Prit SEKHON
CHEF
Lymwood,WA
Summary
Dynamic and innovative Chef with a proven track record at INGOT HOTEL, adept in kitchen organization and team management. Excelled in enhancing customer satisfaction and menu creativity, leveraging skills in food safety and effective communication. Achieved significant improvements in kitchen efficiency and culinary standards without compromising quality.
Overview
8
8
years of professional experience
4
4
Certification
Work History
Chef De Partie
INGOT HOTEL
12.2020 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prepared items for roasting, sautéing, frying, and baking.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Chef De Cuisine
Parkerville Tavern
08.2018 - 12.2020
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Obtained fresh, local ingredients to lower grocery costs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Chef
THE BEST DROP TAVERN
11.2018 - 10.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Chef
THE VAULT RESTAURANT
03.2017 - 12.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Education
ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT - Hospitality Administration And Management
STANLEY COLLEGE
Perth, WA08-2019
Skills
- Kitchen organization
- Plating techniques
- Food safety and sanitation
- Team management
- Leadership qualities
- Knife skills
- Kitchen sanitation
- Meal preparation
- Food presentation
- Sanitation protocols
- Effective communications
- Proper food handling
- Team collaboration
- Creativity and innovation
- Stock making
- Ingredient knowledge
- Kitchen equipment operation and maintenance
- Plating and presentation
- Verbal and written communication
- Food safety standards
- Hospitality service expertise
- Grilling techniques
- Menu development
- Recipe creation
- Nutrition
- Food pairing
- Staff coordination
- Frying techniques
- Food trends awareness
- Recipe development
- Roasting methods
- Steaming techniques
- Made-to-order meals
- Portion standards
- New hire training
- Budgeting and cost control
- Nutrition principles
- Culinary techniques
- Allergen awareness
- Baking techniques
- Pantry restocking
- Menu planning capability
- Complex Problem-solving
- Menu pricing strategy
- Entree preparation
- Cost reduction
- Recruiting and training
- Food cost analysis
- Pasta making
- Operations management
- Special diets
- Food spoilage prevention
- Business management
- Ingredient sourcing
- Menu supervision
- Cost control and budgeting
- Poaching techniques
- Special events
- Banquets and catering
- Regional cuisine expertise
- Customer retention
- Workflow coordination
- Multitasking and organization
- Meat cookery
- Food storage
- Temperature control
- Cost management
- Dessert creation
- Purchasing management
- Poultry cookery
- Kitchen crew training
- Forecasting and planning
- Stock ordering
- Flavor pairings
- Ingredient selection
- Knife use
- Signature dish creation
- Catering events
- Braising techniques
- Budget development
- Company safety standards
- Resource management
- Regulatory compliance
- Cold food preparation
- Resource allocation
- Food science
- Food and beverage pairing
- Heat control
- Food allergy safety
- Menu design
- Safe handling
- Kitchen leadership
- Teamwork
- Teamwork and collaboration
- Staff training
- Problem-solving
- Time management
- Attention to detail
- Staff motivation
- Problem-solving abilities
- Kitchen management
- Food preparing, plating, and presentation
- Cost control
- Safety management
- Team building and development
- Multitasking
- Customer service
- Multitasking Abilities
- Inventory management
Certification
CERTIFICATE 3 AND 4 IN COMMERCIAL COOKERY
DIPLOMA AND ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT
RSA
Languages
Hindi
Full Professional
English
Full Professional
Punjabi
Full Professional
Timeline
Chef De Partie
INGOT HOTEL
12.2020 - Current
Chef
THE BEST DROP TAVERN
11.2018 - 10.2020
Chef De Cuisine
Parkerville Tavern
08.2018 - 12.2020
Chef
THE VAULT RESTAURANT
03.2017 - 12.2017
ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT - Hospitality Administration And Management
STANLEY COLLEGE
Similar Profiles
Michelle WiltonMichelle Wilton
Guest Service Agent at Ingot HotelGuest Service Agent at Ingot Hotel
Suhib AlareidSuhib Alareid
Country Sales Manager (Jordan & Kenya) at INGOT BrokersCountry Sales Manager (Jordan & Kenya) at INGOT Brokers
Kgosi LebereKgosi Lebere
Country Manager at Ingot BrokersCountry Manager at Ingot Brokers