Prince Sharma

• Handling of Sales and Marketing, HORECA Channel, and Research and Development.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Observed food safety and sanitation protocols to reduce germ spread.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.

• Handling of Sales & Marketing HORECA CHANNEL & Research & Development
• Estimate staff’s workload and compensations
• Comply with nutrition and sanitation regulations and safety standards
• Curation of Recipes & maintaining food Cost, New product development & Training of staff
• Controlling and relative activities
• Plan orders of equipment or ingredients according to identified shortages
• Responsible of training the kitchen staff & all regulations including food safety guidelines

• Projects done & Accountabilities: High on Churros (QSR), Caterspoint & Saladspoint, Khyber (Resort in Gulmarg), Plantr (Plant based frozen food), Chaayos, Anardana (Restaurant & bar), (Co-Founder & Chef of Caper’s & berries’ the food company (catering business), East Delhi Diners (Laxmi Nagar)
• Menu development: Setting up the Standardize recipes, Cost Controls, maintain vendor relationships, Vendor selection; finding the products you need at prices that make sense, Oversee the ordering and Purchase of new projects
• Recipes & food Costing, New product development, Training of staff, Conduct trials of new projects
• Helping kitchens to become more efficient or cost effective, troubleshooting problems, Plan the kitchen operations & workflow, standard and quality with proper presentation

• Company Overview: One of the most reputed brands in the Gourmet Service
• Daily management reporting on productivity and workflow efficiencies
• Ensure quality control measures and hygiene standards are achieved at all times
• Assist Exec
• Chef in the control of aspects of finance including gross food margin, stock control, wages and controllable expenditure
• Ensure accurate rota planning; taking the necessary daily action to reduce or increase hours, in line with sales
• Assist in the management of stock management processes; including correct purchasing procedures using company nominated suppliers, timely stock takes, wastage reports; ensure the consistent quality, rotation and levels of stock
• Ensure that HACCP procedures are followed according to the Food Safety Management document
• Communicate effectively with the kitchen team through regular briefings in the absence of the Exec
• Chef
• Take responsibility for the set up and effective operation of the kitchen in the absence of the Exec Chef, ensuring that opening, closing and all cleaning procedures are adhered to, in line with company policy and taking account of the health and safety of people and property
• One of the most reputed brands in the Gourmet Service

• Company Overview: by Celebrity Chef Abhijeet Saha
• To organize the preparation and presentation of all menu items, ensure that a high culinary standard is met and that the service is prompt and efficient
• To receive goods ordered and check items supplied are to the standard and quality required
• To inform the Exec/Head/Sous Chef of any discrepancies or items unavailable for production prior to service
• To ensure the correct storage of foodstuffs in section and ensure proper stock rotation
• To comply with any food control and issuing systems
• To minimize wastage of foodstuffs and maintain portion control in order to achieve the food gross profit
• To assist in developing dishes for incorporation in the menus
• To train and develop Demi CDP’s/ Commie Chefs assigned to the same section of the kitchen in accordance with standards
• To ensure that excellent cleanliness is maintained in your section of the kitchen as per cleaning schedules and current requirements
• To ensure that any Demi CDP/Commie Chefs working in section are aware of the Health & Safety risks and comply with all hotel and company policies and procedures
• To assist as required in ‘Service’ areas, buffets, demonstrations etc
• To comply with all hotel and company rules, regulations and policies
• By Celebrity Chef Abhijeet Saha

• Improving Management skills in every section in Fava & Caperberry restaurant
• Gaining Knowledge of Molecular Gastronomy in Modern European cuisine
• Worked in company owns cafe and outdoor caterings
• Food costing making Indents and indulge in day-to-day operations of kitchen

• Working in a designated section
• Taking care of daily basis Mise en place
• Maintain proper hygiene and SOPS of kitchen
• To ensure food will be serve on time

• Company Overview: in their Reputed brand “Punjab Grill Saket”
• In their Reputed brand “Punjab Grill Saket”

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• Kitchen Industrial Training.
• Apprenticeship