Shubham Sharma
Chef
Hamirpur,HP
Summary
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
Chef de Partie
Mercure
Chandigarh
10.2025 - Current
- Prepared and presented high-quality dishes for restaurant service.
- Managed kitchen station, ensuring efficient workflow and cleanliness.
- Assisted head chef in menu planning and recipe development.
- Maintained compliance with food safety regulations and hygiene standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Demi chef
Mercure
Chandigarh
05.2024 - 10.2025
- Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area
- Assist in training within your department and to attend training sessions when requested in line with hotel requirements
- Hygiene control - Cleaning Schedule. Ensure that all records for the Criterion board are maintained
- Attend all relevant meetings
- Be responsible for stocks and control of wastage, in according to company standards
- Prepared high-quality dishes following standard recipes and presentation guidelines.
Commi,chef
The boost meal
Kuwait city
11.2022 - 01.2024
- Braising and grilling meat and vegetables
- Checking that ingredients remain fresh and safe for consumption
- Preventing cross-contamination
- Preparing meals in accordance with customers preferences
- Prepared ingredients for daily menu items in a fast-paced kitchen.
Commi,chef
Noted Resturant
Kuwait City
01.2022 - 11.2022
- Preparing basic salads and sauces for meals, as directed by the chef de partie
- Receiving deliveries and verifying that all ordered items are received and are good quality
- Taking inventory of restaurant supplies and notifying the supervisor when stock is low
- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers
- Cleaning and ensuring that all the work stations are organized and properly sanitized
- Preparing all the meal items to be presentable as instructed by the chef de partie
Commi,chef
Park plaza
Ludhiana
09.2019 - 12.2021
- Handled and stored food to eliminate illness and prevent cross-contamination
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Placed orders to restock items before supplies ran out
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
Commi,chef
Golden tulip
10.2018 - 09.2019
- Maintained well-organized mise en place to keep work consistent
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
- Placed orders to restock items before supplies ran out
- Seasoned and marinated cuts of meal, poultry and fish
Job trainee
The lalit
Chandigarh
04.2018 - 09.2018
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Measures, mixes, and prepares meal ingredients, sauces, and seasonings
- Washes, chops, and cuts fruit, meat, and vegetable items
- Assesses inventory and requests resupply when necessary
- Plates meal items under the chef de partie's supervision
- Disposes of spoiled items and adheres to sanitation policies
industrial trainee
Holiday inn
Chandigarh
10.2017 - 02.2018
- Wrote reports and papers for various levels of technical users
- Worked closely with industrial professionals expand upon acquired training with practical knowledge
- Studied functional relationships between diverse operations to assess impact of different decisions and protocols
- Repaired, cleaned and maintained equipment
Education
Diploma - food production
10.2017
Skills
- Menu Development
- Cost Management
- Team Leadership
- Food Safety
- High hygienic standards
- Latte art
- Menu planning
- Food safety
- Recipe development
- Culinary techniques
- Staff training
- Knife skills
- Pasta making
- Kitchen organization
Languages
- English
- Hindi
- Arabic
Timeline
Chef de Partie - Mercure
10.2025 - Current
Demi chef - Mercure
05.2024 - 10.2025
Commi,chef - The boost meal
11.2022 - 01.2024
Commi,chef - Noted Resturant
01.2022 - 11.2022
Commi,chef - Park plaza
09.2019 - 12.2021
Commi,chef - Golden tulip
10.2018 - 09.2019
Job trainee - The lalit
04.2018 - 09.2018
industrial trainee - Holiday inn
10.2017 - 02.2018
Government collage Mohali - Diploma, food production