Summary
Overview
Work History
Education
Skills
Languages
Timeline
Hi, I’m

Itesh Domah Sharma

Flacq
Itesh Domah Sharma

Summary

Commis Chef with 2 years of experience in Hotel restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment. Particular expertise in Commis chef working under renowned chef de parties.


Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over two years of experience in busy, high-end restaurant environments.

Overview

3
years of professional experience

Work History

Kitchen Staff

Commis Chef
11.2022 - Current

Job overview

  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Placed orders to restock items before supplies ran out.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
  • Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
  • Collaborated with staff members to create meals for large banquets.
  • Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
  • Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
  • Ordered new ingredients and supplies to meet expected needs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
  • Assisted in menu development through researching new recipes and providing valuable input on dish composition.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Basic Food Preparation

Assistant Chef
08.2021 - Current

Job overview

  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
  • Assisted head chef in cooking dishes according to ingredients.
  • Checked food inventory and ordered ingredients.
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.

Kitchen Staff

Chef Cook
01.2021 - Current

Job overview

  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Education

New Educational College
Bel Air Riviere Seche, Mauritius

No Degree
01.2013

University Overview

  • Professional Development Studies:

Skills

  • Food Preparation
  • Work under pressure
  • Hygiene practices
  • Mise en place
  • Ingredient Knowledge
  • Food Preparing, Plating, and Presentation
  • Food Production
  • Kitchen Equipment Operation
  • Food Handler Certification
  • Restaurant Operations
  • Kitchen Management
  • Kitchen Staff Management
  • Hiring, Training, and Development

Languages

English, Portuguese, Spain, Italy , French
Native language
English
Beginner
A1

Timeline

Commis Chef
Kitchen Staff
11.2022 - Current
Assistant Chef
Basic Food Preparation
08.2021 - Current
Chef Cook
Kitchen Staff
01.2021 - Current
New Educational College
No Degree

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Itesh Domah Sharma