SIDHARTH MISHRA
SR. CHEF DE PARTIE
RAIPUR
Summary
Talented Chef with 8 years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.
Overview
10
10
years of professional experience
1
1
Language
Work History
SR CHEF DE PARTIE
CLARKS INN SUITES HOTEL
RAIPUR
03.2022 - Current
- Control and direct the food preparation process any other related activities
- Construct menus with new and existing culinary creations ensuring the variety and quality of servings
- Approve and polish dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problem or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-workers.
Commie1, PVR Cinemas
Mumbai
11.2017 - 06.2021
- Responsible for preparing and cooking all food items by the recipe and to specification
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times
- Responsible for producing quality product in a timely and efficient manner for the guests or staff
- Minimize wastage and maintain controls to attain forecasted food cost
- Providing on the job training & development of new cooks.
COMMIE 2, Hotel Keys
Mumbai
05.2015 - 04.2017
- Responsible for planning meals & formulating menus according to needs & nutritional values
- Preparing food items by ensuring both quality & quantity, ensuring food items are properly arranged in plates & platters
- Managing food inventories & supplies and ensuring proper rotation in storage
- Preparing & assembling portions according to menus & storing in appropriate manner
- Ensuring timely & hygienic transportation of food to rooms, kitchen & service areas
- Ensuring cleanliness of kitchen & equipments as per sanitary guidelines
- Assisting & managing food preparation services for catering projects.
JOB TRAINEE
Fairfield By Marriott, Bengluru
06.2014 - 02.2015
- Responsible for preparing and cooking food and serving it to the customers
- Provide special dietary requirements as needed
- Record of food supplies and freezer were maintained
- Responsible for working as a communicator with supervisor during the planning and costing of menus
- Making sure about stock rotation
- Responsible for ordering stocks and checking deliveries
- Valued the stock as said by the supervisor
- Responsible for other duties as assigned.
Industrial Trainee
CIDADE DE GOA RESORTS
goa
08.2013 - 02.2014
Education
Matriculation -
National School of Open Schoolling
Intermediate - undefined
Kuturachuan College
Bachelors Degree - Tourism And Hospitality
National Institute of Hotel Management And Tourism
Skills
Indian Cuisineundefined
Timeline
SR CHEF DE PARTIE
CLARKS INN SUITES HOTEL
03.2022 - Current
Commie1, PVR Cinemas
11.2017 - 06.2021
COMMIE 2, Hotel Keys
05.2015 - 04.2017
JOB TRAINEE
Fairfield By Marriott, Bengluru
06.2014 - 02.2015
Industrial Trainee
CIDADE DE GOA RESORTS
08.2013 - 02.2014
Matriculation -
National School of Open Schoolling
Intermediate - undefined
Kuturachuan College
Bachelors Degree - Tourism And Hospitality
National Institute of Hotel Management And Tourism
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