Sunil Singh Rawat
Prince George,BC
Summary
Professional Italian continental demi chef de partie with more than 5 years of experience is seeking a challenging position as Italian continental demi chef de partie where my skills and abilities will be utilized to enhance the progression and reputation of the organization.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Line Cook
Prince George Hospitality O/a Browns Socialhouse
06.2024 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
Demi Chef De Partie
Thoughts Hospitality
03.2022 - Current
- Preparation and cooking of food.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Assisting in all areas of the kitchen for breakfast, lunch and dinner.
- Ensuring the kitchen areas are clean and tidy.
- Maintaining Health & Safety standards.
- Coordinate daily tasks with the Sous Chef or Executive Chef.
- Checks periodically expiry dates and proper storage of food items in the section.
- Ordering vegetables and dry store for daily use.
- Handling the pass counter in the absence of Sous Chef and Chef de Partie.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
Commi-I
Thoughts Hospitality
02.2020 - 02.2022
- Prepares dishes such as sandwiches, salads & vegetables.
- Serves food according to correct taste, temperature and visual appeal.
- Maintains food safety temperature logs with direction from Lead Cook and Sous Chef.
- Ensure that mise en place for food preparation is completed in the section.
- Monitors kitchen equipment and reports issues to superiors.
- Plates meal items under the chef de parties supervision.
- Continually develops culinary knowledge to produce high-quality meals.
Commi-II
Redbrick Restaurants
02.2018 - 11.2019
- Able to organise the assigned work area and efficiently put away orders.
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Minimise waste and maintain controls to attain forecasted food cost.
- Maintain correct portion size and quality of the food to the hotel’s standards.
Commi-III
Mirah Hospitality
04.2017 - 01.2018
- Prepare kitchen equipment for use.
- Assemble and prepare ingredients for menu items.
- Sets up “mis-en-place” for own station.
- Ensures that food from own station is delivered on time; asks for help if needed.
- Assist with checking, receiving and storing of goods.
Commi-III
Pali Resort And Club Pvt. Ltd
01.2016 - 03.2017
- Assist cook in preparation of all meals.
- To assist in preparation of all meals in the absence of the cook.
- To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage.
- To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef.
- To be punctual for work and report directly to the manager on duty on arrival in the kitchen.
Education
Bachelor of Commerce - undefined
University of Delhi
New Delhi06.2016
Diploma in Food Production -
Horizon Institute of Hotel Management
Dehradun Uttrakhand 06.2013
Skills
- Teamwork
- Decision-making
- Cleanliness
- Time management
- Creativity
- Ergonomic cooking techniques
- Quality of Food
- Presentation
Languages
English
Professional Working
Hindi
Full Professional
Certification
- Intermediate from CBSE Board in 2012.
- High School from CBSE Board in 2010.
- Basic Computer Course from Jain Commercial Institute in 2009.
Timeline
Line Cook
Prince George Hospitality O/a Browns Socialhouse
06.2024 - Current
Demi Chef De Partie
Thoughts Hospitality
03.2022 - Current
Commi-I
Thoughts Hospitality
02.2020 - 02.2022
Commi-II
Redbrick Restaurants
02.2018 - 11.2019
Commi-III
Mirah Hospitality
04.2017 - 01.2018
Commi-III
Pali Resort And Club Pvt. Ltd
01.2016 - 03.2017
Bachelor of Commerce - undefined
University of Delhi
Diploma in Food Production -
Horizon Institute of Hotel Management
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