Prakash Majhi
Corporate Executive Chef
Bangalore
Summary
A skilled Corporate Executive Chef with over 18 years of culinary experience in managing F&B operations, responsible for kitchen management, budgeting, and menu engineering. Experienced in leading teams of up to 92 chefs across multiple locations, supervising the entire kitchen operation, and overseeing satellite kitchens. Successful in implementing and adhering to budget, food cost, and standard recipe guidelines. Capable of modern Indian cuisine and fusion menu implementation. Holds a Diploma in Hotel Management & Catering Technology, a Bachelors of Commerce (Hons), and various professional certifications. Recently awarded Best Corporate Chef in Bangalore Central Region by AAHAR WAYS in 2023.
Overview
17
17
years of professional experience
6
6
years of post-secondary education
6
6
Certifications
Work History
Corporate Executive Chef
Prestige Estate projects pvt limited
Bangalore
07.2022 - Current
- Strategic Oversight of F&B Operations
- Directed and oversaw the comprehensive F&B production and service operations for the entire organization, ensuring seamless and efficient processes.
- Nationwide Expansion and New Outlet Launches
- Spearheaded the establishment of F&B operations nationwide, specializing in multicaulisin offerings to cater to diverse tastes across Pan India, including the successful launch of new outlets and restaurants.
- Supervision of Varied F&B Outlets
- Managed and supervised F&B operations across a spectrum of outlets, including cafes, industrial catering, banquet halls, hotels, experience centres, and new restaurant launches.
- Financial Management Expertise
- Developed and managed budgets while meticulously handling Profit and Loss (P&L) statements for F&B operations, ensuring financial sustainability and profitability.
- Menu Engineering and Standardization
- Led menu engineering initiatives, designing, and standardizing presentations and recipes to enhance the overall dining experience.
- Adherence to Safety and Compliance Standards
- Ensured strict compliance with safety, hygiene, and health standards, maintaining a commitment to creating a safe and healthy environment.
- Leadership and Team Development
- Provided strong leadership, guidance, and support to the culinary team, fostering a collaborative and high-performance work culture.
- Human Resources Management
- Executed key responsibilities in hiring, training, reviewing, and, when necessary, terminating kitchen employees to maintain a skilled and motivated team.
- Effective Communication and Coordination
- Maintained open and effective communication, fostering coordination with other departments within the organization to ensure a seamless integration of F&B operations with overall organizational objectives.
Executive Chef
Prestige Estate Projects Ltd ( Falcons Den)
BENGALURU
07.2019 - 07.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Disciplined and dedicated to meeting high-quality standards.
Head Chef (Chef In-charge)
PLAZA PREMIUM GROUP
Bangalore
11.2013 - 07.2019
- Kitchen In-Charge for VIP Lounges and Transit Hotel
- • Ensure a smooth Culinary experience while guests comes to Lounges
- • Supervised the smooth running of three VIP rooms and the transit hotel.
- Additional Responsibility in Purchase, Store, and Production for One Year
- • we implemented streamlined operations in the three departments, namely Purchase, Store, and Production for the entire year.
- • Handled the new challenges that came with the extra responsibilities.
- Innovative Product Development
- • we came up with new food items based on particular needs
- HACCP Standards Implementation
- • I have learned that my chef led the implementation of HACCP standards in food production.
- • Followed all the rules and regulations of food safety standards.
- Result-Oriented Material and Vendor Management
- • I implemented strategies that focused on results in managing materials and vendors.
- • By optimizing resource allocation, we can make our work more efficient and save money
- Leadership of a 72-Chef Team
- • I have experience managing a team of chefs, which includes hiring and training them, conducting performance reviews, and making terminations when necessary
- Supervision of Entire Kitchen Operation and Satellite Kitchens:
- • I ensured that kitchen operation and satellite kitchens provide consistent quality and customer service.
- Budget Adherence and Approval
- • Helped out in drafting the budgets and got them approved.
- • We were able to stick to our food budget for the past five years
Executive chef
INFUSION FINE DINE RESTURANT
BENGALURU
02.2010 - 11.2013
- Leadership in Culinary Excellence
• I oversaw the kitchen operations for a business that had three different areas: a restaurant with seating for 200 people, a banquet hall with seating for 150 Pax , and a lounge with seating for 70 pax
• I created a modern Indian cooking class with a mix of traditional Indian and international flavors.
Strategic Food Promotions
• Coming up with a plan on how to promote food to the media and customers, according to the budget we are given, and at the same time being creative to make the dining experience memorable.
Team Motivation and Oversight
• The kitchen environment was very productive and teamwork was promoted under my leadership.
• Make sure the food always looked and tasted good. - Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Developed new recipes and flavor combinations to enhance customer dining experience
- Trained and managed kitchen personnel and supervised related culinary activity
Sous Chef ( Head Chef)
CONFIDENT PROPOS Bangalore
BENGALURU
07.2009 - 12.2009
- Comprehensive Kitchen Leadership:
- Assume full responsibility for the overall management of the hotel kitchen, overseeing day-to-day operations and ensuring high culinary standards.
