PRITPAL SINGH DEOL
LUDHIANA ,PB
Summary
Dedicated Head Cook passionate about creating memorable meals. Knowledgeable in western and Indian food. Offering successful career history comprising more than 10 years.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
11
11
years of professional experience
Work History
HEAD COOK
KOZI BAR AND CHICKEN O/B M/S NVT HOSPITALITY
09.2021 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Work on tandoor for long hours
COOK
ASHAS TANDOORI INDIAN RESTAURANT
09.2009 - 10.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Worked on tandoor and oven for long hours
HEAD COOK
BOMBAY BLUES
03.2005 - 08.2009
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
Education
Bachelor of Arts -
GURUSAR COLLEGE SUDHAR
Ludhiana 03.2004
Skills
- Food Plating and Presentation
- Restaurant Operation
- Customer Needs Assessments
- Culinary Techniques
- Proper knowledge of tandoor and other equipment used for cooking in kitchen
Timeline
HEAD COOK
KOZI BAR AND CHICKEN O/B M/S NVT HOSPITALITY
09.2021 - Current
COOK
ASHAS TANDOORI INDIAN RESTAURANT
09.2009 - 10.2014
HEAD COOK
BOMBAY BLUES
03.2005 - 08.2009
Bachelor of Arts -
GURUSAR COLLEGE SUDHAR
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