Summary
Overview
Work History
Education
Skills
Disclaimer
Personal Information
Timeline
Generic
Satish Chowhan

Satish Chowhan

Sous Chef
Hyderabad

Summary

To obtain chef position and use my experience to bring leadership and professionalism to the kitchen.

Diligent fast-food worker with excellent cooking skills and strong knowledge of food safety. Capable of maintaining well-stocked, organized and clean kitchen areas to maximize products. Dependable fry cook possessing 9+ years of hands-on experience working in continental food establishments. Talented at measuring ingredients, cleaning and stoking work stations, following portion control standards and checking prepared against quality and quantity requirement. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

9
9
years of professional experience
2009
2009
years of post-secondary education
3
3
Languages

Work History

Sous Chef

Scylla Luxury Resort And Spa
12.2024 - Current
  • 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.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Kitchen supervisor

Buffalo Wild Wings
02.2024 - 11.2024
  • Controlled food costs and managed inventory.
  • Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Reduced food waste through effective inventory management and menu planning.

Demi Chef De Partie

Aida Mar
06.2023 - 02.2024
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.

Commis Chef

Aida Cosma
02.2022 - 11.2022
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Commis Chef

Aida
12.2020 - 08.2021
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
  • Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.

Certified Trainer

Buffalo Wings Wings
12.2019 - 11.2020
  • Monitored participant workflow and behaviors throughout training process.
  • Mentored new hires, resulting in stronger staff development and increased productivity.
  • Provided ongoing support for certified individuals, offering guidance as they navigated new challenges in their professional roles.
  • Facilitated workshops on leadership development for mid-level managers.
  • Conducted post-training follow-ups with participants to ensure proper knowledge transfer and application on the job site.
  • Consistently received high ratings on trainer evaluations, reflecting a strong commitment to excellence in education and professional development.

Line cook

Buffalo Wings Wings
06.2018 - 12.2019
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Monitored the time and heat of equipment ensuring that both were regulated as necessary.
  • Prepared identical dishes numerous times per day with consistent care, attention to detail and quality.
  • Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross contamination.
  • Adjusted established recipes to remove allergens or alter tastes for customer desires.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment’s and utensils, sanitation and safety issues
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Measured ingredients and followed recipes to prepare food.

Commi-2

Avasa
03.2016 - 03.2018
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Skilled at working independently and collaboratively in a team environment.
  • Passionate about learning and committed to continual improvement.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.

Education

Intermediate -

Sri Chaitanya Jr College
Hyderabad

BHMCT - undefined

Bachelor of hotel management and catering technology

Skills

    Food safety

    Food preparation

    Cost control

    Menu memorization

    Inventory management

    Recipes and menu planning

    Plating

    Team leadership

    Kitchen management

    Kitchen leadership

    Safe food handling

Disclaimer

I hereby declare that all the information given herewith is correct to my knowledge and I will be responsible for any discrepancy.

Personal Information

  • Father's Name: Prakash Chowhan
  • Date of Birth: 06/13/90
  • Gender: Male
  • Nationality: Indian
  • Marital Status: Married

Timeline

Sous Chef

Scylla Luxury Resort And Spa
12.2024 - Current

Kitchen supervisor

Buffalo Wild Wings
02.2024 - 11.2024

Demi Chef De Partie

Aida Mar
06.2023 - 02.2024

Commis Chef

Aida Cosma
02.2022 - 11.2022

Commis Chef

Aida
12.2020 - 08.2021

Certified Trainer

Buffalo Wings Wings
12.2019 - 11.2020

Line cook

Buffalo Wings Wings
06.2018 - 12.2019

Commi-2

Avasa
03.2016 - 03.2018

BHMCT - undefined

Bachelor of hotel management and catering technology

Intermediate -

Sri Chaitanya Jr College

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