PRASHANT KHURANA
Summary
Appraised, innovative chef with an exceptional record of service and international exposure in the most famous hospitality brands/chains. More than 25 years of experience in all modes of cooking and management. Excels in supervising large staff and overseeing huge amount of purchases, cost control and revenue updates. Formulated and conceptualized my career growth to touch most of the catering aspects of the industry starting from resort properties, palace hotels, flight kitchens, business hotels, fine dining stand alone restaurants and cruise liners.
Overview
27
27
years of professional experience
Work History
Corporate Chef
Imperativ Hospitality - Bloom
04.2020 - Current
- Responsible for 60+ hotels Pan-India with f&b revenue of 78 Cr / EBITA 16%
- Conceptualized & launched three distinctive brands in last past 4 year as b cafe, Global Eatery & Boarding pass.
- Created and implemented S.O.P's with tool's to audit which are measurable.
- R&D on all modes of cooking across cuisines identifying comp-set across all geographical locations.
- All kitchen design's & restaurant work flow's .
- Trained and mentored junior chefs, fostering skill development / multi tasking.
- Modified recipes to accommodate dietary restrictions and allergies ensuring adhering the state compliances.
Director De Cuisine
Eatinc Food & Beverages Pvt. Ltd.
12.2017 - 03.2020
- Hands on culinarian cum administrator - 7 outlets with the base kitchen. All good or bad food was responsible for .... !
- Joined with one outlet as amici Khan market, later introduced andrea's eatery under the guidance of our director.
- Cuisine: Italian / world food with no cuisine boundries.
- GOP 34 % ^ EBITA 14.83%
- Set-up the the entire base kitchen commissary with recipe standardization & logistic planning.
- All kitchen designs / layouts ensuring efficient workflows & manpower planning.
Executive Chef
Kwality Group (restaurant & Catering)
08.2014 - 11.2017
- Responsible for their catering unit as a major role but was also overlooking & managing their restaurant(s) too.
- Guest meetings / interactive menus for all modes of celebrations including banquet halls & farm house as own venue.
- Developing live counters / buffet presentations and cuisine diversification's.
- Oversaw daily kitchen operations: Ordering / receiving checkpoints / executing FP's /manpower planning / food production schedules / loadings &logistics.
Chef De Cuisine
Preview Hospitality Pvt. Ltd.
06.2012 - 07.2014
- New Launch of two restaurant * Club Saffire * Terracotta as mediterranean & Indian cuisine
- Entire set-up of kitchen / menu planning / recruitment & selection process / team building.
- Menu standardization through idiot friendly recipe cards and training.
- Guest interactions / buffet set-ups / live counters
Junior Sous Chef
Cunard Cruises Lines
06.2009 - 05.2012
- Opening team member for a ocean liner "Queen Mary II' also worked on board Queen Elizabeth ship.
- Worked as saucier, gardemanger & roast cook.
- Learnt the food production skills for high volume food / inventory planning & food safety (USPH)
Chef De Partie
P&O Cruise, Carnival U.K
08.2007 - 05.2009
- Worked as a diet chef & exposed to hot kitchen.
- High volume pre-plated service with bien-marie planning
- Kitchen hygiene & food safety with temperature logs as per UKPH.
- Certification course in basic & advanced food hygiene course - certified food handler.
Chef De Partie
Hilton London Metropole Hotel
08.2004 - 06.2007
- Had an exposure to work in banquet kitchen & gardemanger with few months exposure in butchery
- Monitored food presentation and portion control to uphold brand quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Demi Chef De Partie
Oberoi Hotels
06.2002 - 08.2004
- Selected in a demi chef training programme
- Worked at "The Oberoi" & "Oberoi Towers"
- Assisted in preparation and presentation of high-quality dishes in line with Oberoi's culinary standards.
- Had an opportunity to work with Frangipani as Italian restaurant and had my Indian food exposure from Palms coffee shop & Indian banquet kitchen.
Other Junior Positions
Windsor Manor Sheraton , Taj Flight Kitchen , Hyatt Regency, Ram Bagh Palace
02.1999 - 05.2002
- Trying to figure out the industry with passion for food.
