Shishpal Thakur
Chef
Faridabad
Summary
Dynamic Chef De Partie with strong skills in kitchen organization, team management, and menu development. Proven ability to enhance culinary offerings and mentor junior staff, ensuring high standards and efficient operations.
Overview
2
2
Languages
10
10
years of professional experience
Work History
Chef De Partie
Radisson Blu Faridabad
04.2024 - Current
- Developed and tested new recipes, enhancing menu offerings with seasonal ingredients.
- Conducted quality control checks on all dishes before service, maintaining consistency in presentation and taste.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Collaborated with sous chefs to streamline workflow, improving food preparation efficiency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen, demonstrating versatility and adaptability under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Assisted in menu planning based on guest feedback and emerging culinary trends.
- Ensured compliance with health and safety regulations in all food preparation areas.
Demi Chef De Partie
Radisson Blu Faridabad
04.2022 - Current
- Developed and refined menu items, focusing on seasonal ingredients and guest preferences.
- Supervised kitchen staff in preparation and presentation of meals, ensuring high culinary standards.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Collaborated with front-of-house team to streamline service efficiency during peak dining hours.
- Trained junior chefs on kitchen operations and safety protocols, fostering a culture of teamwork.
- Managed inventory control processes, minimizing waste through effective stock rotation practices.
- Ensured compliance with health regulations through regular inspections and training sessions for staff.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Commi -1st
Radisson Blu Faridabad
04.2021 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Worked well in a team setting, providing support and guidance.
- Excellent communication skills, both verbal and written.
Commis Chef
Epe Korean Gurgoun
12.2018 - 12.2019
- Prepared high-quality dishes following traditional Korean recipes and techniques.
- Assisted senior chefs in food preparation, enhancing cooking skills and knowledge of ingredients.
- Collaborated with kitchen staff to streamline processes and improve service speed during peak hours.
- Developed daily specials based on seasonal ingredients, contributing to menu innovation and variety.
- Maintained cleanliness and organization of kitchen stations to ensure efficient workflow.
- Implemented best practices for food safety and hygiene compliance throughout the kitchen operations.
- Monitored inventory levels, ensuring proper stock management and timely ordering of supplies.
Commi -2nd
Rice Resort Greater Noida
10.2017 - 12.2018
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked flexible hours across night, weekend, and holiday shifts.
- Strengthened communication skills through regular interactions with others.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Passionate about learning and committed to continual improvement.
Commi -3rd
Perk Plaza Gurgoun
12.2016 - 09.2017
- Proved successful working within tight deadlines and a fast-paced environment.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Developed and maintained courteous and effective working relationships.
Education
High School Diploma -
Boys Govt School Bah
Bah Uttar Pardesh 04.2001 -
Skills
Menu planning
Recipe development
Advanced culinary techniques
Food plating
Plating techniques
Sauce making
Grilling methods
Kitchen workflow optimization
Inventory management
Team management
Timeline
Chef De Partie
Radisson Blu Faridabad
04.2024 - Current
Demi Chef De Partie
Radisson Blu Faridabad
04.2022 - Current
Commi -1st
Radisson Blu Faridabad
04.2021 - Current
Commis Chef
Epe Korean Gurgoun
12.2018 - 12.2019
Commi -2nd
Rice Resort Greater Noida
10.2017 - 12.2018
Commi -3rd
Perk Plaza Gurgoun
12.2016 - 09.2017
High School Diploma -
Boys Govt School Bah
04.2001 -