Hi, I’m
Prabeesh Kumar Krishna
Hartshill,United Kingdom
Summary
Looking to bring my professional career as a head chef to a new level by experimenting with new menus, improving kitchen management, and enhancing food and product presentation. Expert in culinary arts and extensive knowledge about market demands and culinary trends. Customer-oriented [Job Title] with strong history of leading high-performance teams to meet or exceed objectives. Dedicated and hardworking with internal drive to deliver excellence. Tactical team builder with strong background in training and team development.
Overview
1
Certification
Work history
Mint Agency and Flavour fusion restaurantStoke on Trent
Chef & Consultant head chef
Job overview
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
- Study each recipe and gather all necessary ingredients
- Cook food in a timely manner
- Delegate tasks to kitchen staff
- Inform wait staff about daily specials
- Ensure appealing plate presentation
- Supervise Cooks and assist as needed
- Slightly modify recipes to meet customers' needs and requests (e.g
- Reduce salt, remove dairy)
- Monitor food stock and place orders
- Check freshness of food and discard out-of-date items
- Experiment with recipes and suggest new ingredients
- Ensure compliance with all health and safety regulations within the kitchen area.
Flavour fusion
Consultant head chef
Job overview
- Concept development
- Menu development
- Business model audit
- Defining kitchen processes
- Optimizing inventory procedures
- Evaluating and identifying suppliers
- Food waste and cost analysis
- Training
- HACCP, EHO (food safety and food quality)
- Sustainability.
Blue diamond groupStock on Trent
Head chef
Job overview
- Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
- Staying up-to-date with culinary trends and kitchen processes
- Dealing with suppliers and ensuring that they supply quality goods at affordable prices
- Managing the inventory and ordering stock as needed
- Overseeing the maintenance of kitchen equipment and organising repairs when needed
- Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
- Developing new dishes and overhauling menus to attract more clientele
- Ensuring that guests receive excellent service and enjoy their culinary experience.
Wilhelmsen ship Management Pvt LtdHouston
Head chef / Sous chef / Chief cook
Job overview
- Menu Planning and Execution - create and plan menus in accordance with the style and customer preferences of the location
- Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
- Staff Management - recruit, train, and supervise all staff, including chefs, cooks and front of house
- Provide continual guidance, coaching, and performance feedback to kitchen staff
- Inventory and Cost Control - monitor and manage stock levels, sensible approach to ordering supplies
- Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements
- Health and Safety Compliance - support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies
- Create an environment that has safety embedded in the culture
- Budget and Financial Management - develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence
- Menu Development and Innovation - stay updated on culinary trends and incorporate new ideas into menus
- Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements.
KFC
Restaurent General manager / Area manager
Job overview
- People - Effectively manage staffing levels and recruitment ensuring your store is staffed to optimums at all times
- Drive a high performance culture in store
- Proactively develop team members and managers, ensuring a robust 'talent pipeline' is in place
- Proactively and consistently manage all in store Employee Relation issues
- Customer - Rigorously complete period ROCC evaluation and implement actions to ensure resolution of issues and to drive consistent improvement
- Regularly review GES reports
- Follow up on any issues arising from EHO audits
- Utilise company tools and reports in order for your store to consistently provide an excellent level of customer service
- Sales - Consistently seek to maximise the sales in your store
- Create and execute local marketing activities to optimise potential sales growth
- Understand your local competition and increase visibility within the local community
- Profit - Maximise the profitability of the store by understanding and controlling all restaurant costs (e.g
- Labour, food etc.)
- Develop a strategy to maximise profitability of your store, regularly reviewing and adapting in line with business needs
- Accurately forecast sales and labour to reflect trends and promotions.
Hotel Malabar PalaceKerala
Associate F&B service
Job overview
- Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets
- Assist in scheduling reservations and parties or special events
- Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained
- Manage the Open Table system with the host staff, ensuring accuracy of all guest reservations and shift reservations
- Assist Host staff with greeting and seating guests during peak times of operation
- Organize all documentation for shift work on a daily basis including pre-shift reports, daily Training topics, shift floor plan, requisitions for beverage, food and sundries and manage labour on a daily basis through the time management system.
Education
United business school burusseles
Master of business Administration, Second class
University overview
Class: Second class
University of petrolium and energy studies
Post graduation in Health safety and environment, First class
University overview
Class: First class
Institute of hotel Management and catering technology
3 Year Diploma in hotel management and catering Technology, Pass
University overview
Class: Pass
Calicut university
Predegree, Second class
University overview
Class: Second class
Skills
- Leadership
- Creativity
- Ability to work under pressure
- Communication skills
- Knowledge of professional kitchens
- Food preparation skills
- An understanding of ingredients and flavor
- Business skills
- Discipline and dedication
- Attention to detail
- Customer Service
- Deadline-driven
- Quality assessments
- Problem solver
- Health and Safety Compliant
Custom
- Maritime labour convention( MLC) lead auditor, Lloyds Maritime institute, London
- Enrolled KFC CSR initiative (GROWTH WITH BIG HEART), Maharashtra, India, Coordinated with NGO called action for employment to employ nearly 300 persons in KFC system from remote parts of Maharashtra, India.
Languages
English
Advanced
C1
Hindi
Advanced
C1
Malayalam
Advanced
C1
Tamil
Advanced
C1
Certification
Food safety level 3
HACCP level 3
Maritime labor lead auditor
Timeline
Chef & Consultant head chef
Mint Agency and Flavour fusion restaurant
Consultant head chef
Flavour fusion
Head chef
Blue diamond group
Head chef / Sous chef / Chief cook
Wilhelmsen ship Management Pvt Ltd
Restaurent General manager / Area manager
KFC
Associate F&B service
Hotel Malabar Palace
United business school burusseles
Master of business Administration, Second class
University of petrolium and energy studies
Post graduation in Health safety and environment, First class
Institute of hotel Management and catering technology
3 Year Diploma in hotel management and catering Technology, Pass
Calicut university
Predegree, Second class
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