Cooking, Upskilling
Rohit S Palav
Hospitality | Training | Operations | Consulting Professional
VADODARA
Summary
Dynamic educator and leader with a proven track record at Dabhoi University, enhancing student engagement through innovative curriculum development and mentoring. Skilled in performance evaluations and research analysis, I foster collaborative learning environments that drive academic success and cultivate critical thinking among students. Committed to continuous improvement and professional growth.
Academic professional with depth of experience in higher education, known for crafting innovative curricula and promoting scholarly research. Proven track record of collaborating with diverse teams to drive educational excellence and adapt to evolving academic needs. Recognized for strong leadership, critical thinking, and ability to foster engaging learning environment. Inspiring Professor brings advanced teaching skills and department leadership experience. Goal-oriented to advance department, improve teaching and modernize courses. Extensive background in research and university fundraising.
Overview
17
17
years of professional experience
2
2
years of post-secondary education
1
1
Certification
4
4
Languages
Work History
Professor
Dhaboi University
VADODARA
09.2023 - Current
- Mentored and supervised graduate students, providing valuable guidance for thesis work, research projects, and professional development.
- Evaluated student progress using both formative and summative assessments to provide targeted feedback for continuous improvement.
- Developed innovative teaching methods tailored to diverse learning styles, enhancing student comprehension and success rates.
- Used different learning modes and types of technology to engage students in achieving learning outcomes.
- Provided students with constructive, encouraging and corrective feedback.
- Led curriculum revision efforts to ensure content relevancy and compliance with accreditation standards.
- Enhanced university's community engagement, organizing public lectures and workshops that bridged academic research with societal needs.
- Increased departmental visibility and student engagement through effective use of social media and digital platforms to showcase academic achievements and events.
- Enhanced alumni relations and fundraising efforts by establishing successful mentorship program linking current students with distinguished alumni.
- Expanded program offerings by proposing new courses based on current trends within the field of study.
- Developed diversified course curriculum to meet regulatory standards and support learning objectives.
- Boosted overall department performance by mentoring junior faculty members and sharing best practices.
- Advised students on academic planning, career goals, internships, research opportunities, and graduate school applications to foster successful outcomes postgraduation.
- Designed and implemented various educational activities and programs to meet student needs.
- Conducted engaging in-class discussions to facilitate learning and encourage participation.
- Spearheaded development of new academic programs that attracted significant increase in student enrollment.
- Streamlined administrative processes for academic department, resulting in more efficient operation and resource allocation.
Executive Chef/ Operation Manager.
Vraj Kamal Foods Vrajdham Sankul
Vadodara
09.2022 - 08.2023
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Oversaw financial management, ensuring accurate forecasting, budgeting, and reporting to support informed decisionmaking.
- Trained new hires, providing information, and insight into corporate policies and procedures.
- Established performance metrics to evaluate team effectiveness and identify opportunities for improvement.
- Streamlined business processes by analyzing current procedures and implementing necessary improvements.
- Coordinated with cross-functional teams to ensure project deliverables were met on time and within budget, enhancing project success rates.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Interacted well with customers to build connections and nurture relationships.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
Professor
ITM Vocational University
Vadodara
09.2020 - 09.2022
- Mentored and supervised graduate students, providing valuable guidance for thesis work, research projects, and professional development.
- Evaluated student progress using both formative and summative assessments to provide targeted feedback for continuous improvement.
- Developed innovative teaching methods tailored to diverse learning styles, enhancing student comprehension and success rates.
- Used different learning modes and types of technology to engage students in achieving learning outcomes.
- Created dynamic learning environment that valued instructor and student interaction.
- Provided students with constructive, encouraging and corrective feedback.
- Identified research opportunities for students, assisting with gathering data and drawing conclusions for projects.
- Increased course relevance by incorporating real-world examples and case studies into lesson plans.
- Facilitated cross-disciplinary learning opportunities for students by collaborating with colleagues from other departments.
- Established and maintained inclusive, collegial and collaborative culture within classroom.
- Instructed and evaluated students in classroom in alignment with college mission by incorporating innovative teaching and learning strategies.
- Enhanced student understanding by designing interactive and engaging lectures.
- Maintained regular office hours to provide struggling students with additional course help.
- Promoted collaboration by developing group projects and fostering a positive learning environment.
- Championed diversity within the department through recruitment efforts, inclusive curriculum design, and community outreach events.
- Strengthened department reputation by presenting at conferences, serving on committees, and participating in professional organizations.
- Developed diversified course curriculum to meet regulatory standards and support learning objectives.
- Boosted overall department performance by mentoring junior faculty members and sharing best practices.
- Developed partnerships with industry leaders to provide students with real-world learning opportunities and internships.
- Mentored junior faculty members, providing guidance on teaching methodologies, research projects, and academic publishing.
- Enhanced alumni relations and fundraising efforts by establishing successful mentorship program linking current students with distinguished alumni.
- Promoted culture of continuous learning among students by integrating current industry trends and technologies into lectures and assignments.
- Improved departmental efficiency, adopting new software tools for course management and student assessments.
