Satish Prasad
Haryana
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Chef
Diva, Riga Food
New Delhi
06.2023 - Current
- Developed and implemented menus for catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sr. Sous Chef
The Leela Ambience convention Hotel
New Delhi
12.2021 - 05.2023
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Demonstrated leadership by making improvements to work processes and helping to train others.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Planned and completed group projects, working smoothly with others.
- Identified needs of customers promptly and efficiently.
- Maintained updated knowledge through continuing education and advanced training.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Motivated and encouraged team members to communicate more openly and constructively with each other.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Maintained schedule of class assignments to meet deadlines.
- Achieved cost-savings by developing functional solutions to problems.
- Collaborated with cross-functional team to define features and build powerful and easy-to-use products and customer-facing workflow tools.
Annamaya Chef
Andaz Hyatt Aero city
New Delhi
01.2021 - 12.2021
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Established controls to alleviate supply and food waste.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Executive Sous Chef
The Suryaa
New Delhi
10.2018 - 05.2019
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Ensured compliance with local health department regulations by performing routine inspections.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Sous Chef
Hyatt Regency
New Delhi
09.2014 - 10.2018
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Steak House Chef
Carnival Cruise Lines
Florida Miami
05.2006 - 02.2014
Commis Chef
ITC Marriott Welcome Hotel
New Delhi
05.2004 - 05.2006
Commis Chef
Uppal's Orchid
New Delhi
02.2003 - 05.2004
Education
3 Years Apprenticeship -
ITI, Arab Ki Sarai
Nizamuddin New Delhi11-2002
High School Diploma -
Chander Sekhar Azad
New Friends Colony, Delhi04-1999
Skills
- Sanitation Guidelines
- Ingredients Selection
- Customer Service
- Menu Planning
- Inventory Management
- Banquets and catering
- Safe Food Handling
- Forecasting and planning
- Team Leadership
- Food preparation techniques
- Hiring, Training, and Development
- Vendor Relationship Management
- Food and beverage pairing
- Budgeting and cost control
- Food Stock and Supply Management
- Order Management
- Performance Assessments
- Staff Management
- Coaching and Mentoring
- Cost Control
- Problem and Complaint Resolution
- Menu development
- Recipe Management
- Special Events
- Hygiene Policy Implementation
Accomplishments
- Jury Member at Chandiwala Hospitality Ensemble
Languages
Hindi
First Language
English
Proficient (C2)
C2
Spanish
Elementary (A2)
A2
Certification
- Gold Medal In Mango Food Competition
- Bronze Medal in Culinary Art India
- FOSTAC-Advance catering(Level-2)
- Train the trainer
Websites
Timeline
Executive Chef
Diva, Riga Food
06.2023 - Current
Sr. Sous Chef
The Leela Ambience convention Hotel
12.2021 - 05.2023
Annamaya Chef
Andaz Hyatt Aero city
01.2021 - 12.2021
Executive Sous Chef
The Suryaa
10.2018 - 05.2019
Sous Chef
Hyatt Regency
09.2014 - 10.2018
Steak House Chef
Carnival Cruise Lines
05.2006 - 02.2014
Commis Chef
ITC Marriott Welcome Hotel
05.2004 - 05.2006
Commis Chef
Uppal's Orchid
02.2003 - 05.2004
3 Years Apprenticeship -
ITI, Arab Ki Sarai
High School Diploma -
Chander Sekhar Azad
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