding leadership style
[Type] cuisine
Catering background
Food preparation and safety
Special requests
Order delivery practices
Performance improvement
Sales planning
Baking and broiling skills
Signature dish creation
Food plating and presentation
Food inventories
Timeline
Demi Chef De Partie
Cater-inc
06.2022 - Current
Commi-1
Sultan International Project
03.2018 - 03.2020
Commi 2
Good Food Concept
11.2015 - 02.2018
Commi 3
Culinary Foods
02.2015 - 10.2015
B. A Graduate - B. A
Uttarakhand Open University
01.2011 - 04.2014
12th Pass -
Uttarakhand Borad
02.2009 - 02.2010
10th Pass -
Uttarakhand Borad
01.2007 - 04.2008