Prashanth K
Chef
Vellore,TN
Summary
Quick-thinking Junior Sous Chef successfully handling unexpected culinary requests and managing meticulously prepared kitchens for past Number years in industry. Creative culinary edge is extended to tasks such as inventory monitoring, order management and clear communication with kitchen staff.
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.
Junior Sous Chef adept at developing seasonal and event menus, with targeted expertise in sourcing local and sustainable ingredients. Strong passion for creating innovative recipe selections and cultivating memorable dining experiences. Well-versed in increasing employee productivity with motivating approach.
Talented Kitchen leader fluent in Language and Language. Skilled in directing, motivating and mentoring diverse staff to handle high-volume foodservice with consistent high-quality.
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation.
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
10
10
years of professional experience
1
1
year of post-secondary education
Work History
Junior Sous Chef
Gourmet Garden
Bangalore , Karnataka
05.2021 - Current
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sanitized all counters properly to prevent food-borne illness.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef De Partie
1441 Pizzeria
Bangalore , Karnataka
07.2020 - 04.2021
- Modernized work processes to reduce guest wait times and boost daily output.
- Supervised and enhanced work of Number-person team producing more than Number plates per day.
- Maintained well-organized mise en place to keep work consistent.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Complied with portion and serving sizes as per restaurant standards.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
Demi Chef De Partie
The LaLiT Ashok Bangalore
Bangalore , Karnataka
03.2016 - 07.2019
- 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.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
Commis Chef
Fresh Menu Online Kitchen
Bangalore , Karnataka
08.2015 - 02.2016
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Ordered new ingredients and supplies to meet expected needs.
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
Commis Chef
Ibis Hotel, Accor Hotels
Bangalore , Karnataka
11.2014 - 07.2015
- Ordered new ingredients and supplies to meet expected needs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated through all prep stations to learn different techniques.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Cleaned kitchen counters, refrigerators and freezers.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Assisted with routine stock rotation to keep ingredients fresh.
- Prepped daily menu items to quickly deliver upon request.
Commis Chef
The Chancery Pavilion Hotel
Bangalore , Karnataka
10.2010 - 09.2014
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Seasoned and marinated cuts of meat, poultry and fish.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Middle School Education
Government School
Vellore 06.2008 - 03.2009
Diploma - Hotel And Management
Vishava Catering Collage of Hotel Management
Vellore 06.2009 - 03.2010
Skills
Kitchen Management
Inventory processes
Recipe portioning
Special requests
Maintaining consistency
Safe handling
Menu development
Plating
Quality controls
Commanding leadership style
Expectation setting
Catering background
Food spoilage prevention
Menu memorization
Food preparation and safety
Performance improvement
Operations support
Order delivery practices
Stocking and replenishing
Recipes and menu planning
Ingredient selection
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Junior Sous Chef
Gourmet Garden
05.2021 - Current
Chef De Partie
1441 Pizzeria
07.2020 - 04.2021
Demi Chef De Partie
The LaLiT Ashok Bangalore
03.2016 - 07.2019
Commis Chef
Fresh Menu Online Kitchen
08.2015 - 02.2016
Commis Chef
Ibis Hotel, Accor Hotels
11.2014 - 07.2015
Commis Chef
The Chancery Pavilion Hotel
10.2010 - 09.2014
Diploma - Hotel And Management
Vishava Catering Collage of Hotel Management
06.2009 - 03.2010
Middle School Education
Government School
06.2008 - 03.2009