Pradhan Sugen

Dedicated and hardworking Chef with over 10 years of experience in high-volume restaurants and luxury hotels across India and the UAE. Currently serving as a Demi Chef de Partie, I am skilled in food preparation, kitchen operations, and maintaining rigorous standards of hygiene and presentation. I have a proven ability to lead diverse culinary teams under high-pressure environments to deliver consistent, high-quality dishes.

Demi Chef de Partie (DCDP) at Wane by Somiya Restaurant (2021-08 – Present)

• Execute menu items according to strict restaurant standards and specific guest requirements.
• Support the Sous Chef in daily kitchen management and staff supervision to ensure seamless operations.
• Rigidly monitor portion control, dish quality, and aesthetic presentation.
• Adhering to health and safety regulations
• Assisting with training and development of junior staff
• Assisting with menu planning and development
• Maintaining high standards of hygiene.
• Maintaining a clean and organized work area
• Monitoring portion control and waste management
• Ensuring that food costs are kept within budget
• Keeping up to date with current menu trends
• Liaising with suppliers to ensure freshness of ingredients
• Ensure full compliance with UAE food safety regulations and sanitation protocol.

Commis I at Hotel Tree (2015-03 – 2017-03)

• Expertly prepared and executed menu items in high-volume settings, consistently meeting rigorous restaurant standards and tailoring dishes to specific guest dietary needs and preferences
• Served as a key lieutenant to the Sous Chef, overseeing line stations and mentoring junior kitchen staff to ensure seamless service flow and operational efficiency during peak hours.
• Actively collaborated with the executive culinary team on seasonal menu development, contributing to the conceptualization, testing, and successful launch of new signature dishes

Commis II at ResturantIndia (2011-01 – 2014-04)

• Streamlined daily operations by executing meticulous food preparation and station setups, ensuring the culinary team was fully equipped for high-volume service.
• Upheld rigorous food safety and sanitation protocols, maintaining an impeccably organized storage system for ingredients and equipment to minimize waste and maximize workflow.
• Developed a robust foundation in classical cooking techniques and kitchen discipline, demonstrating a fast-learning curve and a commitment to consistent quality.

– Shanti Rani Higher Secondary School (2010)