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 Programundefined
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
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