CV créé le :
30/04/2022
CV modifié le :
30/04/2022
Dernière connexion :
31/10/2023
Coordonnées
**********
******
Adresse :
*********** ****************** ****
Wagholi
Email :
***********@*****.**.**
Port. :
**********
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OBJECTIVE, Sénior
Référence : 671576
Expériences Professionnelles
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sept. 2020
aujourd'hui
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Head Chef
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Gitam University
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Menu planning for 5000 students.
Production planning for daily students meals.
Special events menu and planning.
Costing
Pre opening central kitchen set ups.
Pre openings coffee shop, Food courts, Subway
Training.
Hiring
Haccp
Food cost control
Wastage control
Inventory control
Ala carte menu and standard recipes
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août 2013
sept. 2019
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Executive Chef
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Malaka Spice
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* Introduced almost 24th successful seasonal menu for company growth like
Malaysian,Indonesian,Korean,Thai,Vietnamese,Cambodian,Burmese,Tibetan,Vegan Menu,Japanese
(Ramen menu,Sushi menu,Yakitori menu,Robatayaki menu,Teppanyaki menu)
* Introduced successful sushi menu .
* Design menus that enhance customers' culinary experience while keeping up high quality.
* Submit cost proposals for menu items.
* Different culinary master class for guest.
* Weekly food cost for meeting with M.D.
* Menu engineering
* Menu planning for special events like Wine festivals, New Year, Christmas, Vallentine day.
* Buffet menu,Parties menu,ODC menu.
* Standard recipes.
* Guest interaction through table visit for feedback.
* Provide feedback regarding the food quality of large bulk purchases.
* Ensure that all food preparation is in accordance with regulatory guidelines.
* Design standardized food presentation guidelines for each dish.
* Monitor inventory levels of commonly used items.
* Look for ways to reduce spoilage of infrequently used items.
* Hire, train, and mange staff about proper kitchen sanitization methods.
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juil. 2010
déc. 2012
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Sous Chef
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Hotel Clarks Amer,Jaipur,India
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* Introduced sushi & Japanese menu for company growth.
* Assist and support the executive chef in routine and additional tasks
* Ensure that customers are served well and effectively
* Help with the planning of menus and meals
* Maintain high food quality and presentation
* Supervise the preparation and service of food
* Rotate products to avoid spoilage
* Handle concerns in the kitchen
* Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
* Assist to the sales and cuisine team
* Monitor food expenditure
* Perform product inventory
* Responsible for all the food festivals & set the standard recipe's
* Help the executive chef to pick and train kitchen personnel
* Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and
banquets
* Opening member of management for planning to set & success of Convention centre
* Planning to open a Sky lounge & bar at roof toof,Italian café & Pan Asian restaurant
* Taking classes of PHE(Hotel management) students as well as train the staff
* Handle all the guest complaint in the M.O.D shift
* Train the staff regarding Haccp in the kitchen also develop the Hygiene standard
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déc. 2008
juil. 2010
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Jr.Sous Chef
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Hotel Parc Estique,Pune,India
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* Introduced Japanese menu for Pan Asian Restaurant.
* Provided guidance and support to all kitchen staff
* Ensured that all food served is arranged properly and met quality standards
* Ensured that all kitchen work is completed within the timelines
* Gave instructions to cooking workers on fine points of cooking
* Maintained hygiene standards of kitchen and equipment
* Directed and instructed kitchen personnel in their individual tasks
* Prepared individual orders when requested
* Ensured food preparation procedures for quality, uniformity and accurateness
* Reviewed delivered product and ensured appropriate storage
* Observed employees engaged in portioning, preparing, and garnishing foods
* Ensured the defined methods of cooking and garnishing
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août 2007
déc. 2008
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Chef De Partie
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The Leela Kempinski,Kerala,India
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* Introduced sushi & teppanyaki for special events.
* Worked as a chef in charge in tides restaurant near the beach (Pan Asian restaurant)
* Manage to supervise 8 staff & train them properly and met quality standards
* Ensured that all kitchen work is completed within the timelines
* Follow the standard recipe & assists the workers on fine points of cooking
* Maintained hygiene standards of kitchen and equipment
* Staff duty Rota
* Done food festivals like Chinese,Mongolian,Thai etc.
* Attend all the trainings like team buildings,Haccp & suppliers visits andall
* Control incoming goods and ensured appropriate storage in perfect condition
* Observed employees engaged in portioning, preparing, and garnishing foods
* Presentation and garnishing
* Daily store requisition through computers
* Attend daily morning briefing with executive chef & all seniors as well staff briefing
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juil. 2006
août 2007
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Commi Chef
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New Delhi Sheraton,New delhi,India
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* Pan Asian restarant Japanese section responsible for Teppanyaki,Sushi & Mongolian live section. Trained
under Japanese chef from Japan.
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déc. 2004
juil. 2006
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Teppanyaki Chef
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The Oriental Bloom, New Delhi, India
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cuisine)
Teppanyaki Chef
* Entire Japanese section like live teppanyaki
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janv. 2004
nov. 2004
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Commi Chef
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Continental New Season, New Delhi, India (Restaurant)
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* Continental section andmaking sauces, misa en place and all
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janv. 2003
déc. 2003
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Commi Chef
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Oddbinn Restobar, New Delhi, India (Restaurant & Bar)
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Diplômes et formations
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nov. 1998
nov. 2001
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Hotel management
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IIAS,India
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Compétences
preparation, work, Christmas, Vallentine day, each dish, quality standards
Compétences linguistiques
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Important
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CV actualisé il y a plus de 6 mois, certaines informations peuvent ne pas être à jour.
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