PRAVEEN KUMAR
F&B Production
Dubai
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level line cook position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Commis Chef
P.F. Chang’s Restaurant
Dubai
04.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Line Cook
Independent Food Company
Dubai
10.2020 - 03.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Monitored food quality and presentation to maintain high standards.
Commis Chef
Vivo Hotels
Punjab
01.2017 - 10.2019
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Disciplined and dedicated to meeting high-quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Industrial Trainee
ROYAL PARK HOTEL
Himachal Pradesh
03.2016 - 09.2016
Education
Bachelor Of Arts - Hotel Management
National Finishing And Cookery Institute
Punjab 12.2013 - 12.2016
Skills
Basic cooking methods
High hygienic standards
Baking and broiling skills
Sanitation guidelines
Problem-Solving
Teamwork and Collaboration
Food inventories
Fine-dining expertise
Measuring and portioning
Certification
Basic food safety certification
Timeline
Basic food safety certification
02-2023
Commis Chef
P.F. Chang’s Restaurant
04.2022 - Current
Line Cook
Independent Food Company
10.2020 - 03.2022
Commis Chef
Vivo Hotels
01.2017 - 10.2019
Industrial Trainee
ROYAL PARK HOTEL
03.2016 - 09.2016
Bachelor Of Arts - Hotel Management
National Finishing And Cookery Institute
12.2013 - 12.2016