Sous Chef

• Jun 2022 - Present

Sous Chef

• Nov 2021 - Apr 2022

Chef De Partie

• Oct 2018 - Dec 2021

Chef De Partie

• Nov 2018 - Apr 2022

• Overseeing various sections like seafood, proteins (meats/broiler), entremetier, garde manager, fish/accompaniments, meat accompaniments, and insider expediter • Preparing stations/recipes as directed by the Senior Chef de Cuisine and Sous Chefs • Working closely with creative and energetic teams of CDC and Sous chefs in the production, finishing and proper servicing of operation • Managing, planning, organizing, evaluating, and leading the team for daily operation, special occasions and special grievances Show less

Sous Chef

• Dec 2020 - Apr 2021

As Kitchen In-Charge of the International Lounge Kitchen of the BLR Airport is instrumental in sourcing and cuarting events and helping the restaurant to create a niche. One of my strength as a sous chef lied in innovation which helped a big way to be a differentiating factor. Achievements: • Performance reports & appraisals • Implementation of ISO and Hygiene standards • Menu planning, creating and recipe costing • Budgeting & Costing • Sourcing & Managing Suppliers • Implementing HACCP, ISO 9001-2008 & ISO 14001-2004. • Ordering & stock control • Maintaining & controlling the food cost consistently. • Menu development for international lounge with different theme nights, as well as developing menu for specific inter lounges and implementing with Ex. Chef and Corporate. Chef. Show less

Chef De Partie

• Nov 2017 - Sep 2018

• Acted as an Outlet In-Charge and responsible for preparing/implementing new menus, handling guest special requests, orders, portion controls, and cost control • Conducted regular checks of food prepared as per the senior chef’s instructions to ensure adherence to hygiene and safety guidelines • Maintained immaculate cleanliness of area and equipment, avoid damage or loss of equipment, ensure it clean/sanitize and store properly after use • Ensure the immaculate cleanliness of area and equipment, and the safety and proper use of equipment Show less

Chef De Partie

• Jan 2017 - Oct 2017

• Played a pivotal role as an In-charge for Italian Seafood Production and 3 Specialty section like Roast- Appetizer- Soups/Sauces of a fine dining Restaurant • Ensured strict adherence to USPH standards (United States Public Health) and company regulations with respect to the food production and food quality standards • Maintained the cleanliness/storage of food as per HACCP procedures and supported 3 demi-chefs as per SOP's • Teamed up with chefs to review weekly/monthly sales/orders, inventory levels, wastage, manpower management and recommend changes for optimum usage of ingredients for production purposes Show less

Chef de Partie

• Jan 2015 - Jan 2017

• Acted as a Second In-charge of the main kitchen and managed entire operations such as inventory management, order management, production and preparation of food items • Played a vital role in handling Main Kitchen serving Indian, Italian, Middle-Eastern and Mediterranean cuisine • Carried-out entire operations of menu planning, quality control management, waste management, cost management, team management, menu engineering, recipe formulation and food servicing • Observed the inventory of food items/production items like Dry, Perishable, and Proteins, replenished supplies as per the requirements Show less

Kitchen Executive

• Jun 2014 - Jan 2015

• Carried-out wide range of operations such as administration operations, inter-departmental relationship management, cost control, hygiene/cleanliness, quality, standards, manning, staffing, training and employee relationship management • Proactively respond to the guest complaints and resolved it promptly and in a polite manner • Managed entire open kitchen operations like a cold station, Hot buffet and Pizza section • Ensured high standards of hygiene and safety in the kitchen • Carried-out wide range of operations such as administration operations, inter-departmental relationship management, cost control, hygiene/cleanliness, quality, standards, manning, staffing, training and employee relationship management • Proactively respond to the guest complaints and resolved it promptly and in a polite manner • Managed entire open kitchen operations like a cold station, Hot buffet and Pizza section • Ensured high standards of hygiene and safety in the kitchen

Kitchen Management Associate

• Jun 2012 - May 2014

Pre-Opening of the All day dining with entire open kitchen managing cold station, Hot buffet, Pizza section. Operationally responsible for In Room Dining. Driving activities aiming to provide the best quality of food for the guests. Ensuring the highest level of food safety. Pre-Opening of the All day dining with entire open kitchen managing cold station, Hot buffet, Pizza section. Operationally responsible for In Room Dining. Driving activities aiming to provide the best quality of food for the guests. Ensuring the highest level of food safety.

Trainee

• 2009 - 2010

Managed cold section for all day dining, pizza maker in italian restaurant, and former bakery assistant. Managed cold section for all day dining, pizza maker in italian restaurant, and former bakery assistant.