divakara balakrishna
LEEDS,UNITED KINGDOM
Summary
I become a dim sum chef at your organigtion and to be able prove my talent and skills in working with the team in idea of achieving the best possible result…. Seeking challenging environment that encourage and continues learning and shearing of knowledge that provide exposure to creativity and simulated personal and professional along with the organization ……………..mission…………………. Team-orientated professional highly skilled in steady food flows to ensure consistency and quality. Talented Restaurant Cook considered expert in baking, grilling and sauteing. Dedicated Line Cook skilled in meal preparation and assuring quality products. Functions as a vital team member and performs well under pressure. Nutrition-conscious Restaurant Cook offering excellent skills in preparing food to order and handling special dietary requests. Understanding of all food safety guidelines and able to perform tasks with expediency. Pursuing similar position where focus and dedication are highly sought. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organisations. Dedicated to food safety, customer service best practices and quality food service. Accomplished [Job Title] with [Number]-year proven ability to drive sales growth, reduce costs and build business relations. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills.
Overview
10
10
years of professional experience
Work history
head dimsum chef
permanently unique group
Leeds, united kindom
05.2023 - Current
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
- Produced uniform desserts and after-dinner cheese plates.
- Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
dimsum chef
Four Seasons
Bangalore, india
04.2022 - 04.2023
- Curtly working as, a Dim sum chef at Far and East Restaurant
- Overall responsible for Dim sum, And All hygiene Reports and storage responsibility according brand stranded
- Ensure effective stock purchase, its receipt and storage Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety Work towards exceeding customer's expectation by encouraging and promoting high level of serves Give appropriate support or guidance to members of kitchen when need arise
- Promote good team spirit regularly
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedule
- Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
- Ensure proper arrangement and garnishing of food
- Manage food logs
- Monitor the quality and quantity of food prepared
- Report the need for maintenance to appropriate staff .
- Operated machinery to achieve targets while following regulations.
- Developed plans and strategies to promote continuous improvement.
- Handled high volume calls to address customer inquiries and concerns.
- Consistently arrived at work on time and ready to start immediately.
- Improved efficiency and productivity by acquiring new skills.
chef the partie
THE LEELA PALACE
banglore, india
09.2019 - 04.2022
- The parties Worked as a demi chef the parties AT ZEN PAN ASIAN RESTAURANT, All hygiene Reports and storage responsibility according brand stranded
- Ensure effective stock purchase, its receipt and storage Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety Work towards exceeding customer's expectation by encouraging and promoting high level of serves Give appropriate support or guidance to members of kitchen when need arise
- Promote good team spirit regularly
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedule
- Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
- Ensure proper arrangement and garnishing of food
- Manage food logs
- Monitor the quality and quantity of food prepared
- Report the need for maintenance to appropriate staff CU
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
- Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
- Produced uniform desserts and after-dinner cheese plates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Developed menus for continuous use, events and promotions for different seasons.
demi chef the partie
Shangri-La
Bangalore, India
02.2018 - 02.2019
- Worked as a demi chef the parties at Shang palace signature specialty restaurant, (, Ensure consistent and smooth running of food production
- Working areas are always kept clean, Give opportunity
- Promote good team spirit regularly , .Manage food logs, Monitor the quality and quantity of the food prepared, To understand daily departmental costs and how they influence profit and loss result, To ensure minimum kitchen wastage to report any maintence issues to the head chef immediately , Cook and season food according to recipes, Preparing authentic food for hotel guest, according to the when guest comes in the restaurant
- Plated completed meals with meticulous attention to presentation and portion control.
- Experimented with new dishes while incorporating customer feedback.
- Executed efficient mise en place to facilitate smooth service.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Produced [Number]+ dishes per service with strict quality control procedures.
- Followed precise recipes detailing ingredient requirements and cooking methods.
- Monitored equipment operation and controlled settings to steam, roast and grill food.
- Checked freezers and refrigerators to verify correct storage and temperatures.
1cook
Crownplaza
03.2017 - 01.2018
- DUTYS /Keep work area at all the time in hygienic condition according to rules set by hotel, Work according the menu specifications by the master chef , Stir turn foods to ensure even cooking, Support the chef de parties or sous chef in the daily operation and work
Commis II
EEST fine dining Asian
04.2016 - 12.2016
- DUTYS / Preparing ingredients for the team, Measuring the dish ingredients and portions size, Helping with delivery of stock, Test the food before servicing in other determine if they have been sufficiently cooked methods restaurant.22/04/2016 to
DUTYS
04.2014 - 04.2015
- Cooking and seasoning food , preparation of miss en place for the according bookings by the restaurants, Helping with other department when they are busy ;
- 12.2014
- 02016
- The Serai hotels and resorts
- Worked as a Commis 2 at casual dining restaurant
Education
Govt pu college Garathikere shivamoga
BACHELOR OF ART - history political science sociology
KUVEMPU UNIVERSITY
2014
undefined
PRE UNIVERSITY
2014
Skills
- Staff training
- Creative decorating
- Food safety principles
- Kitchen sanitation guidelines
- Recipe inventing
- Team management
- Food storage knowledge
- Kitchen safety
- Product personalisation
- Food presentation techniques
- Food trend knowledge
- Edible coatings
- Recipe creation
- [Area of Expertise] production methods
- Staff assessments
- Deep cleaning
- Researching cooking trends
Languages
English
Advanced
Timeline
head dimsum chef
permanently unique group
05.2023 - Current
dimsum chef
Four Seasons
04.2022 - 04.2023
chef the partie
THE LEELA PALACE
09.2019 - 04.2022
demi chef the partie
Shangri-La
02.2018 - 02.2019
1cook
Crownplaza
03.2017 - 01.2018
Commis II
EEST fine dining Asian
04.2016 - 12.2016
DUTYS
04.2014 - 04.2015
- 12.2014
Govt pu college Garathikere shivamoga
BACHELOR OF ART - history political science sociology
KUVEMPU UNIVERSITY
undefined
PRE UNIVERSITY