Prateek Sachdeva
Hounslow,United Kingdom
Summary
Accomplished culinary professional with expertise in culinary skills, staff motivation, and food safety. Adept at monitoring culinary trends and demonstrating advanced cooking techniques. Committed to maintaining high standards of food quality and safety while fostering a motivated and efficient kitchen team.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work History
Demi chef de partie
The Wolseley Hospitality Group (Brasserie Zedel)
20 Sherwood St, London W1F 7ED, City of London
10.2024 - Current
- Working in the Fish and Hot Sections. Furthermore, handling all mise en place chores prior to service hours allows for easier operations during peak periods.
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
- Ensured high quality dish presentation for improved customer satisfaction.
- Streamlined food preparation processes for faster service times.
Chef de Partie
Brasserie Blanc
CHICHESTER, UNITED KINGDOM
02.2023 - 09.2024
- Preparing and cooking various types of seafood, ensuring proper storage and handling of fish, and maintaining high standards of food quality and presentation for fish-based dishes.(Trout Gravadlax, Salmon Fillet, Mussels and Scallops).
- Creating, preparing, and plating a variety of desserts, maintaining the dessert menu, ensuring quality and presentation standards as per the company policy.
Demi Chef De Partie
Raja Monkey
Birmingham, United kingdom
10.2022 - 01.2023
- Helped sous chef and head chef create new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
- Making various Indian curries.
Demi Chef De Partie
The Malt House in Birmingham Location
Birmingham, UNITED KINGDOM
03.2022 - 09.2022
- Worked as a Demi Chef de Partie and managed a particular section of the kitchen (Grill and Fryer) supervising junior kitchen staff, ensuring food quality and presentation and other relevant tasks in the kitchen.
- Experienced of preparing Sunday Roasts like roasted lamb, beef, chicken, Yorkshire Pudding and Gravy's.
Trainee
Keys Lite Hotels Apple Nest Location
Manali, India
09.2017 - 11.2019
- Worked as a trainee chef and I used to Prepare the different types of Gravy's for Authentic Indian and Mughlai Food. (Onion Tomato Masala, Makhni Gravy, ,White Gravy.
- Prepared food items by cutting, chopping and mixing sauces.
Trainee
Radisson Blu India
Paschim Vihar, India
12.2015 - 05.2016
- I have done my internship in kitchen section where I learned Culinary Skills, Food Preparation, Menu Development, Creativity.
- Appreciation letter for outstanding performance in F&B intern.
Education
MA in Culinary Arts Management - Culinary Arts
University College Birmingham
Birmingham 02.2022 - 01.2025
Bachelor of Science - Hotel Managemnet
nstitute of Hotel Management
2014 - 2017
Skills
- Culinary Skills
- Staff Motivation
- Food Safety
- Culinary Trends Monitoring
- Cooking Technique Demonstration
Custom
- Cooking
- Traveling
- Knife Art
Timeline
Demi chef de partie
The Wolseley Hospitality Group (Brasserie Zedel)
10.2024 - Current
Chef de Partie
Brasserie Blanc
02.2023 - 09.2024
Demi Chef De Partie
Raja Monkey
10.2022 - 01.2023
Demi Chef De Partie
The Malt House in Birmingham Location
03.2022 - 09.2022
MA in Culinary Arts Management - Culinary Arts
University College Birmingham
02.2022 - 01.2025
Trainee
Keys Lite Hotels Apple Nest Location
09.2017 - 11.2019
Trainee
Radisson Blu India
12.2015 - 05.2016
Bachelor of Science - Hotel Managemnet
nstitute of Hotel Management
2014 - 2017
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