Foodie
Demonstrated success in training staff, monitoring performance and controlling costs to maintain smooth and efficient kitchen operations. Exacting and focused manager with a tireless approach to meeting foodservice demands.
Hi, I’m
Prashant Kumar
Junior Sous Chef
NEW DELHI,Delhi
Summary
Overview
7
years of professional experience
3
years of post-secondary education
2
Languages
Work History
Amadeo By Oberoi Mumbai
Junior Sous Chef
03.2023 - Current
Job overview
- Assisted sous chef with weekly schedule drafts for 35 kitchen staff.
- Planned and directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to 35 kitchen staff members daily to promote successful dining experiences for clients.
- Planned menus and services for restaurant and off-site events.
The Oberoi New DelhiNew Delhi
Junior Sous Chef
01.2023 - 03.2023
Job overview
- Assisted sous chef with weekly schedule drafts for 15 kitchen staff.
- Led team by example in preparing items accurately and according to high-quality standards.
- Ordered new ingredients and supplies to meet expected needs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Oversaw cleanliness of each station in kitchen.
The Oberoi New DelhiNEW DELHI
Chef De Partie
04.2019 - 12.2021
Job overview
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- 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.
Trident Hotels, Agra (the Oberoi Group)Agra
Commis Chef
06.2016 - 03.2019
Job overview
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Modernized work processes to reduce guest wait times and boost daily output.
Education
Institute of Hotel Management Jaipur
BSc. In Hospitality And Hotel Administration from Hotel Management
05.2013 - 05.2016
University Overview
Skills
Kitchen Management
Maintaining consistency
Commanding leadership style
Menu development
Quality controls
Plating
Proficiency in ordering systems
Special requests
Recipes and menu planning
Food preparation and safety
Food spoilage prevention
Interests
Pet person
Timeline
Junior Sous Chef
Amadeo By Oberoi
03.2023 - Current
Junior Sous Chef
The Oberoi New Delhi
01.2023 - 03.2023
Chef De Partie
The Oberoi New Delhi
04.2019 - 12.2021
Commis Chef
Trident Hotels, Agra (the Oberoi Group)
06.2016 - 03.2019
Institute of Hotel Management
BSc. In Hospitality And Hotel Administration from Hotel Management
05.2013 - 05.2016