Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Pradip Singh

MacKay,Australia

Summary

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Overview

11
11
years of professional experience

Work History

Chef

Harrup Park country club
05.2023 - Current
  • Be responsible of cooking, plating, and quality control of all dishes prepared by ourselves.
  • Receiving the deliveries and storing by following the FIFO rules.
  • Preparing daily special meals by coordinating with seniors' chefs.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed close relationships with suppliers to source best ingredients.

Sous Chef

Bar 94
06.2022 - 04.2023
  • Maintained all inventories with first-in-first-out principles to ensure freshness and reduce waste.
  • Mentored cooks to improve their technical abilities and efficiency.
  • Collaborated with front-of-house management to update menus and direct sales of specific dishes.
  • Cooking several types of food and create menu.
  • Placing order of different types of meat, seafood, and vegetables.
  • Maintain the clean and tidy work environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Junior Sous Chef

Rydges hotel
10.2021 - 06.2022
  • Assist the Chefs in the design and implementation of menus appropriate to the outlet.
  • Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine.
  • Plan and organize production, purchasing and scheduling.
  • Delegate responsibility effectively to use the strengths of the entire culinary team.
  • Assist the Chef in the performance of administrative tasks.
  • Maintain proper maintenance of all walk-in coolers and storage areas.
  • Monitor daily food production with hands-on control.
  • Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces.
  • Demonstrate knowledge of all meat and fish butchery and portioning.
  • Create innovative dishes and plate presentations.
  • Work quickly and efficiently to meet deadlines and demands of business.
  • Check production for all meal periods to ensure consistency.
  • Attend regular staff meetings and represent the Chef in his absence.
  • Other duties and responsibilities may be assigned.

Chef De Partie

Magpies sporting club
04.2019 - 03.2022
  • Preparing, cooking, and presenting high quality dishes within the specialty section.
  • Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
  • Assisting with the management of health and safety.
  • Assisting with the management of food hygiene practices.
  • Managing and training any Commis Chefs.
  • Monitoring portion and waste control.
  • Overseeing the maintenance of kitchen and food safety standards.
  • Prepared items for roasting, sautéing, frying, and baking.

Demi Chef De Partie, Cold and Hot Kitchen

Manzil hotel (via-Veneto) Italian cuisine Downtown Dubai UAE
06.2017 - 03.2019
  • Company Overview: (Part of pre-opening team)
  • Support the chef de party or sous chef in the daily operation and work.
  • Work according to the menu specification by the chef de partie.
  • Keep all the work area hygienic and tidy according to the rules set by company.
  • Control food stock and food cost in the sections.
  • Preparing the daily mi-en-place and food production in cold section.
  • Ensure the highest standard of food quality and consistent in daily food preparation and up to date with the new product, recipe, and food production technique.
  • Coordinate and participate with other section like pasta, pizza, hot sections as requirements on food production, cleanness, wastes and cost control.

Line Cook

MH Alshaya (Texas Roadhouse) American steak house
10.2014 - 05.2017
  • Company Overview: (part of pre-opening team)
  • Responsible work in the kitchen.
  • Cutting several types of steak, seafood, chicken, and grill as per of the guest doneness with a nice grill mark.
  • Cooking and plating various kinds of food from the menu.
  • Set up station and collect all necessary supplies to prepare menu for service as instruction by chef or kitchen manager.
  • Washing and cutting vegetables, preparing various kinds of cold salads.
  • Arrange sauces and supplementary garnish to all station.
  • Giving notify to kitchen manger in advance if anything going shortage.
  • Assist with all duties as assigned by kitchen manager or senior chef.
  • Preparing items according to the prep shit.
  • Trying to control food cost and wastes.
  • Ensuring all the station clean and sanitation.

Education

Certificate-iv - Commercial Cookery

Swiss Institute Australia
Australia.
01.2019

Diploma - culinary arts

City And Guild
United Arab Emirates.
01.2019

Intermediate -

HSEB
Nepal
01.2008

S.L.C -

Board of HMG Nepal
Nepal
01.2006

Skills

  • Kitchen management
  • Food quality
  • Food presentation
  • Food safety and sanitation
  • Kitchen operations
  • Sanitation practices
  • Menu development
  • Food inventories
  • Food cost analysis
  • Order delivery practices
  • Problem-solving
  • Food storage

Languages

English
Hindi

Timeline

Chef

Harrup Park country club
05.2023 - Current

Sous Chef

Bar 94
06.2022 - 04.2023

Junior Sous Chef

Rydges hotel
10.2021 - 06.2022

Chef De Partie

Magpies sporting club
04.2019 - 03.2022

Demi Chef De Partie, Cold and Hot Kitchen

Manzil hotel (via-Veneto) Italian cuisine Downtown Dubai UAE
06.2017 - 03.2019

Line Cook

MH Alshaya (Texas Roadhouse) American steak house
10.2014 - 05.2017

Certificate-iv - Commercial Cookery

Swiss Institute Australia

Diploma - culinary arts

City And Guild

Intermediate -

HSEB

S.L.C -

Board of HMG Nepal

Similar Profiles

CREATE PROFILE
Pradip Singh