SAGAR ANAND
Chef
Delhi
Summary
Passionate and dynamic Kitchen professional with the ability to deliver extraordinary levels of customer service and providing creative solutions to the guests. An Accumulated more than 17 years of experience in menu planning, kitchen management, employee training and development, and Microsoft skills, ensuring positive kitchen operational flow and strong F&B revenue record while maintaining employee retention through continuous staff engagement, training and innovation.
Overview
18
18
years of professional experience
4
4
years of post-secondary education
Work History
Zonal Chef
Imperfecto
03.2020 - Current
- Take corrective action on Food quality complaints To oversee the quality of material received from vendors Oversee the hygiene and sanitation of kitchen and maintain it to the best standards
- Check the grooming standards of the kitchen staff on daily basis
- Conduct the staff briefing on daily basis
- To check FIFO for all items used in the kitchen
- To check the quality of food prepared on a daily basis
- To ensure the food recipe is followed
- To oversee the raw material and finished product yield on a daily basis and recording the data
- Maintaining a healthy working environment to control the attrition level
- Ordering of raw material required for production
- Ensuring that there is no short supply
- Managing the overall operations of the kitchen
- To keep proper vigil in kitchen regarding wastages, stock outs and pilferage, if any
- Developing ways of standardizing operations of the kitchen and suggesting ways to improve the work flow of kitchen
- Ensuring that the correct data is fed in the software
- Ensuring that the monthly reports are prepared on time
- Highlighting points to management which is impacting the cost.
Executive Chef
04.2018 - 02.2020
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Perform administrative duties Comply with nutrition and sanitation regulations and safety standard
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers.
Sous Chef
Lodi The Garden Restaurant
08.2011 - 03.2018
- Supervise the proper set up and readiness of each item on menus
- Ensures proper sanitation / HACCCP practices are followed
- Confers closely with the Executive Chef at all times and takes every opportunity to become familiar with all aspects of the position in order to fill in whenever required
- Supervises, coordinates and participates in the preparation of mise-en-place and cooking food orders during the service
- Observes and tastes food when being cooked, supervises decoration and presentation of dishes
- Sees that all dishes are prepared according to recipes in classical and culinary manner, and leaves hot; that all dishes leave the kitchen hot, and that they are served immediately
- Communicates politely and display courtesy to guests and internal customers
- Provides direction to the Kitchen Cooks and Stewards
- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
- Prepares in advance food, beverage, material and equipment needed for the service, in the daily operation and work
- Work according to the menu specifications by the Sous Chef
- Keep work area at all times in hygienic conditions according to the rules set by the company
- Control food stock and food cost in his section
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Cook Tournant
Celebrity Cruises
08.2010 - 04.2011
- Responsible for all the mis-en-place for the roast & sauce station in Murano (French Specialty Restaurant), preparing them in a proper way for a smooth restaurant operation
- Responsible to make sure that personnel hygiene is maintained
- Ensuring the food prepared and stored at right temperature and blast chiller log to be maintained as per U.S.P.H.
Cook Round
Celebrity Cruises
09.2009 - 08.2010
- Responsible for all the mis-en-place for the appetizer station in Murano (French Specialty Restaurant), preparing them in a proper way for a smooth restaurant operation
- Ensuring the food prepared and stored at right temperature and blast chiller log to be maintained as per U.S.P.H.
Chef De Partie
Fiesta Café, Unifab L.L
06.2007 - 09.2009
- Support the Sous Chef in the daily operation and work
- Work according to the menu specifications by the Sous Chef
- Keep work area at all times in hygienic conditions according to the rules set by the company
- Control food stock and food cost in his section
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Assistant Cook
Oceania Cruises
09.2006 - 04.2007
- Responsible for all the roast meat to be served for the buffet, live carving and for the Grand Dining Room
- To assist Chef De Partie in day to day working procedures, maintaining high standard of hygiene as per U.S.P.H
- Responsible for the entire grill at Pool side during lunch and Grand Dining Room during dinner.
Commis Chef
Nad Al Sheba Golf Club
01.2005 - 08.2006
- Worked directly under the guidance of Executive Chef
- Assisting Sous Chef in day to day requisition
- Responsible for all the mis-en-place for A-La- Carte orders and preparing them in a proper way for a smooth restaurant operation
- Worked in Dubai Restaurant for the set menu during horse races
- Handled Makhtoum buffet setup during the horse races.
Trainee Commis II
Jay Pee Palace Agra
05.2004 - 01.2005
- Worked in coffee shop, butchery and banquet Indian kitchen
- Done specialization in the soups and sauces and good knowledge of Indian cuisine.
Education
B.Sc. - Hospitality Management and Catering
IHM
01.2001 - 01.2004
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The Grand
01.2002 - 01.2003
Sr. Secondary - undefined
CBSE Board
B.Com - undefined
Delhi University
Skills
Chef training knowledge
Timeline
Zonal Chef
Imperfecto
03.2020 - Current
Executive Chef
04.2018 - 02.2020
Sous Chef
Lodi The Garden Restaurant
08.2011 - 03.2018
Cook Tournant
Celebrity Cruises
08.2010 - 04.2011
Cook Round
Celebrity Cruises
09.2009 - 08.2010
Chef De Partie
Fiesta Café, Unifab L.L
06.2007 - 09.2009
Assistant Cook
Oceania Cruises
09.2006 - 04.2007
Commis Chef
Nad Al Sheba Golf Club
01.2005 - 08.2006
Trainee Commis II
Jay Pee Palace Agra
05.2004 - 01.2005
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The Grand
01.2002 - 01.2003
B.Sc. - Hospitality Management and Catering
IHM
01.2001 - 01.2004
Sr. Secondary - undefined
CBSE Board
B.Com - undefined
Delhi University
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