Hi, I’m
KANHU CHARAN KHILAR
Balasore
Summary
High-performing Chef offering 17 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
20
years of professional experience
2007
years of post-secondary education
5
Certificates
Work History
A UNIT OF BOLLAS HOSPITALITY (BRAU GALIE MICROBREWER)
Executive Sous Chef
02.2025 - Current
Job overview
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
JOOK Hospitality PVT Ltd
Executive Sous Chef
11.2020 - 02.2025
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Mentored junior chefs and provided constructive feedback for professional growth.
Golden Panther Private Limited
Sous Chef
11.2017 - 10.2020
Job overview
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Rain Entertainments Pvt.Ltd.
SR.Chef De Partie
10.2016 - 11.2017
Job overview
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
RAIN ENTERTAINMENTS PVT.LTD
Chef De Partie
05.2014 - 10.2016
Job overview
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
WONTON RESTAURANT
Chef De Partie
05.2012 - 04.2014
Job overview
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Sanitized all counters properly to prevent food-borne illness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
China Bistro Chinese Rest
Chef De Partie
05.2011 - 04.2012
Job overview
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
China Bistro Chinese Rest
Chef De Partie
05.2009 - 04.2011
Job overview
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
China Bistro Chinese Rest
Demi Chef De Partie
03.2008 - 03.2009
Job overview
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
China One Buffet
Commis -1
03.2007 - 02.2008
Job overview
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Mainland China Trading
COMMI -2
06.2006 - 03.2007
Job overview
- Increased system resilience by actively monitoring network performance parameters and implementing necessary improvements promptly.
- Reduced downtime with proactive maintenance of communication devices and equipment.
- Supported company growth objectives through the timely installation of crucial communication infrastructure.
Mainland China Trading
Commis Chef
05.2005 - 06.2006
Job overview
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
JANARDAN HIGH SCHOOL( BARABATIA)Balasore, ORISSA
GED
Skills
Customer service
Personal Information
- Date of Birth: 10/15/88
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu
- Visa Status: Indian
Certification
[Area of expertise] License - [Timeframe]
Accomplishments
- Recognized for [Reason for recognition].
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
- Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
Timeline
Executive Sous Chef
A UNIT OF BOLLAS HOSPITALITY (BRAU GALIE MICROBREWER)
02.2025 - Current
Executive Sous Chef
JOOK Hospitality PVT Ltd
11.2020 - 02.2025
Sous Chef
Golden Panther Private Limited
11.2017 - 10.2020
SR.Chef De Partie
Rain Entertainments Pvt.Ltd.
10.2016 - 11.2017
Chef De Partie
RAIN ENTERTAINMENTS PVT.LTD
05.2014 - 10.2016
Chef De Partie
WONTON RESTAURANT
05.2012 - 04.2014
Chef De Partie
China Bistro Chinese Rest
05.2011 - 04.2012
Chef De Partie
China Bistro Chinese Rest
05.2009 - 04.2011
Demi Chef De Partie
China Bistro Chinese Rest
03.2008 - 03.2009
Commis -1
China One Buffet
03.2007 - 02.2008
COMMI -2
Mainland China Trading
06.2006 - 03.2007
Commis Chef
Mainland China Trading
05.2005 - 06.2006
JANARDAN HIGH SCHOOL( BARABATIA)
GED
06.2006
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