Experience

Veetee Group

• United Kingdom
• Food Production
• 100 - 200 Employee

• Development Chef

  • Oct 2011 - Present

  Key responsibilities:•Manage the NPD kitchen ensuring excellent standards are maintained at all times• Participate in tastings to provide the team with trained culinary feedback & thought suggestions for improvements where needed.• Support the concept team to meet & exceed customer expectations.• Concept development demonstrating understanding of customer policies/ brand standards.• Strong NPD retailer exposure (Sainsbury's ,Waitrose ,Aldi...)• Face to face meeting with retailers on presentation and tasting session samples• Collaborating with marketing department personnel• Establish & build relationships with key customer contacts.• Brainstorming ideas for new products or existing product modifications/add-ons• Developing general statements on new products• Sourcing raw materials and ingredients• Following recipes and formulations to create small• Arranging and evaluating product sampling• Obtaining results of nutritional analysis testing• Identifying ideal food additives to be used in product development• Conduct Trials: Analyzing and evaluating trial results to make the necessary adjustments to ingredients formulations, processes and equipment prior to full-scale production• Commercialize Products: Providing input for equipment scoping, processing and nutritional labelling



THE AUTHENTIC FOOD COMPANY LIMITED

• United Kingdom
• Food and Beverage Manufacturing

• Development Chef

  • Nov 2005 - Sep 2010

  Worked closely with various departments within the organisation to ensure smooth production of Ready Meals and Snacks for the food service. Learned the governmental guidelines and thus custom made recopies according to customer’s preference and ensured quality at all times. Attended taste panels to ensure Ready Meals and Snack production to specifications.Was also responsible to attend factory trials and first production runs to ensure smooth launch of products. Attended customer exhibitions and presentations to promote various products and interacted with them, to talk through the features and benefits of the different ready meals and snacks.



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Apr 2005 - Nov 2005

  Worked in a team which was responsible to produce food on a daily basis for approximately 20,000 people in international and domestic flights.Supplied food to airlines such as Air India, Lufthansa, Singapore Airlines, Air France, Virgin Atlantic, Emirates Airlines, Malaysian Airlines and China Airlines etc. Prepared food according to the menu, whilst keeping the airlines specifications in mind. Prepared food for V.I.P. flights which involved serving the Prime Minister and President of India. Was responsible in food sampling and presentation with airline officials before changing the half yearly menu.



Bristol Hotel

• Hospitality
• 1 - 100 Employee

• Senior Sous Chef

  • Aug 2004 - Apr 2005

  Planned creative menus to revitalise the business with fresh ideas and taste. Lead the team of staff whilst emphasizing quality of product and service. Maintained inventory levels by monitoring purchases and establishing reorder levels. Recommended necessary action to improve operations, restructuring department personnel to improve efficiency and control costs and Executing Conference, Delegation and VIP Banquet requests whilst maintaining representative liaison and service standards. Also organised food festivals to increase customer base.



Grand Hill hotel and Spa- Five Star Hotel

• Chef de Partie

  • Oct 2002 - Sep 2003

  Developed and maintained high levels of customer interaction. Increased customer base considerably through promotions.Consistently met rigid deadlines and last minute requests in a high pressure environment with impeccable service and quality codes. Compiled food cost reports for review by management. Delivered all controllable expenses on or under budget every quarter. Developed and maintained high levels of customer interaction. Increased customer base considerably through promotions.Consistently met rigid deadlines and last minute requests in a high pressure environment with impeccable service and quality codes. Compiled food cost reports for review by management. Delivered all controllable expenses on or under budget every quarter.



ITC Hotels

• India
• Hospitality
• 700 & Above Employee

• Chef

  • Feb 1996 - Aug 2002

  Worked in prestigious Bukhara Restaurant known for its delectable North-West Frontier cuisine. Featured in the top 15 Restaurants in the World and the winner of Golden fork award. Worked on a ’la carte orders for lunch and evening operations. Accountable for maintaining Hygiene Standards in the kitchen.Responsible to assisting Chef in setting up menu and day to day operation. Worked in prestigious Bukhara Restaurant known for its delectable North-West Frontier cuisine. Featured in the top 15 Restaurants in the World and the winner of Golden fork award. Worked on a ’la carte orders for lunch and evening operations. Accountable for maintaining Hygiene Standards in the kitchen.Responsible to assisting Chef in setting up menu and day to day operation.



Sheraton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Chef

  • Sep 1998 - Jan 2001

  Mastered preparation of food in the Tandoori and Curry section and planning the preparation of pre-plated daily lunch menu and A la carte to make sure the quality of the product is in company’s defined standard. Making sure the kitchen is dirt free and Hygienic, ensuring high standard of food presentation. Developing testing and launching new recipes. Modifying existing recipe on timely basis to ensure Customer satisfaction. Excellent laboratory test report of food samples taken by food inspector.