- Gym Workouts
- Swimming
- Team Sports
ASHISH PANTHARI
Chef
Greymouth
Summary
- Culinary professional with substantial experience in food preparation and adherence to high hygiene standards. Known for strong teamwork and flexibility in dynamic kitchen settings. Reliable in delivering consistent results and adept at handling evolving kitchen needs.
- Experienced with fundamental culinary skills, including precise ingredient preparation and cooking methods. Utilizes teamwork and adaptability to maintain efficient kitchen operations. Knowledge of food safety regulations and hygiene practices ensures clean and safe working environment.
Overview
9
9
years of professional experience
Work History
Industrial Trainee
Westin Hotel
02.2018 - 07.2018
3rd Commis Chef
Hyatt
08.2019 - 02.2020
- Followed food safety, hygiene, and sanitation procedures in kitchen operations.
- Rotated ingredients properly to support freshness and reduce waste.
- Adapted quickly to changing service demands and kitchen priorities.
2nd Commie Chef
Five Hotel
03.2020 - 06.2022
- Followed recipes and portion controls to ensure consistent dish preparation
- Cleaned equipment, utensils, and work surfaces to maintain hygienic conditions
- Supported service during busy periods by organizing tasks and prioritizing orders
- Adapted quickly to kitchen procedures and followed instructions with accuracy
Commi1
Raffles the palm
07.2022 - 01.2023
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
Cook
Ndk Hospitality Ltd
02.2023 - 09.2023
Sous Chef
Paroa Hotel Limited
10.2023 - Current
- Supervised kitchen brigade and coordinated daily service for consistent meal preparation.
- Prepared dishes to hotel standards, maintaining quality, taste, and presentation.
- Monitored stock levels and supported ordering of ingredients and supplies.
- Enforced food safety, hygiene, and sanitation procedures across kitchen operations.
- Reduced waste by improving ingredient handling, storage, and prep discipline.
- Managed workflow during peak service to ensure timely dish delivery.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Bachelor in Hotel Management - Hotel management
Kukreja Institute of Hotel Management
dehradun, India 04.2001 -
Senior Seondary -
GOv Inter College Naugaonkhak
Uttarakhand 04.2001 -
Skills
Kitchen leadership
Menu planning
Kitchen organization
Cooking techniques
Mentoring and coaching
Menu development
Staff training
Cost control
Plating
Interests
Section name
Curriculum Vitae
Personal Information
Availability: Full time (available on weekends also)
Timeline
Sous Chef
Paroa Hotel Limited
10.2023 - Current
Cook
Ndk Hospitality Ltd
02.2023 - 09.2023
Commi1
Raffles the palm
07.2022 - 01.2023
2nd Commie Chef
Five Hotel
03.2020 - 06.2022
3rd Commis Chef
Hyatt
08.2019 - 02.2020
Industrial Trainee
Westin Hotel
02.2018 - 07.2018
Bachelor in Hotel Management - Hotel management
Kukreja Institute of Hotel Management
04.2001 -
Senior Seondary -
GOv Inter College Naugaonkhak
04.2001 -