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
Excellent communication
Computer skills
Food safety
Menu planning
Team leadership
Cost control
Hiring, training, and development
Menu development
Kitchen management
Strong work ethic
Hospitality service expertise
Safe food handling
Kitchen staff management
Kitchen operations oversight
Special events
Staff training
Hygiene policy implementation
Staff scheduling
Food plating and presentation
Recipe creation
Attention to detail
Recipes and menu planning
Staff management
Fine dining
Food service safety training
Fine-dining expertise
Vendor relations
Recipe management
Kitchen equipment operation and maintenance
Food production
Special event catering
Food presentation
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