Ajay Sharma
Sous Chef
LUDHIANA,Punjab
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
17
17
years of professional experience
5
5
years of post-secondary education
Work History
Sous Chef
Raffles And Fairmont
04.2024 - Current
- Trained and managed kitchen personnel and supervised related culinary activity.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Evaluated food products to verify freshness and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
JR. SOUS CHEF (INDIAN CUISINE)
Raffles And Fairmont
7 2022 - 04.2024
- Helping the preparation and plating the menu items while ensuring that all food products are produced and plated according to Brand Standards
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Menu Planning with the advice of Head chef and Sous chef
- Monitoring food presentation standard
- Ability to motivate and encourage a team
- Supervising associates and effectively running the kitchen in the absence of the Head Chef and Sous Chef.
- Evaluated food products to verify freshness and quality.
JR. SOUS CHEF
PARK HYATT DUBAI
10.2021 - 05.2022
- Running the kitchen in the absence of the CDC
- Helping to train more junior members of staff
- Assuming responsibility for stock takes
- Health and safety, and food hygiene responsibilities
- Leading a team of chef in cooking and preparing meals, including checking food quality and overseeing cooking techniques
- Managing the kitchen staff, including setting the Rota
- Control food stock and food cost in his section.
Chef De Partie
THE OBEROI HOTELS RESORTS
09.2017 - 10.2021
- Leading a team of chef in cooking and preparing meals, including checking food quality and overseeing cooking techniques
- Helping the preparation and plating the menu items while ensuring that all food products are produced and plated according to Brand Standards
- Menu Planning with the advice of Head chef and Sous chef
- Monitoring food presentation standard
- Ability to motivate and encourage a team
- Supervising associates and effectively running the kitchen in the absence of the Head Chef and Sous Chef.
Demi Chef De Partie
THE YELLOW CHILLY
07.2015 - 05.2017
- Leading a team of chef in cooking and preparing meals, including checking food quality and overseeing cooking techniques
- Evaluated food products to verify freshness and quality.
- Delivered services to customer locations within specific timeframes.
- Monitoring food presentation standard
- Ability to motivate and encourage a team
- Supervising associates and effectively running the kitchen in the absence of the Head Chef and Sous Chef.
COMMI - I
WELCOME HOTEL, DWARKA
03.2015 - 06.2015
- Monitoring food presentation standard
- Identified issues, analyzed information, and provided solutions to problems.
- Ability to motivate and encourage a team.
COMMI - II
THE Lalit Hotel
04.2013 - 02.2015
COMMI -III
Hotel Fortune Klassik
03.2012 - 03.2013
Job Trainee
Hotel Fortune Klassik
09.2011 - 03.2012
Industrial Trainee
The pride Hotel
11.2010 - 03.2011
Commi-3
Hotel Friends Regency
08.2008 - 02.2009
Industrial Trainee
Hotel Fortune Klassik
01.2008 - 05.2008
Vocational Trainee
Hotel Fortune Klassik
05.2007 - 10.2007
Education
Master of Business Administration in Hotel Management -
Punjab Technical
01.2009 - 04.2011
Bachelor of Science - undefined
Punjab Technical
01.2006 - 04.2008
Skills
Food Safety
Kitchen Management
Forecasting and planning
Food presentation
Teamwork and Collaboration
Cost Control
Plating
Accomplishments
- Two time employ of the month in The Yellow Chilly Restaurant, Muscat (Oman) in 2016 &2017
- Employ of the year in The Lalit, Chandigarh in 2014
- Employ of the month in Fortune Kalassik, Ludhiana in 2012
- Win snack making competition in B.SC HMCTT
Websites Social Links
http://linkedin.com/in/ajay-sharma-39530836, https://www.instagram.com/ajay_8471
Personal Information
- Passport Number: U4724832
- Father's Name: Sh. Brij Mohan Sharma
- Date of Birth: 08/16/87
- Nationality: Indian
- Marital Status: Married
- Visa Status: Qatar Residence
Timeline
Sous Chef
Raffles And Fairmont
04.2024 - Current
JR. SOUS CHEF
PARK HYATT DUBAI
10.2021 - 05.2022
Chef De Partie
THE OBEROI HOTELS RESORTS
09.2017 - 10.2021
Demi Chef De Partie
THE YELLOW CHILLY
07.2015 - 05.2017
COMMI - I
WELCOME HOTEL, DWARKA
03.2015 - 06.2015
COMMI - II
THE Lalit Hotel
04.2013 - 02.2015
COMMI -III
Hotel Fortune Klassik
03.2012 - 03.2013
Job Trainee
Hotel Fortune Klassik
09.2011 - 03.2012
Industrial Trainee
The pride Hotel
11.2010 - 03.2011
Master of Business Administration in Hotel Management -
Punjab Technical
01.2009 - 04.2011
Commi-3
Hotel Friends Regency
08.2008 - 02.2009
Industrial Trainee
Hotel Fortune Klassik
01.2008 - 05.2008
Vocational Trainee
Hotel Fortune Klassik
05.2007 - 10.2007
Bachelor of Science - undefined
Punjab Technical
01.2006 - 04.2008
JR. SOUS CHEF (INDIAN CUISINE)
Raffles And Fairmont
7 2022 - 04.2024