Ramkrishna Barman

Dedicated and passionate culinary professional with hands-on experience in food preparation, kitchen operations, and maintaining high culinary standards. Started career as a trainee at The Sovereign, where gained practical knowledge of professional kitchen operations and hospitality service. Currently working as a Demi Chef de Partie (DCDP) at Prime & Toast, specializing in food preparation, quality control, teamwork, and maintaining hygiene standards in a fast-paced kitchen environment.

Skilled in multitasking, time management, and delivering high-quality dishes while ensuring customer satisfaction and smooth kitchen operations.

Demi Chef de Partie (DCDP) - Prime & Toast - Hawally, Kuwait

(2025-04)

• Assisted the Chef de Partie in managing daily kitchen operations and food preparation
• Prepared and cooked dishes according to standard recipes and presentation guidelines
• Supervised and guided junior kitchen staff including Commis chefs and trainees
• Ensured consistency in food quality, taste, and portion control
• Maintained cleanliness, hygiene, and food safety standards in the kitchen
• Monitored stock levels and assisted in inventory management and ordering supplies
• Ensured proper storage, labeling, and rotation of food items using FIFO procedures
• Assisted in menu preparation, mise en place, and dish presentation
• Operated kitchen equipment safely and efficiently
• Reduced food wastage through proper planning and portion control
• Coordinated with kitchen team members to ensure smooth and timely food service
• Maintained high standards of professionalism and teamwork in a fast-paced kitchen environment
• Followed company policies, health regulations, and kitchen safety procedures at all times

Commis I - ZOOBA - Al Kharian, Kuwait

(2024-10 - 2025-04)

• Assisted Chef de Partie and senior chefs in daily kitchen operations
• Prepared and cooked dishes according to standard recipes and presentation guidelines
• Supervised junior kitchen staff and provided guidance when required
• Ensured high standards of food quality, taste, and consistency
• Maintained cleanliness, hygiene, and sanitation in the kitchen area
• Monitored food stock levels and assisted in inventory management
• Ensured proper storage, labeling, and rotation of ingredients and food items
• Operated kitchen equipment safely and efficiently
• Assisted in menu preparation, mise en place, and food plating
• Maintained portion control to minimize food wastage
• Worked efficiently during busy service hours while meeting deadlines
• Followed all food safety regulations and company policies
• Coordinated with team members to ensure smooth kitchen operations and customer satisfaction