Chef De Partie

Professional Summary

Personal information

Address: *** ** ****** ***

Mhada Near IT Park Goregaon

East Pin code: 400065

Email id: ****************@*****.***

Mobile No. +91-900-***-****

Graduate with a 3 years degree in Hotel Management and Catering Operations from Rizvi College Bandra, Mumbai in the year 2011. Passionate about food & hospitality. Expertise in managing the kitchen and food preparation area. Career Objective

I am looking forward to utilize

my skills and abilities in the

field that offers professional

growth with being resourceful,

innovative and flexible.

Work Experience

• • Organizational Leadership & time Skills

management

• Communication & trilingual

Skills

Nikhil Salunke

Cheese It Up

March’ 24 – Till date

Started my own outlet in fast food, where I gained expertise in overall management and created my own recipes.

PENINSULA REDPINE HOTEL

January’ 23 – February’ 24

Role: Commi I

• 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.

• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

• Performing basic cleaning duties and ensuring that workstations are properly sanitized.

• Plating and presenting meal items as per the Chef de Partie’s instructions.

KYMA Restaurant (BKC Mumbai)

May’ 22 – December’ 22

Role: Commi I

• Create prep lists for kitchen crew.

• Manage food costing and inventory.

• Maintain standards for food storage, rotation, quality, and appearance.

• Ensure compliance with applicable health codes and regulations.

• Establish maintenance and cleaning schedules for equipment, storage, and work areas.

• Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. PROFESSIONAL EXPERIENCES:

Monsun Fine Dining Restaurant (New Jersey)

November’ 2018 – August’ 21

Station: Tandoor, Appetizer

• Prepared & responsible for Indian breads including Naan, Kulcha, Sesame Naan etc.

• Prepared & responsible for Tandoori Marination, Chicken Tikka, Salmon Tikka, Kebabs etc.

• Ensured beautiful plating & top-notch presentation

• Supervised incoming trainees and staff, helped them with food preparation

• Prepared dishes throughout the shift, maintaining the highest level of quality & consistency

• Ensured optimum utilisation of supplies, resources & kitchen stock

• Communicated with managers in cases of special orders; especially for customers with food allergies & gluten intolerance.

• Followed restaurant stock management schedule to monitor product freshness and rotate old products

Royal Caribbean Cruise Liner

October’ 14 - August’ 18

Role: Commi I

• Prepared & responsible for Pizza, Sandwiches, Soups & Salads, Chinese Indian Breakfast (Asian Cuisine), Pasta, Appetizer, etc.

• Prepared & responsible roast section (marination)

• Organised menu planner on a regular basis considering the audience, stock availability and various other factors

• Followed restaurant stock management schedule to monitor product freshness and rotate old products

• Ensured highest quality of food in each and every serving P&O Cruises

July’ 13 - March’ 14

Role: Commi I

• Assisted transportation of varied food products to the gallery from the main stores

• Ensured portion control and expected food quality was served in alliance with specifications requested by the organization

• Ensured food prepared in adherence with USPH guidelines and recipe book

• Supervised effective costing of the food production on the menu.

• Prepared cooking supplies, ingredients and workstation during opening and closing procedures to maximize efficiency. Sanitized kitchen surfaces and equipment’s

Grand Hometel Hotel, Malad

November’ 09 - April’ 10

Hotel & Catering Management

(2008 - 2011)

Rizvi College, Bandra

Industrial Training &

Education

Strengths

• Ability to learn new

things and respond to

external changes. Doing

things with open mind

and receptive to new

ideas.

• Ability to adapt to new

environment, culture

and workplace.

• Highly organized and

dedicated with positive

attitude.

• Thrive on working in a

challenging

environment.

• Eager to acquire more

knowledge, positive

approach.

Ruby’s Bar & Grills

November’ 12 - March’ 13

Role: Commi II

• Prepared a wide range of Italian cuisine including Margarita, Chicken Feast, Chicken Tikka Pizza etc.

• Handled setting up the grill and prepared for grill station chop wood followed by closing activities

• Prepared, sauces, butcher meat, batch cook

• Worked with the Food Services Director to develop menus and production sheets.

• Ensured implementation of menus and quality

• Assigned assistants with tasks related to daily menu & special items for lunch and dinner services

Mumbai Cricket Association

April’ 12 to October’ 12

Role: Kitchen Trainee

• Assisted the head chef with preparation work & pre-opening activities

• Helped prepare kitchen for night service

• Gained valuable knowledge and experience on how to run the kitchen and developed skills to run it successfully 2 White Italian Restaurant

October’ 11 - March’ 12

Role: Kitchen Trainee

• Prepared the Miseen place was starters, soups, main course and salads

• Cooked continental salads including Caesar Salad, Russian Salad, Salad Nicoise etc.

• Grilled starters including Pollo Piccanti, Chicken Tapenade, Chicken Satay etc.

• Was responsible for garnishing on dishes and serving on the counter

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