PRASHNEEL PRITESH KUMAR
Warkworth,Auckland
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Sous Chef position.
Overview
10
10
years of professional experience
Work History
Sous Chef
Pete & Mary Cafe
07.2023 - Current
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
Aldo's Restaurant
03.2023 - Current
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Partie
Chocolate Brown And Bayside Bistro
05.2022 - 04.2023
- Developed and cooked memorable dishes that brought new customers into establishment
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Plume Restaurant
11.2020 - 04.2022
- Managed food usage with proper stock rotation to prevent spoilage
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Trained kitchen workers on culinary techniques
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Demi Chef
Plume Restaurant
07.2019 - 12.2020
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
Commis Chef
Plume Vineyard Restaurant
11.2018 - 07.2019
- Rotated food stock, using up older items first and rejecting expired goods
- Handled food deliveries, processing items and accurately placing into inventory.
Commis Chef
Marriott Fiji Momi bay
06.2017 - 04.2018
- Rotated food stock, using up older items first and rejecting expired goods
- Handled food deliveries, processing items and accurately placing into inventory.
Commis Chef
Outrigger Fiji beach resort
03.2015 - 06.2017
- Rotated food stock, using up older items first and rejecting expired goods
- Handled food deliveries, processing items and accurately placing into inventory.
Trainee Chef
Outrigger Fiji beach resort
02.2014 - 02.2015
- Kept kitchen properly cleaned and maintained and all items put away after use
- Rotated food stocks, using older items first and tossing expired products
- Handled food deliveries and made sure all items were processed and then placed into inventory.
Education
NZQF-Certificate IV In Cookery -
Service IQ
Auckland, Auckland01.2021
Certificate III In Cookery -
Fiji National University
Nadi, Fiji01.2014
Skills
- Food Preparation
- Workflow Optimization
- Menu Development
- Plating
- Inventory Management
- Safe Food Handling
- Staff Motivation
- Team Leadership
- Kitchen Leadership
- Recipes and Menu Planning
- Special Diets
References
Atesh Ram, Emmanuel's Cafe Head Chef, (021) 209-8880, Atesh@plumerestaurant.co.nz
Timeline
Sous Chef
Pete & Mary Cafe
07.2023 - Current
Sous Chef
Aldo's Restaurant
03.2023 - Current
Chef De Partie
Chocolate Brown And Bayside Bistro
05.2022 - 04.2023
Chef De Partie
Plume Restaurant
11.2020 - 04.2022
Demi Chef
Plume Restaurant
07.2019 - 12.2020
Commis Chef
Plume Vineyard Restaurant
11.2018 - 07.2019
Commis Chef
Marriott Fiji Momi bay
06.2017 - 04.2018
Commis Chef
Outrigger Fiji beach resort
03.2015 - 06.2017
Trainee Chef
Outrigger Fiji beach resort
02.2014 - 02.2015
NZQF-Certificate IV In Cookery -
Service IQ
Certificate III In Cookery -
Fiji National University
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