Hi, I’m
Kamal Bahadur
Sous Chef Western Cuisine
Gwalior
Overview
11
years of professional experience
2
Certifications
2
Languages
Work History
Sayaji Hotel Ltd Convention Centre Indore
Sous Chef
04.2019 - Current
Job overview
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sayaji Hotel Ltd Convention Centre Indore
PRESENTLY I RIGHT NOW WORKING AS A Sous CHEF IN (
04.2019 - Current
Job overview
- Developed close relationships with suppliers to source best ingredients.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Participated in food tastings and taste tests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Redisson Blu Agra
WORKED EXPERIENCE AS A SR.CHEF DE PARTIE IN (Conti
01.2018 - 02.2019
Job overview
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
- Rotated stock to use items before expiration date.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Participated in food tastings and taste tests.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Led daily staff meetings to communicate expectations and review safety procedures.
Clark’s Inn SuitesGwalior
2 YEAR WORKED EXPERIENCE AS A DEMI CHEF DE PARTIE
04.2016 - 06.2018
Job overview
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food production to verify quality and consistency.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
The Italian Pascucci RestraBangalore
1YEAR WORKED EXPERIENCE AS A COMMIS 1st IN ( Itali
10.2015 - 09.2016
Job overview
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated leadership skills in managing projects from concept to completion.
- Skilled at working independently and collaboratively in a team environment.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Gained extensive knowledge in data entry, analysis and reporting.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
Jaypee Residency Manor Mussoorie (u.k)
2 YEAR WORKED EXPERIENCE AS A COMMIS 3rd AFTER THA
03.2013 - 05.2015
Job overview
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Proven ability to develop and implement creative solutions to complex problems.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Managed time efficiently in order to complete all tasks within deadlines.
- Provided professional services and support in a dynamic work environment.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Delivered services to customer locations within specific timeframes.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Excellent communication skills, both verbal and written.
Education
Bachelor of Arts in Hotel Management 2013 From IntNew Dehli
Bachelor Of Arts In Hotel Management from Hotel Management
06.2013
University Overview
B.A. in Madhav College in 2013 From Jiwaji UniversGwalior
Bachelor Of Applied Arts from Culinary Arts
06.2013
University Overview
Passed Intermediate in 2010 From M.P Board GwaliorGwalior
12th from Culinary Arts
06.2010
University Overview
Passed High School in 2008 From M.P Board Gwalior Gwalior
10th from Since
03.2008
University Overview
Skills
Food Safety
Inventory Management
Employee Scheduling
Vendor Relationship Management
Portion Control
Cost Control
Customer Service
Food Preparation
Menu Memorization
Workflow Optimization
Plating
Special diets
Heavy Lifting
Ordering and Requisitions
Operations Support
Culinary Trends
Sauce preparation
Cooking techniques
Kitchen Management
Seafood Preparation
Sanitation Procedures
Mentoring and Coaching
Detail Oriented
Culinary Trends Monitoring
Garnishing and Plating
Compliance
Food spoilage prevention
Safe Food Handling
Recipes and menu planning
Menu development
Team management
Safety Management
Sales Planning
Kitchen Equipment Operation
Food presentation
Staff Training
Catering background
Equipment usage
Safe handling
Vendor Relations
Team Leadership
Supervising Food Prep
Kitchen leadership
Line Inspections
Menu Planning
Knife Skills
Order delivery practices
Kitchen Organization
Wine expertise
Performance Improvement
Recipe creation
Staff Motivation
Foodservice
Ingredient Knowledge
Butchery skills
Pastry Skills
Pasta Making
Garnishing Techniques
Allergen awareness
Food Production
Quality Assurance
Food and Beverage Service
Project Management
Meal Preparation
Signature dish creation
Customer Retention
Pantry restocking
Vendor Management
Supply Ordering
Batch Cooking
Menu Item Pricing
Contract Negotiation
Order Management
Kitchen Operations Oversight
Resource Management
Quality Control
Purchasing
Food Prep Planning
Staff Scheduling
Banquets and catering
Prioritization and Organization
Hiring, Training, and Development
Food Preparing, Plating, and Presentation
Organizational Skills
Self Motivation
Food procurement
Restaurant Operations
Certification
Bachelor of Arts in Hotel Management 2013 from Intellectual Institute of Management & Technology New Delhi.
Work Preference
Work Type
Full TimeLocation Preference
On-SiteImportant To Me
Company CultureTimeline
Train the trainer program certification
10-2023
Sous Chef
Sayaji Hotel Ltd Convention Centre
04.2019 - Current
PRESENTLY I RIGHT NOW WORKING AS A Sous CHEF IN (
Sayaji Hotel Ltd Convention Centre
04.2019 - Current
WORKED EXPERIENCE AS A SR.CHEF DE PARTIE IN (Conti
Redisson Blu
01.2018 - 02.2019
2 YEAR WORKED EXPERIENCE AS A DEMI CHEF DE PARTIE
Clark’s Inn Suites
04.2016 - 06.2018
1YEAR WORKED EXPERIENCE AS A COMMIS 1st IN ( Itali
The Italian Pascucci Restra
10.2015 - 09.2016
Bachelor of Arts in Hotel Management 2013 from Intellectual Institute of Management & Technology New Delhi.
06-2013
2 YEAR WORKED EXPERIENCE AS A COMMIS 3rd AFTER THA
Jaypee Residency Manor
03.2013 - 05.2015
Bachelor of Arts in Hotel Management 2013 From Int
Bachelor Of Arts In Hotel Management from Hotel Management
B.A. in Madhav College in 2013 From Jiwaji Univers
Bachelor Of Applied Arts from Culinary Arts
Passed Intermediate in 2010 From M.P Board Gwalior
12th from Culinary Arts
Passed High School in 2008 From M.P Board Gwalior
10th from Since