Summary
Overview
Work History
Education
Skills
Timeline
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PADAM SINGH

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

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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

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PADAM SINGH Indian Chef