ROHIT FRANCIS
Bangalore
Summary
Dynamic and passionate sous chef with over 13 years of experience in high-volume kitchens. Dedicated to delivering culinary excellence through innovative menu creations, precise execution, and team collaboration. Seeking to leverage proven leadership skills and culinary expertise to support the culinary vision of a renowned restaurant, driving customer satisfaction and operational success.
Overview
12
12
years of professional experience
Work History
Junior Sues Chef
Lavonne Food and Beverage Pvt ltd
Bangalore
02.2019 - Current
- Support the executive chef and senior sous chefs in various kitchen tasks, including food preparation, cooking, and plating
- Contribute ideas and assist in the creation of new menus, dishes, and specials, considering factors like seasonality, ingredient availability, and customer preferences
- Execute culinary techniques and recipes with precision and consistency, ensuring that food is prepared to high standards of quality and presentation
- Assist in the management of kitchen operations, such as inventory control, ordering supplies, scheduling shifts, and maintaining equipment
- Monitor food quality throughout the cooking process, ensuring that all dishes meet established standards for taste, appearance, and portion size
- Provide guidance and mentorship to junior kitchen staff, fostering a positive and productive work environment
- Conduct training sessions on cooking techniques, safety procedures, and sanitation practices
- Adhere to strict food safety regulations and sanitation guidelines, always maintaining a clean and organized kitchen environment
- Take proactive measures to prevent cross-contamination and foodborne illnesses
- Collaborate with front-of-house staff to ensure a seamless dining experience for guests, addressing any special requests or dietary restrictions promptly and professionally
- Thrive in a fast-paced, high-pressure kitchen environment, demonstrating resilience and composure during busy service periods and adapting quickly to changing priorities and circumstances
- Stay updated on culinary trends, techniques, and industry best practices through ongoing education, workshops, and participation in culinary events and competitions.
Demi Chef De Partie
Triangle
Doha
05.2017 - 11.2018
- Expertise in preparing a variety of desserts, cakes, pastries, and breads from scratch, following standardized recipes, and ensuring consistency in taste and presentation
- Assist in creating dessert menus, developing new recipes, and innovating with flavor combinations and presentation techniques to meet customer preferences and seasonal offerings
- Oversee the production and assembly of desserts, cakes, and breads during busy service periods, ensuring timely delivery and adherence to plating standards and portion sizes
- Work collaboratively with other kitchen staff, including chefs, cooks, and pastry assistants, to coordinate production schedules, share resources, and maintain a harmonious and efficient working environment
- Follow established culinary standards, recipes, and procedures, while also staying abreast of industry trends and innovations to continually enhance the pastry and baking offerings.
Demi Chef De Partie
The Oberoi
Bangalore
09.2014 - 05.2017
- Worked in the Bakery and Pastry section and was promoted as Demi Chef De Partie in 2016
- Making breakfast pasties like croissants, Danish muffins and other laminated dough
- Trained junior staff to make basic loaf breads and dinner rolls
- Learned to make a wide variety of breads such as Ciabatta, Sour dough bread, Baguette
- Helped the pastry section to make desserts and cakes
- Attended training classes to improve knowledge of breads and its technique
- Got appreciation letters from Executive chef and Guest for the breads and pastries.
Commis Chef I
Delices The French Bakery
Bangalore
06.2012 - 08.2014
- Mainly baked a wide variety of breads like Focaccia, Baguette, Panini Burger buns etc
- Also do a variety of desserts
- Taking care of purchasing raw materials, supplies and sourcing of ingredients.
Education
Bachelor of Hotel Management - Specialized in Bakery And Confectionery
Christ University
Bangalore India03-2011
Pre-University Arts -
Christ Junior College
Bangalore India04-2007
Skills
- Decent communication skill
- Motivation skill
- Proper time management
- Attitude management
- Adaptability skill
- Staff Coordination
- Menu development
Hotel Internship
Got opportunity to do my internship in ITC Windsor Bangalore in departments such as Bakery and confectionery, House keeping, Food and Beverage service and six sigma., From 05/02/10 to 09/10/10
Personal Information
- Father's Name: Francis T K(LATE)
- Date of Birth: 06/02/89
- Marital Status: Married
Languages
- English
- Hindi
- Kannada
- Malayalam
- Tamil
Disclaimer
I hereby declare that the information above is true to the best of my knowledge.
Timeline
Junior Sues Chef
Lavonne Food and Beverage Pvt ltd
02.2019 - Current
Demi Chef De Partie
Triangle
05.2017 - 11.2018
Demi Chef De Partie
The Oberoi
09.2014 - 05.2017
Commis Chef I
Delices The French Bakery
06.2012 - 08.2014
Bachelor of Hotel Management - Specialized in Bakery And Confectionery
Christ University
Pre-University Arts -
Christ Junior College
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