Rajeev Ranjan Kumar

Zomato Instant (10 Min food delivery):

• Successfully launched Zomato Instant in Bangalore.
• Created and innovated menus that reflect culinary trends, meet customer preferences, and align with the concept and goals of the establishment.
• Collaborate with the RTE and Frozen food manufacturer to develop new dishes and recipes in frozen format.
• Made SOP for reheating food from frozen to hot and trained team for instant dispatching.

Zomato Everyday (Home like food):

• Successfully launched Everyday in Bangalore.
• Identified needs of customers promptly and efficiently and created daily menu in collaboration with home chefs.
• Collaborated with vendors to develop all dishes and train the team for production.
• Ensure the quality and consistency of food across all outlets by establishing and maintaining high standards.
• Implement and enforce standard operating procedures for food preparation and presentation.
• Monitor food costs, implement cost-saving measures, and maintain profitability.
• Enforce strict hygiene and safety standards in the kitchen.
• Ensure compliance with health and safety regulations.
• Collaborate with other departments, such as marketing and operations, to ensure a cohesive and successful overall business strategy.
• Monitor customer feedback and reviews related to food quality.
• Address and resolve any culinary issues to ensure guest satisfaction.
• Work on pricing strategies and menu costing with vendors to maintain profitability.

• Heading launching of kitchens at various locations in west region (Maharashtra and Gujrat) and responsible to run all the kitchens operation smoothly
• Planning and managing entire kitchen operation and enhance customer experience and building customer loyalty for repeat business
• Responsible for the overall food quality and innovating new recipes keeping in mind the consumer behavior
• Exploring the process and system improvement to minimize wastage in operation without adversely impacting any critical business objectives
• Responsible for food cost control, GSI, managing overhead cost and fuel cost and keeping under company's set target
• Doing R and D and launching new menu for our delivery segment
• Streamline the kitchen process and making SOPs
• Guest Grievances and recoveries to ensure repeat business and leading efforts to improve customer satisfaction.

• Launching of kitchens at various locations in the country and responsible to run all the kitchens operation smoothly
• Specific Aims : Timely launching of kitchens.
• Look after all the set up required for launching the kitchens (manpower, equipment etc.)
• Reduce food production costs
• Offer greater choices of food items to consumer
• Responsible for creating new spice mix, recipes, dishes and implementing the same in the menu
• Training of the kitchen operation team for the new dishes and implementing the same in bulk production
• Creating new techniques of production (by using new equipment and cooking method) to achieve minimum Bad and Terrible feedback from the customers.

• Part of founder team member and responsible to run all the kitchens in Bangalore
• Planning and managing entire kitchen operation and enhance customer experience by creating new Dishes
• Specific Aims: Reduce food production costs (Lower prices)
• Enhance sensory properties (Eye appeal)
• Improve Nutritional value (Dietary needs)
• Offer greater choices of food items to consumer.

• Worked under Chef Hemant Oberoi (corporate Chef IHCL) and responsible for supervising a kitchen team and ensuring that duties are completed within strict time frame
• Developing a safe working environment by adhering to all necessary health and safety requirements
• Running the kitchen in the absence of the sous chef and the head chef
• Helping to train more junior members of staff
• Assuming responsibility for stock takes
• Learning the ordering systems
• Meeting with suppliers
• Health and safety, and food hygiene responsibilities.

• Plan and execute menus in collaboration with other colleagues
• Ensure adequacy of supplies at all times
• Place orders in a timely manner
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Suggest new ways of presentation of dishes
• Suggest new rules and procedures for optimizing the cooking process
• Give attention productivity of the kitchen such as speed and food quality
• Ensure adherence to all relevant health, safety and hygiene standards
• Collaborate with other colleagues and seniors.

• Work with the Chef to coordinate and carry out the preparation of all meals
• Responsible for early morning preparation of breakfast
• Creating new dishes/recipes/spices
• Customer service
• Kitchen design
• Production planning
• Help the Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, ranges and grills
• Help plate meals for guests and, on occasion, help arrange sack lunches for guests planning extended outings
• Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulation
• Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, and freezer interiors.