Pratap Singh

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

• Oversee daily kitchen operations ensuring adherence to hygiene, safety, and quality standards.
• Prepare a variety of Indian dishes following standardized recipes and portion control.
• Supervise kitchen staff, allocate duties, and ensure smooth workflow during peak hours.
• Maintain inventory levels, monitor stock rotation (FIFO), and reduce food wastage.
• Ensure compliance with food safety, cleanliness, and company policies.
• Coordinate with management for menu planning and kitchen efficiency improvements.

• Managed daily food production for restaurant and banquet operations.
• Ensured quality, taste, and presentation standards were consistently met.
• Supervised junior cooks and assisted in training new kitchen staff.
• Maintained hygiene standards as per hotel and FSSAI guidelines.
• Assisted in inventory control, ordering, and stock management.

• Managed daily food production for restaurant and banquet operations.
• Ensured quality, taste, and presentation standards were consistently met.
• Supervised junior cooks and assisted in training new kitchen staff.
• Maintained hygiene standards as per hotel and FSSAI guidelines.
• Assisted in inventory control, ordering, and stock management.

• Handled kitchen operations including preparation, cooking, and plating of dishes.
• Ensured adherence to hygiene, cleanliness, and safety protocols.
• Coordinated with service staff for smooth food service operations.
• Passionate about learning and committed to continual improvement.

• Prepared and served Continental dishes ensuring quality standards.
• Assisted in kitchen operations and maintained cleanliness of workstations.

• Assisted senior chefs in preparation and presentation of Continental cuisine.
• Maintained cleanliness of workstations and equipment.
• Followed standardized recipes and portion control procedures.

• Prepared meals as per menu specifications and quality standards.
• Followed food safety and cleanliness guidelines.