Ajit Kumar Dalai
Bangalore
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
16
16
years of professional experience
Work History
Executive chef
Chef Craft Hospitality
Bangalore
10.2022 - Current
- Managed a kitchen staff of 40+ people
- Managing over 10,000 meals to different IT Sectors
- Menu Design according to client satisfaction.
Sous Chef
Brigade Hospitality
Bangalore
04.2019 - 10.2020
- Oversaw all kitchen and food operations
- Developed attractive and popular wine lists and menus
- Remained up to date on food trends and the best seasonal fare
- Comply with all regulations and all food safety legislation, hygiene, and hazard issues, and be environmentally conscious.
Sous Chef
Lemon Tree Hotels
Bangalore
07.2017 - 03.2019
- Hired, trained, and managed kitchen personnel
- Sourced elite food products, creating a better dining experience
- Worked effectively with all workers, to promote a happy working environment
- Worked in regard to Food Safety Regulations.
Executive Sous Chef
Hicurry Hospitality
Bangalore
11.2015 - 05.2017
- Effectively managed 30+ kitchen employees
- Updated staff on menu changes and items
- Prepared impressive dishes, resulting in return customers
- Managed allergies with care and professionalism for customer safety and satisfaction
- Designed unique menus using seasonal products.
Chef-de- partie
Chutneys Restaurant
London
02.2009 - 02.2015
Commie-1
Goldline Hospitality
Hyderabad
02.2009 - 02.2010
Trainee
Hotel Tuli International
Nagpur
05.2008 - 12.2008
Education
Diploma in Hotel Management -
Daspalla Institute of Hotel Management
05.2008
Bachelor of Arts -
Berhampur University
07.2005
Intermediate -
Khllikote Junior college
08.2002
Skills
- Culinary Techniques
- Excellent Customer Service Skills
- Kitchen Staff Management
- Quality Assurance
- Team Leadership
- Banquets and Catering
- Safe Food Handling
- Menu Planning
Languages
- Odiya
- Telugu
- Hindi
- English
References
Ranjit Roychoudhury, Brigade Hospitality, Ranroy.ch@gmail.com, 9845197512
Extracurricular Activities
Guest service, Visakhapatnam, India, 04/01/06, 07/01/08, Attend various star-rated hotels in Visakhapatnam to learn about the industry and guest service management.
Hobbies and Interests
- Listening to Music
- Playing Cricket
- Reading Novels
Timeline
Executive chef
Chef Craft Hospitality
10.2022 - Current
Sous Chef
Brigade Hospitality
04.2019 - 10.2020
Sous Chef
Lemon Tree Hotels
07.2017 - 03.2019
Executive Sous Chef
Hicurry Hospitality
11.2015 - 05.2017
Chef-de- partie
Chutneys Restaurant
02.2009 - 02.2015
Commie-1
Goldline Hospitality
02.2009 - 02.2010
Trainee
Hotel Tuli International
05.2008 - 12.2008
Diploma in Hotel Management -
Daspalla Institute of Hotel Management
Bachelor of Arts -
Berhampur University
Intermediate -
Khllikote Junior college
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