PRADEEP MUNDAYATH
CAMPBELL RIVER,BC
Summary
Meticulous CHEF DE PARTIE eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Seeking full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Cook
NATURAL PACIFIC RESORT
07.2024 - Current
- Sustained a tidy and structured environment to elevate safety standards in food prep.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Maintained high efficiency in preparing meals to guarantee prompt service during peak periods.
- Balanced multiple orders simultaneously, consistently delivering top-notch results.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Chef De Partie
Sahara Star
11.2023 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
Demi Chef De Partie
Sahara Star
10.2022 - Current
- Working on menu planning for pre-opening restaurant
- Incharge of Research And Development kitchen
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Mentored kitchen staff to prepare each for demanding roles.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
Assistant Chef De Partie
The American Club
04.2019 - 07.2022
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils and counters.
- Assisted head chef in cooking dishes according to ingredients.
- Stored food safely and orderly in freezer and refrigerator.
- Followed recipes and instructions to achieve quality and presentation standards.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Cleaned and oiled kitchen equipment to maintain optimized function.
Commie 1
Degustibus
04.2017 - 03.2019
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Assistant Cook
Norwegian cruise
01.2016 - 09.2016
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Followed recipes closely for consistent taste, quality and presentation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared and cooked meals according to recipes and customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and temperature for safe consumption.
Commis Chef
Keys Nestor Hotel
07.2013 - 12.2015
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Disciplined and dedicated to meeting high-quality standards.
- Placed orders to restock items before supplies ran out.
- Seasoned and marinated cuts of meat, poultry and fish.
Education
Bachelor of Science - Culinary
Kohinoor College Of Hotel Management
MumbaiBachelor of Commerce - Commerce
R.K. Talreja College
ThaneHigher Secondary Certificate - Commerce
New English Junior College
ThaneSecondary School Certificate - GED
South Indian High School
Skills
- P > Stocking and replenishing
- P > Recipes and menu planning
- P > Performance improvement
- P > Safe handling
- P > Operations support
- P > Food spoilage prevention
- P > Special requests
- P > Fine-dining expertise
- P > Food plating and presentation
- P > Food preparation and safety
- P > Commanding leadership style
Languages
English
Full Professional
Languages
English
Hindi
Marathi
Malayalam
Personal Information
Title: CHEF DE PARTIE
Languages
Intermediate,3,Intermediate,3,Advanced,5,Advanced,5
hobbies
Cooking
Music
Soccer
Snooker
Table Tennis
Cricket
Affiliations
Bronze medalist in INCREDIBLE CHEFS CHALLENGE 2024
Certification
1) Bronze medal certificate in live cooking category at INCREDIBLE CHEFS CHALLENGE 2024
2) Star of the month certificate at INDIGO RESTAURANT 2017
3) Star of the month at NORWEGIAN CRUISE 2016
Timeline
Cook
NATURAL PACIFIC RESORT
07.2024 - Current
Chef De Partie
Sahara Star
11.2023 - Current
Demi Chef De Partie
Sahara Star
10.2022 - Current
Assistant Chef De Partie
The American Club
04.2019 - 07.2022
Commie 1
Degustibus
04.2017 - 03.2019
Assistant Cook
Norwegian cruise
01.2016 - 09.2016
Commis Chef
Keys Nestor Hotel
07.2013 - 12.2015
Bachelor of Science - Culinary
Kohinoor College Of Hotel Management
Bachelor of Commerce - Commerce
R.K. Talreja College
Higher Secondary Certificate - Commerce
New English Junior College
Secondary School Certificate - GED
South Indian High School
Similar Profiles
Yumi HamahataYumi Hamahata
Restaurant Waiter at KIKI Shiretoko Natural ResortRestaurant Waiter at KIKI Shiretoko Natural Resort
ISABELLA ABADIAISABELLA ABADIA
Concierge Supervisor at Loews Royal Pacific ResortConcierge Supervisor at Loews Royal Pacific Resort
Nathan BerumenNathan Berumen
Table Busser at Pacific Palms ResortTable Busser at Pacific Palms Resort
Michele BabchukMichele Babchuk
MLA North Island at Government Of BCMLA North Island at Government Of BC
MANISH DUBEYMANISH DUBEY
Line Cook 1 at Broadstreerts PropertiesLine Cook 1 at Broadstreerts Properties