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
13
13
years of professional experience
3
3
Languages
Work History
Chef De Cuisine
Marriott Executive Apartment
08.2024 - Current
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Created menus and designed corresponding recipes for [Business Name].
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef Incharge [sous chef]
China Bistro (Asian)
06.2023 - 07.2024
- 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 Program
Accomplishments
- Awarded employee of the month in ITC Maratha.
- Twice received employee of the month from Asia Seven (Lite Bite).
Timeline
Chef De Cuisine
Marriott Executive Apartment
08.2024 - Current
Chef Incharge [sous chef]
China Bistro (Asian)
06.2023 - 07.2024
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
SSC - undefined
Kolhapur divisional board
HSC - undefined
Kolhapur divisional board
Intermediate -
University
Languages
Marathi
Hindi
English
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