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
undefinedInterests
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
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