Prateek Saha
Melbourne,VIC
Summary
Driven by a passion for culinary excellence, enrolled in Bachelors in Arts in Culinary Arts. Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 2.5 years of experience in busy, high-end restaurant environments like Fine Dine Steakhouse, All day dining Tex Mex Restaurant and Bistro Cafe.
Overview
5
5
years of professional experience
Work History
Commie Chef
Strato Melbourne
08.2024 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
Junior Chef
The Little Bistro
05.2023 - 07.2024
- Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
- Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
- Managed inventory efficiently, reducing food waste and maximizing cost savings for the restaurant.
- Streamlined meal preparation processes by organizing ingredients and equipment, allowing for faster service times during peak hours.
- Provided excellent customer service when interacting with guests during special requests or dietary restrictions inquiries.
- Ensured proper rotation of stock items based on expiration dates to maintain freshness and minimize waste.
- Expanded culinary skills through continuous learning opportunities, attending workshops and industry events as available.
- Participated in weekly meetings with management to discuss menu changes, ingredient sourcing, and other operational improvements.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Monitored food production to verify quality and consistency.
Cook 3
Gaylord Texan Resort & Convention Center
Grapevine, Texas
03.2022 - 03.2023
- Expanded culinary knowledge through participation in special cooking classes and workshops, further developing skills and techniques.
- Shadowed head chef on inventory management tasks, gaining valuable knowledge about ordering supplies and minimizing costs.
- Completed daily mise en place tasks efficiently, allowing for smooth service during meal periods.
- Assisted in recipe development for seasonal menus, keeping offerings fresh and enticing for returning customers.
- Maintained safety standards by adhering to proper food handling procedures and cleanliness guidelines.
- Excelled in fast-paced kitchen environment by adapting to changing circumstances and maintaining a professional demeanour under pressure.
- Implemented time management skills effectively while multitasking under pressure, ensuring consistent quality despite tight deadlines.
- Received hands-on training from experienced chefs to hone culinary skills and improve overall performance in the kitchen.
- Took initiative to research industry trends outside of work hours, incorporating new ideas into personal cooking style when applicable.
- Cleaned kitchen counters, refrigerators, and freezers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Received positive feedback from supervisors on strong work ethic and commitment to continuous improvement as a chef trainee.
Commie Chef
The Little Bistro
10.2021 - 03.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Chef Intern
Taj West End
12.2019 - 03.2020
- Ensured proper portioning of ingredients, minimizing waste and maximizing profitability for the restaurant.
- Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
- Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
- Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
- Cleaned kitchen counters, refrigerators, and freezers.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Education
Bachelor of Arts - Culinary Arts
Manipal Academy of Higher Education
Manipal Karnataka India10.2021
Skills
- Food Preparation & Presentation :- Experience in preparing and presenting high quality dishes in various settings, including Fine Dine steak house, All Day Dining Tex Mex Restaurant, Breakfast Restaurant and Banquet Kitchens
- Knowledge of Recipes & Menus: Ability to follow and adapt recipes, assisting in the creation of menus and new dishes
- Time Management: Ability to prioritise tasks and work efficiently in a high-pressure kitchen environment
- Hygiene & Safety Compliance: Thorough knowledge of health and safety regulations, including HACCP standards
- Teamwork: Ability to work collaboratively with kitchen staff and other departments in a fast-paced environment
References
Tsvetan Vladimirov
Executive Chef, Old Hickory Steakhouse
Gaylord Texan Resort and Convention Centre
Website link : marriott.com/en-us/hotels/dalgt-gaylord-texan-resort-and-convention-center/overview/
Phone: +1 (239) 249-2721
Email: tsvetan.vladimirov@gaylordhotels.com
Laura Zuniga
Speciality Chef, Riverwalk Cantina
Gaylord Texan Resort and Convention Centre
Website link: marriott.com/en-us/hotels/dalgt-gaylord-texan-resort-and-convention-center/overview/
PH:+1 (469) 387-3067
Email: laurazuniga25@gmail.com
Ishanu Barua
Proprietor, The Little Bistro
R.G. Baruah Road, Guwahati, Assam.
PH: +91-9678401516
Email: thelittlebistro19@gmail.com
Languages
English
Full Professional
Hindi
Full Professional
Timeline
Commie Chef
Strato Melbourne
08.2024 - Current
Junior Chef
The Little Bistro
05.2023 - 07.2024
Cook 3
Gaylord Texan Resort & Convention Center
03.2022 - 03.2023
Commie Chef
The Little Bistro
10.2021 - 03.2022
Chef Intern
Taj West End
12.2019 - 03.2020
Bachelor of Arts - Culinary Arts
Manipal Academy of Higher Education
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