Chef de Partie
Bird Restaurant
08.2023 - Current
Deepak Chaudhary
Chef
Dehradun ,Uttrakhand
Timeline
Head Chef
Platinum Hotel
04.2020 - 05.2023
Senior line cook
TGIF
12.2017 - 11.2019
Line Cook
TGI Fridays
08.2011 - 11.2017
Commis Chef
Ruby Tuesday
06.2010 - 08.2011
Commis Chef
Park Balluchi
06.2009 - 07.2010
Fci Institute of Hotel Management
03.2008 - 09.2009
Work History
Chef de Partie
Bird Restaurant
08.2023 - Current
- Assisted in daily kitchen operations, ensuring adherence to food safety standards.
- Prepared ingredients and assisted in cooking various menu items efficiently.
- Maintained cleanliness and organization of workstations throughout shifts.
- Supported chefs with plating and presentation of dishes for service.
Head Chef
Platinum Hotel
04.2020 - 05.2023
- Developed and executed seasonal menus, enhancing customer satisfaction through innovative culinary offerings.
- Managed kitchen operations, maintaining high standards of food safety and hygiene compliance.
- Supervised and trained kitchen staff, fostering teamwork and improving overall kitchen efficiency.
- Collaborated with suppliers to source high-quality ingredients, optimizing cost-effectiveness while ensuring freshness.
Senior line cook
TGIF
12.2017 - 11.2019
- Prepared high-quality dishes according to daily menus and special requests.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with kitchen staff to streamline food preparation processes.
- Trained new team members on cooking techniques and safety protocols.
Line Cook
TGI Fridays
08.2011 - 11.2017
- Prepared and cooked menu items to ensure quality and consistency.
- Collaborated with kitchen staff to streamline meal preparation processes.
- Maintained cleanliness and organization of workstations and kitchen areas.
- Assisted in training new line cooks on food preparation techniques.
Commis Chef
Ruby Tuesday
06.2010 - 08.2011
- Prepared diverse menu items following established recipes and presentation standards.
- Collaborated with kitchen team to ensure timely service during peak hours.
- Maintained cleanliness of kitchen equipment and workstations to uphold health regulations.
- Assisted in inventory management, monitoring stock levels for timely replenishment.
Commis Chef
Park Balluchi
06.2009 - 07.2010
- Increased kitchen productivity by introducing digital inventory tracking system.
- Assisted in reducing food waste through meticulous inventory management and proper storage techniques.
- Evaluated food products to verify freshness and quality.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Overview
17
17
years of professional experience
2
2
years of post-secondary education
Education
Fci Institute of Hotel Management
03.2008 - 09.2009
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
Summary
Diligent [Desired Position] with solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration. Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training. Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.