- Spearheaded development of new academic programs that attracted significant increase in student enrollment.
- Streamlined administrative processes for academic department, resulting in more efficient operation and resource allocation.
- Conducted engaging in-class discussions to facilitate learning and encourage participation.
- Built strong rapport with students through class discussions and academic advisement.
- Designed and implemented various educational activities and programs to meet student needs.
- Met with students to dispense study and career advice and provide guidance and potential opportunities within chosen field.
- Created excitement and enthusiasm in classroom by delivering engaging subject matter.
- Taught diverse student population by employing various learning styles and abilities.
- Guided students in researching, structuring and presenting debate case.
- Impartially evaluated papers, projects and homework assignments of students, delegating grading to teaching assistants when appropriate.
- Incorporated instructional technologies in course delivery for both in-class and online instruction.
- Evaluated and supervised student activities and performance levels to provide reports on academic progress.
- Created positive and safe learning environment for students by setting and enforcing classroom code of conduct.
- Developed semester outlines and instructional plans for each class session to comply with stated course objectives.
Executive Chef/ AGM
Victual Foods
Vadodara
08.2013 - 07.2020
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
Training Manager -Consulting
Neopolitan Pizza
Vadodara
09.2014 - 12.2015
- Collaborated with cross-functional teams to develop customized training solutions, ensuring alignment with organizational goals and objectives.
- Collaborated with other departments to align training programs with organizational goals and objectives.
- Improved employee retention rates by creating engaging and interactive learning materials.
- Evaluated the effectiveness of training programs using various assessment tools, providing valuable feedback for continuous improvement initiatives.
- Communicated all learning and performance objectives, schedules, and training assessments to upper management.
- Monitored and evaluated training performance to determine quality and cohesiveness.
- Conducted orientation sessions and organized on-the-job training for new hires.
- Alternated training methods to diversify instruction, strengthen learning opportunities, and enhance program success.
- Identified skill gaps in workforce and addressed them through targeted training programs, resulting in more competent and versatile team.
- Established a culture of continuous learning, promoting professional development opportunities for all employees across the organization.
- Facilitated team-building exercises that improved communication and collaboration among team members.
- Achieved significant improvement in training engagement by customizing content to meet unique needs of each department.
- Developed comprehensive training modules for enhancing employee skills, leading to improved job performance across departments.
- Enhanced team productivity by implementing innovative training strategies that catered to diverse learning styles.
- Trained staff during demonstrations, meetings, conferences, and workshops.
- Streamlined HR efficiencies, coordinated new hire orientations and provided onboarding and training for new employees.
- Directed field training to enhance participants' skills.
- Tested all training software and hardware prior to commencing training programs.
- Created in-depth training manual for all employees.
Cafe In-Charge
M-Deli Cafe
Sydney
01.2010 - 09.2011
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Worked flexible hours across night, weekend, and holiday shifts.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Resolved problems, improved operations and provided exceptional service.
- Learned and adapted quickly to new technology and software applications.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Proved successful working within tight deadlines and a fast-paced environment.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Strengthened communication skills through regular interactions with others.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
A.G.M
Little Italy Restaurant
Vadodara
01.2008 - 12.2010
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked flexible hours across night, weekend, and holiday shifts.
- Worked effectively in fast-paced environments.
- Passionate about learning and committed to continual improvement.
- Organized and detail-oriented with a strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Paid attention to detail while completing assignments.
- Learned and adapted quickly to new technology and software applications.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Proved successful working within tight deadlines and a fast-paced environment.
- Resolved problems, improved operations and provided exceptional service.
- Strengthened communication skills through regular interactions with others.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Education
Food Production And F&B - Food Production And F&B
Institute of Hotel Management & Culinary Arts
Vadodara, India 03.2006 - 04.2008
Skills
Course planning
Critical thinking
Powerpoint presentations
Performance evaluations
Student engagement
Student data analysis
Research and analysis
Syllabus development
Group discussions
Motivation
Mentoring
Curriculum creation
Career counseling
Academic advisory
Expertise in subject matter
Academic publication
Lectures and discussions
Course development
Curriculum development
Active listening
Team building
Interpersonal relations
Academic counseling
Verbal and written communication
Organization and prioritization
Class lectures
Course lecturing
Learning management interfaces
Professionalism
Certification
AHLA CERTIFICATION
Interests
Timeline
Professor
Dhaboi University
09.2023 - Current
Executive Chef/ Operation Manager.
Vraj Kamal Foods Vrajdham Sankul
09.2022 - 08.2023
Professor
ITM Vocational University
09.2020 - 09.2022
Training Manager -Consulting
Neopolitan Pizza
09.2014 - 12.2015
Executive Chef/ AGM
Victual Foods
08.2013 - 07.2020
Cafe In-Charge
M-Deli Cafe
01.2010 - 09.2011
A.G.M
Little Italy Restaurant
01.2008 - 12.2010
Food Production And F&B - Food Production And F&B
Institute of Hotel Management & Culinary Arts
03.2006 - 04.2008
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