Balaji B Dharne
Sous chef
Chennai,TN
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
12
12
years of professional experience
3
3
years of post-secondary education
5
5
Languages
Work History
Sous Chef
The Park Hotel
03.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Junior Sous Chef
Nasi & Mee
03.2023 - Current
- Oversee and supervise kitchen staff.
- Assist with inventory, ordering, supplier relationships, and management of supplies.
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
- Keep work and food prep stations clean and comply with food safety standards.
Head Chef / Senior Associate support service
Manipal Hospitals
03.2022 - 01.2023
- Coordinating with a dietician preparing food according to the patient.
- Providing quality food for patients.
- Ensuring all the quality and standards followed according to NABH.
- Conducting Regular Training for staff.
- Coordinating with other departments and making sure smooth operations.
- Ensure grooming standards are maintained.
- Doing regular rounds in the hospital and getting feedback from patients.
- Discuss daily food cost reports with kitchen and F&B staff.
- Review monthly schedules to meet forecast & Budget.
- Book keeping the records.
Sous Chef
What's In A Name Pub & Restaurant
12.2021 - 03.2022
- Maintaining high-quality standards in the workplace.
- Assisting with determining food inventory needs, stock and order.
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
- Make sure of food cost-controlled and make profit.
Chef De Parti
Trishna Restaurant
09.2020 - 12.2021
- Observe service behaviors of associates and provide feedback to individuals; continuously strive to improve service and performance.
- Participate in scheduled training and development programs.
- Assists in developing daily and seasonal menus.
- Establishes and maintains effective colleague relations and inter-departmental working relations.
- To assist in developing dishes for incorporation in the menus.
Entrepreneur (Self Employed)
Cafe A 14/8 Story
11.2018 - 03.2020
- Owned and operated a Café.
- Interacted with various food distributors.
- Managed business finances including paying vendors and suppliers for products and services rendered.
- Monitored income expense sheets to track and adjust expenses.
- Researched public perception of products and services and used the information to guide strategy development.
Demi Chef de Partie
Oberoi hotels & Resorts
07.2017 - 08.2019
- Follow directions and maintain good working relationships with supervisors and managers.
- Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success.
- Actively participate in training and development programs and maximize opportunities for self-development.
- Manage and maintain a clean working environment.
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.
- Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards.
- Perform all tasks as directed by the Manager in pursuit of the achievement of business goals.
Commis
The Oberoi Hotels & Resorts
06.2015 - 07.2017
INDUSTRIAL EXPOSURE TRAINING
THE OBEROI
03.2015 - 04.2015
INDUSTRIAL EXPOSURE TRAINING
TAJ DECCAN
07.2013 - 12.2013
Education
Diploma - Hotel Management and Catering Technology
Bell Institute of Hotel Management and Catering Technology
07.2012 - 06.2015
Diploma - Computer Hardware & Technology
MICRON COMPUTER ACADEMY
GRAPHIC DESIGN - undefined
APTECH COMPUTER EDUCATION
Skills
Food handling and safety
Culinary techniques
Ingredient sourcing
Knowledge of dietary restrictions
Time management
Recipes and menu planning
Inventory management
Team leadership
Coursework
- Micron Computer Academy, Madurai, Diploma In Computer Hardware & Technology, 05/01/09
- Aptech Computer Education, Madurai, Graphic Design, 04/01/09
Timeline
Sous Chef
The Park Hotel
03.2024 - Current
Junior Sous Chef
Nasi & Mee
03.2023 - Current
Head Chef / Senior Associate support service
Manipal Hospitals
03.2022 - 01.2023
Sous Chef
What's In A Name Pub & Restaurant
12.2021 - 03.2022
Chef De Parti
Trishna Restaurant
09.2020 - 12.2021
Entrepreneur (Self Employed)
Cafe A 14/8 Story
11.2018 - 03.2020
Demi Chef de Partie
Oberoi hotels & Resorts
07.2017 - 08.2019
Commis
The Oberoi Hotels & Resorts
06.2015 - 07.2017
INDUSTRIAL EXPOSURE TRAINING
THE OBEROI
03.2015 - 04.2015
INDUSTRIAL EXPOSURE TRAINING
TAJ DECCAN
07.2013 - 12.2013
Diploma - Hotel Management and Catering Technology
Bell Institute of Hotel Management and Catering Technology
07.2012 - 06.2015
Diploma - Computer Hardware & Technology
MICRON COMPUTER ACADEMY
GRAPHIC DESIGN - undefined
APTECH COMPUTER EDUCATION