JAY PRASHANT TRIVEDI
Hatfield
Summary
Skilled culinary professional with extensive experience in high-volume kitchens, specializing in prep work, precise food preparation, and presentation. Adept at managing multiple stations, ensuring consistency, and maintaining high hygiene standards. Proficient in grilling and frying techniques, focusing on quality and efficiency. Dedicated to supporting smooth kitchen operations and delivering exceptional dining experiences through teamwork and attention to detail.
Overview
7
7
years of professional experience
1
1
Certification
Work history
Chef de partie
Postino Lounge
Welwyn Garden City, Hertfordshire
11.2024 - Current
- Ensured consistency in food quality and presentation by following standardized recipes and plating guidelines.
- Maintained high standards of cleanliness and organization, contributing to efficient kitchen operations.
- Supported the kitchen team during busy services by effectively managing multiple stations.
- Demonstrated strong time management skills by coordinating prep tasks to ensure smooth service flow.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Commis III
Gustoso
Mumbai
04.2024 - 08.2024
- Handled the pantry station during prep, and service
- Supported the line when needed during busy periods
- Assist the chef in crafting fresh pasta varieties, including fettuccine, pappardelle, tonnarelli, ravioli, and gnocchi, contributing to the authenticity and quality of the dishes
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment
- Conduct daily inventory checks for production items and fresh produce, ensuring optimal stock levels and reducing waste
- Met high standards of food hygiene and safety
- Cooked and presented dishes in line with standardized recipes
Line Cook Intern
Tavistock Restaurant Collection - Chroma Modern Bar & Kitchen
Orlando
11.2022 - 11.2023
- Successfully managed multiple orders during peak periods, consistently serving up to 450 guests per night and maintaining a high accuracy rate
- Collaborated with executive & sous chefs in corporate events, ensuring seamless execution and customer satisfaction
- Proficiently operated various kitchen equipment including sauté, grill (Josper), fryers, and slicers to maximize efficiency and prevent accidents
- Demonstrated versatility by working across different stations such as sauté, grill, fry, and prep, showcasing adaptability and skill diversity
Line Cook Intern
KA Hospitality Pvt. Ltd - Yauatcha
Mumbai
03.2022 - 06.2022
- Executed lunch and dinner services with precision, serving over 400 guests daily and consistently meeting established restaurant standards
- Specialized in dim sum preparation, meticulously crafting and plating more than 200 rolls daily, including a variety of fillings such as chicken, shrimp, and vegetable
- Provided exceptional service during a private event for 50 IPL members, ensuring all culinary needs were met and exceeding expectations
- Maintained efficient communication and coordination with team members to expedite food from fry and steam stations, contributing to smooth service operations
Prep Cook Intern
Chefair Flight Catering
Mumbai
05.2018 - 06.2018
- Managed mise en place and restocked stations efficiently, contributing to seamless meal preparation for in-flight catering services
- Demonstrated strong organizational skills by efficiently managing incoming stock and ensuring timely organization and restocking within the walk-in refrigerator
- Maintained a clean and hygienic workspace, adhering to strict food safety and sanitation standards to uphold quality and safety
Education
Master of Science - International Tourism, Hospitality and Event management
University of Hertfordshire
United kingdom 09.2024 -
Bachelor's degree - Culinary Arts
Welcomgroup Graduate School of Hotel Administration, Manipal University
Higher Secondary (HSC Vocational) - undefined
Swami Vivekanand Junior College
High School (I.C.S.E) - undefined
Bombay Scottish School
Skills
- Team oriented
- Work well in a high-pressure environment
- Event catering
- Food inventories
- Culinary arts knowledge
- Work safely in an organized manner
- Commitment to prioritizing guest satisfaction
- Problem-solving
- Grilling and deep frying skills
- Budgeting capability
Certification
- City & Guilds Level 2 Diploma in Food Preparation and Cooking, 2022
- Intermediate Wine Certificate (ISG), 2021
- Transformation of the Global Food System, University of Copenhagen (Coursera), 2021
- Understanding Research Methods, University of London (Coursera), 2021
- Science of Gastronomy, The Hong Kong University of Science and Technology (Coursera), 2020
- Sustainable tourism: promoting environmental public health, University of Copenhagen (Coursera), 2020
Languages
English
Hindi
Gujarati
Marathi
Custom
Available upon request.
References
References available upon request.
Timeline
Chef de partie
Postino Lounge
11.2024 - Current
Master of Science - International Tourism, Hospitality and Event management
University of Hertfordshire
09.2024 -
Commis III
Gustoso
04.2024 - 08.2024
Line Cook Intern
Tavistock Restaurant Collection - Chroma Modern Bar & Kitchen
11.2022 - 11.2023
Line Cook Intern
KA Hospitality Pvt. Ltd - Yauatcha
03.2022 - 06.2022
Prep Cook Intern
Chefair Flight Catering
05.2018 - 06.2018
Bachelor's degree - Culinary Arts
Welcomgroup Graduate School of Hotel Administration, Manipal University
Higher Secondary (HSC Vocational) - undefined
Swami Vivekanand Junior College
High School (I.C.S.E) - undefined
Bombay Scottish School
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