Priyesh Prasoon
Chef
Colchester,ESS
Overview
23
23
years of professional experience
1
1
Certificate
Summary
Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. 17th plus year background in high-end hotels and Cruise Lines industries. Dedicated food production professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Creative Chef driving and sustaining remarkable industry growth by offering unparalleled customer experiences. Specializing in international cuisine with skills in concept development and high-quality food production operation. Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Work History
Sous Chef
PARKDEAN HOLIDAY RESORTS GROUP OF COMPANIES
Coopers beach holiday park, east mersea, Essex, UK
02.2022 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- (Sponshorship By Parkdean Holiday Resorts Group UK)
- Supervised kitchen operations, ensuring quality food preparation and adherence to health standards.
- Trained and mentored junior culinary staff, fostering skills development and teamwork.
- Implemented cost-control measures, optimizing inventory management and reducing waste.
- Developed seasonal menus, incorporating local ingredients to enhance guest satisfaction.
- Collaborated with management on event planning, creating customized dining experiences for guests.
- Streamlined food preparation processes, increasing efficiency and reducing service times.
- Ensured compliance with safety regulations, maintaining a clean and organized kitchen environment.
- Coordinated with suppliers to source high-quality ingredients while negotiating favorable terms.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Bakery, Confectionary and Fast Food Owner
CRISPY TREAT- EAT SET GO
Hyderabad
08.2020 - 02.2022
- Launched own signature brand, signature food along with Fast Food.
- Decorated and merchandised quality bakery goods to build business reputation and revenue base.
- Provided superior customer service to promote guest satisfaction, brand loyalty and consistent revenue.
- Helped customers locate ideal menu items by listening to needs and recommending specific products or services.
- Provided exceptional services and pleasant ambience.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
03.2019 - 09.2019
- Handle 08-10 cooks and assistant cook work in various outlet like speciality restaurant, buffet and take care as chef gardemanger for 2 week.
- NORWEGIAN GEM
- Salary-2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
07.2018 - 01.2019
- Handle 08-10 cooks and assistant cook worked in main galley, hot kitchen and outdoor island operation.
- NORWEGIAN SKY
- Salary 2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
09.2017 - 04.2018
- Handle 08-10 cooks and assistant cook worked in fine dining restaurant, main galley, hot kitchen and outdoor island operation.
- NORWEGIAN SKY
- Salary 2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
01.2017 - 06.2017
- Handle 08-10 cooks and assistant cook worked in big breakfast buffet and main galley operation.
- NORWEGIAN ESCAPE
- Salary 2680 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
05.2016 - 11.2016
- Handle 08-10 cooks and assistant cook worked in main galley, hot buffet operation.
- NORWEGIAN SPIRIT
- Salary 2650 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
09.2015 - 02.2016
- Handle 08-10 cooks and assistant cook worked in breakfast section in main galley and buffet.
- NORWEGIAN SPIRIT
- Salary 2650 USD/month.
Chef De Tournant
NORWEGIAN CRUISE LINES
USA
12.2014 - 06.2015
- Handle 08-10 cooks and assistant cook worked in buffet operation and production.
- NORWEGIAN JEWEL
- Salary 2650 USD/month.
Chef De Partie
DISNEY CRUISE LINES
USA
03.2014 - 07.2014
- Handle 06-10 number teams of 1st cook, cooks and assistant cook worked in main galley buffet operation.
- DISNEY DREAM
- Salary 540 USD/month.
Chef De Partie
DISNEY CRUISE LINES
USA
07.2013 - 01.2014
- Handle 06-10 number teams of 1st cook, cooks and assistant cook worked in main galley buffet operation.
- DISNEY DREAM
- Salary 540 USD/month.
Chef De Partie
DISNEY CRUISE LINES
USA
12.2012 - 05.2013
- Handle 06-10 number teams of 1st cook, cooks and assistant cook worked in main galley buffet operation.
- DISNEY DREAM
- Salary 540 USD/month.
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
USA
12.2011 - 06.2012
- Coordinate a team with chef de partie and sous chef. Taken care of soup station.
- ZAANDAM
- Salary- 1800 USD/month.
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
USA
02.2011 - 08.2011
- Support culinary team, follow directions and instruction.
- VEENDAM
- Salary- 1800 USD/month.
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
USA
05.2010 - 11.2010
- Cooperate our team and management. Worked in Buffet operation.
- ROTTERDAM
- Salary- 1800 USD/month.
Cook
NORWEGIAN CRUISE LINES
USA
05.2005 - 01.2010
- Worked and gained knowledge with beginning potential skills as a cook in five different brand of Norwegian Cruise Lines in five years.
- NORWEGIAN STAR/WIND/DREAM/DAWN/SUN/SPIRIT
- Salary- 868 USD/ Month.
Commis Chef 1
TAJ GROUP OF HOTELS
Hyderabad
02.2004 - 04.2005
- Worked as commis-1 in Taj Residency a group of Taj Hotels five star property.
- TAJ RESIDENCY
Commis Chef 2
TULIP MANOHAR HOTEL
Hyderabad
07.2003 - 01.2004
- Started my career with five star hotel property in Tulip Manohar as a Commi-2.
