LALIT PRASAD
RIYADH,SAUDI ARABIA
Summary
Accomplished culinary professional with expertise in food sourcing, menu costing, and recipe customisation. Demonstrates high-pressure resilience and quality control assurance, ensuring exceptional kitchen hygiene and health and safety compliance. Skilled in adapting to kitchen challenges, with proficiency in equipment operation and meal timing coordination. Adept at implementing seasonal menus and advocating for food trend awareness, showcasing artistry in food presentation. Career goals include advancing innovative culinary techniques while maintaining excellence in seafood handling and meat butchery.
Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity.
Overview
26
26
years of professional experience
1
1
Certification
Work history
Sous chef
Zafran Indina Kitchen
Riyadh, Saudi Arabia
10.2022 - Current
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Ensured quality control with strict adherence to hygiene regulations.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Maintained high standards of food preparation by following recipes accurately.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Jr. Sous chef
Zafran Indina Bistro
Dubai, UAE
02.2021 - 08.2022
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Coordinated with fellow chefs for smoother kitchen operations.
- Collaborated on special events menus, resulting in successful events.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
- Assisted in stock management to prevent food wastage.
- Conducted regular inventory checks; ordered supplies as necessary.
- Improved efficiency by streamlining food preparation processes.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labour.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Chef de partie
Ushna Restaurant
Abu Dhabi, UAE
08.2017 - 05.2019
- Worked closely with senior chefs for menu planning.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Trained apprentice chefs, improving their culinary skills substantially.
- Gained expertise in a variety of cuisines from around the world.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Prepared, produced and packed food in tight timescales.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Supervised and trained junior chefs cook assigned dishes.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Oversaw maintenance of kitchen to comply with food safety procedures.
Demi chef de partie
Zafran Indian Bistro
Dubai, UAE
10.2011 - 07.2017
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
- Took charge of specific stations within the kitchen as required.
- Handled special dietary requests, catering to diverse customer needs.
- Maintained clean and tidy food preparation areas.
- Monitored line production to achieve consistent quality.
- Created special menus for events with unique ingredients and recipes.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
Team member
ISTA Hotel Amritsar
Amrister, India
08.2008 - 10.2011
- Assisted in stock take, maintaining sufficient inventory at all times.
- Delivered orders promptly, ensuring high levels of customer satisfaction.
- Ensured workplace cleanliness with regular maintenance tasks.
- Kept work areas spotlessly clean for optimal hygiene levels and consistent customer satisfaction.
- Completed daily cleaning lists to maintain tidy and welcoming dining areas.
- Helped to prepare and plate food orders for quick service.
Commis chef 1
Banjara Restaurant
New Delhi, India
04.2007 - 08.2008
- Enhanced customer satisfaction with timely meal preparation.
- Provided support to senior chefs, improving speed of service delivery.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
Commi Tandoor
Columbus Restaurant
New Delhi, India
03.2006 - 04.2007
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Completed customer orders with speed and accuracy.
Team leader
Ananda In The Himalaya
Uthrakhand, India
05.2003 - 02.2006
- Coached team members through new or difficult workflows.
- Supported team to overcome new challenges by forecasting knowledge and skills gaps.
Commis chef 2
Swiss Hotel
Gaziabad, India
03.2001 - 04.2003
- Maintained high hygiene standards throughout kitchen operations.
- Managed waste efficiently to minimise restaurant costs.
- Collaborated with team members for smooth kitchen operations.
- Carried out tasks assigned by Chef De Partie.
Kitchen trainee
Inter-Continetal
New Delhi, India
01.2000 - 02.2001
- Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
- Restocked chef workstations with fresh supplies throughout shifts.
- Collected, washed and sanitised dishes and cooking utensils.
- Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
Education
8 PASS - School
Inter Collage
Bageshwar IndiaSkills
- Food sourcing
- Vegetable carving
- Thermometer use
- Menu costing
- Implementing seasonal menus
- Recipe customisation expertise
- High-Pressure resilience
- Quality control assurance
- Equipment operation proficiency
- Adapting to kitchen challenges
- Meal timing coordination
- Food presentation artistry
- Kitchen hygiene advocacy
- Seafood handling
- Handling kitchen gadgets
- Food trend awareness
- Meat butchery
- Health and Safety Compliance
Languages
English
Elementary
Arabic
Beginner
Hindi
Proficient (C2)
Affiliations
- Singing A Songs
- Cooking
- Playing Cricket
Certification
Basic Food Hygine
Chemical Handling
Timeline
Sous chef
Zafran Indina Kitchen
10.2022 - Current
Jr. Sous chef
Zafran Indina Bistro
02.2021 - 08.2022
Chef de partie
Ushna Restaurant
08.2017 - 05.2019
Demi chef de partie
Zafran Indian Bistro
10.2011 - 07.2017
Team member
ISTA Hotel Amritsar
08.2008 - 10.2011
Commis chef 1
Banjara Restaurant
04.2007 - 08.2008
Commi Tandoor
Columbus Restaurant
03.2006 - 04.2007
Team leader
Ananda In The Himalaya
05.2003 - 02.2006
Commis chef 2
Swiss Hotel
03.2001 - 04.2003
Kitchen trainee
Inter-Continetal
01.2000 - 02.2001
8 PASS - School
Inter Collage
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