R E A
Resume:
India
pavendraaswal@gmail.c
Indian
SKILLS
• C a r r i e d o u t t a s k s a s s i g n e d b y C h e f D e P a r t i e .
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f r e s h p r o d u c e, p r o m o t i n g b e s t i n v e n t o r y m a n a g e m e n t p r a c t i c e s . R e g u l a r l y r o t a t e d s t o c k a n d h e l p e d t o o r g a n i s e d i n c o m i n g d e l i v e r i e s o f
• A c c u r a t e l y m e a s u r e d d i s h i n g r e d i e n t s t o s u p p o r t p r e c i s e p o r t i o n i n g .
• Q u a l i t y - c h e c k e d i t e m s f o r q u a n t i t y a n d p r e s e n t a t i o n .
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p a c e d e n v i r o n m e n t .
P r e p a r e d m e a t s, f i s h a n d v e g e t a b l e s t o s u p p o r t l i n e c o o k i n g i n f a s t -
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u n i f o r m i t y .
P r e p a r e d a n d p r e s e n t e d i n n o v a t i v e d i s h e s o f e x c e p t i o n a l q u a l i t y a n d
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h y g i e n e l e g i s l a t i o n .
M a i n t a i n e d i m m a c u l a t e l y c l e a n a n d t i d y w o r k i n g a r e a s i n l i n e w i t h f o o d
• C o o k e d a n d p r e s e n t e d d i s h e d i n l i n e w i t h s t a n d a r d i z e d r e c i p e s .
• S u p p o r t e d f o o d s e r v i c e i n b u s y r e s t a u r a n t e n v i r o n m e n t .
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d e l i v e r i e s t o c u s t o m e r s .
D e t e r m i n e d f r e s h n e s s a n d q u a l i t y o f d i s h e s a n d p r o v i d e d t i m e l y
• E x e c u t e d p r i c i n g p o i n t s o f d i s h e s t o c a t e r t o d i f f e r e n t m a r k e t s .
• P r e s e r v e d k i t c h e n e q u i p m e n t t o p r e v e n t d a m a g e s a n d b r e a k d o w n s .
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s m o o t h, e f f i c i e n t s e r v i c e o u t c o m e s . C o l l a b o r a t e d e f f e c t i v e l y w i t h k i t c h e n a n d w a i t i n g s t a f f t o f a c i l i t a t e
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q u a n t i t y a n d p r e s e n t a t i o n .
M o n i t o r e d l i n e w o r k p r o c e s s e s t o e n s u r e c o n s i s t e n c y i n q u a l i t y,
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d i s p o s a l s y s t e m s .
M i n i m i z e d k i t c h e n w a s t e t h r o u g h e f f e c t i v e r e c y c l i n g, c o m p o s t i n g a n d
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g e n e r a t e r e p e a t b u s i n e s s .
P r e p a r e d m e a l s f r o m s c r a t c h u s i n g a u t h e n t i c, p o p u l a r r e c i p e s t o
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e v e n t s, m a i n t a i n i n g r e l i a b l e, q u a l i t y f o o d s e r v i c e . O v e r s a w k i t c h e n o p e r a t i o n s f o r i n - h o u s e d i n i n g a n d o u t s i d e c a t e r i n g
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o n g o i n g k i t c h e n c o m p l i a n c e .
M a i n t a i n e d s t r i c t f o o d h e a l t h, h y g i e n e a n d s a f e t y s t a n d a r d s f o r
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p r e p a r a t i o n, c o o k i n g a n d p l a t i n g . P r e v e n t e d a l l e r g e n c r o s s - c o n t a m i n a t i o n t h r o u g h m e t i c u l o u s f o o d
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e n a b l i n g s a f e p r e p a r a t i o n o f r a w p r o d u c e . U t i l i z e d p r o p e r c l e a n i n g t e c h n i q u e s t o s a n i t i z e c o u n t e r s a n d u t e n s i l s,
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p r o d u c e q u a l i t y a n d s a f e t y .
