Prameesh Sivaprasad

• Assisted senior chefs in preparing and plating dishes, ensuring adherence to recipes and quality standards."
• "Maintained a clean and organized work area, ensuring compliance with food hygiene regulations."
• "Prepared ingredients, sauces, and plated dishes under the supervision of the chef de partie."
• "Successfully reduced food waste by implementing effective inventory management practices."
• "Demonstrated strong knife skills and proficiency in various cooking techniques.

• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef. To monitor stock movement and be responsible for ordering on your section.

Ensure that all dishes are cooked well and presented in an aesthetically pleasing way. Oversee food preparation, checking that all kitchen staff are performing their duties. Monitor equipment quality and order new equipment as needed. Help the restaurant determine how much food and supplies need to be ordered.

• Helping the sous chef and head chef to develop new dishes and menus. Establishes and maintains effective colleague relations and inter-departmental working relations.

The Chef de Partie is responsible for keeping a portion of line cooks or station chefs’ on time and

organized during production. In our kitchen the Chef de Partie may also be a station cook and assist with

cooking, preparation and plating. Because Chef de Partie may be the kitchen’s third in command, they

need to be trustworthy, experienced and operate in a professional demeanour and appearance.

Chef de Partie ensures each menu item from his station(s) is/are prepared on time and meet the

presentation style and quality standard required. also ensures that health and food safety

standards are practiced and he helps troubleshoot any kitchen issues that may arise.

The Chef de Partie is a member of the brigade team who contributes to the overall efficient operation of

the kitchen so that each food item leaving the kitchen meets the establishments’ quality, styling and brand requirements.

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment.

• Assisting the Head Chef with effective kitchen management
• As a Sous Chef, you will produce a high standard of food from scratch for all of our menus
• Managing a section in the kitchen cooking from fresh ingredients
• Eliminating wasteful or unprofitable practices
• Ensuring food safety standards are adhered to
• Controlling the order and storage of food supplies
• Being aware of and supporting the delivery of financial targets