Summary
Overview
Work History
Education
Skills
Accomplishments
References
Certification
Timeline
Generic
Pravin Sedhai

Pravin Sedhai

Summary

Worked as Commis chef for multiple award-winning restaurants. Worldly, ambitious and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Studied Bachelor's degree in hospitality and catering management. Seeking for a position of Chef De Partie at a well-known 5 star hotels. High-performing Chef offering 12 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Head Chef

Port Campbell Hotel
03.2023 - Current
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Commis 1

Kitchen 6 multiple award winning all day dinning Restaurant
03.2017 - Current
  • Kitchen6 is an all-day dining restaurant featuring international buffets, Asian woks, Middle Eastern grills, European breads and Indian tandoori glowing through glass walls
  • I have had a good opportunity here working beside some of the best chefs i have seen
  • I am learning new things here each and every day.

Commis

18 degrees signature outlet and best Mediterranean cuisine award 2016
01.2016 - 02.2017
  • Quickly and courteously resolved all guest problems and complaints
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavoured food
  • Set up and performed initial prep work for food items such as soups, sauces and salads
  • Prepared for each shift by placing a clean cutting board and utensil bath at workstation
  • Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly
  • Correctly and safely operated all kitchen equipment in accordance with set guidelines
  • Built and fostered a team environment.

Culinary Commis

Azraq Restaurant signature outlet and Best All Day Dinning Restaurant Fact Dining Award 2015/2016
06.2014 - 02.2016
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
  • Ensured smooth kitchen operation by acting when necessary
  • Followed proper food handling methods and maintained correct temperature of all food products
  • Established and maintained open, collaborative relationships with the kitchen team
  • Prepared healthy, enjoyable breakfasts and dinners for diners.

Internship

The Taraas Beach And Spa Resort
04.2013 - 10.2013
  • Systematically tasted and smelled all prepared dishes, and observed colour, texture and garnishes
  • Implemented and supported company initiatives and programs
  • Trained in Various Department of Hotel And understood the operation of various department with clarity.

Education

Hospitality and catering Management (BHCM) -

Kantipur International College
01.2013

Advanced coursework in Hotel Management -

V.S Niketan Higher Secondary School
01.2009

Skills

  • Food handlers card
  • Focused and disciplined
  • High volume production capability
  • Well-tuned palate
  • Triilingual (English/Hindi/Nepalese)
  • Nutritional knowledge
  • Food Safety
  • Kitchen Management
  • Team Management
  • Menu development
  • Menu Planning
  • Waste Reduction
  • Culinary expertise
  • Food Safety Regulations
  • Kitchen Operations
  • Food presentation
  • Cost Reduction
  • Cost Management
  • Seasonal Menu Planning
  • Recipe creation
  • Ingredient Selection
  • Leadership Qualities
  • Cost Control
  • Food Pairing Knowledge
  • Allergy awareness
  • Grilling
  • Cost Control and Budgeting
  • Health regulations

Accomplishments

  • Experienced pre-opening hotel experience at Anantara Banana Island Resort. Recommendation letter from resort manager at The Taraas Beach And Spa Resort for good performance.
  • Appreciation letter from GM of banana island resort Doha Qatar due to exceptional work on following HACCAP.

References

  • Akhmad Rian, Sous Chef, AMANJIWO RESORT - JAVA, ahidayat@aman.com, +6281947198364
  • Kiran Ghimire, Sous Chef, Hyatt Capital Gate - Abu Dhabi, +971544629630

Certification

Head Chef, Port Campbell Hot - 2 yrs

Timeline

Head Chef

Port Campbell Hotel
03.2023 - Current

Commis 1

Kitchen 6 multiple award winning all day dinning Restaurant
03.2017 - Current

Commis

18 degrees signature outlet and best Mediterranean cuisine award 2016
01.2016 - 02.2017

Culinary Commis

Azraq Restaurant signature outlet and Best All Day Dinning Restaurant Fact Dining Award 2015/2016
06.2014 - 02.2016

Internship

The Taraas Beach And Spa Resort
04.2013 - 10.2013

Hospitality and catering Management (BHCM) -

Kantipur International College

Advanced coursework in Hotel Management -

V.S Niketan Higher Secondary School

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Pravin Sedhai