C h e c k e d f r e e z e r a n d r e f r i g e r a t o r t e m p e r a t u r e s r e g u l a r l y, m a i n t a i n i n g P A V E N D R A S I N G H
E q u i p m e n t m a i n t e n a n c e
• B a n q u e t s a n d c a t e r i n g
• W or k f l o w op t i m i z a t i on
• F ood s a f e t y & h y g i e n e e x p e r t
• E f f e c t i v e c ommun i c a t i on s
• I n n o v a t i v e p l a t i n g t e c h n i q u e s
• F ood p r e p a r a t i on t e c h n i q u e s
• E m p l o y e e t r a i n i n g a n d d e v e l op m e n t
• E n g a g i n g l e a d e r s h i p s t y l e
• F r e n c h c u i s i n e
• P r od u c e p u r c h a s i n g
• M e a t s l i c i n g
• F ood s a f e t y p r o t oc ol
• A s i a n c u i s i n e
• H os p i t a l i t y s e r v i c e e x p e r t i s e
• K i t c h e n i n v e n t or y c on t r ol
• M a d e - t o- or d e r m e a l s
• I n v e n t or y c on t r ol
• R e g u l a t or y c omp l i a n c e
• P a n t r y r e s t oc k i n g
• P r oj e c t b u d g e t i n g
• C omp a n y s a f e t y s t a n d a r d s
• P a y r ol l a n d s c h e d u l i n g
• B u d g e t i n g a n d c os t c on t r ol
• D e t a i l - or i e n t a t e d
• M a t h e m a t i c a l a p t i t u d e
• I n - s t or e b a k i n g
• P a s t r y e x p e r t i s e
• S t e a d y f ood f l o w s
• P e r f or m a n c e a s s e s s m e n t s
• R e c i p e d e v e l op m e n t
• S i g n a t u r e d i s h c r e a t i on
• K i t c h e n s u s t a i n a b i l i t y i m p r o v e m e n t s C h o t i w a l a R e s t u r a n t - I n d i a
C o m m i I I I
R a s s a R e s t u r a n t a n d B a r - I n d i a C o m m i I I
R a d i s s o n B l u A t r i a - I n d i a
C o m m i I I
W O R K H I S T O R Y
e x p e r t i n b a k i n g, g r i l l i n g a n d s a u t e i n g . e n s u r e c o n s i s t e n c y a n d q u a l i t y . T a l e n t e d R e s t a u r a n t C o o k c o n s i d e r e d T e a m - o r i e n t a t e d p r o f e s s i o n a l h i g h l y s k i l l e d i n s t e a d y f o o d f l o w s t o P R O F E S S I O N A L S U M M A R Y
om
C O N T A C T
0 6 / 2 0 2 0 - 0 4 / 2 0 2 1
0 4 / 2 0 2 2 - 1 0 / 2 0 2 2
1 0 / 2 0 2 2 - C u r r e n t
• Menu planning
10/2019 - 03/2020
08/2018 - 02/2019
07/2017 - 06/2018
LANGUAGES
EDUCATION
Intermediate, 2015
Senior Secondary School Education –
India
Matric, 2013
Secondary School Education – India
Kitchen Helper
Broun Suger Grater - India
Comm III
The Spicy Studio - India
Kitchen Helper
China Garden - India
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English
Advanced
Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
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Cooperated well with kitchen teams, improving workflow and raising working standards.
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• Used kitchen equipment as instructed and to safety protocols. Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
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• Manned till and processed and recorded payments for orders. Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
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Rotated food on workstations and in display cases, disposing of spoilt items.
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• Took orders and portioned food for delivery to client tables.
• Helped chefs with requisitioning stock within budget requirements.
• Engaged clients to determine needs and recommend menu items. Consistently ensured excellent food quality standards for outstanding customer satisfaction.
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• Seasoned various meats and peeled, washed and chopped vegetables.
• Periodically cleaned kitchen stations in line with sanitation regulations.
• Followed precise recipe cards and food preparation procedures. Contributed to kitchen revenue through effective ingredients cost control and waste minimization.
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• Stored foodstuffs and ingredients in established manner. Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
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Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
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• Met high standards of food hygiene and safety.
• Controlled and minimized food waste.
Rotated stock in temperature-controlled storage areas for safe food service.
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• Assisted chefs and kitchen staff with sous vide, frying and steaming.
• Maintained utensils, knives and kitchen equipment.
• Prepared food to meet company and brand standards. Facilitated special dish requests and dietary requirements, exceeding customer expectations.
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Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
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• Performed stringent cleaning and disinfecting processes. Performed kitchen porter duties, including unloading and checking deliveries.
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Verified adequate levels of produce and ingredient supplies, restocking low items to maintain kitchen operations.
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Plated finishing elements such as salads, garnishes and sauces prior to service.
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Utilized storage effectively to keep kitchen equipment and supplies safely and clearly organised.
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