EXPLORING NEW GOURMET ITEMS
SANDEEP JOSHI
CHEF
NAINITAL,UTTARAKHAND
Summary
Accomplished Sous Chef with 10 years of comprehensive experience working in HOTEL, RESTAURANTS, CRUISELINES food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in INDIAN,BAKERY, INDO-CHINESSE cuisine. Strong organizational, leadership and management skills.
Overview
10
10
years of professional experience
Work History
SOUS CHEF
ASHYANA BANQUETS & CATERING
DOWNERS GROVE, ILLINOIS, USA
03.2016 - 02.2020
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
BAKER
CARNIVAL CRUISE LINES
MIAMI, FLORIDA, USA
02.2012 - 10.2015
- Complied with all health and safety codes.
- Operated bakery under budget for 03+ consecutive years.
- Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
Demi Chef De Partie
THE GRAND , A 5 STAR LUXURY HOTEL PROPERTY
NEW DELHI, INDIA
06.2010 - 01.2012
- Supported Sous chef in daily kitchen operations, including daily mise-en-place, assigned preparation projects and inventory activities.
- Collaborated with pastry chef and sous chef to create delicious meals for large banquets events for up to 500 people.
- Maintained well-organized mise en place to keep work efficient and consistent.
KITCHEN OPERATIONAL TRAINEE
THE GRAND
NEW DELHI, INDIA
06.2010 - 03.2011
Completed training in various kitchen sections of Hotel .
- Used coordination and planning skills to achieve results according to schedule..
- Handled day-to-day running of kitchen operations , ensuring high levels of productivity and progression.
Industrial Trainee
THE CLARIDGES, A 5 STAR LUXURY PROPERTY.
NEW DELHI, INDIA
08.2007 - 10.2007
Education
Bachelor in Hotel Management & Catering Technology - Hotel Management
INDRAPRASTHA UNIVERSITY , NEW DELHI
CHANDIWALA ESTATE, NEW DELHI 04.2007 - 03.2011
MBA - Human Resources Management
SIKKIM MANIPAL UNIVERSITY
NAINITAL 04.2014 - 03.2016
SENIOR SECONDARY - COMMERCE
KENDRIYA VIDYALAYA
NEW DELHI 04.2005 - 03.2006
Skills
Forecasting and planning
Food spoilage prevention
Recipes and menu planning
Operations management
Indian & Indo- Chinese Cuisine
Problem-solving
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Prepared 3,000 meals, including appetizers and desserts, for high-volume catering event.
- Supervised team of 15 staff members.
Interests
Quote
Judge a man by his questions rather than his answers.
Voltaire
Timeline
SOUS CHEF
ASHYANA BANQUETS & CATERING
03.2016 - 02.2020
MBA - Human Resources Management
SIKKIM MANIPAL UNIVERSITY
04.2014 - 03.2016
BAKER
CARNIVAL CRUISE LINES
02.2012 - 10.2015
Demi Chef De Partie
THE GRAND , A 5 STAR LUXURY HOTEL PROPERTY
06.2010 - 01.2012
KITCHEN OPERATIONAL TRAINEE
THE GRAND
06.2010 - 03.2011
Industrial Trainee
THE CLARIDGES, A 5 STAR LUXURY PROPERTY.
08.2007 - 10.2007
Bachelor in Hotel Management & Catering Technology - Hotel Management
INDRAPRASTHA UNIVERSITY , NEW DELHI
04.2007 - 03.2011
SENIOR SECONDARY - COMMERCE
KENDRIYA VIDYALAYA
04.2005 - 03.2006