Piyush Patil
Demi Chef De Partie
Nagpur
Summary
Continuous learning drives professional growth and success. Strong dedication, positive attitude, and excellent grasping ability enhance performance. Self-exploration and effective support contribute to achieving goals.
Overview
9
9
years of professional experience
3
3
Languages
Work History
Demi Chef De Partie
Hyatt Regency Chennai
02.2024 - Current
- Organize ingredients and execute dishes according to menu specifications and chef directives.
- Adhere to standard recipes, portion sizes, and presentation guidelines.
- Contribute to menu development by proposing innovative ideas and specials.
- Manage and maintain Indian section of kitchen such as gravies, garnishes, boiling processes.
- Evaluate taste, texture, temperature, and presentation prior to serving.
- Ensure consistency in flavors and portion sizes.
- Ensured adherence to HACCP and kitchen hygiene standards consistently. Maintained a clean, sanitized, and organized work area at all times.
Commi 1st
Radisson Blu Hotel Nagpur
04.2022 - 02.2024
- Facilitate ingredient preparation by chopping vegetables, marinating meats, and measuring portions.
- Execute recipes and instructions provided by senior chefs.
- Craft simple dishes or components for intricate recipes.
- Assist Chef de Partie or Demi Chef de Partie in managing section operations.
- Maintain stocked, organized, and clean work area before, during, and after service.
- Prepare basic dishes and support plating processes under supervision.
- Guarantee presentation and portion sizes align with restaurant standards.
- Study and analyze techniques utilized by senior chefs.
- Cultivate new skills and embrace feedback for continuous improvement.
Commi 2nd
Chimur Tiger Resort, Tadoba National Park
10.2021 - 04.2022
- Study and analyze cooking techniques from senior chefs.
- Hone cutting, cooking, and plating skills according to instruction.
- Manage stock rotation using FIFO methodology and notify seniors of any spoilage
- Facilitate efficient receipt and storage of deliveries
- Ensure cleanliness of utensils, equipment, and storage areas.
- Adhere to strict kitchen hygiene standards and enforce food safety regulations (HACCP).
- Assisted Commis 1, Demi Chef de Partie, and Chef de Partie with section responsibilities.
- Prepared vegetables and fruits by washing, peeling, and chopping. Executed ingredient preparation to ensure readiness for cooking processes.
Commi 2nd
Regenta Resort By Royal Orchid Hotels Pench, MP.
09.2020 - 07.2021
- Collaborate with kitchen staff to facilitate seamless service.
- Support basic cooking tasks including boiling, steaming, and baking under supervision.
- Slice and arrange items for mise en place.
- Assisted Commis 1, Demi Chef de Partie, and Chef de Partie with section responsibilities. Collaborated with kitchen staff to ensure efficient workflow during service. Maintained high standards of food preparation and presentation across sections. Supported training initiatives for junior kitchen staff to enhance skill development.
- Enforce kitchen hygiene standards and food safety regulations (HACCP)
Commis 3rd
Royal Orchid Golden Suite Pune
04.2018 - 05.2020
- Observe senior chefs to learn preparation and cooking techniques.
- Practice basic knife skills and cooking methods under guidance.
- Support Commis 2, Commis 1, and senior chefs when needed.
- Assist in multiple sections during busy service hours.
- Follow all food safety and hygiene procedures (HACCP).
- Wear proper chef uniform and protective gear.
- Help with unpacking, checking, and storing deliveries.
- Keep workstations, counters, and equipment clean at all times.
- Help with basic mise en place under direct supervision.
Industrial training
The Royal Orchid Golden Suite, Pune, Maharashtra
05.2017 - 11.2017
- Observe senior chefs and understand kitchen operations.
- Take notes on recipes, techniques, and kitchen processes.
- Ask questions and request feedback to improve skills.
- Communicate with seniors politely and follow instructions carefully.
- Help with receiving and storing deliveries.
Education
Diploma - hotel Management, Catering
National Institute of Business Education
Kamptee, Maharashtra, India01.2017
High School Diploma -
RTMNU
Maharashtra, India02.2015
SSC - undefined
Maharashtra, India03.2013
Skills
Cooking methods
RESPONSIBILITY :-
- Preparing food & provide prompt, Courteous & accurate Service to the entire Customer as per hotel standard of quality as directed.
- Control food wastage without Comprising food quality-
- Assist senior chef in implementing & following hotel Standard on food quality preparation & presentation.
- Be responsible for maintaining all kitchen equipment in his area in good working condition.
- Maintain Complete Hygiene in his Work area.
- Ensure exact Collection of perishables & meat, fish, items as per the store room requisition.
- Recommend daily requirement from store room to the Senior Chef.
Personal Details
Name :- Piyush Patil
Father:- Prakash Patil
Mother:- Vandana Patil
DOB. :- 16/02/1998
Nationality:- Indian
Marial Status:- Unmarried
DECLARATION:-
I herby, declare that all the above information are true & true & correct to the best of my knowledge and belief
Date :-
Place :- Nagpur
PIYUSH PATIL
Signature
Timeline
Demi Chef De Partie
Hyatt Regency Chennai
02.2024 - Current
Commi 1st
Radisson Blu Hotel Nagpur
04.2022 - 02.2024
Commi 2nd
Chimur Tiger Resort, Tadoba National Park
10.2021 - 04.2022
Commi 2nd
Regenta Resort By Royal Orchid Hotels Pench, MP.
09.2020 - 07.2021
Commis 3rd
Royal Orchid Golden Suite Pune
04.2018 - 05.2020
Industrial training
The Royal Orchid Golden Suite, Pune, Maharashtra
05.2017 - 11.2017
Diploma - hotel Management, Catering
National Institute of Business Education
SSC - undefined
High School Diploma -
RTMNU