Kept labor at or below [Number]% to support business profit targets.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Head Chef
Swagath
Portland, Oregon,USA
01.2017 - 01.2019
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Forecasted supply needs and estimated costs.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Implemented successful cross-marketing strategies such as food and wine pairings.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Assistant Head Chef
Hyderabad House Biryani Palace
Austin , Texas,USA
09.2015 - 01.2017
Maintained well-organized mise en place to keep work efficient and consistent.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Created recipes and prepared advanced dishes.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Planned promotional menu additions based on seasonal pricing and product availability.
Verified compliance in preparation of menu items and customer special requests.
Arranged for kitchen equipment maintenance and repair when needed.
Pastry Man
Carnival Cruise Line
Tampa, Miami,USA
03.2013 - 09.2015
Eliminated downtime and maximized revenue by providing top project quality control.
Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
Developed and maintained courteous and effective working relationships.
Carried out day-day-day duties accurately and efficiently.
Resolved problems, improved operations and provided exceptional service.
Patissier
French Loaf
Chennai, TN
09.2012 - 03.2013
Cycled menus to keep offerings fresh and interesting for customers.
Iced and airbrushed cakes and other pastries for customized orders.
Personalized creations for holidays, weddings, graduations and personal events.
Cleaned and maintained kitchen equipment and oven.
Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
Baker
Taj Madras Flight Kitchen
chennai, TN
01.2010 - 01.2010
Cut, peeled and prepped seasonal fruit for pie fillings.
Cleaned and maintained kitchen equipment and oven.
Packaged and labeled baked goods with accurate descriptions and ingredients.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Developed new products based on seasonal ingredients, holidays and dessert trends.
Complied with all health and safety codes.
Filled out inventory and production sheets and informed head baker of stock levels.
Industrial Trainee
Taj Connemara
chennai, TN
03.2009 - 10.2009
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Creative and highly regarded Executive Chef successful at driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in People management and Quality Control with efficient Costing in Mind with skills in concept development and high-quality restaurant operation. Passionate Pastry Chef with ability to create wide assortment of baked goods. Artistically-adept individual designs and decorates dessert foods in pleasing style. Talented Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Experienced Chef with over 10 years of experience in Hospitality Industry . Excellent reputation for resolving problems and improving customer satisfaction.
Overview
9
9
years of professional experience
1
1
year of post-secondary education
3
3
Languages
Education
Associate of Applied Science - Food Production
IHM Chennai
Chennai,TN
06.2008 - 06.2009
Associate of Arts - Bakery And Pastry Specialization
INDUS Hospitality
Chennai,TN
05.2012 - 10.2012
Skills
Kitchen equipment operation and maintenance
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Timeline
Cafe Chef
Columbia Asia Hospitals
02.2020 - Current
Head Chef
Swagath
01.2017 - 01.2019
Assistant Head Chef
Hyderabad House Biryani Palace
09.2015 - 01.2017
Pastry Man
Carnival Cruise Line
03.2013 - 09.2015
Patissier
French Loaf
09.2012 - 03.2013
Associate of Arts - Bakery And Pastry Specialization
Manager Billing & Mediclaim at CARE CHL Hospitals I A Unit of CARE HospitalsManager Billing & Mediclaim at CARE CHL Hospitals I A Unit of CARE Hospitals