- Menu Development and Optimization
- Collaborate with the culinary team to craft diverse, innovative menus, and regularly optimize offerings based on guest preferences, seasonality, and cost-effectiveness.
- Financial Management and Cost Control
- Work closely with management to develop and manage budgets, control expenses, and implement strategies to optimize food costs without compromising quality.
- Team Leadership and Development
- Lead, inspire, and mentor the kitchen team, fostering a positive work environment. Provide training and support for continuous skill development.
- Quality Assurance and Safety Compliance
- Enforce high standards of food quality, presentation, and safety, ensuring strict adherence to health and safety regulations, including HACCP guidelines.
- Event Coordination and Collaboration
- Oversee the planning and execution of special events and banquets, collaborating with other departments to ensure seamless coordination and exceptional guest experiences.
DCDP
Hotel ROYAL ORCHID, BANGLORE
BENGALURU
07.2006 - 07.2008
- Ensured quality and quantity of foodstuffs according to standards and specifications as determined by Restaurant Chef
- Prepared standard Recipe along with Corporate Chef
- Cooked and prepared food according to Recipe
- Cut, trimmed and boned meats and poultry for cooking
- Portioned cooked foods according to size of portions and methods of garnishing
- Cleaned and sanitized equipment used
- Provided support to Chef and production leadership to subordinates.
CDP (Eden Pavilion Restaurant)
Sonar Bangla ITC Hotel Kolkata
- Co-ordinates daily task with Sous Chefs
- Able to estimate daily production needs & quality production
- Ala carte plating and garnishing
- Assisting in menu planning and making standard recipes
- Cooked and prepared food according to Recipe
- Cut, trimmed and boned meats and poultry for cooking
- Portioned cooked foods according to size of portions and methods of garnishing.
Education
Diploma in Hotel Management & Catering Technology -
NIPS School of Hospitality Management
01.2003 - 01.2006
Bachelors of Commerce (Hons) - Financial Accounting
Vinoba Bhabe University
Dhanbad 06.1999 - 05.2002
Skills
Working knowledge in Microsoft office tools, Excel, IDS, Exceed, and internet explorerundefined
Certification
Successfully completed 3 days HACCP certification Program from BSI Delhi
Personal Information
- Passport Number: G3539959
- Father's Name: Late Bhiswa Dev Majhi
- Date of Birth: 12/18/81
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu
Awards
Won Best Corporate chef in Bangalore central region from AAHAR WAYS IN 2023
Won best new Comer Restaurant in Bangalore The Food Connoisseurs India Convention 2023
Passport Issue Date
05/09/18
Disclaimer
I hereby declare that the above written information is true to the best of my knowledge and belief. 12/27/23 Bangalore. India
Passport Expiry Date
04/09/28
Accomplishments
Professional Certifications
- Successfully completed 3 days HACCP certification Program from BSI Delhi
- Certified TRAIN THE TRAINER Program
- Time management certification from Princeton Academy
- Leadership Managements one day work shop from Princeton Academy
- Completed FOSTAC training and awarded as Food safety supervisor by Govt. of India.
- Successfully completed FSMS certification process.
Timeline
Corporate Executive Chef
Prestige Estate projects pvt limited
07.2022 - Current
Executive Chef
Prestige Estate Projects Ltd ( Falcons Den)
07.2019 - 07.2022
Head Chef (Chef In-charge)
PLAZA PREMIUM GROUP
11.2013 - 07.2019
Executive chef
INFUSION FINE DINE RESTURANT
02.2010 - 11.2013
Sous Chef ( Head Chef)
CONFIDENT PROPOS Bangalore
07.2009 - 12.2009
DCDP
Hotel ROYAL ORCHID, BANGLORE
07.2006 - 07.2008
Diploma in Hotel Management & Catering Technology -
NIPS School of Hospitality Management
01.2003 - 01.2006
Bachelors of Commerce (Hons) - Financial Accounting
Vinoba Bhabe University
06.1999 - 05.2002
CDP (Eden Pavilion Restaurant)
Sonar Bangla ITC Hotel Kolkata
Successfully completed 3 days HACCP certification Program from BSI Delhi
Certified TRAIN THE TRAINER Program
Time management certification from Princeton Academy
Leadership Managements one day work shop from Princeton Academy
Completed FOSTAC training and awarded as Food safety supervisor by Govt. of India.
Successfully completed FSMS certification process.
Similar Profiles
DEXTER ANTHONY ROZARIODEXTER ANTHONY ROZARIO
Customer Relations Manager at Prestige Estates Projects LimitedCustomer Relations Manager at Prestige Estates Projects Limited
Deepak H LDeepak H L
Engineer at Prestige Estate Project LimitedEngineer at Prestige Estate Project Limited
Paul VarghesePaul Varghese
Project Engineer at T&I Projects Pvt. LimitedProject Engineer at T&I Projects Pvt. Limited