Pradeep Simari

Dedicated and detail-oriented Demi Chef de Partie with hands-on experience in food preparation, cooking, and kitchen operations in fast-paced hospitality environments. Skilled in preparing high-quality dishes, maintaining food presentation standards, mise en place, portion control, and ensuring compliance with HACCP and food safety regulations. Experienced in inventory management, minimizing food waste, and supporting senior chefs to deliver efficient kitchen operations.

A reliable team player with strong time management, communication, and organizational skills, committed to maintaining consistency, quality, and exceptional guest satisfaction.

Cook at Raayan Catering (2019-03 – Present)

• Maintained clean, safe environment by adhering to sanitation and safety requirements.
• Maintained high standards of hygiene and cleanliness in the kitchen, following food safety regulations.
• Checked food and ingredients for freshness and weighed, mixed and prepped materials before cooking meals.

DCDP (Tandoor Chef) at Leisure Resort (2018-03 – 2019-01)

• Prepared and cooked a wide variety of tandoor dishes, including breads, kebabs, and grilled specialties, while maintaining authentic taste, quality, and presentation standards.
• Marinated meats, seafood, and vegetables, managed food preparation, monitored cooking temperatures, and ensured strict compliance with food safety, hygiene, and sanitation regulations.
• Assisted the Sous Chef and Head Chef with daily kitchen operations, maintained inventory of tandoor ingredients, minimized food waste, and ensured timely service during busy meal periods.

Commis Chef 1 at Kanha Continental (2017-01 – 2018-02)

• Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
• Washed, peeled and chopped food before cooking preparation.

Commis Chef 2 at Reddy Restaurant (2016-04 – 2017-01)

• Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
• Enforced health and safety standards for food storage, preparation and handling.
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.

Commis Chef 3 at KD Palace (2015-01 – 2016-03)

• Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
• Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
• Conducted daily checks of refrigerator temperatures and food storage arrangements to prevent spoilage.

10th Passed – Board of Secondary Education