Kailas Madbhagat
Mumbai
Summary
To be professional Chef in a reputed organization, exploit skills to the maximum potential and at the same time endeavor best Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with 12 years cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than 12 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
12
12
years of professional experience
3
3
Languages
Work History
Chef Incharge [sous chef]
China Bistro (Asian)
06.2023 - Current
- Sessions and recognition of exceptional performance.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Regularly updated menu offerings based on customer preferences, driving repeat business for establishment.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
SENIOR CHEF DE PARTIE
The Westin hotel P0WAI
01.2023 - 06.2023
CHEF DE PARTIE
ITC hotel (Maratha) Andheri
10.2021 - 12.2022
CHEF DE PARTIE
Trident ( Oberoi) hotel BKC
12.2020 - 09.2021
CHEF DE PARTIE
ST-REGIS hotel Mumbai
11.2019 - 07.2020
CHEF DE PARTIE
Emirates Sea Restaurant LLC (UAE)
11.2015 - 09.2019
Commie 1
ST REGIS hotel Mumbai
03.2012 - 10.2015
Education
Intermediate -
University
SSC - undefined
Kolhapur divisional board
HSC - undefined
Kolhapur divisional board
Skills
Food Safety & Hygiene ProgramHACCP Training ProgramC C C MSCIT
Staff Coordination
Purchasing
Vendor Relations
Signature dish creation
Portion and cost control
Food quality
Food inventories
Forecasting and planning
Menu Supervision
Food plating and presentation
Food presentation
Job Profile
Handling the Kitchen section.
Have knowledge about Thai food, Asian, Dim sum, Japanese (sushi)
Personal Information
- Date of Birth: 12/24/93
- Gender: male
- Nationality: Indian
- Marital Status: married
Accomplishments
- Awarded employee of the month in ITC Maratha.
- Twice received employee of the month from Asia Seven (Lite Bite).
Timeline
Chef Incharge [sous chef]
China Bistro (Asian)
06.2023 - Current
SENIOR CHEF DE PARTIE
The Westin hotel P0WAI
01.2023 - 06.2023
CHEF DE PARTIE
ITC hotel (Maratha) Andheri
10.2021 - 12.2022
CHEF DE PARTIE
Trident ( Oberoi) hotel BKC
12.2020 - 09.2021
CHEF DE PARTIE
ST-REGIS hotel Mumbai
11.2019 - 07.2020
CHEF DE PARTIE
Emirates Sea Restaurant LLC (UAE)
11.2015 - 09.2019
Commie 1
ST REGIS hotel Mumbai
03.2012 - 10.2015
Intermediate -
University
SSC - undefined
Kolhapur divisional board
HSC - undefined
Kolhapur divisional board