Ayodhya Kumar
Chef Manager
Greater Noida
Summary
Controlling and directing the food preparation process. Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensuring variety and quality. A growth oriented, challenging position, which will use the skills and ability developed through experience and education. Ensure consistency in hospitality standards through flexible systems and providing a high level service to achieve guest delight. To acquire maximum exposure in the Industry. Can do passion for achieve targets. Knowledge of HSEQ & Production. Menu Planning and Indenting. Control food wastage and P&L. Received three awards for Production staff & HSEQ.
Skilled commi-1 with creative, innovative approach to relation with guest, generating positivist in staff and improving customer service Over 15 year of experience of industry. Food & Beverage chef professional with extensive independent experience in different organization with an excellent track of record.
Overview
17
17
years of professional experience
1
1
Language
Work History
Commi1
Sodexo Food & Solution Pvt. Ltd.
02.2007 - 03.2010
- Identified issues, analyzed information and provided solutions to problems.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Demonstrated respect, friendliness and willingness to help wherever needed.
D CDP
Fortis Shalimarbag
04.2010 - 08.2011
- Gained extensive knowledge in data entry, analysis and reporting.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Passionate about learning and committed to continual improvement.
- Resolved problems, improved operations and provided exceptional service.
- Proven ability to learn quickly and adapt to new situations.
CDP
MAX PPG & SHALIMARBAG
09.2011 - 06.2012
- Gained extensive knowledge in data entry, analysis and reporting.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Passionate about learning and committed to continual improvement.
- Resolved problems, improved operations and provided exceptional service.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Skilled at working independently and collaboratively in a team environment.
Junior Sous Chef
Compass Group Of India Support Services Pvt Ltd.
06.2012 - 06.2014
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Assisted in establishing monthly sales targets by analyzing past performance data and identifying opportunities for growth.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
Sous Chef & Chef Manager
Compass Group Of India Support Services Pvt Ltd.
07.2014 - Current
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Medium English
Adarsh Senior Secondary School
Mohan Garden, Uttam Nagar New Delhi03.2019
No Degree - Hindi
Adarsh Senior Secondary School
Mohan Garden, Uttam Nagar New Delhi 04.2001 -
Skills
Current Industry
School & University
Current Functional Area
Food & Beverage Service
Personal Information
- Father's Name: Prempati Thapliyal
- Date of Birth: 07/01/1988
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu
Current Location
Compass, Greater Noida, UP
Area Of Specialization
Health Care Sites, Hotel, Bar & Restaurant, University
Disclaimer
All the details stated above are true to the best of my knowledge.
Timeline
Sous Chef & Chef Manager
Compass Group Of India Support Services Pvt Ltd.
07.2014 - Current
Junior Sous Chef
Compass Group Of India Support Services Pvt Ltd.
06.2012 - 06.2014
CDP
MAX PPG & SHALIMARBAG
09.2011 - 06.2012
D CDP
Fortis Shalimarbag
04.2010 - 08.2011
Commi1
Sodexo Food & Solution Pvt. Ltd.
02.2007 - 03.2010
No Degree - Hindi
Adarsh Senior Secondary School
04.2001 -
Medium English
Adarsh Senior Secondary School
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