VIVAN KHONGWIR
CHEF
Shillong,ML
Summary
Detail-oriented Demi Chef De Partie skilled in food safety management, organized food preparation, and culinary presentation. Committed to enhancing kitchen efficiency and supporting menu development.
Developed culinary skills in fast-paced kitchen environment, demonstrating precision in food preparation and efficient time management. Seeking to transition into new field where attention to detail and ability to work under pressure are valued. Adept at collaborating with team members to achieve high-quality results.
Personable and dedicated professional with passion for culinary arts and commitment to quality. Well-versed in culinary techniques and food safety standards, combined with strong skills in kitchen organization and time management. Focused on delivering exceptional dishes and contributing to success of kitchen team.
Overview
3
3
years of professional experience
Work History
Demi Chef De Partie
Marriot Hotel
08.2024 - Current
- 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.
Commis Chef
Marriot Hotel, Sheraton Grand Whitefield
04.2023 - 07.2024
- 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.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Bachelor of Arts - Culinary
Guru Nanak Institude of Hotel Management
Kolkata, India 04.2001 -
Skills
Food preparation methods
Culinary presentation
Food safety management
Organized food preparation
Knife skills
Hygiene standards
Cold food preparation
Kitchen equipment operation
Kitchen organization
Detail-oriented
Recipes and menu planning
Cost control
Timeline
Demi Chef De Partie
Marriot Hotel
08.2024 - Current
Commis Chef
Marriot Hotel, Sheraton Grand Whitefield
04.2023 - 07.2024
Bachelor of Arts - Culinary
Guru Nanak Institude of Hotel Management
04.2001 -