PRIYESH PRASOON
SOUS CHEF
PARKDEAN HOLIDAY RESORTS, CAMBER SANDS, LYDD ROAD, CAMBER, RYE, SUSSEX
Summary
Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. 17th plus year background in high-end hotels and Cruise Lines industries. Dedicated food production professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Creative Chef driving and sustaining remarkable industry growth by offering unparalleled customer experiences. Specializing in international cuisine with skills in concept development and high-quality food production operation.
Overview
15
15
years of professional experience
10
10
years of post-secondary education
10
10
Certifications
4
4
Languages
Work History
Sous Chef
PARKDEAN HOLIDAY RESORTS GROUP OF COMPANIES
CAMBER SANDS,RYE, SUSSEX, UK (Sponshorship By Parkdean Holiday Resorts Group UK)
02.2022 - Current
- 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.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
Bakery, Confectionary and Fast Food Owner
CRISPY TREAT- EAT SET GO
HYDERABAD, INDIA
08.2020 - 02.2022
- Launched own signature brand, signature food along with Fast Food.
- Decorated and merchandised quality bakery goods to build business reputation and revenue base.
- Provided superior customer service to promote guest satisfaction, brand loyalty and consistent revenue.
- Helped customers locate ideal menu items by listening to needs and recommending specific products or services.
- Provided exceptional services and pleasant ambience.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN GEM, USA
03.2019 - 09.2019
- Handle 08-10 cooks and assistant cook work in various outlet like speciality restaurant, buffet and take care as chef gardemanger for 2 week. Salary-2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN SKY, USA
07.2018 - 01.2019
- Handle 08-10 cooks and assistant cook worked in main galley, hot kitchen and outdoor island operation. Salary 2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN SKY, USA
09.2017 - 04.2018
- Handle 08-10 cooks and assistant cook worked in fine dining restaurant, main galley, hot kitchen and outdoor island operation. Salary 2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN ESCAPE, USA
01.2017 - 06.2017
- Handle 08-10 cooks and assistant cook worked in big breakfast buffet and main galley operation. Salary 2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN SPIRIT, USA
05.2016 - 11.2016
- Handle 08-10 cooks and assistant cook worked in main galley, hot buffet operation. Salary 2650 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN SPIRIT, USA
09.2015 - 02.2016
- Handle 08-10 cooks and assistant cook worked in breakfast section in main galley and buffet. Salary 2650 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
NORWEGIAN JEWEL, USA
12.2014 - 06.2015
- Handle 08-10 cooks and assistant cook worked in buffet operation and production. Salary 2650 USD/month.
Chef De Partie
DISNEY CRUISE LINES
DISNEY DREAM, USA
03.2014 - 07.2014
- Handle 06-10 number teams of 1st cook, cooks and assistant cook worked in main galley buffet operation. Salary 540 USD/month.
Chef De Partie
DISNEY CRUISE LINES
DISNEY DREAM, USA
07.2013 - 01.2014
- Handle 06-10 number teams of 1st cook, cooks and assistant cook worked in main galley buffet operation. Salary 540 USD/month.
Chef De Partie
DISNEY CRUISE LINES
DISNEY DREAM, USA
12.2012 - 05.2013
- Handle 06-10 number teams of 1st cook, cooks and assistant cook worked in main galley buffet operation. Salary 540 USD/month.
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
ZAANDAM, USA
12.2011 - 06.2012
- Coordinate a team with chef de partie and sous chef. Taken care of soup station. Salary- 1800 USD/month
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
VEENDAM, USA
02.2011 - 08.2011
- Support culinary team, follow directions and instruction. Salary- 1800 USD/month
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
ROTTERDAM, USA
05.2010 - 11.2010
- Cooperate our team and management. Worked in Buffet operation. Salary- 1800 USD/month.
Cook
NORWEGIAN CRUISE LINES
NORWEGIAN STAR/WIND/DREAM/DAWN/SUN/SPIRIT, USA
05.2005 - 01.2010
- Worked and gained knowledge with beginning potential skills as a cook in five different brand of Norwegian Cruise Lines in five years. Salary- 868 USD/ Month.
Commis Chef 1
TAJ GROUP OF HOTELS
TAJ RESIDENCY, HYDERABAD, INDIA
02.2004 - 04.2005
- Worked as commis-1 in Taj Residency a group of Taj Hotels five star property.
Commis Chef 2
TULIP MANOHAR HOTEL
HYDERABAD, INDIA
07.2003 - 01.2004
- Started my career with five star hotel property in Tulip Manohar as a Commi-2.
