Hi, I’m
MADHAV
CHEF
NEW DELHI,NEW DELHI
Summary
Accomplished chef with 21 years of comprehensive experience working in food service industry. Strictly monitoring kitchen activities and meeting health code standards. Specialized in Italian,american,Mexican,mediterannean and Indian cuisine.
Overview
19
years of professional experience
2
Languages
Work History
UBON POULTRY FARM ( IVORYY)NEW DELHI
Executive Sous Chef
03.2022 - Current
Job overview
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
TOXIC LOUNGE AND BARNEW DELHI
Executive Chef
12.2019 - 01.2021
Job overview
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control and customer service for restaurant.
- Collaborated with staff members to create meals for large banquets.
TAMASHA (CURZON HOSPITALITY)NEW DELHI
Executive Chef
01.2018 - 11.2019
Job overview
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control and customer service for restaurant.
- Collaborated with staff members to create meals for large banquets.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
CHERRY ONE QUTUB ALFRESCO DINING AND BARNEW DELHI
SOUS CHEF
02.2016 - 12.2017
Job overview
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
ESSEX FARMNEW DELHI
SR CHEF DE PARTIE
01.2012 - 11.2016
Job overview
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Used Microsoft Word and other software tools to create documents and other communications.
- Adhered to social distancing protocols and wore mask or face shield.
- Carried out day-to-day duties accurately and efficiently.
BABELON KITCHEN BAR AND SHEESHANEW DELHI
SOUS CHEF
10.2010 - 12.2011
Job overview
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
COLONIA SANTA MARIAGOA
Chef De Partie
11.2006 - 02.2009
Job overview
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
EGGSCLUSIVENEW DELHI
Commis Chef
11.2003 - 10.2006
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Ordered new ingredients and supplies to meet expected needs.
CLARION COLLECTION BY CHOICE HOTELSNEW DELHI
Trainee Chef
01.2001 - 09.2003
Job overview
- Cleaned kitchen counters, refrigerators and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up ingredients for [Type] chef.
Education
GOVT. BOYS SENIOR SECONDARY SCHOOL, CR PARKNEW DELHI
No Degree from Middle School Education
04.2001
Skills
ALA CARTE, PRE-PLATED, BANQUETING,FINE DINING,THEME SETUPS,CATERING
undefinedTimeline
Executive Sous Chef
UBON POULTRY FARM ( IVORYY)
03.2022 - Current
Executive Chef
TOXIC LOUNGE AND BAR
12.2019 - 01.2021
Executive Chef
TAMASHA (CURZON HOSPITALITY)
01.2018 - 11.2019
SOUS CHEF
CHERRY ONE QUTUB ALFRESCO DINING AND BAR
02.2016 - 12.2017
SR CHEF DE PARTIE
ESSEX FARM
01.2012 - 11.2016
SOUS CHEF
BABELON KITCHEN BAR AND SHEESHA
10.2010 - 12.2011
Chef De Partie
COLONIA SANTA MARIA
11.2006 - 02.2009
Commis Chef
EGGSCLUSIVE
11.2003 - 10.2006
GOVT. BOYS SENIOR SECONDARY SCHOOL, CR PARK
No Degree from Middle School Education
04.2001
Trainee Chef
CLARION COLLECTION BY CHOICE HOTELS
01.2001 - 09.2003
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