Mahendra Sen
Executive Sous Chef
Udaipur,Rajasthan
Summary
With over 15 years in the culinary world, my passion lies in creating innovative dishes and inspiring team members to exceed their potential. Through effective cost management and exceptional customer service, I have a proven track record in boosting restaurant profitability. I'm eager to bring my culinary leadership skills to a forward-thinking operation.
Knowledgeable Executive Sous Chef with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.
Overview
14
14
years of professional experience
6
6
Certifications
1
1
Language
1
1
Hindi
1
1
Rajasthani
Work History
Executive Sous Chef
Sterling Holidays Resort Ltd.
07.2023 - Current
- Company Overview: A well-known hospitality company offering a range of accommodations
- Managed daily kitchen operations of a well-reputed SF restaurant, creating experimental menu items on a weekly basis
- Achieved 15% reduction in food waste through efficient menu planning and resourceful utilization of ingredients
- Developed and implemented employee training programs that enhanced kitchen efficiency by 20%
- Initiated a special weekend brunch menu which significantly increased weekend patronage, resulting in 25% higher revenue
Chef De Partie
Spectrum Hotel & Convention
06.2016 - 12.2023
- Company Overview: A hotel and convention center geared towards large-scale events
- Prepared and produced top quality dishes in a fast-paced, high-pressure environment
- Oversaw the reorganization of kitchen layout, resulting in 25% efficiency enhancement
Sous Chef
Shoury Garh Palace
Udaipur
01.2023 - 07.2023
- Company Overview: A luxury palace hotel known for its hospitality services
- Worked closely with the Executive Chef to ensure smooth kitchen operations and consistency in food quality
- Implemented innovative plate presentation techniques that improved customer ratings by 10%
- Managed food and supply ordering, maintaining a well-stocked kitchen while reducing supply costs by 15%
- Launched a weekday gourmet takeout menu, thereby expanding the customer base by 20%
Chef De Partie
Park Exotica Resort & Spa, Udaipur
Udaipur
05.2015 - 04.2016
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
Demi Chef De Partie
The Lake City Resort, Udaipur
Udaipur
09.2013 - 04.2015
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Planned and directed high-volume food preparation in fast-paced environment.
Commi Chef
Club Mahindra Resort Ltd. Udaipur
Udaipur
04.2011 - 01.2013
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
Education
Diploma of Science - Culinary Arts Management
Institute of Hotel Management, Catering & Nutrition, PUSA
New Delhi, India06.2011
Bachelor of Arts - Bachelor of Arts
Mohanlal Sukhadia University
Udaipur, Rajasthan07.2009
Skills
Certification
Vocational Training & Industrial Training
Interests
Photography, Capturing mouth-watering food imagery for personal blog and Instagram feed, Playing Cricket, I'm a dedicated cricket all-rounder
Accomplishments
- Operational Efficiency and Customer Satisfaction
- Successfully managed kitchen operations and training programs that enhanced overall productivity and customer satisfaction
- Cost Control
- Food Preparation
- Food Safety and Sanitation
- Digital Ordering System
Additional Information
Certified Culinary Trainer (Sterling University)
Timeline
Executive Sous Chef
Sterling Holidays Resort Ltd.
07.2023 - Current
Sous Chef
Shoury Garh Palace
01.2023 - 07.2023
Chef De Partie
Spectrum Hotel & Convention
06.2016 - 12.2023
Chef De Partie
Park Exotica Resort & Spa, Udaipur
05.2015 - 04.2016
Demi Chef De Partie
The Lake City Resort, Udaipur
09.2013 - 04.2015
Commi Chef
Club Mahindra Resort Ltd. Udaipur
04.2011 - 01.2013
Diploma of Science - Culinary Arts Management
Institute of Hotel Management, Catering & Nutrition, PUSA
Bachelor of Arts - Bachelor of Arts
Mohanlal Sukhadia University
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