Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Affiliations
Certification
Cooking, Painting, Travelling, Reading
Languages
Timeline
Generic
Rahul Kirtikar

Rahul Kirtikar

Pune

Summary

High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

32
32
years of professional experience
1
1
Certification

Work History

Executive Chef/ Proprietor

Tatillon Hospitalities
02.2021 - Current
  • Part of planning, designing and implementing new and innovative system processes for Tatillon Hospitalities
  • Concept development for new restaurants of new clients – creating new concepts and ideas as well as developing new business models in the hospitality array
  • Achievements: Completing 8 major consulting projects successfully in less than 3 years viz.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Founder/ Owner

Alchemy Food Solutions
11.2014 - Current
  • In charge of providing advice and support for Business Development of the Company
  • Part of planning, designing and implementing new and innovative work and system processes for the brand (Alchemy Food Solutions)
  • In charge of menu planning for on-site catering
  • Providing well versed internationally accepted hygiene standards and HACCP training to junior cooks and chef’s
  • Responsible for the food trials after the menu are made for the standardization and recipe costing
  • Responsible for maintaining food cost reports and monitoring food cost to optimum levels
  • Majorly involved in planning and creating along with conceptualization of the entire company and all food products, food menu; and liasoning with all clients with the help of good communication skills
  • Created organization's mission and vision statements for use by employees.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Created and monitored promotional approaches to increase sales and profit levels.
  • Achievements: The brand “Alchemy Food Solutions” created by me, is a pioneer to provide on – site catering to all construction sales offices wherein all customers who come in to see/ purchase properties are provided with snacks, juices and tea/ coffee.

Executive Chef

Music Warehouse Hospitality LLP
09.2017 - 09.2018
  • Responsible for taking charge of the kitchen as the head chef, managing kitchen systems
  • In charge of designing the kitchen layout out and work flow schematic of the kitchen
  • In charge of planning, organizing, preparing, cooking and serving food of the highest possible quality
  • Responsible for maintaining food cost reports and monitoring food cost ad controlling the same
  • In charge of taking food trials after menus are made for standardization and recipe costing
  • Duty to ensure food is cooked and stored at appropriate temperatures and implementing Internationally accepted standards of hygiene and sanitation and follow HACCP standards and guide the staff regarding HACCP standards
  • Majorly ensured that food quality is maintained and recipes are followed by checking and tasting all pre-preparations, also using excel for recipe costing and checking food sale and cost reports on software (Dine-In) similar to Micros
  • Also checking food temperatures with food thermometer
  • Achievements: Optimum repeat clientele and innumerous catering orders due to food quality.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Executive Chef

Red Roux
01.2002 - 07.2018
  • Part of planning, designing and implementing new and innovative system processes for Red Roux
  • Concept development for new restaurants of new clients – creating new concepts and ideas as well as developing new business models in the hospitality array
  • Providing well versed training as regards to food preparation, menu knowledge, hygiene and HACCP standards
  • Majorly in charge of recipe development and food training to the chefs of the clients and client liasoning with good communication skills
  • Achievements: Completing 10 major consulting projects successfully in less than 2 years viz
  • Oblique Kitchen, Tipsy Duckling, Sherlocks Smart Pub, Pesto Pesto, Soulted Stories, COCORICCO, Café Meraki, Raasta Café, 1000-oaks, Suhana – Pravin Masalewale

Sous Chef

Highgate Hospitalities Pvt Ltd
01.2017 - 09.2017


  • In charge of indenting & ordering process – responsible for proper ordering and requisition of food, kitchen and equipment supplies from stores/ purchase department
  • Responsible for managing food cost control by minimizing spoilage, waste, proper storage and exercising strict portion control
  • Conducting food trials after the menus are made for the standardization and recipe costing
  • Responsible to give orders within the section, as well as reliably carry out orders handed down to the Sous chef by the Head Chef
  • Mainly in charge of food cost management and wastage reduction by ensuring optimum storage processes
  • Achievements: Terttulia as a brand won many times food awards as the best café bar, best cocktail bar, best European café awards
  • Also ensured reduction of wastage from Rs
  • 30000/- to Rs
  • 4500/- monthly.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.

Executive Chef

Bombay High, Orchid Hotels
11.2015 - 12.2016
  • In charge of designing the layout of the kitchen and work flow of the kitchen
  • Responsible for planning the menu, creating the complete food product list to put in the menu
  • In charge of demonstrating techniques to cooks and advise them on cooking processes based on the food menu
  • In charge of providing well versed training of Internationally accepted hygiene standards and HACCP procedures
  • Rostering & Cost Controls
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Collaborated with staff members to create meals for large banquets.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Kept labor at or below 22% to support business profit targets.

Executive Chef

SS Hospitality Services
08.2014 - 03.2015
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Cook – Level 1

Sinfonia
08.2015 - 10.2015
  • Working with one of the esteemed cruise liners as a 1st Cook; to manage and run the garde manger operations along with taking charge of the pizzeria & pool side breakfast live kitchen management & smooth functioning of the galley areas in liaison with the executive Sous Chef
  • Ensuring all HACCP protocols & hygiene standards to be followed in all galley areas.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Maintained energy and enthusiasm in fast-paced environment.

