KARAN KAILASH JAGZAP

• Station setup & stocking: Organize and equip line with fresh ingredients, tools, utensils, and cooking equipment.
• Ingredient prep: Chop vegetables, butcher proteins, and prepare sauces to spec for seamless service.
• Collaborative cooking: Operate grills, ovens, fryers, and sauté stations in concert with kitchen staff.
• Quality monitoring: Stir, turn, and time foods to ensure perfect doneness and simultaneous plating.
• Plating & presentation: Dress and garnish dishes for a polished, high‑quality member experience.
• Sanitation & inventory control: Maintain a spotless, FIFO‑compliant kitchen; report shortages and store perishables safely.
• Team support & compliance: Follow executive/sous‑chef directives, assist with prep, stewarding, and banquet duties, and uphold all safety and sanitation standards.
• Special event execution: Independently designed and led a Farm & Wine Fusion Dinner, pairing European wines with Indian cuisine for club members.

• Crafted Tim Hortons favorites—from breakfast sandwiches and wraps to baked goods and signature sauces—strictly following recipes to deliver consistent quality and presentation.
• Managed FOH sales data, reconciling POS transactions, generating daily sales reports, and uploading them into the company server for seamless financial tracking.
• Led daily prep and inventory, washing, chopping, portioning ingredients, enforcing FIFO rotation, and restocking stations to keep the kitchen flowing.
• Assist during peak service: Provide back‑of‑house support with rapid plating and order assembly, and step into front‑of‑house as needed to greet guests, clear tables or expedite orders.

• Delivered exceptional FOH service: Greeted and served 300+ guests per shift, processed orders via POS, and cleared/sanitized tables to ensure seamless guest experiences.
• Managed BOH operations & night‑shift support: Prepared 100+ dishes per shift to SOP standards, assisted team during peak hours, and partnered with managers on nightly deep‑clean and closing duties.
• Achieved record sales & product‑launch success: Generated ₹200,000 in a 12‑hour shift and led all Mumbai outlets by selling 348 units of a new product in one month.
• Maintained inventory control: Handled daily stock receipts, enforced FIFO rotation, and kept daily, weekly, and monthly inventory to minimize waste and optimize costs.
• Increased sales through effective product placements and persuasive communication skills.

• Prepare Continental & pizza sauces and dough: Craft a variety of sauces and proof pizza dough daily to exact recipe standards.
• Daily mise en place & FIFO control: Wash, peel, chop, marinate and portion all ingredients each shift, rotating stock per FIFO to ensure freshness and minimize waste.
• Peak‑service support: Assist senior chefs by restocking stations, replenishing garnishes and coordinating kitchen flow during busy periods.
• Weekly equipment maintenance: Clean, sanitize and care on ovens, mixers, refrigeration units and all kitchen tools in line.

Rotated across key hotel departments, gaining hands-on experience in:

Front Office: Assisted with guest check-ins/check-outs, reservations, and Managed approximately 50 calls for guest inquiries.

Housekeeping: Ensured high cleanliness standards in guest rooms, public areas, pool, and back-of-house for a consistently hygienic and presentable hotel environment.

Food & Beverage Service: Provided exceptional dining service and upheld brand service standards.

Food Production: Assisted in basic kitchen operations and food preparation.

GPA: 66.25%

GPA: 52%

GPA: 68.8%