PRANAV GORE
Mumbai
Summary
Creative & inspirational Chef Team leadership, unique menu design & cultivation, High quality products & service standards Skilled culinary professional with broad experience in a la carte Italian, American & fine dining cuisine, Adept at hiring, training & managing kitchen staff. Artistic menu design utilizing seasonal products, customer focused. Exceptional interpersonal & communication skills working with corporate executives, line cooks, suppliers & front of house staff to deliver exceptional service
Overview
20
20
years of professional experience
Work History
Chef Consultant
RT Hospitality
Mumbai
11.2018 - Current
Chef/Owner
Via Napoli Mumbai
10.2015 - 11.2018
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Sous Chef
Royal Tulip Navi Mumbai
11.2014 - 10.2015
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Modernized work processes to reduce guest wait times and boost daily output.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
Head Chef
The Italian @ Willoughby
Willoughby, Sydney
03.2013 - 04.2014
Sous chef
Firefly Restaurant
Lane cove, Sydney
12.2011 - 02.2013
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- 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.
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef de Partie
CAFÉ SOPRA
Sydney
02.2010 - 11.2011
Kitchen Manager
PANCAKES ON THE ROCKS
Darling Harbour, Sydney
04.2009 - 02.2010
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Checked and tested foods to verify quality and temperature.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Kitchen Supervisor
PANCAKES ON THE ROCKS
Darling Harbour, Sydney
11.2008 - 04.2009
- Monitored food preparation, production, and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
Cook
PANCAKES ON THE ROCKS
Darling Harbour, Sydney
04.2007 - 11.2008
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Sandwich artist
SUBWAY SHOP
Darling Street, Sydney
10.2006 - 03.2007
Kitchen Trainee
HYATT REGENCY
Mumbai, India
06.2005 - 10.2005
Industrial Trainee
THE TAJ PRESIDENT
Mumbai, India
06.2004 - 11.2004
Education
Diploma of Professional Culinary Management -
Le Cordon Bleu Culinary Arts Institute
12.2008
Diplôme de Cuisine -
Le Cordon Bleu Culinary Arts Institute
07.2007
Bachelors of Business Administration in Hotel And Hospitality management -
The Monarch international college of Hotel Management
06.2006
Science Stream -
Higher Secondary Education
06.2003
Skills
- Hiring training & supervision
- Customer satisfaction
- Inventory management
- Menu planning and costing (wwwtheitalianwilloughbycomau)
- Budget & cost control
- Maintaining kitchen equipment
- Operational efficiency
- Profitability focus
- Procurement
Accomplishments
Represented Maharashtra state for national level badminton tournament
Personal Information
Date of Birth: 02/27/86
References
On Request
Timeline
Chef Consultant
RT Hospitality
11.2018 - Current
Chef/Owner
Via Napoli Mumbai
10.2015 - 11.2018
Sous Chef
Royal Tulip Navi Mumbai
11.2014 - 10.2015
Head Chef
The Italian @ Willoughby
03.2013 - 04.2014
Sous chef
Firefly Restaurant
12.2011 - 02.2013
Chef de Partie
CAFÉ SOPRA
02.2010 - 11.2011
Kitchen Manager
PANCAKES ON THE ROCKS
04.2009 - 02.2010
Kitchen Supervisor
PANCAKES ON THE ROCKS
11.2008 - 04.2009
Cook
PANCAKES ON THE ROCKS
04.2007 - 11.2008
Sandwich artist
SUBWAY SHOP
10.2006 - 03.2007
Kitchen Trainee
HYATT REGENCY
06.2005 - 10.2005
Industrial Trainee
THE TAJ PRESIDENT
06.2004 - 11.2004
Diploma of Professional Culinary Management -
Le Cordon Bleu Culinary Arts Institute
Diplôme de Cuisine -
Le Cordon Bleu Culinary Arts Institute
Bachelors of Business Administration in Hotel And Hospitality management -
The Monarch international college of Hotel Management
Science Stream -
Higher Secondary Education