Education
BACHELOR OF HOTEL MANAGEMENT - Hotel Management
INSTITUTE OF HOTEL MANAGEMENT
05.2003
Bachelor of Science - Zoology
LALIT NARAYAN MITHILA UNIVERITY
08.1998
INTERMEDIATE - 10+2
BIHAR INTERMEDIATE EDUCATION COUNCI
06.1995
High School Diploma - undefined
BIHAR SECONDARY SCHOOL EDUCATION BOARD
10.1993
Skills
- HACCP Requirements
- Recipes
- Food preparation
- Safety and temperature
- Food safety
- Maintain Food and Personal Hygiene
- Menu planning
- Development
- Memorization
- Operations support
- Commanding leadership style
- Workflow Optimization
- Stocking
- Replenishing
- Order delivery practices
- Budgeting
- Food inventories
- Food plating and presentation
- Signature dish creation
- Plating
- Kitchen Management
Certification
- Certification in Level-3 Supervising Food Safety and Catering, High Speed Training, 2022-03-01, CPD CERTIFIED, ROSPA QUALIFICATION AND ENDORSED BY INSTITUTE OF HOSPITALITY- UNITED KINGDOM (Certificate No.- 4146-2851704-2992803 Issued on 20th July 2022)
- Certification in Supervisory Excellence, Holland America Cruise Lines University, 2012-04-01
- Certification in Public Health Training, Norwegian Cruise Lines, 2008-05-01
- Certification in Basic Environment System, Holland America Cruise Lines, 2008-05-01
- Certification in Management Training, Disney Cruise Lines University- Orlando, 2008-05-01
- Certification Course in Fire Prevention and Fire Fighting, STCW, 2008-05-01
- Certification Course in Elementary First Aid, STCW, 2008-05-01
- Certification Course in Personal Survival Techniques, STCW, 2008-05-01
- Certification Course in Security Training, STCW, 2008-05-01
- Certification Course in Personal Safety and Social Responsibility and Crisis Management, STCW, 2008-05-01
Accomplishments
- Chef Competition Award, Won a Chef Competition Award for excellence of menu, ingredients and quality at Hotel Management College level, 2002-09-01
- Vacation Hero Award, Won a Vacation Hero Award for excellence of menu, ingredients and quality at Norwegian Jewel of Norwegian Cruise Lines, 2015-01-01
- Top Comment Card Winner, Won a Top Comment Card Winner from all guests for excellence of menu, ingredients and quality at Norwegian Jewel of Norwegian Cruise Lines, 2015-01-01
Languages
English
Hindi
Telugu
French
Timeline
Sous Chef
PARKDEAN HOLIDAY RESORTS GROUP OF COMPANIES
02.2022 - Current
Bakery, Confectionary and Fast Food Owner
CRISPY TREAT- EAT SET GO
08.2020 - 02.2022
Chef De Tournant
NORWEGIAN CRUISE LINES
03.2019 - 09.2019
Chef De Tournant
NORWEGIAN CRUISE LINES
07.2018 - 01.2019
Chef De Tournant
NORWEGIAN CRUISE LINES
09.2017 - 04.2018
Chef De Tournant
NORWEGIAN CRUISE LINES
01.2017 - 06.2017
Chef De Tournant
NORWEGIAN CRUISE LINES
05.2016 - 11.2016
Chef De Tournant
NORWEGIAN CRUISE LINES
09.2015 - 02.2016
Chef De Tournant
NORWEGIAN CRUISE LINES
12.2014 - 06.2015
Chef De Partie
DISNEY CRUISE LINES
03.2014 - 07.2014
Chef De Partie
DISNEY CRUISE LINES
07.2013 - 01.2014
Chef De Partie
DISNEY CRUISE LINES
12.2012 - 05.2013
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
12.2011 - 06.2012
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
02.2011 - 08.2011
Demi Chef De Partie
HOLLAND AMERICA CRUISE LINES
05.2010 - 11.2010
Cook
NORWEGIAN CRUISE LINES
05.2005 - 01.2010
Commis Chef 1
TAJ GROUP OF HOTELS
02.2004 - 04.2005
Commis Chef 2
TULIP MANOHAR HOTEL
07.2003 - 01.2004
BACHELOR OF HOTEL MANAGEMENT - Hotel Management
INSTITUTE OF HOTEL MANAGEMENT
Bachelor of Science - Zoology
LALIT NARAYAN MITHILA UNIVERITY
INTERMEDIATE - 10+2
BIHAR INTERMEDIATE EDUCATION COUNCI
High School Diploma - undefined
BIHAR SECONDARY SCHOOL EDUCATION BOARD
Indian National Id
5582 9310 3948
Uk Resident Permit
This my 5th year going on as skilled worker visa sponsorship program in uk with same company named Parkdean resorts a number 1 holiday park in UK . Companies owes 57 holiday park in all over UK. Currently I am working as sous chef in coopers beach , Essex.CO5 8TN.
Personal Information
- Father's Name: Ramchandra Prasad Nirmohi
- Mother's Name: Indira Prasad
- Spouse's Name: Anupam Kumari Priyesh
- Child Name: Akshit Priyesh
- Child Name: Dikshit Priyesh
- Title: Sous Chef
- Date of Birth: 27th December 1978
- Nationality: Indian
- Marital Status: Married
- Residence Permit: RY6596759 (Valid till 23rd Jan 2024)
- Religion: Hinduism
- Visa Status: UK Resident Permit - RY6596759 (Valid till 23rd Jan 2024)
- ID Type: Indian National ID Card
- ID Number: 5582 9310 3948