Subodh Kumar
Ballabgarh
Summary
Dynamic Chef de Partie with a proven track record at Sarovar Premiere, excelling in recipe development and food safety standards. Adept at training junior staff and enhancing kitchen efficiency, I consistently deliver high-quality dishes that delight patrons, fostering repeat business through exceptional culinary skills and strong teamwork.
Seasoned Chef de Partie with solid background in high-pressure kitchen environments. Notable experience includes menu development, food presentation, and managing junior culinary staff. Known for leadership skills, creativity in the kitchen, and deep knowledge of food safety standards. Made substantial contributions to enhancing customer satisfaction and boosting restaurant reputation in previous roles.
Overview
6
6
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Chef de Partie
Satya foods kapoor balle
Delhi ncr
03.2026 - Current
- Trained junior staff on cooking techniques and kitchen protocols.
- Maintained cleanliness and organization of workstations during service.
- Assisted in developing recipes while adhering to food safety standards.
- Monitored cooking times to ensure optimal flavor and presentation.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Chef de Partie
Sarovar premiere
Tirupati
07.2023 - 12.2025
- Prepared high-quality dishes in fast-paced kitchen environment.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared workstations with ingredients and tools to increase efficiency.
- Trained and supervised line cooks to develop new skills and improve team performance.
Kitchen Cook
Avataara
Delhi
07.2022 - 06.2023
- Operated kitchen equipment safely and effectively during food preparation.
- Followed food safety guidelines to prevent contamination and spoilage.
- Followed health and safety standards when handling food items.
- Stocked kitchen with supplies such as food ingredients and cooking utensils.
- Plated finished dishes according to presentation guidelines set by head chef.
- Performed workstation prep prior to shift start.
Kitchen Intern
The lalit
Goa
09.2020 - 01.2021
- Supported cooking staff by following recipes and food preparation guidelines.
- Assisted chefs in preparing ingredients for daily menu items.
- Learned proper food handling techniques to maintain hygiene standards.
- Assisted in preparing and cooking meals for customers according to recipes.
- Adhered to all company policies regarding portion size and presentation of meals.
- Helped with the preparation of ingredients, such as washing, peeling, cutting and seasoning food items.
Education
Bachelor of Science - Hotel Management
Annamalai University
Ranchi, India 05.2020 - 05.2022
12 Class From Marwari College Dt-ranchi
Ranchi, IndiaBsvm Barki Dundi
Ranchi, IndiaSkills
- Cooking techniques
- Recipe development
- Food safety standards
- Station organization
Languages
English
Elementary (A2)
A2
Certification
- Bachelor of commerce
Accomplishments
- Winner in recipe making delhi
References
References available upon request.
Timeline
Chef de Partie
Satya foods kapoor balle
03.2026 - Current
Chef de Partie
Sarovar premiere
07.2023 - 12.2025
Kitchen Cook
Avataara
07.2022 - 06.2023
Kitchen Intern
The lalit
09.2020 - 01.2021
Bachelor of Science - Hotel Management
Annamalai University
05.2020 - 05.2022
12 Class From Marwari College Dt-ranchi
Bsvm Barki Dundi