Experience

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  Scenic Hotel Group

  • Auckland, New Zealand

  • Sous Chef

    • Jul 2009 - Present
    • Auckland, New Zealand

    Lead the kitchen as second in charge in a busy operation.Staff supervision and training skills.Managed all employees’ performance in line with job descriptions, giving regular feedback and appraisals.Displayed strong technical cooking skills in all sections of the kitchen.In charge of kitchen operations and daily tasks.Actively supervise, motivate and discipline employees.Assist with training and induction of all new employees.Work in a high energy and demanding environmentDemonstrate strong leadership skills while being an active team leaderExtensive cooking and production at a large scaleMediate staff conflictsAbility to control food and wage costsBi-weekly meetings take place with key managers and team leaders to ensure the team are fully briefed and action points are recorded and achieved

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  Cafe Verona

  • Auckland, New Zealand

  • Chef

    • Aug 2007 - Dec 2008
    • Auckland, New Zealand

    Acted as Supervisor to the Kitchen Staff Team.Ensured that we had sufficient supplies needed to maintain the daily menuPrepared and maintained the daily menuSupervised other café workers in their workDisplayed a sound understanding of food costing and stock control

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  MILLENNIUM & COPTHORNE HOTELS NEW ZEALAND LIMITED

  • Auckland, New Zealand

  • Sous Chef

    • Dec 2003 - Jul 2007
    • Auckland, New Zealand

    Assisted with preparation of all foods required for visitors, staff and guestsEnsured all foods were produced in a safe and hygienic manner at all timesResponsible for completing all audit and quality standards documentationEnsured that brand standards were maintainedInvolved in catering for large conferences and banquetsMonitored employee productivity and kitchen related costs to ensure efficiencyDealt with employee issues and queriesMade sure stock control and rotation procedures were implementedAssisted with training, management and development of staff

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  City Central

  • Auckland, New Zealand

  • Breakfast Chef

    • Dec 2004 - Jul 2005
    • Auckland, New Zealand

    Assisted in the smooth running of the kitchen serviceCarried out the hotel and departmental objectives and assisted in achieving themChecked in food deliveries where necessary in accordance with due diligenceAttended to all staff, guests and customers in a friendly and hospitable manner

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  BRAVO BRIO Restaurant Group

  • Auckland, New Zealand

  • Temp Chef

    • Jul 2003 - Dec 2003
    • Auckland, New Zealand

    Flexible to work schedules Responsible for the operational management of the kitchen In charge of the cooking, preparation, and serving of meals and refreshmentsMeal preparation and meal planningEnsured the kitchen was maintained and cleaned to the highest levelResponded to additional guests requests by preparing orders to their specifications for instance when working at the Rest home’s for the elderly

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  Planet Hollywood

  • Auckland, New Zealand

  • Chef

    • May 2003 - Jul 2003
    • Auckland, New Zealand

    Prepared food according to standards of quality, consistency and timelinesEnsured compliance with all health code requirements and company standardsMaintained adequate stocking, cleanliness and organization of work areaCompleted prep tasks as needed according to recipe, procedure, quality and speed standardsWorked closely and communicated with the staff in a high space environment while doing a variety of “time restraint” tasks

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  New Zealand Army Camp

  • Demi Chef (project work)

    • Nov 2002 - Jan 2003

    Functioned as general all round cook for all meals and special eventsCooked for a large groupFollowed all rules of local and state health regulationsMaintained appropriate inventory of food suppliesInterpreted written menus and meal plans

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  Ego restaurant and Catering Services

  • New Delhi Area, India

  • Corporate Executive Chef

    • May 1995 - Nov 2002
    • New Delhi Area, India

    • Overseeing the operations the kitchen and all the kitchen staff• Lead a team of twenty staff members in a busy high quality restaurantControlled food and staff costsMenu development experienceWorked under pressureNurtured and trained the team around me, kept them motivated Displayed a constant high standard of presentation and platingControlled costs without compromising standards and customer experience

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  The Claridges Hotels & Resorts

  • New Delhi Area, India

  • Chef in- charge at the Coffee shop and Banquets

    • Oct 1992 - Apr 1994
    • New Delhi Area, India

    Delivery of business strategiesDeveloped a culture of actively seeking feedback from customers on a regular basisDevelop a motivated and high performing team committed to delivering clear goalsWorked closely with the Café Head Chef to ensure a seamless operationMade myself aware and notified the team of any menu changes, special requirements (including menu items and dishes), outstanding orders or work tasks required prior to the commencement of service

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  US Embassy

  • New Delhi Area, India

  • Head Chef

    • Dec 1991 - Mar 1992
    • New Delhi Area, India

    Actioned and responded to alleged food hygiene issues, deploying all necessary resources to protect reputation and brand integrityFostered a culture of flexibilityDevelop a positive and direct relationship with all colleaguesDemonstrate proper usage of kitchen equipment and correct cooking techniques to kitchen staffEnsure the staff follows sanitation rules and regulations as well as safety standardsQuality Assurance is another aspect of my responsibilityAssist in taking inventory as well as ordering kitchen supplies and foodOffer ideas and suggestions in planning menu and improving the overall kitchen performanceFacilitated the creation of business strategies and conducted regular strategy update meetings

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  Holiday Inn Hotel & Suites

  • New Delhi Area, India

  • Senior Chef De Partie

    • Jul 1988 - Jun 1990
    • New Delhi Area, India

    • Maintained all food selections on a daily basis and in keeping • with season, budgets and product utilization• Planned and organized work flowsPositively participated to ensure a good working environmentEnsuring preparation was up to date for days offCooked for a la carte, buffet, room service and functionsAssisted other sections if they required helpMaintained a flexible approach in adapting to guest requestsLiaised with Food and Beverage Attendants

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  Hilton Hotels & Resorts

  • Kuwait

  • Demi Chef De Partie

    • Feb 1985 - Jan 1988
    • Kuwait

    Maintained high standards of health and safety, including personal hygienePerformed many basic tasks of food preparation and organization in the kitchenEffectively communicated with other members of the Staff while carrying out ordersLearnt to be a team player, took directions, took initiative with sound judgmentBuilt a rapport in order to develop stronger connections with the staff membersAssisted and ensured the junior chefs carried out daily and weekly proceduresincluding temperature checks, food labelling/dating and storage and to ensurerecords of such are up to dateAssisted with the acceptance and storage of deliveries and that all-relevantcompany procedures were adhered toDuties included to adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept

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  Hotel Vikram

  • New Delhi Area, India

  • Cook

    • Jun 1980 - Jul 1982
    • New Delhi Area, India

    Responsible for food preparationResponsible for assistant chief chef in cooking preparationAttended to all kitchen duties including stock checking and supplies. Ensured good kitchen hygiene and housekeeping dutiesEnsured that food was stored, prepared and secured hygienically and safely