Founder/ Partner

The Sticky Grill
02.2013 - 01.2015
  • Part of planning, designing and implementing new and innovative work and system processes for the brand (The Sticky Grill)
  • Providing advice and support for Business Development of the Company
  • Created organization's mission and vision statements for use by employees.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Menu planning for catering events, the in-house restaurant menus.
  • Providing well versed training as regards to hygiene standards and HACCP protocols, Health and safety, hygiene, fire prevention and employment law
  • Achievements: The Sticky Grill was the first brand to take part and be a part of wine festivals in the city of Pune; providing top class continental and American food like grills, steaks and innovative main courses.

Commis Chef

The Westin Hotels and Resorts
06.2012 - 09.2012


  • Majorly responsible for maintaining quality and quantity during cooking processes, and demonstrate cooking techniques to cooks and advise on recipe as per set by management
  • Achievements: In charge ad responsible solely for breakfast buffet setup.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Assisted with routine stock rotation to keep ingredients fresh.

Education

Degree of Hotel Management And Catering Technology - Hotel Management And Catering Technology

University of Pune, AISSMS College of Hotel Management & Catering Technology
Pune
04.2012

High School Diploma -

Nowrosjee Wadia College of Science
Pune
04.2008

Dr. Mrs. Erin. N Nagarwala Day School
Pune
04.2006

Skills

  • Recipe Development
  • Staff Scheduling
  • Hiring, Training and Development
  • Staff Recruiting and Hiring
  • Staff Supervision and Coordination
  • Attention to Detail
  • Creative Thinking
  • Garnishing and Plating
  • Work Area Inspections
  • Restaurant Industry Trends Awareness
  • Food Preparing, Plating and Presentation
  • Inventory Management
  • Menu Planning
  • Quality Assessments
  • Safe Food Handling
  • Team Leadership
  • Quality Assurance
  • Cleaning and Sanitation
  • Supply Estimates

Accomplishments

  • ·Recipe & name feature in the local city newspaper also name (Rahul Kirtikar) feature in the local newspaper (Times of India)
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Collaborated with team of 70 in the development of Atithi Restaurant and Banquets.
  • Recognized for · Completing 15 major consulting projects successfully in less than 3 years viz. Bhaji Pala, Pune (A Vegan Brand from Manchester; United Kingdom), CocosAwas, Alibaug, 1000-Oaks, Raasta Café; Pune etc.

Affiliations

HACCP Certification: Hazard Analysis and Critical Control Point : ISO 22000:2005 approved by Indian Register of Shipping and Dutch Council.

Certification

  • Certificate IV in Commercial Cookery SIT40516
  • HACCP Certification: Hazard Analysis and Critical Control Point : ISO 22000:2005 approved by Indian Register of Shipping and Dutch Council
  • Elementary First Aid Certificate ISO 9001:2008 approved by Indian Register of Shipping and Dutch Council
  • Personal Survival Techniques Certificate ISO 9001: 2008 approved by Directorate General of Shipping, Ministry of Shipping, Government of India
  • Fire Prevention & Fire Fighting Certification ISO 9001:2008 approved by Indian Register of Shipping and Dutch Council

Cooking, Painting, Travelling, Reading

I love to cook at home as well, re developing and nurturing ancient and lost recipes with a culmination of hyper local produce. 

I also sketch on paper and paint on canvas. An avid reader of Napolean Hill, David Schwartz and many more. 

Travel is the real experience gainer. 

Languages

English
Bilingual or Proficient (C2)
Hindi
Upper intermediate (B2)
French
Beginner (A1)
Marathi
Advanced (C1)
German
Beginner (A1)

Timeline

Executive Chef/ Proprietor

Tatillon Hospitalities
02.2021 - Current

Executive Chef

Music Warehouse Hospitality LLP
09.2017 - 09.2018

Sous Chef

Highgate Hospitalities Pvt Ltd
01.2017 - 09.2017

Executive Chef

Bombay High, Orchid Hotels
11.2015 - 12.2016

Cook – Level 1

Sinfonia
08.2015 - 10.2015

Founder/ Owner

Alchemy Food Solutions
11.2014 - Current

Executive Chef

SS Hospitality Services
08.2014 - 03.2015

Founder/ Partner

The Sticky Grill
02.2013 - 01.2015

Commis Chef

The Westin Hotels and Resorts
06.2012 - 09.2012

Executive Chef

Red Roux
01.2002 - 07.2018

Degree of Hotel Management And Catering Technology - Hotel Management And Catering Technology

University of Pune, AISSMS College of Hotel Management & Catering Technology

High School Diploma -

Nowrosjee Wadia College of Science

Dr. Mrs. Erin. N Nagarwala Day School

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Rahul Kirtikar