PRIYADHARSHNI SHARMA
Addington Christchurch,New
Summary
Innovative chef with more than 8 years of experience in operations for renowned brands such as IHG and ACCOR. Passionate chef with broad background in various culinary styles and positions. A natural leader with excellent interpersonal communication skills and the ability to get things done overcoming any obstacles. Highly organized and efficient in fast paced and multi tasking environment. I have achieved two gold medals in chefs competition and attain a level 3 National Trade Certificate in Cookery. Menu Planning Banqueting Sushi making Stock rotations and management Experience in Pastry Cake decorations Ability to work under pressure and in any section of the kitchen
Overview
2024
2024
years of professional experience
1
1
Certification
Work History
Chef
LSG Sky Chefs
06.2023 - Current
- Chef in a the hotel delivering consistently high-quality food
- Banqueting
- Handle purchase orders
- Responsible to supervise junior chefs or commis
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure standards are met
- Ensure production,preparation and presentation of food are of the highest quality at all times
- High levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Establishing aand maintaining effective interdepartmental working relationships
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Education
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
Novotel Cathedral Square Christchurch and IBIS
07.2019 - 06.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with staff members to create meals for large banquets.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Demi Chef
Novotel Cathedral Square Christchurch and IBIS Christchurch
07.2019 - 01.2020
- Preparation and cooking food
- Assisting in areas of the kitchen for breakfast, lunch and dinner
- Butcher, grill and sear different cuts of meat
- Assist chefs with dessert
- Monitor stock movements and do ordering
- Ensure all statutory regulations are adhered such as food hygiene policies
WHS representative, Commis Chef
Intercontinental Fiji Golf Resort &Spa
09.2011 - 08.2018
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
PASTRY CHEF
1 1 - 01.2016
- Overlooking breakfast and dinner buffets including prep for all the al-a-carte kitchens in the resort
- I also have experience in bread making, chocolate works and live stations
- I have fine dine experience for 2 years, in this role I managed the pastry section alone and did my ordering
- I moved I the hot section of the kitchen where I specialized in a variety of hot and cold canapes together with al-a-carte breakfast, lunch, dinner and kids menu's
- My role included stock taking, handling special dietary guests, handling guest problems and also training and supervising staff
- Menu mmaking
- Heavy experience working across all sections of a commercial kitchen
- During my time I have also cooked for The members of Parliament in Fiji and abroad.
Education
Industry Hospitality Overview Basic Front Office Management and Supervision Night Auditing Customer Service Service IQ :NZ Certificate in Cookery : Level 4 2023 - undefined
Certificate IV - Cookery
Te Pūkenga (Service IQ)
Christchurch, CAN05.2023
Certificate of Attainment Front Office Operations : Hospitality - undefined
Fiji National University
Skills
- Cakes and sponge making
- Pies and tarts Pastry
- Yeast foods for modern bakery
- OHS & Kitchen Hygiene
- Croissants, Danish and Breakfast Pastries
- Hot and Cold Desserts
- Chocolate works and Petit Fours
- Wedding Cake Production and Decoration
- Richard Millar
- Head Chef
- Intercontinental Fiji Holf Resort
- And Spa
- Currently: Culinary Director at W
- Sydney
- Millar68@gmailcom
- Brad Tutahi
- Novotel Cathedral Square and IBIS
- PH: 0223502635
- Email:
- Bradtutahi@dianaisaacconz
- Anandhu Ajay
- Sous Chef
Accomplishments
- Prepared Number meals, including appetizers and desserts, for high-volume catering event.
Certification
Jul 2010Certificate in Baking And Patisserie : Chef
Training And Productivity Authority of Fiji - Sigatoka , Fiji Islands
Certificate in Attainment in Baking and Patisserie stages 1,2 and 3
Timeline
Chef
LSG Sky Chefs
06.2023 - Current
Chef De Partie
Novotel Cathedral Square Christchurch and IBIS
07.2019 - 06.2023
Demi Chef
Novotel Cathedral Square Christchurch and IBIS Christchurch
07.2019 - 01.2020
WHS representative, Commis Chef
Intercontinental Fiji Golf Resort &Spa
09.2011 - 08.2018
Industry Hospitality Overview Basic Front Office Management and Supervision Night Auditing Customer Service Service IQ :NZ Certificate in Cookery : Level 4 2023 - undefined
Certificate IV - Cookery
Te Pūkenga (Service IQ)
Certificate of Attainment Front Office Operations : Hospitality - undefined
Fiji National University
PASTRY CHEF
1 1 - 01.2016
Similar Profiles
NAVEEN PRASADNAVEEN PRASAD
Driver at LSG Sky Chefs NZDriver at LSG Sky Chefs NZ
Daniela CanalesDaniela Canales
Cold Food Prep at LSG Sky ChefsCold Food Prep at LSG Sky Chefs
Malinda CorkillMalinda Corkill
Driver Helper/Delivery Driver at LSG Sky ChefsDriver Helper/Delivery Driver at LSG Sky Chefs
Bachironde BalekeBachironde Baleke
Food Assembler at LSG Sky ChefsFood Assembler at LSG Sky Chefs
ARAVIND GOPALAKRISHNANARAVIND GOPALAKRISHNAN
Production Supervisor at ThermogardProduction Supervisor at Thermogard