Experience

TAKSHASHILA HOTELS PRIVATE LIMITED.

• India
• Machinery Manufacturing
• 1 - 100 Employee

• Executive Chef

  • Nov 2020 - Present



Harry's Singapore

• Food and Beverage Services
• 1 - 100 Employee

• Head Chef

  • Jan 2019 - Jun 2020



Takshashila Hotel Pvt. Ltd.

• Pune, Maharashtra, India

• Sr. Sous Chef

  • Jan 2018 - Dec 2018

  Ensuring smooth operation at F&B production area. * Responsible for weekly & monthly stock inventory. * Responsible for on the job training for the new beginners * Review the standard operating procedures of the service * Update (Weekly food cost Report) & monthly food cost Report Following with Senior. * Making of kitchen staff duty roaster * Responsible for the entire day to day operations of F&B (production & Service) * Following Quality Standard Hygiene safety and environment. * Responsible for MIS (Management Information Systems) * Handling guest complain * Manpower planning for kitchen * Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. * Daily all section wise line(ingredients quality, temperature) check maintain. Show less



Harry's Singapore

• Food and Beverage Services
• 1 - 100 Employee

• Senior Sous Chef

  • Apr 2015 - Dec 2017

  Ensuring smooth operation at F&B production area. * Responsible for weekly & monthly stock inventory. * Responsible for on the job training for the new beginners * Review the standard operating procedures of the service * Update (Weekly food cost Report) & monthly food cost Report Following with Senior. * Making of kitchen staff duty roaster * Responsible for the entire day to day operations of F&B (production & Service) * Following Quality Standard Hygiene safety and environment. * Responsible for MIS (Management Information Systems) * Handling guest complain * Manpower planning for kitchen * Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. * Daily all section wise line(ingredients quality, temperature) check maintain. Show less



JSM Corporation Pvt. Ltd.

• India
• Hospitality
• 200 - 300 Employee

• Kitchen Operation Manager

  • Aug 2014 - Apr 2015

  * Ensuring smooth operation at F&B production area. * Responsible for weekly & monthly stock inventory. * Responsible for on the job training for the new beginners * Review the standard operating procedures of the service * Update (Weekly food cost Report) & monthly food cost Report Following with Senior. * Making of kitchen staff duty roaster * Responsible for the entire day to day operations of F&B (production & Service) * Following Quality Standard Hygiene safety and environment. * Responsible for MIS (Management Information Systems) * Handling guest complain * Manpower planning for kitchen * Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. * Daily all section wise line(ingredients quality, temperature) check maintain. Show less



Pan India Food Solutions Pvt. Ltd.

• India
• Hospitality
• 100 - 200 Employee

• Sous Chef

  • Jul 2013 - Aug 2014

  * Ensuring smooth operation at F&B production area. * Responsible for monthly & yearly stock inventory. * Responsible for on the job training for the new beginners * Review the standard operating procedures of the service * Update (Dally food cost Report) & monthly food cost Report * Making of kitchen staff duty roaster * Responsible for the entire day to day operations of F&B (production) * Following Quality Standard Hygiene safety and environment. * Responsible for MIS (Management Information Systems) * Handling guest complain * Menu planning and Manpower planning for kitchen * Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. * Handling IMS System Show less



kambala Hospitality Pvt. Ltd.

• Mumbai Area, India

• sous chef

  • Feb 2013 - Jul 2013

  *Ensuring smooth operation at F&B production area. *Responsible for monthly & yearly stock inventory. *Responsible for on the job training for the new beginners. * Review the standard operating procedures of the service. *Handling Banquet party *Update (Dally food cost Report) & monthly food cost Report *Making of kitchen staff duty roaster. *Responsible for the entire day to day operations of F&B (production) *Following Quality Standard Hygiene safety and environment. *Responsible for MIS (Management Information Systems) *Handling guest complain. *Menu planning and Manpower planning for kitchen. *Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. Show less



spaghetti kitchen(pan india food solution pvt.ltd.)

• mumbai + pune

• commi 1

  • Aug 2011 - Feb 2013

  food & presentation should be perfect,follwing sops ,ordering, Responsible for MIS (Management Information Systems) *Handling guest complain. Ensuring smooth operation at F&B production area. *Responsible for monthly & yearly stock inventory. food & presentation should be perfect,follwing sops ,ordering, Responsible for MIS (Management Information Systems) *Handling guest complain. Ensuring smooth operation at F&B production area. *Responsible for monthly & yearly stock inventory.



Bel-Air Siuts & Appartment (fruition enterprises/white lotus hospitality)

• Pune Area, India

• As a multi cuisine chef (specialist continental)

  • Jan 2011 - Aug 2011

  Responsible for monthly & yearly stock inventory. *Responsible for on the job training for the new beginners. * Review the standard operating procedures of the service. *Handling Banquet party *Update (Dally food cost Report) & monthly food cost Report *Making of kitchen staff duty roaster. *Responsible for the entire day to day operations of F&B (production) *Following Quality Standard Hygiene safety and environment. *Responsible for MIS (Management Information Systems) *Handling guest complain. *Menu planning and Manpower planning for kitchen. *Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. Show less



Smokies Bar & Diner (Corinthians Boutique Hotel)

• Pune Area, India

• commi 1

  • Jul 2010 - Jan 2011

  handaling the continental & oriental dept. Handling guest complain Review the standard operating procedures of the service handaling the continental & oriental dept. Handling guest complain Review the standard operating procedures of the service



Barbeque Nation, Pune (Maharashtra),

• Pune Area, India

• range chef

  • Jul 2009 - Jun 2010

  Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. Menu planning and Manpower planning for kitchen. Handling guest complain. Following Quality Standard Hygiene safety and environment. Making of kitchen staff duty roaster. Responsible for monthly & yearly stock inventory. Checking of QQT (Quantity, Quality and Timing) of food and all raw materials. Menu planning and Manpower planning for kitchen. Handling guest complain. Following Quality Standard Hygiene safety and environment. Making of kitchen staff duty roaster. Responsible for monthly & yearly stock inventory.