Kapil Shukla
Wellington
Summary
Highly motivated and driven professional with a strong desire to excel in a competitive and challenging work environment. Committed to contributing skills and expertise to an organization, while simultaneously building a successful and fulfilling career. Eager to take on new responsibilities and opportunities to make a significant impact and achieve personal growth.
Overview
14
14
years of professional experience
Work History
Chef De partie
Star Group
04.2023 - Current
- Managed food production processes in line with company standards.
- Ensured sanitation practices were followed and checked equipment performance.
- Prepared duty roster and managed inventory in the absence of Sous chef
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
House of Mg
07.2022 - 02.2023
- Execute prompt cooking processes for orders.
- Implemented controls to minimize spoilage during food production and storage.
- Coordinated food safety measures for specialized dietary needs.
- Supervised culinary team when sous chef was unavailable.
- Coordinated special events of up to 200 pax with Assistant F&B manager.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Demi Chef De Partie
Crystal Cruise lines
09.2019 - 04.2022
- Worked as Chief Entremets overseeing vegetable accompaniments.
- Oversaw breakfast operations in collaboration with sous chefs.
- Executed special orders for Indian cuisines.
- Upheld workplace hygiene in line with USPH guidelines.
- Monitor storage temperatures to ensure food safety compliance.
- Supported sous chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Section cook
Carnival cruise lines
06.2016 - 05.2019
- Assisted in various kitchen sections.
- Gained expertise in determining meat readiness.
- Supported sous chef in creating special diet meals.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Commis
Oberoi flight kitchen
02.2015 - 04.2016
- Served as assistant to chef de partie, aiding in mise en place preparation per recipe guidelines.
- Ensured proper storage of bulk-prepared gravies and sauces.
- Executed recipes precisely and ensured exceptional food quality.
- Followed food safety protocols to keep the workspace clean and sanitized.
Guest Service Associate
Travel food services
06.2013 - 01.2014
- Handled operations for coffee beans and tea leaves at TFS.
- Executed Barista responsibilities along with overseeing front-of-house operations.
- Conducted monthly inventory checks and communicated findings to management.
- Studied various coffee bean varieties used in the cafe.
Trainee
Renaissance Hotel and Convention centre
09.2011 - 04.2012
- Acquired diverse skills through rotational training in different hotel divisions.
Education
BSc. - Hospitality Studies
Rizvi College Of Hotel Management
Mumbai05.2013
Higher Secondary Certificate -
Viva College of Arts, Science & Commerce
Maharashtra05.2013
Secondary School Certificate -
Infant Jesus High School
Maharashtra04.2010
Skills
- Microsoft Word
- Ms Excel
- Management
- Cooking
- Menu Costing
- Menu Planning
- Knowledge of Food Safety Regulations
- Inventory Control
- Food Plating
Accomplishments
- Managed eight kitchen staff in restaurant with 150-seat capacity.
- Increased productivity by revamping workflow and restructuring line.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Timeline
Chef De partie
Star Group
04.2023 - Current
Chef De Partie
House of Mg
07.2022 - 02.2023
Demi Chef De Partie
Crystal Cruise lines
09.2019 - 04.2022
Section cook
Carnival cruise lines
06.2016 - 05.2019
Commis
Oberoi flight kitchen
02.2015 - 04.2016
Guest Service Associate
Travel food services
06.2013 - 01.2014
Trainee
Renaissance Hotel and Convention centre
09.2011 - 04.2012
Higher Secondary Certificate -
Viva College of Arts, Science & Commerce
Secondary School Certificate -
Infant Jesus High School
BSc. - Hospitality Studies
Rizvi College Of Hotel Management
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