SHYAMU SAIN
Chef
Jaipur
Summary
Seeking a challenging role as a Sous Chef, leveraging extensive experience in assisting the management of F&B production, overseeing menu development, and ensuring high standards of food preparation and customer service. Adept at monitoring employee performance, scheduling, and maintaining strict sanitation protocols. A creative and self-motivated professional with a passion for culinary excellence and a commitment to delivering exceptional dining experiences.
Overview
25
25
years of professional experience
4
4
Languages
Work History
Curry And Tandoor Chef
Saffron Summer Indian Resturant
07.2024 - Current
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
Curry and Tandoor Chef
Trishla Indian Resturant
11.2023 - 07.2024
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, pou ltry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Curry and Tandoor Chef
Indian Zest Resturant
02.2023 - 11.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
SOUS CHEF
spectrum resort .spa& convention
11.2020 - 08.2022
SOUS CHEF
queens tandoor Indian Cuisine World Wide
12.2019 - 06.2020
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
junior SOUS CHEF
Fateh Prakash Palace
06.2018 - 09.2019
- Company Overview: (HRH Groups of hotels)
- (HRH Groups of hotels)
Indian special cook manager
Queens Indian Cuisine World Wide
03.2015 - 04.2018
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Provided exceptional customer service by addressing diner concerns promptly and professionally.
Executive chef
Hotel Maharani Plaza
01.2014 - 03.2015
- 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.
SOUS CHEF
Mango Hotels
02.2013 - 01.2014
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
SOUS CHEF
Mountshivalik Hotels & Resort PVT LTD.
07.2012 - 02.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Head Chef
Zari Zardozi Restaurant
10.2009 - 07.2012
- Company Overview: (5
- Dining category)
- Responsible for preparing & presenting of Indian Cuisine food and fine dining restaurants and assisting with banquets
- Ensuring that the standard of hygiene are maintained and improved where possible
- Training and development of commis chef
- Ensuring correct stock rotation & minimization of wastage
- (5
- Dining category)
Indian Chef
Food Lands - Restaurant
07.2007 - 10.2009
- Company Overview: (5
- Dining category)
- Responsible for preparing & presenting of Indian Cuisine food and fine dining restaurants and assisting with banquets
- Ensuring that the standard of hygiene are maintained and improved where possible
- Training and development of commis chef
- Ensuring correct stock rotation & minimization of wastage
- (5
- Dining category)
GSA (Guest service Supervisor)
The Taj jai Mahal Palace Hotel
06.2005 - 06.2007
- Company Overview: (5
- Deluxe)
- Assisting in the main kitchen
- Responsible Hot buffet and ala carte orders
- Ensuring that the standards of hygiene are maintained and improved where possible
- (5
- Deluxe)
GSA (Guest service assistant)
The Taj Lake Palace Hotel
08.2000 - 05.2005
- Company Overview: (5
- Luxury)
- Assisting in the main kitchen
- Responsible for specialty Indian cuisine restaurants (nilkamal) Indian fine dining ala carte
- Ensuring that the standard of hygiene are maintained and improved where possible
- (5
- Luxury)
Education
Bachelors of Commerce -
Rajasthan University
Jaipur, RajHigher Secondary Board - undefined
Higher Secondary Board of Ajmer
Ajmer, RajSecondary Board - undefined
Secondary Board of Ajmer
Ajmer, RajSkills
- Two Decades of Professional Experience
- In-Depth Understanding of Round-the-Clock Food and Beverage Operations
- Skilled in Team Engagement
- Informed on Food Safety Standards
- Strong Organizational Skills
- Prolonged Standing Endurance
- Proficient in Lifting 50 Pounds
- Curry and Tandoor Proficiency
- Indonesian Culinary Expertise
Additional Information
Passport Details
Passport Number:-U1916113
Place of Issue:-JAIPUR
Date of Issue:- 25/11/2019
Date of Expiry:-24/11/2029
Timeline
Curry And Tandoor Chef
Saffron Summer Indian Resturant
07.2024 - Current
Curry and Tandoor Chef
Trishla Indian Resturant
11.2023 - 07.2024
Curry and Tandoor Chef
Indian Zest Resturant
02.2023 - 11.2023
SOUS CHEF
spectrum resort .spa& convention
11.2020 - 08.2022
SOUS CHEF
queens tandoor Indian Cuisine World Wide
12.2019 - 06.2020
junior SOUS CHEF
Fateh Prakash Palace
06.2018 - 09.2019
Indian special cook manager
Queens Indian Cuisine World Wide
03.2015 - 04.2018
Executive chef
Hotel Maharani Plaza
01.2014 - 03.2015
SOUS CHEF
Mango Hotels
02.2013 - 01.2014
SOUS CHEF
Mountshivalik Hotels & Resort PVT LTD.
07.2012 - 02.2013
Head Chef
Zari Zardozi Restaurant
10.2009 - 07.2012
Indian Chef
Food Lands - Restaurant
07.2007 - 10.2009
GSA (Guest service Supervisor)
The Taj jai Mahal Palace Hotel
06.2005 - 06.2007
GSA (Guest service assistant)
The Taj Lake Palace Hotel
08.2000 - 05.2005
Higher Secondary Board - undefined
Higher Secondary Board of Ajmer
Secondary Board - undefined
Secondary Board of Ajmer
Bachelors of Commerce -
Rajasthan University
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