Harshad Parmar
Akola
Summary
- Employment in organization or companies which offer challenging opportunities, an excellent cooperative working environment, enabling me to improve my abilities, develop my functionality, and improve the organization plans and work procedures.
Overview
14
14
years of professional experience
Work History
Chef De Partie
Royal International Ltd
04.2023 - Current
- Making all gulten free, vegan and suger free dessert.
- Responsible for all allergy dessert.
- Making all types wedding cakes.
- Assist sous chef in any function setup.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Commi 1
Royal International Ltd
04.2022 - 01.2023
- Responsibility for specialty Restaurant
- Assist to CDP and Sous chef in any setup for line
- Trained junior technicians on best practices, enhancing team productivity and knowledge base.
- Maintained accurate records of equipment inventory, installations, and repairs for effective resource management.
Demi Chef de Partie
Fortune Inn Exotica
09.2017 - 01.2020
- Company Overview: Pune
- Follow directions and maintain good working relationships with supervisors and managers
- Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success
- Actively participate in training and development programs and maximize opportunities for self-development
- Manage and maintain a clean working environment
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
- Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
- Perform all tasks as directed by the Manager in pursuit of the achievement of business goals
- Pune
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Trained kitchen staff to perform various preparation tasks under pressure.
Associate
The Four Points by Sheraton
05.2016 - 11.2016
- Company Overview: Pune
- Check the quality of baking ingredients
- Prepare equipment for baking
- Measure and weigh flour and other ingredients
- Combine measured ingredients in mixers or blenders
- Knead, roll, cut, and shape dough
- Place dough in pans, moulds, or on sheets
- Set oven temperatures
- Place and bake items in hot ovens or on grills
- Pune
Dessert Cook
Catering Establishment
03.2014 - 04.2015
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Industrial Training
JW Marriott
01.2013 - 05.2013
- Working in all deparment food and beverage department, Front office and House keeping
- Learning how to maintaing the area.
- Educated higher-level employees on how to optimize safety and procedural guidelines for equipment use.
- Streamlined training processes by regularly updating curriculum content based on industry trends and advancements.
Industrial Training
Hotel Lake View
04.2011 - 06.2011
- Basic knowladge of kitchen
- How to cut all vegetable and there verious type.
- Explored new technologies and approaches to streamline processes.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
Education
B.Sc. - Hotel Management
Tuli College of Hotelmanagement
Nagpur, India01.2015
Diploma - Hotel Management
Tuli College of Hotel Management
Nagpur, India01.2014
Diploma(1Year) - Hotel Management
Kokanes Kohinoor Technical Institute
Akola, India01.2011
H.S.C - Higher Secondary Certificatin
N.K Gokhale Junior College ofScience
Akola, India01.2010
S.S.C - Secondary Education
Mungilal Bajoriya Vidyalaya
Akola, India01.2008
Skills
- Microsoft Word
- Microsoft Excel
- Positive Attitude
- Friendly and Approachable
- Ability to work with all levels
- Good Management skill
- Effective problem solver
- Flexibility
- Proper food handling
- Kitchen organization
- Garnishing techniques
- Pastry techniques
- Sanitation practices
- Knife skills
- Food presentation
- Special diets
- Food allergy safety
- Training staff
- Frosting and decoration
- Vegan pastry
Accomplishments
- I have been appreciated by General Manager and Exe. Sous Chef as valued and excellent performer in Fortune Inn Exotica, Pune.
- I have been appreciated by HR Manager as Fortune Champ of the Month in Fortune Inn Exotica, Pune.
Languages
English
Marathi
Gujarati
Hindi
Hobbies and Interests
- Listen to Music
- Playing Cricket and Watching as well
- Playing Video games
Disclaimer
The information furnished above is correct and true to the best of my knowledge.
Areas Of Interest
Pastry
Timeline
Chef De Partie
Royal International Ltd
04.2023 - Current
Commi 1
Royal International Ltd
04.2022 - 01.2023
Demi Chef de Partie
Fortune Inn Exotica
09.2017 - 01.2020
Associate
The Four Points by Sheraton
05.2016 - 11.2016
Dessert Cook
Catering Establishment
03.2014 - 04.2015
Industrial Training
JW Marriott
01.2013 - 05.2013
Industrial Training
Hotel Lake View
04.2011 - 06.2011
B.Sc. - Hotel Management
Tuli College of Hotelmanagement
Diploma - Hotel Management
Tuli College of Hotel Management
Diploma(1Year) - Hotel Management
Kokanes Kohinoor Technical Institute
H.S.C - Higher Secondary Certificatin
N.K Gokhale Junior College ofScience
S.S.C - Secondary Education
Mungilal Bajoriya Vidyalaya
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