PARDEEP KRISHAN
Riyadh,Saudi Arabia
Summary
Dynamic and detail-oriented professional with a strong foundation in Microsoft Word and Excel, complemented by exceptional leadership and communication skills. Adept at management and team collaboration, with a proven ability to apply critical thinking in high-pressure environments. Familiarity with HACCP guidelines and a commitment to kitchen hygiene advocacy underscore a dedication to maintaining food hygiene standards.
Overview
12
12
years of professional experience
2
2
years of post-secondary education
Work history
Central Kitchen Incharge
Plenty Food Company
Riyadh, Saudi Arabia
2026.01 - 2026.04
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Supported team by demonstrating respect and willingness to help.
- Worked flexible hours, covering nights, weekends and bank holidays.
Sous Chef
Fillup Restaurant
AL-Khobar, Saudi Arabia
2024.10 - 2026.01
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Assessed portion control measures, evaluating resizes based on budgets, dish cost and previous waste.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Planned menus for daily use, special events and seasonal promotions.
- Products high-quality, first-class dishes, both taste waste and plating presentation.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Completed regular inspections of work and food quality to verify conformance with specifications.
Kitchen In charge Ceremony Restaruant
Three Trees Co. Group
Riyadh, Saudi Arabia
2022.07 - 2024.09
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Opening and closing the restaurant.
CDP
She Burger Restaurant
Dubai
2021.12 - 2022.06
- Support the Demi Chef de Partie or Commis I in the daily operation and work.
- Work according to the menu specifications by the Chef de Partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food cost in his section.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
CDP
Clarenas Hotel
Gurgaon
2018.12 - 2021.11
- Provide the highest and most efficient level of hospitality service to the guests.
- Worked in the designated station as set by Executive Chef and/or Sous Chef.
- Assigned to organize the assigned work area and efficiently put away orders.
- Assigned to prepare and sells food within recommended time frames to meet guest expectations.
Commi chef 1, 2, 3
Radisson Blu Hotel
New Delhi
2013.11 - 2016.10
- Established clear standards for cooking, garnishing and presenting food.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Orchestrated food tastings, refining dishes based on critique to perfect the menu.
Education
Certificate of Higher Education - Senior Secondary
Haryana School Board Of Education
Bhiwani, Sonipat, Haryana, India 2004.04 - 2005.03
Diploma - Food & Beverage Production
IEC University
Himachal Pradesh, India 2017.07 - 2018.08
Skills
- Microsoft Word
- Microsoft Excel
- Leadership
- Communication
- Management
- Team Player
- Critical Thinking
- HACCP guidelines familiarity
- Kitchen hygiene advocacy
- Food Hygiene
LANGUAGES
English
Hindi
Arabic
Haryanvi
CUSTOM SECTION
- Indian Curry
- Indian Tandoor
- Basic Italian & Sushi
- BBQ
- Burgers
- Healthy Food
Timeline
Central Kitchen Incharge
Plenty Food Company
2026.01 - 2026.04
Sous Chef
Fillup Restaurant
2024.10 - 2026.01
Kitchen In charge Ceremony Restaruant
Three Trees Co. Group
2022.07 - 2024.09
CDP
She Burger Restaurant
2021.12 - 2022.06
CDP
Clarenas Hotel
2018.12 - 2021.11
Diploma - Food & Beverage Production
IEC University
2017.07 - 2018.08
Commi chef 1, 2, 3
Radisson Blu Hotel
2013.11 - 2016.10
Certificate of Higher Education - Senior Secondary
Haryana School Board Of Education
2004.04 - 2005.03