Pradeep Vkm

To build career in a growing organization, where I can get the opportunities to prove my abilities by accepting challenges. I look at myself as a person possessing strong communication and presentation skills and an openness to learn. I look forward to work in a term that faces constant challenges and work in an objective environment of creativity. Always want to give best performance. To reach best of heights in my life by my sincerity and hard work.

Chef de Partie - GREEN PARK HOTEL - Chennai, India

(2016-09)

• Run day-to-day operations and responsible for the overall operation of the kitchen department.
• Assisting with the preparation of all foods require for visitors, staff & guests.
• Ensuring that all foods are produced in a safe and hygienic manner at all times, and make sure meals are prepared and presented on time.
• Responsible to assist the Chef de Parties or Sous-Chef in supporting the culinary operations of a kitchen.
• Maintaining high standards of hygiene, preparing the ingredients for a more senior chef. Measuring dish ingredients and portion sizes.

Demi Chef - CROWNE PLAZA HOTEL - Chennai, India

(2013-12 - 2016-05)

• Maintaining high level of HACCP policies.
• Ensuring the quality and quantity of food as per the company standard operation system.
• Making provisional indent for the day to day operations.
• Helping the sous chef and head chef to develop new dishes and menus.
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins.
• Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Commis I - THE CARNIVAL CRUISES INTERNATIONAL CRUISE LINE - Miami, Florida (USA)

(2011 - 2013)

• Performs multitask activities in food preparation including setting up of mise-en-place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming.
• Performs multitask activities such as wash, peel, cut and shred fruits and vegetables. Knows and operates all equipment according to standard operating procedures.
• To explain ingredients in the menu and preparation techniques while working in Buffet areas, and mainly maintain the HACCP & Sanitation.

Chef Commis I - THE PARK HOTEL - Chennai, India

(2019-06 - 2011-05)

• Performs Multi areas (kitchen) in food preparation including setting up of preparation for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly.
• Performs multitask activities such as wash, peel, cut and shred fruits and vegetables. Knows and operates all equipment according to standard operating procedures.
• To explain ingredients in the menu and preparation, and mainly maintain the HACCP & Sanitation.

Industrial Training - TAJ RESIDENCY AURANGABAD FIVE STAR DELUXE HOTEL - India

Duration: 6 Month, Department: Continental Kitchen

Diploma - Catering - State Institute of Hotel Management Catering Technology (2006 - 2009)

B.Sc - Hospitality and Hotel Administration - Tamilnadu Open University (2006 - 2009)

Higher Secondary - Tamilnadu State Board (2006)