Shivkant Sharma
New Delhi
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
8
8
years of professional experience
Work History
Sous Chef
Kakapo & Zylo by Kakapo
11.2021 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Established standard procedures for plating presentations.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Chef De Partie
Qla - (Qutub Entertainment Pvt. Ltd)
12.2019 - 10.2021
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Commis Chef
The Leela Hotel Ambience
03.2018 - 10.2018
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Controlled usage of all products to reduce wastefulness.
- Checked quality of raw materials before use to ensure freshness.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Commis Chef
LAngoor Kitchen & Bar (Interglobal Air Transport)
02.2017 - 04.2018
- Maintained a clean working area at all times in compliance with health codes.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Rotated food stock, using up older items first and rejecting expired goods.
Commis Chef
SRS 7 Days
03.2016 - 02.2017
- Helper and Training
Education
Bachelor of Science - Diploma in Hotel Managment
Government School, Maniya
Maniya03-2018
Skills
- Vendor Relationship Management
- Dish preparation
- Inventory Management
- Cost Control
- Menu Memorization
- Portion Control
- Culinary Trends
- Workflow Optimization
- Knife Skills
- Line Inspections
- Recipe creation
- Menu development
References
References available upon request.
Timeline
Sous Chef
Kakapo & Zylo by Kakapo
11.2021 - Current
Chef De Partie
Qla - (Qutub Entertainment Pvt. Ltd)
12.2019 - 10.2021
Commis Chef
The Leela Hotel Ambience
03.2018 - 10.2018
Commis Chef
LAngoor Kitchen & Bar (Interglobal Air Transport)
02.2017 - 04.2018
Commis Chef
SRS 7 Days
03.2016 - 02.2017
Bachelor of Science - Diploma in Hotel Managment
Government School, Maniya
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