Radhakanta Parida
Noida
Summary
Motivated Chef with extensive experience in continental and Indian cuisines, seeking to leverage strong organizational skills, leadership ability, and a diverse culinary background. Committed to maintaining high standards of food quality, hygiene, and efficient kitchen operations.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef De Partie - Continental Department
Honey and Dough Cafe and Patisseries
02.2022 - Current
- Lead preparation of base products including arrabiata sauce, various mayonnaises, lasagne (veg/non-veg), and assorted dips, ensuring consistent product quality.
- Package prepared food and coordinate dispatch to multiple outlets.
- Oversee receipt and quality checks of vegetables, dairy, fish, and poultry.
- Conduct weekly and monthly stock inventories and maintain detailed records.
- Uphold strict cleanliness and hygiene standards in the kitchen.
Demo Chef
Foodhall, Future Retail Limited
01.2017 - 01.2020
- Managed live kitchen as the face of the brand for live cooking demonstrations and classes, introducing customers to both regular and new products.
- Coordinated party orders, ensuring timely and high-quality food delivery.
- Led the kitchen team, giving clear instructions for food preparation, presentation, and service.
- Managed inventory, including ordering of dairy, vegetables, meats, poultry, and dry stock.
Commis-3 (PVR Gold Class Kitchen)
PVR Cinemas
11.2015 - 12.2016
- Prepared food orders according to standard recipes and customer requirements.
- Managed kitchen stocks and ensured accurate records.
- Maintained kitchen hygiene and cleanliness, facilitating smooth handovers for shift changes.
- Handled receipt and return of stock from storage.
Industrial Exposure Trainee
The Westin, Mindspace, Hyderabad
05.2014 - 09.2014
- Completed 22-week rotation across all major hotel departments, with a focus on food and beverage production.
- Gained hands-on exposure in banquet, bakery, tandoor, Indian, and continental kitchens.
- Assisted with kitchen stock management and daily operations.
Education
BHMCT - School of Hotel Management
Siksha 'O' Anusandhan University
01.2015
Integrated Science - undefined
Swami Vivekananda Memorial Coll.
01.2011
10th - undefined
Port Trust High School
Paradip01.2009
Skills
- Food preparation & presentation
- Inventory management
- Kitchen hygiene & safety
- Stock management
- Leadership & team coordination
- Customer engagement & live demonstrations
- Continental and Indian cuisines
- Menu planning
Languages
English
Hindi
Odia
Hobbies and Interests
Cooking, Painting, Singing
Certification
Fssai food safety training certificate
Timeline
Chef De Partie - Continental Department
Honey and Dough Cafe and Patisseries
02.2022 - Current
Demo Chef
Foodhall, Future Retail Limited
01.2017 - 01.2020
Commis-3 (PVR Gold Class Kitchen)
PVR Cinemas
11.2015 - 12.2016
Industrial Exposure Trainee
The Westin, Mindspace, Hyderabad
05.2014 - 09.2014
BHMCT - School of Hotel Management
Siksha 'O' Anusandhan University
Integrated Science - undefined
Swami Vivekananda Memorial Coll.
10th - undefined
Port Trust High School
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