Summary
Overview
Work History
Education
Skills
Timeline
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Chef Ajay Ram

Professional Chef
Pune

Summary

Forward-thinking professional offering more than 20+ years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven Culinary skills. Passionate Continental,Indian Chef with ability to create wide assortment of baked goods. Artistically-adept individual designs and decorates dessert foods in pleasing style. Seasoned Executive Chef with 14 years of culinary experience. Maintains and handles all operations for establishment and staff. Received chef of year Award for culinary excellence. Talented Continental Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Forward-thinking professional offering more than 18 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.

Overview

30
30
years of professional experience
1992
1992
years of post-secondary education

Work History

Executive Cluster Chef

Acumen Consultancy( Global)
11.2023 - Current
  • Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in kitchen.
  • Expanded clientele base through targeted marketing campaigns showcasing signature dishes via social media platforms.
  • Created visually appealing plate presentations that elevated perceived value of each dish served while remaining cost effective.
  • Boosted restaurant revenue by developing successful promotional events, such as themed dinners and holiday specials.
  • Mentored junior chefs, fostering culture of teamwork and skill development within kitchen staff.
  • Successfully catered high-profile events, showcasing restaurant''s culinary prowess and solidifying its reputation as top-tier dining establishment.
  • Optimized workflow efficiency among team members by reorganizing kitchen layout and delegation of tasks according to individual strengths.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Evaluated food products to verify freshness and quality.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Assisted with menu development and planning.

Executive Chef

Sodexo
03.2023 - 10.2023
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Assisted with menu development and planning.

Food Analyst- Mega Kitchen (R&D)

National Geographic Channel
06.2018 - 01.2023
  • Managed multiple projects simultaneously while adhering to strict deadlines and quality standards.
  • Developed comprehensive training materials for new analysts, improving onboarding efficiency.
  • Developed effective improvement plans in alignment with goals and specifications.
  • Improved internal knowledge sharing by developing comprehensive documentation outlining standard operating procedures for various tasks.
  • Led cross-functional teams in strategic planning sessions, aligning efforts with company goals.
  • Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
  • Enhanced team collaboration by providing clear communication of complex findings through visualizations and reports.

Executive Chef

Cambay Group of Hotels
12.2015 - 05.2018
  • Five star luxury deluxe hotel with 3 banquet, 4 ala-carte fine dine, 220 room, team of 58 production team, own bakery , 2 coffee shop.
  • My work area is handled these all and give the best to client and guest.
  • Biggest golf course in north india with most luxurious fine dine Marco polo fine dine Restaurant.
  • Nessa Group of hotels own 9 five star hotels around the India.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Unit Line Lead Chef

Thue Viet Corp
08.2010 - 10.2015
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Sous Chef

Hyatt Regency
02.2008 - 02.2010
  • .Delivered average food cost to hotel was 26.7%.
  • Organized the 101 type of Sizzlers festival that was outstanding results.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Mentored more than160 kitchen staff at all levels to prepare each for demanding roles.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for Commis on all type culinary techniques to improve productivity and increase kitchen workflows.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.

Executive Unit Chef

Compass Plc, (Eurest Services)
12.2005 - 01.2008
  • Took the responsibility of entire dish making process along with team of 85 line cooks and Chef and delivered quality, delicious dishes.
  • Served every day more than 800 meals for BT corporate house
  • ( Edinburgh). achieved Control best food cost and best G.P. in Area.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Head Chef

Whitbread's Plc, (Brewester)
09.2004 - 11.2005
  • United Kingdom) Responsibilities Head chef is responsible for planning and directing food preparation in a kitchen.
  • This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
  • The Head chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
  • Outside of the kitchen, the Head chef responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes.
  • Best Food cost

Head Chef

Suruchi Fine Dine Restaurant
08.2001 - 07.2004
  • Responsibilities Edinburgh's best Indian Restaurant, as a chef it was best life time experience worked in Suruchi, as start I organize South Indian food festival that was great success, team of 18 cook delivered the best Indian cuisine in Edinburgh.
  • Again Food cost, Quality, Presentation and Gross profit is very first preference.
  • Muglai, Dum pukth, biryanis and lots Indian deli food been served by my team.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.

Chef Di Partie

ITC Maurya Sheraton Luxury Hotel
01.1996 - 06.2001
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Operated all kitchen equipment safely to prevent injuries.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Kitchen Executive Trainee

ITC, Sheraton
05.1995 - 12.1995
  • Worked closely with Kitchen Team to maintain optimum levels of communication to effectively and efficiently complete projects.
  • Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
  • Used Microsoft Word and other software tools to create documents and other communications.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Education

BHM - Hotel Management

IHMCT, PUSA
New Delhi
01.1994 - 1996.01

Complete Elementary Food Safety & Hygiene Degree - Hospitality Administration And Management

Institute of Royal Environmental & Health Institute
Edinburgh, United Kingdom
01.2004 - Current

HACCP (Health,Hygiene And Food Safety) - Hotel And Motel Management

Institute of Royal Environment
Edinburgh ( Scotland)
2004.02 - 2005.08

Freelance Food Stylist -

National Geographic Society
Washington D.C

Indian Kitchen - Mughlai Kitchen

Worked Under Padma Shree Chef Imtiaz Qureshi
ITC, Rajputana Palace Sheraton, Jaipur

Software Skill - Computer Software

Computer Software Skill
Computer Skill -Excel, PowerPoint,Docs,AutoCad

Skills

Timeline

Executive Cluster Chef

Acumen Consultancy( Global)
11.2023 - Current

Executive Chef

Sodexo
03.2023 - 10.2023

Food Analyst- Mega Kitchen (R&D)

National Geographic Channel
06.2018 - 01.2023

Executive Chef

Cambay Group of Hotels
12.2015 - 05.2018

Unit Line Lead Chef

Thue Viet Corp
08.2010 - 10.2015

Sous Chef

Hyatt Regency
02.2008 - 02.2010

Executive Unit Chef

Compass Plc, (Eurest Services)
12.2005 - 01.2008

Head Chef

Whitbread's Plc, (Brewester)
09.2004 - 11.2005

Complete Elementary Food Safety & Hygiene Degree - Hospitality Administration And Management

Institute of Royal Environmental & Health Institute
01.2004 - Current

Head Chef

Suruchi Fine Dine Restaurant
08.2001 - 07.2004

Chef Di Partie

ITC Maurya Sheraton Luxury Hotel
01.1996 - 06.2001

Kitchen Executive Trainee

ITC, Sheraton
05.1995 - 12.1995

BHM - Hotel Management

IHMCT, PUSA
01.1994 - 1996.01

HACCP (Health,Hygiene And Food Safety) - Hotel And Motel Management

Institute of Royal Environment
2004.02 - 2005.08

Freelance Food Stylist -

National Geographic Society

Indian Kitchen - Mughlai Kitchen

Worked Under Padma Shree Chef Imtiaz Qureshi

Software Skill - Computer Software

Computer Software Skill

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