Prashant Raturi
Summary
To obtain a challenging position in a high quality of service in food production in hospitality environment where my resourceful experience and academic skills will add value to organizational operations. Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
5
5
years of professional experience
Work History
Line Cook
Clay Oven Express
Winnipeg, Manitoba
12.2022 - Current
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Followed proper food handling methods and maintained correct temperature of food products.
- Grilled and deep fried various foods from meats to potatoes.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Line Cook
Tandoori Flames
Surrey, BC
08.2022 - 12.2022
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Executed proper techniques when preparing menu item ingredients.
- Set up and performed initial prep work for soups, sauces and salads.
- Trained new team members on proper meat and vegetable preparation techniques.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Commis I
Crowne Plaza (IHG Group of Hotels) Mayur Vihar
11.2021 - 06.2022
- Supporting the sous chef, line chefs as well as other kitchen employees in food production
- Ensuring good hygiene and health and safety at all times
- Preparing ingredients for the team
- Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates
- Assisting the head chef in ensuring that food is prepared and served to the guest on time
- Assisting the head chef in making requisitions for food
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Demi Chef de Partie
Leela Ambience Delhi Convention Hotel
01.2020 - 04.2021
- Follow directions and maintain good working relationships with supervisors and managers
- Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success
- Actively participate in training and development programs and maximize opportunities for self-development
- Manage and maintain a clean working environment
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
- Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
- Perform all tasks as directed by the Manager in pursuit of the achievement of business goals
Education
BACHELOR IN TOURISM STUDIES -
Indira Gandhi National Open University
07-2018
Craftsmanship Course - Food Production and Patisserie
IHM Pusa
01.2016
Skills
- Communication Skill
- Food presentation
- Recipe preparation
- Food safety
- Roasting techniques
- Ingredient stocking
- Adaptability
- Special dietary requirements
Timeline
Line Cook
Clay Oven Express
12.2022 - Current
Line Cook
Tandoori Flames
08.2022 - 12.2022
Commis I
Crowne Plaza (IHG Group of Hotels) Mayur Vihar
11.2021 - 06.2022
Demi Chef de Partie
Leela Ambience Delhi Convention Hotel
01.2020 - 04.2021
BACHELOR IN TOURISM STUDIES -
Indira Gandhi National Open University
Craftsmanship Course - Food Production and Patisserie
IHM Pusa
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