Mahendra Sen
Udaipur
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
15
15
years of professional experience
3
3
Certifications
3
3
Languages
Work History
Executive Sous Chef
Fairfax Financial Holding Limited
07.2023 - Current
- 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
- Sterling Holidays Resort Ltd., Udaipur
- Company Overview: A well-known hospitality company offering a range of accommodations
Sous Chef
Shoury Garh Palace
01.2023 - 07.2023
- 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%
- Company Overview: A luxury palace hotel known for its hospitality services
Sr. CDP
Spectrum Hotel & Convention
03.2016 - 12.2021
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Assisting with the management of health and safety.
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
Chef De Partie
Golden Tulip Park Exotica Resort & Spa
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.
- Trained and managed kitchen personnel and supervised related culinary activity.
Demi Chef De Partie
The Lake City Resort
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.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
Commi Chef
Club Mahindra Resort Ltd.
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 - Culinary Arts Management
Institute of Hotel Management, Catering & Nutrition (SIHM) PUSA
Udaipur, IndiaB.A. - Bachelor of Arts
Mohanlal Sukhadia University
Udaipur, RajasthanDiploma - Advance Diploma in Computer Application
IAST
Udaipur, IndiaSkills
Team Leadership
Successfully managed and developed diverse teams of up to 30 kitchen staff, enhancing productivity and culinary quality
Culinary Excellence
Cost control
Safe food handling
BOH operations
Budgeting and cost
Problem-solving abilities
Problem and complaint resolution
Staff training
Recipes and menu planning
Food stock and supply management
Staff management
Customer retention
Menu development
Food service safety training
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
Certification
Vocational Training & Industrial Training Trident, Udaipur & The Lalit Laxmi Vilas Palace, Udaipur, 2010/07 - 2011/04
Interests
Photography, Capturing mouth-watering food imagery for personal blog and Instagram feed, Playing Cricket, I'm a dedicated cricket all-rounder
Timeline
Executive Sous Chef
Fairfax Financial Holding Limited
07.2023 - Current
Sous Chef
Shoury Garh Palace
01.2023 - 07.2023
Sr. CDP
Spectrum Hotel & Convention
03.2016 - 12.2021
Chef De Partie
Golden Tulip Park Exotica Resort & Spa
05.2015 - 04.2016
Demi Chef De Partie
The Lake City Resort
09.2013 - 04.2015
Commi Chef
Club Mahindra Resort Ltd.
04.2011 - 01.2013
B.A. - Bachelor of Arts
Mohanlal Sukhadia University
Diploma - Advance Diploma in Computer Application
IAST
Diploma - Culinary Arts Management
Institute of Hotel Management, Catering & Nutrition (SIHM) PUSA
Additional Information
Certified Culinary Trainer (Sterling University)