Achut Pradhan
London,Canada
Summary
Assisted in creating innovative dishes that blend traditional cooking techniques with modern flavors to enhance guest experiences. Supported kitchen operations by maintaining high standards of food presentation and guest satisfaction in every meal served.
Overview
11
11
years of professional experience
Work History
Executive Chef
Riva Italian Restaurant
06.2024 - Current
- Oversaw development of seasonal menus to enhance dining experiences through local ingredient utilization.
- Implemented streamlined processes in kitchen operations to support overall productivity and sustainability.
- Delivered comprehensive training sessions on food safety protocols and cooking techniques to enhance operational compliance.
- Directed inventory and procurement operations to strengthen supplier partnerships and achieve cost savings.
- Worked alongside management to enhance resident satisfaction through creative dining initiatives.
- Conducted comprehensive performance evaluations to enhance skills and foster professional growth among junior chefs and kitchen staff.
- Created comprehensive training modules aimed at improving culinary expertise and fostering exceptional customer service.
- Enhanced kitchen team performance by implementing comprehensive training programs, addressing disciplinary issues, and conducting regular performance reviews.
- Created customized menu options to enhance customer satisfaction and accommodate diverse dietary preferences.
- Managed inventory control and customer service processes to enhance operational efficiency in restaurant.
- Created innovative menus to optimize food cost efficiency and maintain high-quality sanitation and safety protocols.
- Coordinated food and beverage delivery schedules to ensure compliance with budgetary constraints and cost management.
- Conducted thorough inventory assessments of food ingredients and supplies to facilitate timely vendor orders.
- Delivered high-quality meals tailored to customer preferences, enhancing overall dining experience and satisfaction.
- Performed systematic assessments of kitchen equipment and appliances to uphold optimal operational efficiency.
- Established and maintained robust vendor relationships to secure favorable pricing on essential ingredients and supplies.
- Crafted aesthetically pleasing plate presentations aimed at enhancing overall patron satisfaction.
- Enhanced profitability by implementing effective food cost management strategies focused on portion control and waste minimization.
- Directed kitchen operations to maintain efficiency in food production while upholding high standards of dish quality.
- Sourced ingredients and crafted standardized production recipes to maintain culinary excellence.
- Conducted thorough inspections of delivery contents to maintain high food quality standards.
- Created personalized dining experiences by developing custom menus that prioritize client satisfaction.
- Developed and facilitated training initiatives aimed at improving culinary skills, strengthening team collaboration, and increasing overall productivity.
Demi Chef Di Partie
Best Western Light Lamp
12.2023 - 05.2024
- Helping the sous chef or chef de partie with food preparation duties.
- Observing guidelines and instructions to guarantee food quality and consistency.
- Using and maintaining kitchen appliances while being watched over.
- Assisting in the creation of menus and offering original concepts for new recipes.
- Nature of Employment: Full Time
Chef Di Partie
Kostas Family Restaurant
10.2021 - 04.2023
- Executed complex recipes with precision while adapting to diverse culinary requirements.
- Excelled in high-pressure environments by effectively managing multiple tasks during peak periods.
- Ensured adherence to stringent standards for taste, presentation, and portion control.
- Engaged in full-time employment to contribute effectively to organizational goals.
Junior Sous Chef
Tap & Barrel Restaurant
03.2020 - 09.2021
- Direct and oversee the activities of line cooks and prep cooks during kitchen shifts.
- Train and mentor junior kitchen staff, providing guidance on culinary techniques and procedures.
- Demonstrate leadership and professionalism at all times, setting a positive example for the kitchen team.
- Nature of Employment: Full Time
Chef De Partie
Fairmont Bab Al Bahr
02.2015 - 09.2019
- Managed inventory levels and monitored food costs to optimize operational efficiency.
- Organized and prepared daily mis-en-place and food production to ensure efficient kitchen operations.
- Monitored and updated knowledge of new product recipes and preparation techniques to ensure consistent quality.
- Coordinated efforts across multiple sections to uphold cleanliness requirements, reduce wastage, and enhance cost management strategies.
- Identified and explored enhanced culinary training and development options to elevate skills.
- Committed to full-time role to contribute effectively to organizational goals.
- Directed culinary and service strategies to enhance customer dining experiences at Frankie’s Italian Restaurant.
Education
10+2 - Higher Secondary Education
Oxford Higher Secondary School
Chitwan, NepalDiploma - Culinary Arts
Oriental Hospitality & Tourism Training Center
Nepal01.2014
(SLC)School leaving certificate - undefined
Daisy English Boarding School
Nepal01.2008
Skills
- Mastered Italian culinary techniques, focusing on ingredient selection and flavor profile development
- Mastered sauce-making techniques to enhance culinary presentations
- Mastered preparation and cooking techniques for pasta and pizza dough
- Implemented strategic time management techniques to navigate high-demand periods effectively
- Optimized recipe management and inventory tracking processes using POS systems and office software
- Executed precision knife skills for efficient meat, fish, and vegetable preparation
- Demonstrated comprehensive knowledge of food safety regulations and compliance standards
- Championed initiatives to enhance customer satisfaction and loyalty
- Demonstrated exceptional teamwork and communication abilities to foster collaborative environments
Languages
English
Professional Working
Hindi
Full Professional
Nepali
Native or Bilingual
Timeline
Executive Chef
Riva Italian Restaurant
06.2024 - Current
Demi Chef Di Partie
Best Western Light Lamp
12.2023 - 05.2024
Chef Di Partie
Kostas Family Restaurant
10.2021 - 04.2023
Junior Sous Chef
Tap & Barrel Restaurant
03.2020 - 09.2021
Chef De Partie
Fairmont Bab Al Bahr
02.2015 - 09.2019
10+2 - Higher Secondary Education
Oxford Higher Secondary School
Diploma - Culinary Arts
Oriental Hospitality & Tourism Training Center
(SLC)School leaving certificate - undefined
Daisy English Boarding School