JAYANANDAN BHASKAR
Palm Desert
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Proactive and adaptable team leader passionate about sustainable cuisine. Dedicated to food safety, customer service best practices and quality food service. Monitors and evaluates purchasing, staffing, production and inventory to control food, labor costs and waste.
Overview
13
13
years of professional experience
Work History
Executive Chef
Chandi Group USA, Marigold Indian Cuisine
Bloomington, California
04.2023 - Current
- Employed since pre opening of the restaurant and worked on all the areas for the successful start of the restaurant.
- Developed menu, created daily specials on seasonal ingredients.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Corporate Executive Chef (R&D and N.P.D.)
D.S Group
Noida
03.2021 - 04.2023
- Worked on the existing products for the enhancement of the taste.
- Developed new products under the banner Catch spices.
- Worked on non preservative ready to eat gravies.
- I was heading the Catch spices wing of the DS Group as the Executive Chef for new developments.
- Conducted cooking workshops.
Executive Chef
Karma Lakeland golf resort
Gurgaon
08.2018 - 01.2021
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Conducted cooking workshops for the public and the guests.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Observed food safety and sanitation protocols to reduce germ spread.
Master Chef
Hyatt Regency
Gurgaon
09.2016 - 08.2018
- Trained junior chefs in proper culinary techniques and kitchen safety procedures.
- Conducted cooking workshops.
- Conducted food festival at Hyatt, Istanbul, Turkey.
- Ensured quality control of all dishes prepared by kitchen staff.
- Maintained records of food orders, inventories, and costs associated with menu items.
- Developed innovative recipes and menus for special occasions.
- Developed cost-effective strategies to reduce waste and increase efficiency in the kitchen.
- Supervised the preparation of meals to ensure that they were cooked according to standards.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Executive Sous Chef/Masterchef
The Ramada Plaza
Agra
07.2015 - 07.2016
- Cafe Golden Elephant, two banquets, bar, pool side barbeque outlet at the Ramada Plaza, Agra were officially opened under my guidance and the signature restaurant, Turko Mughal was designed by me.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Trained new employees in food safety and sanitation regulations.
MasterChef
MultiCuisine Restaurant, Spectra at The Leela
Gurgaon
04.2013 - 06.2015
- Created daily specials based on seasonal ingredients.
- Developed innovative recipes and menus for special occasions.
- Ensured quality control of all dishes prepared by kitchen staff.
- Maintained records of food orders, inventories, and costs associated with menu items.
- Trained junior chefs in proper culinary techniques and kitchen safety procedures.
Indian MasterChef
The Leela
Gurgaon
02.2011 - 03.2013
- Time to time creating food festivals, hosting cookery workshops, hosting cooking classes for long staying guests.
- Developed innovative recipes and menus for special occasions.
- Ensured quality control of all dishes prepared by kitchen staff.
Education
M.B.A., Hospitality & Administration -
Mahatma Gandhi University
01.2014
B.A.(Hons.), International Hospitality & Administration -
Global University, Nagaland
01.2013
Intermediate, U.P.Board -
S.B.Y.V.I.C., Azamgarh
01.2007
High school, C.B.S.E Board -
Kendriya Vidyalaya, Lucknow
01.2003
Prabhakar (Music Degree), Vocal & Instrumental -
Prayag Samiti, Allahabad
01.2002
Skills
- Training Management
- Problem-Solving
- Quality Controls
- Team Leadership
- Recruitment And Hiring
- Effective Communications
- Hygiene Policy Implementation
- Staff Training And Development
- Cost Controls
- Company Safety Standards
- Menu Development
- Kitchen Management
- Food Plating And Presentation
- Large-Scale Food Preparation
- Customer Relationships
- Knowledge Of Production Equipment
- Vendor Relationship Management
- Food Allergy Understanding
- Workflow Planning
- Supply Management
Languages
- English
- Hindi
- Punjabi
Accomplishments
- Won the title of First Runner up in the popular reality show "Masterchef India Season 1".
- I was awarded "Popular Chef" at "Popular Brand Awards 2015".
- Jury member for the culinary competition at "Indian Institute of Technology (IIT Roorkee)" at its fest "Thomso" in 2017 and 2018.
- Awarded as " Best Celebrity Executive Chef in India" by "MAMR Awards- Merit Awards Market Reserach Pvt. Ltd." in 2022.
- Awarded "Certificate of Appreciation" by "Leamanah Achievers Awards 2022-23".
- Hosted a cookery TV show "Tadka Marke" for Star Plus UAE in 2012.
- Video shoot of the recipes for UAE's brand "Al Baker" and "Swarna" for its website and television channels in UAE.
- Done a cooking workshop at India Club, Dubai in 2013.
- Limca Book of World Record for making biggest chocolate eclairs cake along with other contestants of Masterchef India Season 1.
- My article was published in the Varli New York magazine in 2011.
- My article and recipes published in the inflight magazine "Spiceroute" of the flight Spicejet, Dainik Jagran's magazine "Sakhi" and "Rail Bandhu" magazine of the Indian railways in 2013.
- My article and recipe published in"Good Housekeeping" in October 2014.
- My achievement at Hyatt Regency, Gurgaon was that I received the "The Best Business Banquet Hotel" on behalf of the hotel by Hope Awards in 2017.
Motto in life
"To put my heart, mind, intellect and soul even to my smallest acts."
Timeline
Executive Chef
Chandi Group USA, Marigold Indian Cuisine
04.2023 - Current
Corporate Executive Chef (R&D and N.P.D.)
D.S Group
03.2021 - 04.2023
Executive Chef
Karma Lakeland golf resort
08.2018 - 01.2021
Master Chef
Hyatt Regency
09.2016 - 08.2018
Executive Sous Chef/Masterchef
The Ramada Plaza
07.2015 - 07.2016
MasterChef
MultiCuisine Restaurant, Spectra at The Leela
04.2013 - 06.2015
Indian MasterChef
The Leela
02.2011 - 03.2013
M.B.A., Hospitality & Administration -
Mahatma Gandhi University
B.A.(Hons.), International Hospitality & Administration -
Global University, Nagaland
Intermediate, U.P.Board -
S.B.Y.V.I.C., Azamgarh
High school, C.B.S.E Board -
Kendriya Vidyalaya, Lucknow
Prabhakar (Music Degree), Vocal & Instrumental -
Prayag Samiti, Allahabad
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