Avimukt Taparia
Culinary Lead
Gurugram
Summary
Versatile Senior Manager with focus to deliver the ace product with the best quality produce, maintaining good hygiene practices. Menu engineering, menu planning, cost control, setting SOP's, recipe development, photography, are some of the constructive areas, emphasis on driving sales, superior quality and high culinary experience. Intent is to be passionate, enthusiastic, and knowledgeable about food, food experience and sales. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
16
16
years of professional experience
5
5
years of post-secondary education
Work History
Culinary Lead
Zomato Hyperpure
Gurugram
3 2022 - Current
- Anticipated and solved problems by taking decisive action.
- Cultivated a culture of continuous learning within the kitchen staff by providing regular opportunities for professional development and skill enhancement.
- Leveraged industry trends and competitor analysis to identify opportunities for growth, leading to the introduction of successful new dishes and promotional events.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Stayed current on food technologies and products.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned and executed promotions, special events, client visits, and food trials in close collaboration with management.
- Made recipes for large-scale production, along with the food production process flows and manpower requirement.
- Mentored junior staff members, providing ongoing training and guidance to improve their culinary skills and knowledge.
- Supported team to reach common goals.
- Served consistent portions following recipes and control standards.
- Led cross-functional teams in execution of strategic projects, fostering collaboration and ensuring alignment with corporate goals.
Sr. Manager Innovation
Zomato Hyperpure
Gurugram
03.2022 - 07.2024
- Heading Culinary development for Zomato Hyperpure, engaged mainly in B2B supply for Frozen, Retort, Ambient, and Canned food, focusing on 'Ready to Eat' and Pre-cut vegetables.
- Recipe customization and standardization for successful manufacturing on a large scale for restaurant chains while maintaining good manufacturing practices.
- Product costing, as per client specification, till last mile.
- Setting SOP for regeneration of the product in terms of Aroma, Taste, Texture, and Mouthfeel. -Heading trials for clients and for mass production at factories.
- Managing vendors and clients by addressing their grievances related to the product.
- Menu development for restaurants and hotels, which revolve around the RTE concept.
NPD Chef
Zomato Hyperpure
Gurugram
10.2021 - 02.2022
- Heading culinary development for the '10 Minute Delivery' model as a pre-opening team member.
- Product development and its behavior after the product is regenerated using different techniques.
- Vendor creation for mass food production of different cuisines in different regions of India.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Marketing Chef
Zomato Hyperpure
Gurugram
05.2021 - 02.2022
- Engaged with the 'Large Enterprise Account' sales team as subject matter expert.
- Imparting product knowledge to the sales team on large.
- Visiting vendors' premises for an audit.
- Training for different category associates like Dairy and poultry, Fruits and Vegetables, Grocery, Ready to eat, etc.
Executive Sous Chef
Feeding Billions Corporate Catering
Noida
04.2019 - 02.2021
- Direct interaction with the client on a regular basis to understand their requirements.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balance labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with the Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Evaluated employee performance regularly, providing guidance towards improvement as necessary.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
Consultant
Café Sirro
Noida
11.2018 - 03.2019
- Menu development, vendor management, procurement.
- Streamlined internal processes to enhance team efficiency and improve overall project outcomes.
- Costing and waste management.
- Hiring kitchen and service manpower.
- Setting up SOPs for kitchen and service operations.
- Evaluated client needs and expectations, establishing clear goals for each consulting engagement.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Liaised with customers, management, and sales team to better understand customer needs and recommend appropriate solutions.
- Educated staff on organizational mission and goals to help employees achieve success.
Co-Founder
M/s Ashapura Foods
Delhi NCR
01.2014 - 06.2018
- Institutional catering for automobile parts manufacturing units, hospitals, and events.
- Corporate catering in companies like Sanden Vikas, Satavikas, Fortis Noida, Mindarika, Bharat Seats, Toyo Sharda and Escorts
- Operated tuck shops in Max Hospital, Fortis Noida, and Fortis Faridabad, by the name of Chaupal.
- Led cross-functional teams to exceed project delivery benchmarks, maintaining competitive edge in fast-paced industry.
- Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
- Streamlined operational processes for improved efficiency and cost reduction.
- Grew the customer base through targeted outreach and networking events.
- Participated in developing and implementing policies and procedures for smooth operations and food safety.
- Monitored equipment maintenance and sanitation of kitchen at various facilities.
- Secured lucrative partnerships by establishing strong relationships with key industry players.
- Managed financial operations, ensuring fiscal responsibility and maintaining profitability during periods of economic uncertainty.
- Negotiated favorable terms with suppliers and vendors, significantly reducing operational expenses.
OCER Chef
The Oberoi Udaivillas
Udaipur
03.2012 - 12.2013
- Examined all the ingredients in baking to ensure they were fresh and of good quality.
- Ensured all the deliveries of our baked products were on time and performed safely to retain freshness.
- In charge of the morning buffet, which includes pastries, croissants, tea cakes, doughnuts, muffins, etc.
- Ensured that the food served is of the highest quality and hence worked towards guest satisfaction.
- Distributed recipes to the guests on request and have taken guest training classes.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Supervised Work Experience
Radisson blu
06.2009 - 05.2010
Supervised Work Experience
Radisson Edwardian Sussex
London
05.2008 - 12.2008
Education
Bachelor of Science - Restaurant And Hospitality Management
Institute For International Management And Technology, Oxford Brookes University (U. K.)
Gurgaon, India 03.2008 - 02.2012
Grade XII -
Delhi Public School, Ghaziabad
04.2005 - 04.2006
Grade X - undefined
Delhi Public School, Ghaziabad
Skills
Good Communication, Interpersonal skillsnal, Liaison and Problem Solving
Adaptive to high pressure working environment
Talent Development
Cross-Functional Collaboration
Menu development
Recipe Development
Problem-solving abilities
Multitasking
Customer Satisfaction
Decision-Making
Leadership abilities
Self Motivation
Sales and Marketing
Timeline
Sr. Manager Innovation
Zomato Hyperpure
03.2022 - 07.2024
NPD Chef
Zomato Hyperpure
10.2021 - 02.2022
Marketing Chef
Zomato Hyperpure
05.2021 - 02.2022
Executive Sous Chef
Feeding Billions Corporate Catering
04.2019 - 02.2021
Consultant
Café Sirro
11.2018 - 03.2019
Co-Founder
M/s Ashapura Foods
01.2014 - 06.2018
OCER Chef
The Oberoi Udaivillas
03.2012 - 12.2013
Supervised Work Experience
Radisson blu
06.2009 - 05.2010
Supervised Work Experience
Radisson Edwardian Sussex
05.2008 - 12.2008
Bachelor of Science - Restaurant And Hospitality Management
Institute For International Management And Technology, Oxford Brookes University (U. K.)
03.2008 - 02.2012
Grade XII -
Delhi Public School, Ghaziabad
04.2005 - 04.2006
Culinary Lead
Zomato Hyperpure
3 2022 - Current
Grade X - undefined
Delhi Public School, Ghaziabad
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