CHETAN MISHRA
Kitchen Professional
New Delhi
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian and Western Cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
17
17
years of professional experience
7
7
years of post-secondary education
Work History
Sous Chef, Sr. Sous Chef & CDC
Holland America, A subsidiary of Carnival Corporation & plc headquartered
Seattle, US
04.2019 - Current
- For more than 140 years, Holland America Line has been a recognised leaderin cruising, taking the guests to exotic destinations worldwide
- Responsible for directing, supervising and assisting in the preparation of all aspects in
- Lido & Canaletto (Italian Specialty Restaurant) in accordance with the company's menu and recipes
- Ensure thatthe galley operation is effectively staffed so that the meal periods can be openedatleast 10 minutes prior to the published opening time
- Uphold the quality and taste profile of all the food items that are served
- Continuously monitoring the food temperature and batch cooking
- Actively checking all the stations involved throughout each meal period to keep food wastages below 5%
- Complying with the USPH standards at all time and training the colleagues about the same
- Oceania Cruises:
- Formed in 2002 by luxury cruise industry veterans Frank Del Rio, Joe Watters andBob
- Binder, Oceania Cruises is the world’s largest upper premium cruise line
- The Finest
- Cuisine at Sea, Destination Specialists and Intimate & Luxurious Ships arethe pillars that define Oceania Cruises’ five-star product, positioning the line as the cruise company of choice for travelers seeking a truly refined and casually elegant travel experience.
Jr. Sous Chef
Oceania Cruises Inc.
Miami, Florida
12.2016 - 10.2019
- To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.
- Monitor quality and presentation of all food items, provide corrective action where necessary.
- Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees.
- Ensure all kitchen personnel are familiar with operation of all galley equipment.
- Ensure galley equipment, accessories, is adequately maintained.
- Submit repair requests and follow up wherever necessary.
- Ensure temperature logs for all refrigeration is taken by section heads on a daily basis.
- Monitor same and follow up on defective equipment.
Sous Chef
Crowne Plaza Today
Gurugram, Haryana
11.2015 - 11.2016
- Coffee shop In charge.
- Responsible for the buffet set up (breakfast, lunch and dinner).
- Planning food festivals on monthly basis.
- Guest complains handling.
- Responsible for hygiene and sanitization in kitchen.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Sous Chef
Hotel Suryagarh Palace
Jaisalmer, Rajasthan
11.2013 - 10.2015
- Menu Planning.
- Standardizing Recipe.
- Planning and directing food preparation in kitchen.
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced.
- Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds hotel standards and regulations.
- Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
- Perform any other job related duties as assigned.
Chef de Partie
P&O Cruises UK
Southampton
12.2010 - 11.2013
- To provide food service to all guests onboard.
- Responsible for the daily smooth operation of the department and to lead the team in the absence of the Superior.
- To ensure that the food quality is of high standards and consistency.
- To ensure that there is always a sufficient supply of all food items.
- To check that all kitchens are ready before the beginning of all meal periods.
- To check breakfast buffet items to ensure that the food served is of high quality.
- Tasting all food items before the beginning of a meal period.
- To be involved in introducing new menus.
- To know how to create a specification sheet for a new dish.
Sous Chef
PAN India Food Solution Pvt. Ltd.
Mumbai, Maharashtra
01.2010 - 11.2010
- Worked in one of the Companies’ Italian Specialty Restaurants - ‘The Spaghetti Kitchen’.
- Envolved in pre opening of a new outlet under the same brand ‘The Spaghetti Kitchen’,Sunder Nagar, New Delhi.
- Assisted Head Chef with menu designing.
- Maintaining ‘Food Cost’
- Staff Training
- Maintaining hygiene and sanitation in the kitchen
- Ensuring guest satisfaction by maintaining high standard of food quality
- Indenting and Purchasing.
Assistant Lecturer, Assistant
Institute Of Hotel Management
Mumbai
07.2009 - 01.2010
- Lecturer in the college
- Responsible for the Theory and Practical classes of 1st year students
- Taking up practical classes for 3-month craft course
Kitchen Managment Trainee, Sous Chef
The Orchid Hotel, Kamat Hotels Ind. Ltd.
Mumbai, Maharashtra
08.2006 - 06.2009
- Trained in all the Core departments of the hotel for first year of training.
- Specialized training for next 11 months in kitchen before being promoted as Sous Chef.
- Handling Coffee Shop as Shift In charge.
- Daily indenting of dry store and butchery.
- Assist Sr. Sous Chef in Food Festivals.
- Handling Main Kitchen and Banquet events in co-ordination with the Banquet Manager.
- Maintaining Food Cost by having tight control on pilferage and reducing wastage due to negligence.
- Handling problem situations effectively.
Education
B.Sc. - H&HA, Applied Nutrition
Institute of Hotel Management
Mumbai 07.2003 - 05.2006
Sr. Secondary Education - Physics, Chemistry, Math, English
Private Candidate
Delhi 03.2001 - 03.2003
10th Board - Math, English, Science, Social Science
National Open School
Patna 03.1998 - 11.1999
Accomplishments
- Awarded Employee of the month during my tenure as Sous Chef at Crowne Plaza Hotel.
- Represented INDIA and IHM MUMBAI at Dubai Air show in the final year (2005)
- Received 1st prize in Buffet assignment in the final year (2006).
- Received Certificates for excellence in sports during college time (2004 &2005)
- Participated in Nestle Chef Competitions (2004) .
- Handled 3rd Youth Common Wealth Games held at Pune, India (2008)
- Handled Jr. World Badminton Championship held at Pune, India (2008).
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Skills
Recipes and menu planning
undefinedTimeline
Sous Chef, Sr. Sous Chef & CDC
Holland America, A subsidiary of Carnival Corporation & plc headquartered
04.2019 - Current
Jr. Sous Chef
Oceania Cruises Inc.
12.2016 - 10.2019
Sous Chef
Crowne Plaza Today
11.2015 - 11.2016
Sous Chef
Hotel Suryagarh Palace
11.2013 - 10.2015
Chef de Partie
P&O Cruises UK
12.2010 - 11.2013
Sous Chef
PAN India Food Solution Pvt. Ltd.
01.2010 - 11.2010
Assistant Lecturer, Assistant
Institute Of Hotel Management
07.2009 - 01.2010
Kitchen Managment Trainee, Sous Chef
The Orchid Hotel, Kamat Hotels Ind. Ltd.
08.2006 - 06.2009
B.Sc. - H&HA, Applied Nutrition
Institute of Hotel Management
07.2003 - 05.2006
Sr. Secondary Education - Physics, Chemistry, Math, English
Private Candidate
03.2001 - 03.2003
10th Board - Math, English, Science, Social Science
National Open School
03.1998 - 11.1999
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