Prerak Verma

Motivated commis chef with around two years' experience in fast-paced bakery, hotel and restaurant kitchens, delivering consistent food quality and supporting high-volume service. Demonstrates strong knowledge of basic cooking techniques, mise en place and food hygiene, with a reliable record of keeping work areas clean and organised. Currently studying an MSc in Hospitality and Culinary Arts at Sheffield Hallam University, building advanced knowledge of hospitality management and modern culinary practice for a long-term career in the UK hospitality sector.

Chef at Zizzi (2026-03 – Present)

Chef at busy Italian restaurant chain

• Prepared pizzas, pasta, salads, and desserts to a high standard.
• Worked efficiently in a busy open-kitchen setting.
• Followed hygiene, safety, and company procedures at all times.
• Supported the team to keep service running smoothly.
• Took pride in food presentation and quality

Kitchen Trainee at Karobar Indian Restaurant (2025-09 – 2026-01)

Kitchen trainee at Indian restaurant

• Prepared Indian starters, curries and tandoor dishes to restaurant recipes and portion standards.
• Supported smooth all-day dining service by coordinating with chefs and front-of-house staff during busy periods.
• Maintained high standards of food hygiene, allergen awareness and workstation cleanliness.

Commis Chef at Bakingo (2024-12 – 2025-07)

Commis chef at bakery preparing bakery and dessert items

• Prepared and finished bakery and dessert items, helping to meet daily production targets in a busy environment.
• Followed recipes, portion controls and presentation guidelines to ensure consistent quality for every order.
• Kept preparation and baking areas clean, sanitised and well organised, following food safety procedures at all times.

Commis II at Bir Hotel (2023-06 – 2024-07)

Commis II assisting senior chefs in hotel kitchen

• Assisted senior chefs with preparation, cooking and plating across different kitchen sections.
• Contributed to smooth kitchen operations during service through good communication and teamwork.
• Ensured correct storage, labelling and rotation of ingredients to support food safety and reduce waste.

3rd Commis Chef at Bir Hotel (2023-01 – 2023-06)

3rd Commis Chef assisting with basic kitchen preparation

• Completed basic mise en place, including chopping, weighing and preparing ingredients for daily service.
• Assisted with cooking under supervision, ensuring dishes met quality and presentation standards.
• Helped maintain cleanliness and organisation of kitchen and equipment in line with hygiene policies.

Master of Science in Hospitality and Culinary Arts – Sheffield Hallam University (2025-09)

Diploma in Culinary Arts – Tedco School of Culinary Arts (2022-03 – 2023-04)

Bachelor of Arts in English – Glocal University (2018-06 – 2021-06)