Education
BACHELOR OF HOTEL MANAGEMENT - Hotel Management
INSTITUTE OF HOTEL MANAGEMENT
HYDERABAD 04.2000 - 05.2003
Bachelor of Science - Zoology
LALIT NARAYAN MITHILA UNIVERITY
DARBHANGA 03.1995 - 08.1998
INTERMEDIATE - 10+2
BIHAR INTERMEDIATE EDUCATION COUNCI
PATNA 03.1993 - 06.1995
High School Diploma -
BIHAR SECONDARY SCHOOL EDUCATION BOARD
PATNA 09.1992 - 10.1993
Skills
HACCP Requirements
undefinedCertification
Certification in Level-3 Supervising Food Safety and Catering by High Speed Training by CPD CERTIFIED, ROSPA QUALIFICATION AND ENDORSED BY INSTITUTE OF HOSPITALITY- UNITED KINGDOM (Certificate No.- 4146-2851704-2992803 Issued on 20th July 2022)
Accomplishments
- Won a Chef Competition Award for excellence of menu, ingredients and quality at Hotel Management College level in Sept-2002.
- Won a Vacation Hero Award for excellence of menu, ingredients and quality at Norwegian Jewel of Norwegian Cruise Lines in Jan-2015.
- Won a Top Comment Card Winner from all guests for excellence of menu, ingredients and quality at Norwegian Jewel of Norwegian Cruise Lines in Jan-2015.
Personal Information
- Nationality :- Indian
- Father's Name :- Ramchandra Prasad Nirmohi
- Mother's Name :- Indira Prasad
- Spouse's Name :- Anupam Kumari Priyesh
- 1st Son :- Akshit Priyesh
- 2nd son :- Dikshit Priyesh
- Religion :- Hinduism
- Marital Status :- Married
- Date of Birth :- 27th December 1978
- Indian National ID Card No.:- 5582 9310 3948
- UK Resident Permit :- RY6596759 (Valid till 23rd Jan 2024) Issued on 17th Jan 2022
- Permanent Address :-
Plot No.-56, Seshadri Enclave, 4th Phase,
Venkatadri Township, Beside- Choudharyguda Panchayat Office,
Narapally, Hyderabad, Telangana State
India- 500088
Mobile :- +91- 9100363565
Timeline
Certification in Level-3 Supervising Food Safety and Catering by High Speed Training by CPD CERTIFIED, ROSPA QUALIFICATION AND ENDORSED BY INSTITUTE OF HOSPITALITY- UNITED KINGDOM (Certificate No.- 4146-2851704-2992803 Issued on 20th July 2022)
03-2022
Sous Chef
PARKDEAN HOLIDAY RESORTS GROUP OF COMPANIES
02.2022 - Current
Bakery, Confectionary and Fast Food Owner
CRISPY TREAT- EAT SET GO
08.2020 - 02.2022
Chef De Tournant
NORWEGIAN CRUISE LINES
03.2019 - 09.2019
Chef De Tournant
NORWEGIAN CRUISE LINES
07.2018 - 01.2019
Chef De Tournant
NORWEGIAN CRUISE LINES
09.2017 - 04.2018
Chef De Tournant
NORWEGIAN CRUISE LINES
01.2017 - 06.2017
Chef De Tournant
NORWEGIAN CRUISE LINES
05.2016 - 11.2016
Chef De Tournant
NORWEGIAN CRUISE LINES
09.2015 - 02.2016
Chef De Tournant
NORWEGIAN CRUISE LINES
12.2014 - 06.2015
Chef De Partie
DISNEY CRUISE LINES
03.2014 - 07.2014
Chef De Partie
DISNEY CRUISE LINES
07.2013 - 01.2014
Chef De Partie
DISNEY CRUISE LINES
12.2012 - 05.2013
Certification in Supervisory Excellence by HOLLAND AMERICA CRUISE LINES UNIVERSITY- USA
04-2012
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
12.2011 - 06.2012
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
02.2011 - 08.2011
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
05.2010 - 11.2010
Certification in Public Health Training by NORWEGIAN CRUISE LINES- USA
05-2008
Cook
NORWEGIAN CRUISE LINES
05.2005 - 01.2010
Commis Chef 1
TAJ GROUP OF HOTELS
02.2004 - 04.2005
Commis Chef 2
TULIP MANOHAR HOTEL
07.2003 - 01.2004
BACHELOR OF HOTEL MANAGEMENT - Hotel Management
INSTITUTE OF HOTEL MANAGEMENT
04.2000 - 05.2003
Bachelor of Science - Zoology
LALIT NARAYAN MITHILA UNIVERITY
03.1995 - 08.1998
INTERMEDIATE - 10+2
BIHAR INTERMEDIATE EDUCATION COUNCI
03.1993 - 06.1995
High School Diploma -
BIHAR SECONDARY SCHOOL EDUCATION BOARD
09.1992 - 10.1993
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