- First few years were tough, though were important to have the right foundation for culinary
Education
B.tec in Hotel Management & Catering Technology - Hotel Management
Balasaheb Tirpude College
Nagpur, India08-1998
Successfully Completed “Advance Food Hygiene" - Food Hygiene & Safety
USPH
UK , Southampton10-2004
Skills
- Hot food as Indian & European food as core DNA
- Proficient in menu planning & customizing it to requirements
- Innovation / creativity in food across all major cuisines
- Conceptualizing the f&b in terms of food DNA & financial business model
Accomplishments
- Projected the launch of culinary aspect of the largest ocean liner named as QUEEN MARY–2.
- Played a vital role in opening two famous restaurants Frangipani (Italian all day dining) and India Jones (Southeast Asian dining), Oberoi Hotels – Mumbai .
- Qualified 1st prize in “sandwich Queen Contest”.
- Secured 2nd position in the cookery contest (cereal-pulse) organized by nutrition society of India.
- Attained 2nd position in Nirlep – Milk dessert Competition.
- Volunteered in Mexican food festival at Hotel Tuli International, Nagpur.
- Coordinated & contributed active participation in organizing Hyderabadi & Kashmiri theme Dinners. Attained 2nd prize in fun & food festival organized by “The Indian Express”.
- Appraised as an employee of the month in Oberoi Hotels, Mumbai.
- Appreciated as Star of the Quarter on board the ship named Queen Mary - 2
- Administered catering responsibility for the valedictory function of L.L.B students & “The lokmat newspapers”. Initiated the project launch of Saffire Bistro Lounge & Terracotta- Indian grill and kitchen, GURGAON.
- Projected the launch of culinary aspect of the largest ocean liner named as QUEEN MARY–2.
- Played a vital role in opening two famous restaurants Frangipani (Italian all day dining) and India Jones (Southeast Asian dining), Oberoi Hotels – Mumbai .
- Qualified 1st prize in “sandwich Queen Contest”.
- Secured 2nd position in the cookery contest (cereal-pulse) organized by nutrition society of India.
- Attained 2nd position in Nirlep – Milk dessert Competition.
- Volunteered in Mexican food festival at Hotel Tuli International, Nagpur.
- Coordinated & contributed active participation in organizing Hyderabadi & Kashmiri theme Dinners. Attained 2nd prize in fun & food festival organized by “The Indian Express”.
- Appraised as an employee of the month in Oberoi Hotels, Mumbai.
- Appreciated as Star of the Quarter on board the ship named Queen Mary - 2
- Administered catering responsibility for the valedictory function of L.L.B students & “The lokmat newspapers”. Initiated the project launch of Saffire Bistro Lounge & Terracotta- Indian grill and kitchen, GURGAON.
<> Presently at Bloom hotels where from 0 to 100 signed hotels with 60 + hotels operational
Timeline
Corporate Chef
Imperativ Hospitality - Bloom
04.2020 - Current
Director De Cuisine
Eatinc Food & Beverages Pvt. Ltd.
12.2017 - 03.2020
Executive Chef
Kwality Group (restaurant & Catering)
08.2014 - 11.2017
Chef De Cuisine
Preview Hospitality Pvt. Ltd.
06.2012 - 07.2014
Junior Sous Chef
Cunard Cruises Lines
06.2009 - 05.2012
Chef De Partie
P&O Cruise, Carnival U.K
08.2007 - 05.2009
Chef De Partie
Hilton London Metropole Hotel
08.2004 - 06.2007
Demi Chef De Partie
Oberoi Hotels
06.2002 - 08.2004
Other Junior Positions
Windsor Manor Sheraton , Taj Flight Kitchen , Hyatt Regency, Ram Bagh Palace
02.1999 - 05.2002
Successfully Completed “Advance Food Hygiene" - Food Hygiene & Safety
USPH
B.tec in Hotel Management & Catering Technology - Hotel Management
Balasaheb Tirpude College