Highly skilled and passionate Sous Chef with 9 years of experience in the culinary industry. Proficient in managing kitchen operations, coordinating food preparation, and ensuring high-quality food standards. Demonstrated expertise in menu planning, recipe development, and creative culinary techniques. Strong leadership abilities with a proven track record of effectively leading and motivating kitchen staff. Committed to delivering exceptional dining experiences through attention to detail and a focus on culinary excellence.
Hi, I’m
Komal Thakur
Sous Chef
Mumbai
Summary
Overview
9
years of professional experience
3
years of post-secondary education
Work History
Jio World Center BKCMumbai
Sous Chef
05.2021 - Current
Job overview
- I play a key role as a member of the pre-opening team for the Jio World Center, a state-of-the-art entertainment and convention facility in Bandra Kurla Complex (BKC), Mumbai
- Some of my daily RESPONSIBILITY includes: -Prepare and cook food of all types on a regular basis or for a special function or guest
- Handle daily events of up to 18,000 pax and supervise kitchen shift operations, ensuring compliance with all food and beverage policies, standards, and procedures
- Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily
- Ensure hotel policies are administered fairly and consistently
- Handle guest problems and complaints
- Attend and participate in all pertinent meetings such as the Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Interdepartmental meetings
- Assist in determining how food should be presented and create decorative food displays.
Sea Lounge Palace, The Taj Mahal PalaceMumbai
Chef de Partie
01.2019 - 03.2021
Job overview
- Worked at the Sea Lounge Palace, a prestigious restaurant located in The Taj Mahal Palace, Mumbai, known for its luxurious ambiance and exquisite culinary offerings
- Executed food preparation and cooking tasks according to established recipes and quality standards, consistently delivering exceptional dishes to guests
- Assisted in menu planning, ensuring a balanced selection of dishes that showcased local and international flavors, while also catering to dietary preferences and restrictions
- Managed the assigned station in the kitchen, overseeing the preparation and presentation of specific dishes and ensuring consistency in taste and appearance
- Collaborated with the front-of-house staff to accommodate guest requests, provide menu recommendations, and ensure a seamless dining experience.
Le Cirque, The Leela Mumbai
Chef de Partie
12.2017 - 12.2018
Job overview
- Worked in the esteemed Le Cirque, a renowned Italian fine dining restaurant located at The Leela Mumbai, known for its elegant ambiance and gourmet culinary offerings
- Executed food preparation and cooking tasks with precision, consistently delivering authentic Italian dishes that met the highest quality standards
- Handled breakfast for all the in-house guests and catered to 210- 300 covers in the
- Restaurant with an average turnover ratio of 3
- Managed a designated section in the kitchen, overseeing the preparation and plating of specific dishes, and maintaining consistency in taste, presentation, and portion sizes
- Ensured strict adherence to food safety and sanitation standards, maintaining a clean and organized workstation and kitchen area
- Actively participated in special events and promotions, contributing to the successful execution of themed nights, wine pairings, and culinary experiences.
Trident Nariman PointMumbai
Demi Chef de Partie
11.2016 - 11.2017
Job overview
- Worked in the Banqueting department of the prestigious Trident Nariman Point, a renowned luxury hotel located in Mumbai
- Assisted in the planning and execution of banquet events, ensuring the timely and efficient delivery of high-quality culinary experiences for a wide range of functions, including weddings, conferences, and social gatherings
- Prepared and cooked dishes in accordance with established recipes, maintaining consistency in taste, presentation, and portion sizes
- Managed a specific section in the banqueting kitchen, overseeing the preparation and plating of dishes, ensuring adherence to quality standards, and maintaining efficient workflow
- Demonstrated strong organizational and time management skills, effectively prioritizing tasks and managing multiple orders to meet the demands of busy banquet events.
Commis | Trident Nariman PointMumbai
Commis
07.2014 - 11.2016
Job overview
- Worked as a, in the culinary team of the esteemed Trident Nariman Point, a luxury hotel located in Mumbai
- Assisted in food preparation, ensuring the timely and accurate execution of assigned tasks while maintaining high standards of quality and presentation
- Gained exposure to various sections of the kitchen, including hot kitchen, cold kitchen, pastry, and butchery, to develop a well-rounded culinary skill set
- Assisted in the receiving, storage, and rotation of food supplies, maintaining proper stock levels and minimizing waste
- Adapted quickly to changing demands and demonstrated flexibility in handling different tasks and responsibilities
- Maintained a positive and professional attitude, striving for continuous improvement and learning within the culinary field.
Education
IHM GoaPorvorim, Goa
Bachelor of Science from Hospitality Administration And Management
07.2011 - 06.2014
University Overview
Skills
Menu development
Timeline
Sous Chef
Jio World Center BKC
05.2021 - Current
Chef de Partie
Sea Lounge Palace, The Taj Mahal Palace
01.2019 - 03.2021
Chef de Partie
Le Cirque, The Leela Mumbai
12.2017 - 12.2018
Demi Chef de Partie
Trident Nariman Point
11.2016 - 11.2017
Commis
Commis | Trident Nariman Point
07.2014 - 11.2016
IHM Goa
Bachelor of Science from Hospitality Administration And Management
07.2011 - 06.2014
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