Summary
Overview
Work History
Education
Skills
Timeline
Generic

Prathap Gunda

Tarneit,VIC

Summary

High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Forward-thinking professional offering more than Number years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills.

Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems and improving customer satisfaction.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.

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

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Reliable employee seeking Job Title position. Offering excellent communication and good judgment.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.

Overview

6
6
years of professional experience

Work History

Chef

Sonu Singh
2020.11 - Current
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Making weekly roster, ordering required vegetable, meat and groceries.
  • Monitored to assistant chefs and kitchen hands.
  • Reviewed customer complaints for best outcome.
  • Working out on menu changes.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Collaborated with staff members to create meals for large banquets.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Verified compliance in preparation of menu items and customer special requests.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Developed kitchen staff through training, disciplinary action and performance reviews.

Chef

Jitendar Sangal
tarneit , VIC
01.2016 - 04.2020
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Placed orders to restock items before supplies ran out.

Education

Diploma In Hospitality - Cookery

Australian Study Link Institute
Melbourne, VIC
05.2020

Bachelor Of Mechanical Engineering - Mechanical Engineering

PRRM ENGINEERING COLLEGE
Shabad, Hyderabad
04.2014

Skills

  • Coordinating Kitchen Staff
  • Supply Estimates
  • Current in Culinary Trends
  • Scheduling Equipment Repairs
  • Staff Supervision and Coordination
  • Developing Menus
  • Ingredient Preparation
  • Proper Storage Procedures
  • Food Preparation Techniques
  • Menu Planning
  • Inventory Role
  • Resolving Complaints
  • Inventory Records
  • Signature Dish Creation
  • Disciplinary Action
  • Supervised Staff

Timeline

Chef

Sonu Singh
2020.11 - Current

Chef

Jitendar Sangal
01.2016 - 04.2020

Diploma In Hospitality - Cookery

Australian Study Link Institute

Bachelor Of Mechanical Engineering - Mechanical Engineering

PRRM ENGINEERING COLLEGE
Prathap Gunda