Pardeep Chef
Chef at Emerald Hospitality Group- Claim this Profile
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English -
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Topline Score
Bio
Credentials
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Bachelor Degree Tourism in Hospitality and Services (2005-2008)
Utkal University - IndiaMar, 2005- Nov, 2024
Experience
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Emerald Hospitality Group
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United Arab Emirates
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Hospitality
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1 - 100 Employee
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Chef
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Sep 2022 - Present
Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labour costs. Supervise kitchen staff’s activities. Arrange for equipment purchases and repairs. Recruit and manage kitchen staff. Rectify arising problems or complaints. Give prepared plates the “final touch”. Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and customers. Excellent record of kitchen management. Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills. Keep up with cooking trends and best practices. Show less
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McGettigan Hotel Group
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Ireland
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Hospitality
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1 - 100 Employee
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Head Chef
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Nov 2018 - Jul 2022
Direct kitchen operations, including food preparation, cooking, and cleanup Assign tasks; supervise chefs and cooks in the preparation and presentation of food Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively Resolve issues as they arise so that customers continue to receive their orders in a timely manner Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen Plan menus and set prices making adjustments as needed based on the availability of ingredients Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment Direct monthly inventory Maintain vendor relationships Recruit, hire, and train chefs, cooks, and kitchen staff Maintain kitchen equipment; schedule repairs and additional maintenance as needed Show less
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McGettigan Hotel Group
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Ireland
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Hospitality
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1 - 100 Employee
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Sous Chef
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Apr 2014 - Jul 2018
To be in control and aware at all times of food costs percentages. To assist with the preparation of budgets and aim to achieve the budgeted gross profit. To assist with the management of the department’s payroll, staff rota and the kitchen cleaning schedule. To provide training and development for department staff in kitchen procedures. To provide and record a program me of basic training for all new members of staff and to communicate performance and development issues on a regular basis. To ensure the kitchen is run in the same professional manner when the Head Chef is not on duty. To ensure effective daily communication with relevant departments. To liase with the Head Chef and implement new menu’s. To ensure all statutory regulations are adhered to, and to ensure that all employees are trained to uphold the conditions of the food hygiene policies. To be flexible and willing to help other departments at busy times if required. To comply with all Goodwood policies and procedures to ensure that all-statutory regulations are observed and that the department comply with these requirements. Show less
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Chef De Partie
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Apr 2014 - Nov 2014
To understand and be aware at all times of food costs and percentages and understand howDaily departmental costs influence profit and loss results.To monitor stock movement, to ensure stock security.To assist with the provision of training and development for department staff in kitchen.Supervise service ensuring presentation of food is compliant with restaurant standards.To report any maintenance issues to the Head Chef immediately.Assist the Head Chef in menu compilation and possess an in depth knowledge of the full menu.To comply with the conditions of the food hygiene policies.To be flexible and willing to help other departments at busy times if required.Support the management team to ensure targets are met with labour and food costs.Help develop the junior chefs.Lead and inspire the brigade to ensure the kitchen runs smoothly at all times Show less
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Habtoor Hospitality
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United Arab Emirates
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Hospitality
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200 - 300 Employee
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DCDP, British Kitchen
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Apr 2011 - Mar 2014
Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef. Ensure that dishes are prepared and cooked according to the specific restaurant standards. Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties. Ensure that stock is rotated and controlled within the specific section of the kitchen. Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate. Ensure full understanding of the functional administration of the restaurant. Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions. Ensure compliance with legal requirements under the Food Hygiene. Ensure all policies, procedures, standards and guidelines are carefully adhered to. Show less
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SKY Gourmet, Flight Catering, D
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Delhi Area, India
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Commis I
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Oct 2008 - Apr 2011
Knowledge of all food standard procedures, quality presentation. Assist with maintaining all current standards Take Education and training of colleagues from Sous chef. Ensure the highest level of Hygiene Personal in safe, hygiene and correct condition. Clean items of equipment and places of work all the equipment. Knowledge of all food standard procedures, quality presentation. Assist with maintaining all current standards Take Education and training of colleagues from Sous chef. Ensure the highest level of Hygiene Personal in safe, hygiene and correct condition. Clean items of equipment and places of work all the equipment.
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Majorda Beach Resort
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India
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Recreational Facilities
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1 - 100 Employee
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Management Training
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Sep 2006 - Mar 2007
Front Office Registration of guests and assigning rooms Maintain an inventory of reservation, vacancies, and room assignments Answer inquiries regarding hotel services, provide assistance and respond to guests' complaints Food & Beverage Greeting customers, escorting them to seats, taking food and drink orders, and serving food and beverages Answer questions regarding the hotel services, explaining menu items and specials and offering personal attentive treatment. Co-coordinating with team workers to plan events, parties etc. Housekeeping Responsible for maintaining the hygiene and appearance of the hotel Servicing and maintaining the guest rooms and replenishing stock as and when needed. Providing service items to guest rooms upon requests from the guests Food Production Preparation of simple food items like vegetable preparation, salads, cold starters etc. Work according to established health and safety guidelines. Kept the kitchen area clean and hygienic. Keep a check on stock and order for replenishments as and when necessary. Show less
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Education
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Utkal University
Bachelor Degree Tourism in Hospitality and Services , Hotel Management, 2005-2008 -
Indian Institute of Hotel Management & Catering
3 year, Hotel Management
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