Senior chef de partie - Dishoom - Glasgow, City of Glasgow
(2025-08 - 2026-03)
Senior chef de partie - CARAVAN LTD - EXMOUTH MARKET, City of London
(2024-02 - 2025-07)
- Enhanced presentation of dishes with creative garnishing techniques.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Improved menu variety by introducing innovative dishes.
- Devised new recipes, impressing guests and critics alike.
- Ensured adherence to portion controls to minimise wastage and maximise profit margins.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Trained apprentices effectively, fast-tracking their career progression.
- Maintained high standards of food hygiene for customer satisfaction.
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Assisted in stock control to reduce waste and increase profitability.
Senior chef de partie - Dishoom - Canary Wharf, Tower Hamlets
(2022-09 - 2025-07)
PART TIME
- Enhanced presentation of dishes with creative garnishing techniques.
- Devised new recipes, impressing guests and critics alike.
- Ensured adherence to portion controls to minimise wastage and maximise profit margins.
- Assisted in stock control to reduce waste and increase profitability.
- Ensured freshness of ingredients by conducting daily inspections.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Maintained high standards of food hygiene for customer satisfaction.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Conducted regular equipment checks to ensure compliance with safety regulations.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
- Streamlined kitchen operations by implementing effective work schedules.
- Managed junior kitchen staff, ensuring efficient workflow.
- Coordinated with other chefs for smooth operation during peak hours.
Chef de partie - Dishoom - kings cross, City of London
(2021-06 - 2022-09)
- Supervised the preparation of speciality dishes to maintain quality standards.
- Maintained high standards of food hygiene for customer satisfaction.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Inspected completed work and stations to verify conformance with standards.
- Streamlined kitchen operations by implementing effective work schedules.
- Coordinated with other chefs for smooth operation during peak hours.
- Influenced positive dining experience through consistent delivery of top-quality dishes.
Chef de partie - Amara Hotel Chandigarh - Chandigarh, Punjab
(2012-03 - 2019-02)
- Devised new recipes, impressing guests and critics alike.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Managed junior kitchen staff, ensuring efficient workflow.
- Assisted in stock control to reduce waste and increase profitability.
- Improved menu variety by introducing innovative dishes.
- Trained apprentice chefs, improving their culinary skills substantially.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Managed portion control effectively, reducing waste significantly.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Built and maintained strong working relationship with staff across business.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Reduced customer complaints by enforcing strict quality control procedures.
Demi chef de partie - Hotel sapphire - Yamunanagar, hariyana
(2010-04 - 2012-03)
- Gained expertise in a variety of cuisines from around the world.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Perfected traditional cooking methods including baking, grilling and braising.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Incorporated seasonal produce into menus for freshness and variety.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Worked closely with senior chefs for menu planning.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Plated completed meals with meticulous attention to presentation and portion control.
- Prepared stocks, sauces and soups, enhancing flavor profiles of dishes.
- Took charge of specific stations within the kitchen as required.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
