PARAMBIR SINGH
Chef
Dubai
Summary
Hardworking Commis Chef versed in supporting senior chefs in quality food preparation. Checks ingredient and supply levels to reduce downtime and rotates inventory for maximum freshness.
Overview
7
7
years of professional experience
1
1
Language
Work History
Commis Chef in Mediterranean Cuisine
Bateel International LLC
Dubai
10.2021 - Current
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Plating and presenting meal items as per the Chef de Partie’s instructions.
Commii II
Suravie Restaurant by (TYC)
Delhi
02.2019 - 11.2020
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Able to produce quality product in a timely and efficient manner for the guests or staff.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
- Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
- Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Commi III in Indian Cusine
Eqbal Inn The Boutique Hotel
Patiala
08.2018 - 02.2019
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Accurately measured dish ingredients to support precise portioning.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Complied with food safety regulations.
- Quality-checked items for quantity and presentation.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimization.
- Cooked and presented dished in line with standardized recipes.
- Stored foodstuffs and ingredients in established manner.
Commi III In Tandoor
The Yellow Chilli Restaurant
Uttar Pradesh
05.2016 - 07.2018
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Supported food service in busy restaurant environment.
- Followed precise recipe cards and food preparation procedures.
- Carried out tasks assigned by Chef De Partie.
- Met high standards of food hygiene and safety.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Controlled and minimized food waste.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
Education
Intermediate -
Senior Secondary School Education
India India
Secondary School Education
India Skills
Basic knowledge of all sections
Understanding of health and safety as well as also knowledge of basic food hygiene
Team player quality
Positive and approachable manner
Team management skills
Good oral communication
Ability to work under supervision of a limited range
Food preparation skills
Creativity
Passion and motivation
Willingness to learn
Languages
English
Native language
Timeline
Commis Chef in Mediterranean Cuisine
Bateel International LLC
10.2021 - Current
Commii II
Suravie Restaurant by (TYC)
02.2019 - 11.2020
Commi III in Indian Cusine
Eqbal Inn The Boutique Hotel
08.2018 - 02.2019
Commi III In Tandoor
The Yellow Chilli Restaurant
05.2016 - 07.2018
Intermediate -
Senior Secondary School Education
India
Secondary School Education