Pradeep Soode
20A Elward Way Balga,WA
Summary
I would like to work with an employer where I can utilise and share my skills, knowledge and experience gained working within the Hospitality industries. A highly self-motivated, dedicated, enthusiastic and hardworking individual with good work ethics. Able to carry out any given task to an exceptionally high standard with excellent time management skills. Now looking to continue working within Hospitality industry in a supervisory/ team leader role where transferable skills can be utilised.
Overview
19
19
years of professional experience
Work History
Chef De Cuisine
2 fat Indian restaurant
Perth, WA
01.2021 - Current
- Tasted and modified recipes for menu at establishment.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted with preparation of meals during peak periods.
Head Chef
Chilli and Pepper Indian Restaurant
06.2014 - 06.2015
- Responsible for the operational management of the kitchen
- Making sure that all health and safety requirements are met
- In charge of the cooking, preparation and serving of meals and refreshments
- Keeping the kitchen organized, ensuring utensils are placed in the correct place
- Ensuring the kitchen is a safe environment to work in
- Advising new cooking techniques and equipment to kitchen staff
- Checking food items on delivery and tidy them into proper place
- Prepare and present dishes so they are ready for guests at the right time
- Ensure all the food produced is of the very highest standard and delicious
- Responsible for food stock control, ordering high quality vegetables and meat
- Preparing food for both public visitors and private event guests i.e
- Weddings etc
- Introducing & developing new dishes & measuring consistency and performance
- Meal preparation and menu planning
- Ensuring the kitchen is maintained and cleaned to the highest level
Head Chef
Saffron Curry House Indian Restaurant
03.2013 - 05.2014
- Responsible for the operational management of the kitchen
- In charge of the cooking, preparation and serving of meals and refreshments
- Keeping the kitchen organized, ensuring utensils are placed in the correct place
- Checking food items on delivery and tidy them into proper place
- Prepare and present dishes so they are ready for guests at the right time
- Ensure all the food produced is of the very highest standard and delicious
- Responsible for food stock control, ordering
Head Chef
Spice Nights Indian Restaurant
07.2011 - 07.2012
- Responsible for the operational management of the kitchen
- Making sure that all health and safety requirements are met
- In charge of the cooking, preparation and serving of meals and refreshments
- Keeping the kitchen organized, ensuring utensils are placed in the correct place
- Ensure all the food produced is of the very highest standard and delicious
- Introducing & developing new dishes & measuring consistency and performance
Head Chef
Bollywood twoFat Indian Restaurant
01.2008 - 06.2011
- Making sure that all health and safety requirements are met
- In charge of the cooking, preparation and serving of meals and refreshments
- Keeping the kitchen organized, ensuring utensils are placed in the correct place
- Ensuring the kitchen is a safe environment to work in
- Advising new cooking techniques and equipment to kitchen staff
Head Chef
Last train to Bombay Indian restaurant
12.2005 - 01.2008
- In charge of the cooking, preparation and serving of meals and refreshments
- Keeping the kitchen organized, ensuring utensils are placed in the correct place
- Ensuring the kitchen is a safe environment to work in
- Checking food items on delivery and tidy them into proper place
- Ensure all the food produced is of the very highest standard and delicious
- Responsible for food stock control, ordering high quality vegetables and meat
Education
Cookery course - Operational Trainee
Hotel Imperial
New Delhi, INDIA01.2002
Skills
- Good communication skills
- Follow organisation’s OHS guidelines and procedures
- Use of appropriate PPE
- Indian cookery- Traditional and Modern cooking
- Menu planning
- Costing
- Management of staff
- Requisition
- Roster
- Planning
- Preparation of curries
- Marinate and Preparation of Tandoori foods
- Store inventory
- Customer service
- Team work
- Working independently
- Menu development
- Dish preparation
- Food and beverage pairing
- Kitchen operations management
- Schedule implementation
- Pantry restocking
- Vegan cooking
- Budgeting and cost control
- Portion and cost control
- Temperature control
- Company quality standards
- Made-to-order meals
- Food safety oversight
References
- BADRI GOSAVI, Director of Bollywood Indian restaurant, Innaloo, 0437778525
- ANKIT CHOPRA, Duty manager of Safron Curry House, Floreat, 0431386811
- TARRY KHETRPAL, Owner of Spicy Nights Indian restaurant, Osborne Park, 0420212251
- Ashish Katara, Owner/Manager/Director of Chillia & Pepper Indian Restaurant, Osborne Park, 0411820096
Achievementsandawards
- Awarded 'Employee of the Month'
- Certificate for appreciation for Nagaland Regional Food Festival
- Won Bronze Medal from Delhi Tourism
Attributes
- Friendly, flexible, reliable and dependable
- A team-player and can work independently well
- Punctual, diligent and hardworking
- Positive attitude and good management skills
Timeline
Chef De Cuisine
2 fat Indian restaurant
01.2021 - Current
Head Chef
Chilli and Pepper Indian Restaurant
06.2014 - 06.2015
Head Chef
Saffron Curry House Indian Restaurant
03.2013 - 05.2014
Head Chef
Spice Nights Indian Restaurant
07.2011 - 07.2012
Head Chef
Bollywood twoFat Indian Restaurant
01.2008 - 06.2011
Head Chef
Last train to Bombay Indian restaurant
12.2005 - 01.2008
Cookery course - Operational Trainee
Hotel Imperial