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Dedicated and organized professional with a diverse background in administrative roles, culinary arts, and healthcare services. Skilled in providing exceptional customer service, managing administrative tasks, and ensuring operational efficiency. Proficient in inventory management, data entry, and interpersonal communication. Seeking to leverage experience and skills in a dynamic and growth-oriented work environment. Efficient Kitchen Assistant known for productivity and ability to complete tasks swiftly without compromising quality. Skilled in inventory management, food preparation, and sanitation protocols. Excel in fast-paced environments by leveraging strong organizational skills, time management, and teamwork. Adapt quickly to new recipes and kitchen layouts, ensuring seamless operations behind the scenes.

Detail-oriented kitchen assistant with expertise in food preparation, sanitation procedures, and inventory management. Committed to maintaining high health standards and supporting chefs in delivering quality dishes.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Over the Past 30+ years in the Hospitality industry I have had the opportunity to work in many spheres of the industry, including a’ la carte, banqueting, exclusive dinners, the re-enactment of famous dinners, catering on a massive scale as well as cooking in the bush for high numbers of people with very basic equipment. Not only was I exposed to this magnitude of cooking styles but also was responsible for the procurement of stocks, the costing as to pre-arranged percentage’s, Hygiene, wastage, menu development and staff training, day to day management of staff and regulation of stocks. I have never considered being Chef as a job but more as a way of life. As the industry evolves and new ideas are brought to the fore, the learning continues, new techniques and new presentations are always a subject of interest as well as the latest trends in food and drink, these of course must be learned to stay with the times but one should never overlook the proven and the fact that consistency in the kitchen as well as in management is the key to success. Dynamic Chef with over 30 years in the Hospitality industry. Delivered exceptional culinary experiences across diverse settings, including large-scale catering and exclusive events, while managing procurement, cost control, and staff training. Emphasises continuous learning and adaptation to evolving trends and techniques to maintain high standards in food quality and kitchen management.

Prasanth Kumar

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