Pramod Parmar
Auckland,AUK
Summary
Forward-thinking professional offering more than 13 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.
Overview
15
15
years of professional experience
Work History
Chef
Mountain Masala
12.2023 - Current
- Placed orders to restock items before supplies ran out.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Planned promotional menu additions based on seasonal pricing and product availability.
CHEF
A POCKET FULL OF SPICES
12.2022 - Current
- Preparing of Food Items for Guests as per the recipes
- Updating menus with new Indian Dishes
- Ordering of Dry stores and Vegetables for the Kitchen
- Maintaining proper Hygiene and following it as per the Hygiene Requirements.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef and Food Production Lecturer
Fusion Institute of Hotel Management
02.2022 - 08.2022
- Conducting Theory and Practical Classes for BHM and DHM students
- Monitored student’s performance and provided appropriate suggestions and training for betterments
- Adhered to the academic rules, regulations polices and standards
- Evaluated the students individually top identify areas of difficulties
- Ensured completion of assigned syllabus within the time frame given
- Conducting class test, mind terms and practical’s for students.
Chef and Food Production Lecturer
UIHMT Group Of Colleges
09.2020 - 01.2022
- Conducting Theory and Practical Classes for BHM and DHM students
- Monitored student’s performance and provided appropriate suggestions and training for betterments
- Adhered to the academic rules, regulations polices and standards
- Evaluated the students individually top identify areas of difficulties
- Ensured completion of assigned syllabus within the time frame given
- Conducting class test, mind terms and practical’s for students.
Indian Chef
Chaits Tapas & Bar
01.2018 - 01.2019
- Handling daily operations which includes Lunch, Dinner and Parties
- Reviewing and Updating the items in the Menu
- Ordering and Receiving of both perishable and non-perishable items which include Vegetables, Spices, Butchery etc
- Monitoring Training and Development of other team members
- Maintaining various food records which include Temperature, Production and Hygiene
- Carrying out periodic cleaning in the kitchen
- Monitoring that all the necessary Hygiene procedure are being followed and making process to get these procedure followed
- Calculate the Food Cost and encourage team to achieve the desired food cost without compromising the quality and quantity of the product.
Specialty Chef
Etihad Airways
01.2015 - 01.2018
- Assisting Sous chef in creating menus and planning of work flow of each sub sections
- Assisting Sous Chef in Planning and Organizing of the operations to achieve timely delivery
- Assisting Sous Chef in Creating and developing regional Indian cuisine menu
- Ensuring team follows standard recipes and process to achieve consistent product
- Ensuring team follows hygiene as per HACCP guidelines
- Creating and developing regional Indian cuisine menu.
Chef de Partie
The Oberoi, Unit of EIH Limited
01.2011 - 01.2015
- Handling All day dining operation of Le Jardin – Indian cuisine, including Room Services, Bar and Banquets
- Assisting Sous Chef for conducting Indian food promotionsat the Hotel
- Assuring food cost is maintained as per the budget and encouraging team to achieve the same
- Ensuring quality assurance is followed across various departments in my team as per quality standards of the Company, which include food quality as per recipes and portion size too
- Analyzing and preparationof Menu for various occasions such as weekly Sunday brunch, Christmas Dinner, New Year Eve
- Ensure exact collection of perishable, grocery and meat/fish items as per the storeroom requisition
- Imparting induction program and training to new team members to follow the standard operating procedures.
Job Trainee
The Kingdom of Dreams Gurgoan GreatIndianNautanki CO.PVT. LTD
01.2010 - 01.2011
- Prepare food and provide prompt, courteous, and accurate service to all the customers as per organizational standard of quality as directed
- Prepare all mis en place in production sections for smooth kitchen operation as directed
- Control food wastage without compromising on food quality
- Assisting chef in implementing and following organizational standards on food quality, preparation and presentation.
Education
Bachelor of Arts -
HemwatiNandanBahugunaGarhwal University
3 Years Diploma in Hotel Management -
Govt. Institute of Hotel Management And Catering Technology
Dehradun, IndiaSecondary School Education -
Sri Guru Ram Rai School
Dehradun, IndiaHigh School Education -
Don Bosco High School
Skills
- Food quality
- Recipes and menu planning
- Food presentation
- Kitchen Operations
- Effective Communications
- Recipe Development
Languages
English and Hindi
Personal Information
- Date of Birth: 08/22/1985
- Nationality: Indian
- Marital Status: Single
Watching TV shows and Reading Books
- Watching Movies: Enjoy exploring food Shows and analyzing cooking techniques.
- Reading Books: Passionate about Indian Cuisine and enhancing analytical skills through diverse food literature.
Timeline
Chef
Mountain Masala
12.2023 - Current
CHEF
A POCKET FULL OF SPICES
12.2022 - Current
Chef and Food Production Lecturer
Fusion Institute of Hotel Management
02.2022 - 08.2022
Chef and Food Production Lecturer
UIHMT Group Of Colleges
09.2020 - 01.2022
Indian Chef
Chaits Tapas & Bar
01.2018 - 01.2019
Specialty Chef
Etihad Airways
01.2015 - 01.2018
Chef de Partie
The Oberoi, Unit of EIH Limited
01.2011 - 01.2015
Job Trainee
The Kingdom of Dreams Gurgoan GreatIndianNautanki CO.PVT. LTD
01.2010 - 01.2011
Bachelor of Arts -
HemwatiNandanBahugunaGarhwal University
3 Years Diploma in Hotel Management -
Govt. Institute of Hotel Management And Catering Technology
Secondary School Education -
Sri Guru Ram Rai School
High School Education -
Don Bosco High School
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