BAJI SHAIK
Edinburgh,India
Summary
Highly skilled culinary professional with expertise in kitchen operations, food safety regulations, and multicultural cuisine. Demonstrates exceptional communication, time management, and leadership abilities in high-pressure environments. Proficient in roasting, grilling, sauce making, and food preservation techniques while ensuring compliance with hygiene standards and health certifications. Adept at adapting to menu changes, resourcefully utilising ingredients, and maintaining workstation organisation to optimise efficiency. Committed to delivering exceptional restaurant service through teamwork and a deep understanding of kitchen equipment and food storage practices.
Ambitious professional with flair for culinary creativity and keen eye for detail. Demonstrates proficiency in kitchen operations and exceptional teamwork skills. Committed to delivering high-quality dishes that enhance guest satisfaction.
Overview
6
6
years of professional experience
Work history
Demi chef de partie
Rose street brewery
edinburgh, scotland
2025.09 - 2026.03
- Participated actively in team briefings contributing towards open communication among staff members.
- Ensured high quality dish presentation for improved customer satisfaction.
- Assisted in the preparation of meals by following precise culinary techniques.
- Followed recipe specifications strictly to produce high volume of food orders.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Secured quality control through [Task] and safe handling and storage of commodities in line with [Type] regulations.
- Reduced food costs with proper budgeting and inventory management.
Demi chef de partie
P&O Cruises
Southampton, United kingdom
2024.09 - 2025.07
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
- Handled special dietary requests, catering to diverse customer needs.
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Took charge of specific stations within the kitchen as required.
- Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
- Implemented proper storage methods, prolonging freshness of ingredients.
- Participated actively in team briefings contributing towards open communication among staff members.
- Ensured high quality dish presentation for improved customer satisfaction.
- Collaborated with senior chefs to create innovative seasonal menus.
- Assisted in the preparation of meals by following precise culinary techniques.
- Trained junior staff members to improve overall team performance.
Commie 3
FEET MARITIME SERVICES INTERNATIONAL LTD (P&O CRUISE)
2024.01 - 2024.10
- Assist with the preparation and cooking of daily meals for the crew and guests, following the Executive Chef Manual, menu cycle, and recipes.
- Handle groceries, products, and galley equipment with care; manage waste disposal and conduct stock takes in accordance with company procedures.
- Support the opening and closing of ships at the start and end of the season.
- Adhere to company standards, HACCP rules, and assist in other departments as needed.
- Participate in loadings and maintain performance standards.
Chef Apprentice
SOCIAL RESTAURANT
Chennai
2021.01 - 2023.12
- Accurately measure and prepare ingredients for the Chef de Partie, including seasoning meats and washing, peeling, and chopping vegetables and fruits.
- Prepare basic salads, sauces, and other components as directed by the Chef de Partie.
- Receive deliveries, verify the quality and quantity of items, and report any discrepancies.
- Manage inventory, notifying the supervisor of low or depleted supplies, and dispose of expired or spoiled food items.
Industrial Training
ZURI HOTELS & RESORTS
Goa
2019.12 - 2020.03
- Participate in regular training sessions as outlined in the training program, focusing on station responsibilities and operations.
- Ensure compliance with sanitation, hygiene, health and safety regulations, as well as organizational and quality standards.
- Assist in coordinating food preparation and cooking processes.
- Contribute to maintaining food quality standards.
- Support general cleaning tasks within the kitchen.
- Collaborate with the team to address and resolve customer complaints.
Education
Bachelor of Hotel Mgmt & Catering Technology - Hospitality
Osmania University
India 06/2018 - 09/2021
Certificate of Higher Education - Maths,physics,chemistry
Narayana Junior College
india 06/2015 - 03/2017
Senior Secondary Certificate -
Pragati Talent High School
india 06/2014 - 05/2015
Master of Business Administration - Business management
Heriot-Watt University
Edinburgh 09/2025 -
Skills
- Communication
- Time Management
- Team Collaboration
- Workstation organization
- Sauce making
- Diplomacy in customer interactions
- Adaptability with menu changes
- Resourceful in ingredient use
- Health and safety certification
- Food safety regulations awareness
- High stress resilience
- Leadership in kitchen setting
- Food preservation techniques
- Roasting and grilling
- Multicultural cuisine understanding
- Kitchen equipment familiarity
- Restaurant service understanding
- Hygiene standards compliance
- Food storage
ACTIVITIES AND INTERESTS
Playing Cricket, Cooking, Listening Music
CAPABILITIES
- Adaptability
- Attention to detail
- Technical proficiency
Timeline
Demi chef de partie
Rose street brewery
2025.09 - 2026.03
Demi chef de partie
P&O Cruises
2024.09 - 2025.07
Commie 3
FEET MARITIME SERVICES INTERNATIONAL LTD (P&O CRUISE)
2024.01 - 2024.10
Chef Apprentice
SOCIAL RESTAURANT
2021.01 - 2023.12
Industrial Training
ZURI HOTELS & RESORTS
2019.12 - 2020.03
Bachelor of Hotel Mgmt & Catering Technology - Hospitality
Osmania University
06/2018 - 09/2021
Certificate of Higher Education - Maths,physics,chemistry
Narayana Junior College
06/2015 - 03/2017
Senior Secondary Certificate -
Pragati Talent High School
06/2014 - 05/2015
Master of Business Administration - Business management
Heriot-Watt University
09/2025 -