HARISH AIRPULA
FUJAIRAH,UNITED ARAB EMIRATES
Summary
Accomplished culinary professional with extensive expertise in diverse cooking techniques, ethnic cuisines, and high-volume production. Demonstrates proficiency in food hygiene standards, HACCP compliance, and kitchen safety regulations while excelling in menu development and recipe modification to meet dietary requirements. Adept at cost calculation, waste control, and stock level optimisation to ensure efficient operations and customer satisfaction. Skilled in advanced garnishing, food presentation, and farm-to-table cuisine with a strong focus on quality control and compliance with food laws. Career goals include leveraging culinary creativity to innovate menus that align with emerging food trends while maintaining operational excellence.
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
11
11
years of professional experience
11
11
years of post-secondary education
Work History
Senior chef de partie
TRUEBELL MARKETING AND TRADING
Al Fujairah City, UAE
07.2023 - Current
- Executed high-volume orders efficiently during festive seasons and events.
- Streamlined kitchen operations by implementing effective work schedules.
- Assisted in stock control to reduce waste and increase profitability.
- Devised new recipes, impressing guests and critics alike.
- Conducted regular equipment checks to ensure compliance with safety regulations.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Coordinated with other chefs for smooth operation during peak hours.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Reduced food waste by [Number]% in [Number] months by enforcing First In First Out (FIFO) food rotation system.
Chef de partie
INDIAN AIR FORCE ACADEMY
MEDCHAL, HYDERABAD , INDIA
03.2022 - 03.2023
- Adapted quickly under high-pressure situations to deliver consistent results.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Maintained inventory control without compromising on food quality or taste.
- Worked closely with senior chefs for menu planning.
- Collaborated with other chefs for special events and banquets.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Managed portion control effectively, reducing waste significantly.
Demi chef de partie
HOTEL PARADISE
HYDERABAD, INDIA
02.2018 - 06.2020
- Streamlined food preparation processes for faster service times.
- Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
Demi chef de partie
SWIGGY CLOUD KITCHENS
HYDERABAD, INDIA
08.2019 - 05.2020
- Streamlined food preparation processes for faster service times.
- Improved kitchen efficiency by maintaining clean and organised workspaces.
- Trained junior staff members to improve overall team performance.
- Maintained clean and tidy food preparation areas.
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Participated in regular stock takes for accurate inventory management.
Commis chef
JUNIOR KUPPANNA
HYDERABAD, INDIA
02.2017 - 03.2018
- Collaborated with team members for smooth kitchen operations.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Followed recipes meticulously, ensuring consistent dish quality.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Ensured proper portion control reducing unnecessary wastage.
- Maintained high hygiene standards throughout kitchen operations.
- Assisted in menu planning for seasonal dishes.
Commis chef
GENUINE BROASTER CHICKEN
HYDERABAD, INDIA
02.2017 - 03.2018
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Assisted in menu planning for seasonal dishes.
- Trained under experienced chefs increasing professional culinary skills.
- Collaborated with team members for smooth kitchen operations.
- Ensured proper portion control reducing unnecessary wastage.
- Supported dish development, resulting in varied menu options.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Quality-checked items for quantity and presentation.
- Seasoned various meats and peeled, washed and chopped vegetables.
Industrial trainee
TRIDENT
HYDERABAD, INDIA
07.2014 - 02.2015
- Maintained cleanliness, enhancing the work environment.
- Communicated effectively with colleagues to address any arising concerns promptly.
- Applied problem-solving skills to troubleshoot equipment issues swiftly.
- Worked on assembly lines, maintained consistent productivity levels.
- Accelerated production process by maintaining industrial machinery regularly.
- Complied with company's quality standards for superior product output.
- Handled multiple tasks simultaneously whilst staying organised under pressure.
- Collaborated with team members to ensure smooth operations daily.
- Ensured seamless workflow to meet project deadlines.
- Assisted in training new recruits, ensured team cohesion.
- Utilised mechanical skills to repair faulty machinery promptly.
- Managed safety procedures for reducing workplace accidents.
- Certified production feasibility to eliminate manufacturing errors, waste and delays.
- Complied with health, safety and environment policies by applying best practices and quality standards.
- Performed routine checks on machinery, prevented costly breakdowns.
- Observed machine operations closely, identified potential faults early on.
- Conducted regular inspections with keen attention to detail.
Education
Diploma - HOTEL MANAGEMENT
MAYURI INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
KHAMMAM, INDIA 06.2013 - 03.2014
High School Diploma - SECONDARY EDUCATION
HOLY ANGLES HIGH SOCHOOL
INDIA 03.2002 - 03.2012
Skills
- Patient mentoring
- Meat butchery
- Food trend awareness
- Compliance with food laws
- Culinary creativity
- Culinary software proficiency
- Food pairing expertise
- Dietary requirements understanding
- Stress resistance
- Recipe modification
- Ordering and procurement
- Special dietary cooking
- Kitchen safety regulations
- Customer satisfaction orientation
- Menu creation
- Ethnic cuisines expertise
- Nutritional knowledge
- Grilling and roasting methods
- Vegetable cutting styles
- Sommelier basics
- Advanced garnishing
- Restaurant operations understanding
- Pastry production
- Cost calculation
- Nutrition awareness
- Health and Safety
- Quality Control
- Kitchen hygiene standards
- Daily specials planning
- Tandoor cooking
- Local ingredient sourcing
- [Type] station expertise
- Food Hygiene
- Ingredient prep management
- Food hygiene standards
- Performance monitoring
- Line cooking
- Menu development
- Farm-to-table cuisine
- Dessert expertise
- Recipe documentation
- Food presentation
- Commis chef management
- Waste control
- Portion control
- Pasta making
- HACCP principles
- Allergen awareness
- Gastro pub operations
- Sauce preparation
- Portion and waste control
- High-volume production
- Volume cooking
- Efficient multitasking
- Knife techniques
- Catering coordination
- HACCP compliance
- Meat preparation and seasoning
- Stock level optimisation
- FIFO food storage
Languages
English,HINDI,TELUGU,
Fluent
Malayalam, TAMIL
Beginner
Affiliations
- WATCHING JOKES, WATCHING NEWS,
Timeline
Senior chef de partie
TRUEBELL MARKETING AND TRADING
07.2023 - Current
Chef de partie
INDIAN AIR FORCE ACADEMY
03.2022 - 03.2023
Demi chef de partie
SWIGGY CLOUD KITCHENS
08.2019 - 05.2020
Demi chef de partie
HOTEL PARADISE
02.2018 - 06.2020
Commis chef
JUNIOR KUPPANNA
02.2017 - 03.2018
Commis chef
GENUINE BROASTER CHICKEN
02.2017 - 03.2018
Industrial trainee
TRIDENT
07.2014 - 02.2015
Diploma - HOTEL MANAGEMENT
MAYURI INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
06.2013 - 03.2014
High School Diploma - SECONDARY EDUCATION
HOLY ANGLES HIGH SOCHOOL
03.2002 - 03.2012
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