Khushwant Jha
Jr.Sous Chef
Mumbai
Summary
A culinary professional with a strong foundation in menu planning, food preparation, and team coordination gained in a fast-paced kitchen environment. Maintains high standards of food safety and quality, effectively communicates and leads teams. Seeking to leverage expertise and transition into a new brand to excel in teamwork, time management, and knowledge building.
Overview
4
4
years of professional experience
2023
2023
years of post-secondary education
4
4
Languages
Work History
Junior Sous Chef
Mahindra Holidays & Resort India Limited
Rajasthan
05.2024 - Current
- Started with CM -Varca Goa, finalized the menus for 'Flavour Boat' restaurant , trained the team for a month, engaged in photoshoots and promotional events to boost the sales .
- Transferred to Saura Agra by CM in month of July 2024 as a part of pre-opening team. Setup the kitchen as per company standards. Developed the menu, recipe and costing sheet for Mughlai speciality restaurant 'The Royal Spice'.
- Received praise from customers during trial phase and photoshoot for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Posted to CM Jaisalmer September 2024 and currently handling the entire kitchen operations and heading team of 11 Chef's and 5 KST.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Implementing HACCP regulations as well as successfully completed internal as well as external audits as per the required details and criteria.
- Developed menu's , theme nights, new concepts to boost F&B sales.
- Performing month-end inventory and daily operation audit.
- Implementing the SOP and managing the food cost without compromising on the quality.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
Kitchen Management Trainee
Mahindra Holidays & Resort India Limited
07.2022 - 05.2024
- Gained knowledge of company policies, protocols and processes.
- Enhanced management skills through intensive training programs and workshops participation.
- Developed my knowledge and skills by training across 6 flagship properties of group.
- I was a part of pre-opening team of Nature Resort Jaipur by Club Mahindra and was trained under Chef Debraj Bhaumik and Chef Rajeev Kumar.
- During my last phase of Training under guidance of Chef Aditya Bhadouria and Chef Gautam Meherishi we opened the 'Flavour Boat' restaurant at Club Mahindra Varca -Goa.
- During the tenure of 21 months I honed my skills in menu engineering, food costing, kitchen planning, team building, learning local cusine, organising theme nights , menu creation and buffet structure and layout developement.
Trainee
St.Regis
12.2020 - 03.2021
- Company Overview: Trained in one of the renowned properties of the country
- Due to the Impact of COVID-19, I was able to get an exposure in only 2 major core departments of the hotel i.e(Front Office and Food Production)
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Overall had a very great learning experience
Education
B.Sc - Hospitality and Hotel Administration
Institute of Hotel Management, Catering Technology And Applied Nutrition
Hyderabad, India06-2022
10+2 - undefined
Mithibai College
10 - undefined
St. John the Evangelist High School
Mumbai, MaharashtraSkills
Kitchen leadership
Staff training
Mentoring and coaching
Food presentation
Menu development
Cooking techniques
Ingredient sourcing
Recipe creation
Quality controls
Allergen awareness
Accomplishments
- Managed 11 kitchen staff in resort with 69 rooms.
- Created complete 'Flavour Boat and Royal Spice' restaurant menu alongside executive chef.
- Resolved product issue through consumer testing.
- Succesfully created and organised theme menus for the guest.
- Part of Pre-opening team of 3 Resorts and 3 restaurants.
- Part of LIMCA book of records for displaying 79 varieties of Biryani's at IHM Hyderabad in the year 2022
Hobbies
Reading food history and understanding regional cuisines.
Interested in games such as Cricket , Pool, Swimming.
Personal Information
- Date of Birth: 08/03/01
- Gender: Male
- Nationality: Indian
Disclaimer
I declare that all the above provided information is true.
Timeline
Junior Sous Chef
Mahindra Holidays & Resort India Limited
05.2024 - Current
Kitchen Management Trainee
Mahindra Holidays & Resort India Limited
07.2022 - 05.2024
Trainee
St.Regis
12.2020 - 03.2021
10+2 - undefined
Mithibai College
10 - undefined
St. John the Evangelist High School
B.Sc - Hospitality and Hotel Administration
Institute of Hotel Management, Catering Technology And Applied Nutrition
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