Pankaj Balodi
New Delhi
Summary
Dynamic and skilled Demi Chef de Partie with advanced culinary expertise honed at Hyatt Regency and Galleria. Proven leadership in training staff and enhancing menu creativity while maintaining high standards of food safety. Adept at managing kitchen operations under pressure, ensuring exceptional quality and presentation in every dish.
Overview
9
9
years of professional experience
Work History
DEMI CHEF DE PARTIE , WESTERN CUISINE BANQUET(HOT)
HYATT REGENCY AND GALLARIA
01.2024 - Current
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Trained new kitchen staff on cooking techniques, kitchen equipment use, and safety procedures.
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Established clear standards for cooking, garnishing and presenting food.
DEMI CHEF DE PARTIE WESTERN A’la carte (HOT)
TAJ DECCAN HYDERABAD
08.2022 - 08.2023
- Preparing and cooking food items according to standard recipes and specifications
- Managing food production and assisting senior chefs in the kitchen operations
- Ensuring the kitchen areas are clean and tidy and maintaining health and safety standards
- Providing customer service to staff and customers
- Keeping organised and minimising wastage
COMMIS CHEF , WESTERN A’ La Carte (HOT AND COLD )
FAIRFIELD BY MARRIOTT VISHAKHAPATNAM
11.2021 - 08.2022
- Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
- Prepare and cook food items for line and banquet consumption using standardized food techniques
- Expedite the line during serving periods as needed ensuring food quality and presentation
- Assist in the coordination of opening and closing as well as all line prep duties
- Stock all food stations and prepare all food for next shift as required
- Operate, maintain and properly clean kitchen equipment
- Maintain sanitary regulations of food temperatures and rotating products
- Complete regular sanitization/disinfection of all kitchen and food and beverage work areas to include flooring, storerooms, prep areas, buffets, dining tables and equipment.
COMMIS CHEF WESTERN HOT AND GARDE MANGER
FAZLANI NATURE NEST
06.2018 - 09.2021
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation
- Cleaning stations
- Contributing to maintaining kitchen and food safety standards.
COMMIS CHEF WESTERN CUISINE
THE WATERFRONT SHAW, THE ALL AMERICAN DINNER
01.2018 - 06.2018
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
AS A TRAINEE
CLARKS INN
02.2017 - 08.2017
- As a trainee chef Worked in Indian, Tandoor And South Indian kitchen.
TRAINEE CHEF
TAJ Sats
06.2016 - 10.2016
- Set up workstations with all needed ingredients and cooking equipment
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Cook food in various utensils or grillers
- Check food while cooking to stir or turn
- Ensure great presentation by dressing dishes before they are served
- Keep a sanitized and orderly environment in the kitchen
- Ensure all food and other items are stored properly
- Check quality of ingredients.
Education
Bachelor of Arts -
01.2018
Diploma in Food production -
01.2016
Intermediate -
01.2014
Skills
- Advanced knowledge of culinary, baking techniques
- Leadership skills
- Ability to remain calm and undertake various tasks
- Excellent time management abilities
- Up-to-date knowledge of cooking techniques and recipes
- Familiarity with sanitation regulations
Communication Skills
- Writing
- Speaking
- Presenting
- Listening
Custom Section
R6379608, 2018-01-12, 2028-01-11
Websites, Portfolios and Profiles
Hobbies and Interests
- Playing sports (cricket etc.)
- Playing chess and solving puzzle games.
- Reading books and articles.
- Cooking.
Disclaimer
I hereby declare that all the information given above is true and correct to the best of my knowledge. All the information shared in the resume is correct, and I take full responsibility for its correctness.
Timeline
DEMI CHEF DE PARTIE , WESTERN CUISINE BANQUET(HOT) - HYATT REGENCY AND GALLARIA
01.2024 - Current
DEMI CHEF DE PARTIE WESTERN A’la carte (HOT) - TAJ DECCAN HYDERABAD
08.2022 - 08.2023
COMMIS CHEF , WESTERN A’ La Carte (HOT AND COLD ) - FAIRFIELD BY MARRIOTT VISHAKHAPATNAM
11.2021 - 08.2022
COMMIS CHEF WESTERN HOT AND GARDE MANGER - FAZLANI NATURE NEST
06.2018 - 09.2021
COMMIS CHEF WESTERN CUISINE - THE WATERFRONT SHAW, THE ALL AMERICAN DINNER
01.2018 - 06.2018
AS A TRAINEE - CLARKS INN
02.2017 - 08.2017
TRAINEE CHEF - TAJ Sats
06.2016 - 10.2016
KUMAON UNIVERSITY - Bachelor of Arts,
INSTITUTE OF HOTEL MANAGEMENT - Diploma in Food production,
S.V.M - Intermediate,