JITENDER CHAUHAN
Delhi
Summary
Well-trained & enterprising Corporate Chef with a background in supply ordering, inventory oversight and gifted in turning mediocre kitchens into successful team-driven culinary establishments. A collaborative individual offering poise, great communication skills and amazing food dishes. Ready to take on a new opportunity to help a restaurant gain great public exposure.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Corporate Chef Japanese
Harajuku Tokyo Cafe
Delhi
01.2023 - Current
- Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization.
- Promoted effective working environment by valuing employees and providing positive reinforcement.
- Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Utilized local, fresh food products to support local economies and showcase community support.
- Performed financial analysis and recommended effective methods to cut costs.
- Trained kitchen workers on culinary techniques.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Exercised portion control for items served, eliminating waste.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Corporate Chef
AER Restaurant & Bar Limited
Dubai
01.2022 - 01.2023
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Oversaw business operations, inventory control and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Used root cause analysis to conduct assessments and develop improvements.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization.
Corporate Chef
Imperfecto Restaurants
New Delhi
09.2020 - 01.2022
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Kept labor at or below 15% to support business profit targets.
- Used root cause analysis to conduct assessments and develop improvements.
Consultant Chef, Executive Chef Japanese
Asian Studio by Nagai
Gurugram
05.2019 - 01.2020
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Developed team communications and information for meetings.
Executive Chef
Sanasunu Hospitality Private Limited
New Delhi
08.2017 - 11.2018
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Kept labor at or below 15% to support business profit targets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Used root cause analysis to conduct assessments and develop improvements.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Executive Chef Japanese
Tamura Restaurant
New Delhi
11.2016 - 07.2017
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
- Used root cause analysis to conduct assessments and develop improvements.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Co-founder & Chef
Sushi Junction
Gurugram
04.2015 - 08.2016
- Developed key operational initiatives to drive and maintain substantial business growth.
- Aligned organizational objectives with company mission, increasing revenue, profit and business growth by collaboratively developing integrated strategies.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Drove implementation of new market expansion to propel business forward and adapt to market changes.
- Investigated and addressed business development challenges to proactively mitigate problems.
- Conducted target market research to scope out industry competition and identify advantageous trends.
- Advised on high-level hiring decisions for key leadership positions, conducted senior hire interviews and nominated new board members.
- Studied market to determine optimal pricing of goods and services and to capitalize on emerging opportunities.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
- Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
- Developed innovative sales and marketing strategies to facilitate business expansion.
- Directed technological improvements, reducing waste and business bottlenecks.
- Drove performance initiatives, facilitating revenue increase.
- Interviewed, supervised and motivated staff members to achieve optimal productivity.
Junior Sous Chef
Lite Bite Foods Pvt. Ltd
New Delhi
11.2009 - 03.2011
- Planned and directed high-volume food preparation in fast-paced environment.
- Successfully completed kitchen product inventory as assigned.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Prepped daily menu items to quickly deliver upon request.
- Delivered verbal culinary instruction and assignments to culinary staff members daily to promote successful dining experiences for clients.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Led team by example in preparing items accurately and according to high-quality standards.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Mentored kitchen staff to prepare each for demanding roles.
Education
Bachelor of Commerce - Commerce
Delhi University
Certificate Course - Swift India 2000
NIIT
Craft Course in Food Production & Patisserie - Cookery
IHM
Skills
- Recipes and menu planning
- Signature dish creation
- Performance assessments
- Food spoilage prevention
- Kitchen equipment operation and maintenance
- Operations management
- Japanese Cuisine
- Employee training and development
- Vendor relations
- Food preparation and safety
- Process improvements
- Menu planning
- Staff Management
- Quality Assessment & Control
- Recordkeeping and Documentation
- Staff Recruiting and Hiring
- Production Scheduling
- Order Management
Accomplishments
- Awarded silver star in April 2011, February 2012 and May 2012 for exemplary performance in the delivery of service and for delighting the guest.
Certification
- Awarded SFSMS for food safety workshop CERTIFICATIONS
- 36 Hrs Swift India Training from NIIT, January 2007
Timeline
Corporate Chef Japanese
Harajuku Tokyo Cafe
01.2023 - Current
Corporate Chef
AER Restaurant & Bar Limited
01.2022 - 01.2023
Corporate Chef
Imperfecto Restaurants
09.2020 - 01.2022
Consultant Chef, Executive Chef Japanese
Asian Studio by Nagai
05.2019 - 01.2020
Executive Chef
Sanasunu Hospitality Private Limited
08.2017 - 11.2018
Executive Chef Japanese
Tamura Restaurant
11.2016 - 07.2017
Co-founder & Chef
Sushi Junction
04.2015 - 08.2016
Junior Sous Chef
Lite Bite Foods Pvt. Ltd
11.2009 - 03.2011
Bachelor of Commerce - Commerce
Delhi University
Certificate Course - Swift India 2000
NIIT
Craft Course in Food Production & Patisserie - Cookery
IHM
- Awarded SFSMS for food safety workshop CERTIFICATIONS
- 36 Hrs Swift India Training from NIIT, January 2007
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