Chef De Partie

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Date of birth: 12/02/1984 Nationality: Indian Gender: Male

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Whatsapp Messenger: +91-890**-*****

Tirtha Ram Ghimirey

36/2, 5th Cross Rose Garden, Bazar Street,, Neelasandra Bangalore, 560047,

Karnataka, India

About me:

Hard working and passionate Chef De Partie with 14 years’ of experience in

Pan Asian Cook in the industry and a background in various restaurant types,

including Pan Asian, Thai, Japanese, & Chinese Cuisines. Dedicated to using

only the freshest and finest ingredients to deliver fantastic and satisfying

dishes that look

just as great as they taste. Well-experienced with working on a team and

churning out orders on my own when the situation requires it. Skilled in

ordering supplies and keeping well-organized records to make sure the

restaurant doesn’t waste money and to better ensure we don't run out of

product when we need it most. Ready to procure a challenging and secure

position that allows me to provide world class dinging experience and to

up bring my culinary expertise by producing outstanding and commendable

dishes.

AREAS OF EXPERTISE

f Pan Asian £4 Creative Menu Development f Specialty Cuisine & Presentation

Fine Dining & Food Preparation & Strong butchery skills

{@ Neat Personal Presentation & Positive Attitude {] Team handling

e WORK EXPERIENCE

CHEF DE PARTIE

The Leela Palace Bangalore, India Jan.2022- Present

= Maintaining a working environment where creativity, continuous improvement and constructive criticism

are the standard

mEnsuring the cleanliness and maintenance of all work areas, utensils, and equipment

= Responsible for general food preparation work

= Providing feedback to Sous Chef with performance management of subordinates.

Assistant Unit Chef

Mamagoto Bangalore, India Nov. 2020- Dec.2021

= Ensuring promptness, freshness, and quality of dishes

mCoordinating cooks' tasks

almplementing hygiene policies and examining equipment for cleanliness

= Designing new recipes, planning menus, and selecting plate presentations

= Reviewing staffing levels to meet service, operational, and financial objectives

mObtaining feedback on food and service quality, and handling customer problems and complaints

= Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase

orders.

Senior Chef Partie

Red Rhino Bangalore, India Jul.2019- Oct.2020.

Assist the head chef and sous chef in providing catering service to customers and clients

Assist the head chef in covering for sous chef when on leave.

® Assist in maintaining an efficient kitchen record system in line with company policy

Control stock; reduce waste and drive sales

= Ensure all areas within kitchen control are clean, hygienic and tidy at all times.

CHEF IN CHARGE HOUSE OF COMMONS BANGALORE, INDIA OCT.2016- APR.2019

sControlling and directing the food preparation process

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