SARAD PRADHAN is an Indian national currently residing in Dubai working as a Chef De Partie at Busaba Ethai – Ikram Café LLC since 2015. He has over 13 years of experience in the hotel and restaurant industry, having worked in several roles such as Junior Sous Chef, Sous Chef, and Commie. Pradhan holds a 3-year diploma in hotel management and several food safety and hygiene certificates. He is seeking to further his career by utilizing his leadership skills and passion for food.

1. SARAD PRADHAN
Contact Info
Contact No. : +971 52 552 4230
Email : pradhan_sarad@yahoo.co.in
Personal Particulars
Date of Birth : 30th
Nov 1983
Father’s Name : Tilak Pradhan
Nationality : Indian
Gender : Male
Marital Status : Single
Permanent Residence : Indian (West Bengal)
Passport No. : L2015930
Educational Background
• Scottish Universities Mission Institution (Humanities) under West Bengal Council of Higher
Secondary Education from, Kalimpong in 2004
• Matriculation under West Bengal Board of Secondary Education from St. Georges Higher
Secondary School, Kalimpong (pedong) in 2001.
Professional Qualification
Diploma/Degree
Field : 3 yrs. Diploma course from North Bengal School of Hotel Management
(Siliguri), regd. under State and Central Govt. of India, affiliated to
Allahabad Agricultural Institute Deemed University (AAIDU).
Work Achievements & Awards

2. • Awarded with Employee of the Month “October” 2012 in Lemon Tree Hotels.
• Awarded with Employee of the Month “April” 2011 in Lemon Tree Hotels.
• Awarded with Food Production LTFEP – June - 2011.
• Also awarded with Hygiene & Food Safety Conducted on “Sep. 2008” While working with
The Tasty Tangles.
• Certified by St. John Ambulance Association - Goa for First Aid.
• The basic food Hygiene Certificate from GHP Quality Consultants – Dubai
Employment History
Busaba Ethai – Ikram Café LLC, Al Mana Group- Dubai
Position Title : Chef De Partie
Specialization : Asian Cuisine.
Industry : Hotel/Restaurant
Duration : Feb “2015” till date
 Ensuring proper daily preparation of menu items with the kitchen stations to exceed guest
satisfaction and expectation.
 To instruct on the correct usage of kitchen equipment and machinery and to check that this
is carried out in the correct manner by all kitchen colleagues as set out by the health &
safety regulations
 Monitoring & Maintaining the Quality of food in the kitchen.
 Enforce “Clean as we go” work habits.
 Look for solutions to improve on guest complaints.
Vivanta By Taj Malabar Cochin
Position Title : Junior Sous Chef
Specialization : South East Asia and oriental Cuisine.
Industry : Hotel/Restaurant (The Pavilion Restaurant)
Duration : June ‘2013’ to Sep 2014.
 Worked with TAJ group of Hotels at Malabar Cochin as Jr. Sous Chef. I was responsible
for The Pavilion Restaurant, Interacted with guest, cook food according to the guest
preferences.

3.  Monitoring & Maintaining the Quality of food in the kitchen.
 Making sure the kitchen works with in relevant Hygiene, health & safety guidelines.
Leading the team & Maintain inventory of the kitchen equipments
 Enforce “Clean as we go” work habits.
 Constantly thrive to upgrade the food quality and presentation and establish the necessary
control that would assure a high level of quality and consistency.
 Check cleanliness and proper storage of food and equipment in all areas of food
production.
 Look for solutions to improve on guest complaints.
Lemon Tree Amarante Beach Resort Goa (Republic of Noodles)
Position Title : Sous Chef
(Join as a Kitchen Executive on 1st
Sep “2010” got promoted to “Sous Chef”
on Oct “2011” to Mar “2013”)
Specialization : South East Asia and oriental Cuisine.
Industry : Hotel/Restaurant
Duration : 1st
Sep “2010” to 12th
Mar “2013”
Work Description:
1. Taking care of all Kitchen operational and restaurants work with the Kitchen teams.
 • To maintain the high standard of food prepared on a daily basis.
 • To be creative with food presentation and innovative with seasonal produce.
 • Competent and organised in work flow and working to deadlines.
 • Able to produce high quality food with minimal food wastage.
 • To complete daily paperwork as required.
 • To attend staff meetings and help develop plans when required.
 • To demonstrate a high level of customer care internally and externally.
2. To perform the duties of the head chef in their absence by:
 • To take full responsibility for the food produced.
 • To ensure full production and preparation of food for functions including ordering stock,
preparation and delivery of final product.
 • To ensure that all the food produced in the absence of the head chef is maintained at the
high standard set by the catering department
 • Train kitchen staff on a daily basis and to monitor their performance.
 • To be able to determine food costs and food cost management when required.
 • To be able to rota staff when appropriate.
3. To take responsibility for the adherence of all Food Hygiene and Health & Safety
Regulations by:
 • To lead by example in working practice and presentation.
 • To ensure that all food is consistently prepared and stored to set regulations.
 • To ensure that all temperature records are taken on a daily basis.
 • To ensure that the kitchen is cleaned to the standard set by Health and safety legislation.
 • To have a full understanding and knowledge of food safety law.

4.  •To train kitchen staff in the implementation of food safety law.
THE TASTY TANGLE, BANGALORE (a branch of THE NOODLE HOUSE –
DUBAI, under dish hospitality pvt. Ltd)
Position Title : Commie - I
Specialization : South East Asia Cuisine
Industry : Restaurant
Duration : July 2008 to 2010.
Work Description:
I was able to increase sales to its maximum capability. Make nice food and follow the menu
set by Sr. Chefs.
1. Worked in Hotel Tashi Pielkheel as C.D.P. in Bhutan.’2007’
2. Worked 12 months as Commie III in Chinese cuisine at Royal Plaza, A Sarovar Hotel
(Gangtok).’2007’
3. Six months Industrial training (Food Production) from Sayaji Hotel (Indore).’2006’
4. Three months training (F&B) from Saluja Residency (Siliguri).’2005’
5. One month vocational training (F&B) from Hotel Dynesty, (Guwahati).’2004’
Additional Info
Carrier Objective
To perform to the best of my capabilities and earn best results for self and employer
PERSONAL STRENGTHS:
 Leadership charisma
 Dynamic team player
 Sense of responsibility
 Knowledge of different type of foods
 Creative and resourceful
 Passion for continuous learning and personal growth
 Highly motivated and driven, with strong desire to excel
DECLARATION:
I hereby declare that the above statements are true and correct to the best of my
knowledge and belief.
Date: ……………………

5. Place: …………………... Signature

6. Place: …………………... Signature