Summary
Overview
Work History
Education
Skills
Certification
Personal Information
Awards
References
Timeline
Generic

Parvash Sharma

providenciales,turks and caicos island

Summary

My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts. My strong initiative and exceptional organizational skills, combined with my ability to work well under pressure, will enable me to make a substantial contribution to your company. I believe that a challenging environment such as yours will allow me to best utilize my skill

Overview

22
22
years of professional experience
1
1
Certification

Work History

Junior Sous Chef

Grace bay hotel and resorts
12.2022 - Current
  • Taking care of Infiniti restaurant
  • Infiniti restaurant we serve Japanese, Italian, Spanish cuisine food
  • Work with junior staff to make all the preparation for a ala carte
  • Receiving all the seafood, fish, meat in proper temperature and store in proper place
  • Infiniti restaurant use dry-aged meat and fish in the menu
  • Motivating and encouraging junior staffs to perform good
  • Ordering produce from local and international suppliers

Task force chef

COMO PARROT CAY
, TURKS AND CAICOS ISLAND
01.2020 - 06.2022
  • Worked as a chef–de-partie in lotus restaurant
  • Worked in the sushi section making varieties of sushi rolls, nigiri, sashimi
  • Work closely with sous chef in rotata grill, wok, tempura section
  • Work with junior staff for preparing the mise-en-place
  • Handling the private cooking class for guest
  • Meeting with the guest and asking the feedback regarding food
  • Briefs to kitchen staff regarding special care guest

Sous chef

Newport View [Strada] Multi–Cuisine Restaurant
Male, Maldives
12.2018 - 05.2019
  • Company Overview: Male, Maldives
  • Handling and supervising multi cuisine restaurants as per executive chef guidelines
  • Creating new healthy organic menus
  • Introducing new menus for ala carte and banquet kitchen and training the junior staff as per standard recipes
  • Giving training to kitchen staff about food safety to ensure that food serving in safe zone
  • Actively involved in meeting guests and ensuring feedback on the food
  • Controlling and maintaining the food cost and wastage
  • Handling kitchen food stocks and controlling the same as per the company budget
  • Male, Maldives

Head chef

Your Highness
Pune, India
04.2018 - 11.2018
  • Company Overview: Fine Dining Multi- Cuisine Restaurant, Pune, India
  • Responsible for all culinary activities
  • Taking care of Restaurants, lounge and banquet
  • Introducing new menus for fine dining restaurant
  • Prepare special menus for the banquet and weekly theme nights
  • Actively involved in meeting with guests
  • Introducing healthy organic menus for special guest those who are very much conscious about health
  • Handling food stocks and controlling budgets
  • Receive the products from suppliers in proper way to ensure the food products are in safe zone
  • Conducting live cooking show for guest
  • Fine Dining Multi- Cuisine Restaurant, Pune, India

senior chef–de-partie

COMO Maalifushi
, Maldives
11.2013 - 08.2017
  • Company Overview: Maldives
  • Tai restaurant is a Japanese restaurant the guest can have the traditional Japanese food as well as south Asian food
  • I Worked with Japanese cuisine award winner Chefs
  • Japanese chef teach me tradition way of sushi as well as creative way of American sushi
  • Actively involved in meeting guests
  • Working with Executive sous chef and maintaining the food cost
  • Handling monthly inventory
  • Conducting live cooking show for guest
  • Maldives

Chef –de -partie

COMO Cocoa Island
04.2007 - 11.2013
  • Assisting the Executive Chef and Sous chef to plan the ala carte menu
  • Working with the Commis and Demi chefs to ensure standards recipes and presentation is up to the standard
  • Maintain overall hygiene in the kitchen
  • Stock control, and monthly inventory and weekly food transfer Reports
  • Managing and supervising Commis chefs
  • Responsible for all frozen, refrigerator and dry store
  • Ensuring all machinery and kitchen equipment's are clean and in working condition
  • Helping the grill section to grill seafood, poultry and meat product as per menu
  • Responsible for the food hygiene and sanitation awareness among the staff

Commi chef

Le Meridien Pune, India
Pune, India
11.2006 - 03.2007
  • Preparing salad menu for buffet
  • Preparing amenities for guest rooms
  • Preparing sushi, canapés and sandwich
  • Responsible for preparing banquets salads
  • Fruit and carving on special events
  • Maintaining production sheet and daily ordering
  • Maintaining food safety and hygiene standard set by the company

Apprentice Training

Culinary Associates
Pune, India
10.2003 - 10.2006
  • Company Overview: Apprentice Training
  • Le- Meridien, Pune
  • Apprentice Training
  • Le- Meridien, Pune

Education

Apprenticeship Training Scheme - Food and Production

Le- Meridien Pune
Mumbai, Maharashtra
10.2006

Higher Secondary School -

01.2001

Skills

  • Food service background
  • Culinary skills
  • Communication skills
  • Writing skills
  • Leadership skills
  • Management skills
  • Kitchen financial management skills
  • Ability to work under pressure
  • Ability to remain calm under pressure
  • MS Office
  • Excel
  • Staff management
  • Food cost control
  • Cooking skills
  • Food presentation skills
  • Innovative skills

Certification

  • Food Protection Manager, SERVSAFE, 2016
  • Fire Safety Training, ROCAM
  • HACCP Certification
  • Food Handler Course, SERVSAFE, 12/01/13

Personal Information

Nationality: Indian

Awards

  • Successfully completed 16+ years in culinary.
  • Merit award holder in Hotel Asia International Culinary Challenge 2009 Maldives.
  • Silver Medal holder in Hotel Asia International Culinary Challenge 2013.
  • Nominee for Employee of the Month July 2011 at Cocoa Island Resort Maldives.
  • Nominee for Employee of the Month September 2014 at Maalifushi Resort, Maldives.

References

  • Robert Shipman, Former Executive Chef, Como Maalifushi, Maldives, Robert.shipman.chef@gmail.com
  • Chetan Shelke, Former Executive Sous Chef, Kanotta, Maldives, chefchetancorner@gmail.com
  • Neerul Tomar, Executive Chef, South Bank Resort, Turks and Caicos Island, neerul.tomar@gracebayresorts.com
  • Andrey Mora, Executive Sous Chef, Grace Bay Club, andreymsandoval@gmail.com

Timeline

Junior Sous Chef

Grace bay hotel and resorts
12.2022 - Current

Task force chef

COMO PARROT CAY
01.2020 - 06.2022

Sous chef

Newport View [Strada] Multi–Cuisine Restaurant
12.2018 - 05.2019

Head chef

Your Highness
04.2018 - 11.2018

senior chef–de-partie

COMO Maalifushi
11.2013 - 08.2017

Chef –de -partie

COMO Cocoa Island
04.2007 - 11.2013

Commi chef

Le Meridien Pune, India
11.2006 - 03.2007

Apprentice Training

Culinary Associates
10.2003 - 10.2006

Apprenticeship Training Scheme - Food and Production

Le- Meridien Pune

Higher Secondary School -

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Parvash Sharma