Sridhar Daniel Thomas
Chef
Navi Mumbai
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory.
Efficient and committed to keeping high standards of food safety and sanitation.
Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Organized and dependable candidate successful at managing responsibilities to meet team goals with a positive attitude.
Overview
15
15
years of professional experience
Work History
Sous Chef
Grand Estancia
03.2024 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- 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.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Head Chef
BARCODE Restaurant
01.2022 - 12.2023
- Set up the whole kitchen and concept by creating recipes and preparing advanced dishes.
- Manage daily kitchen operations with 30 staff members
- Responsible for very high standard of documentation of Baladiya. (Public Health)
- Hired, managed, and trained kitchen staff and provide feedback to owners with performance management of kitchen staff.
- Responsible for food costing and new recipes and changes in the menu.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. Planned vendor orders to obtain quality ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
BARCODE Restaurant
06.2021 - 01.2022
- Assisted with menu development and planning.
- Acted as head chef when required to maintain continuity of service and quality.
- Evaluated food products to verify freshness and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Disciplined and dedicated to meet high-quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
LOFT & Ristretto
09.2019 - 03.2020
- Collaborated with the Head Chef on creating breakfast menus and innovative recipes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Handled 65 covers of restaurant by maintaining well-organized mise en place to keep work consistent.
- Ensured all dishes are served at the correct portion size, quality and temperature.
- Manage daily kitchen operations with 12 staff members.
- Responsible for very high standard of documentation of Baldiya.
- Provide feedback to Sous Chef with performance management of subordinates.
- Observed very strict kitchen sanitation standards.
- Responsible for all paperwork related to cleaning two times in a day.
Demi Chef De Partie
Disney Cruise Lines (The Walt Disney Company)
02.2013 - 06.2019
- Worked for Italian fine dining Restaurant PALO in Disney Magic Cruise liner.
- Have cooked risotto dishes, pastas, all meat and seafood dishes (Italian style)
- Worked and handled all sections of Ala carte restaurant of 300 covers.
- Responsible for very high standard of documentation of USPH (United States Public Health).
- Worked on grill as a roast man and also worked in cold pantry.
- Knowledge of making sauces and its derivatives.
- Worked on all stations as assigned by Chef.
- Handled sections: Breakfast cook, roast man, cold pantry, veg section, sauces, appetizer man, fish cook, fish butcher, kids line cook, soup cook, line cook.
Commis Chef
Hotel Four Points By Sheraton (ITC Five Star Property)
08.2011 - 09.2012
- Worked in ASIAN Restaurant - 130 cover all day dining Restaurant (Oriental Cuisine).
- Preparing and handling weekend brunch.
- Responsible for handling daily breakfast buffet
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
Commi III
Hotel Holiday Inn (IHG Group)
01.2010 - 07.2011
- Worked in Saptami Multi cuisine 24/7 coffee shop on Ala Carte orders.
- Worked in a banquet of 2000 pax.
- Worked in a sports bar on Pasta live counter with own prep, preparations of soups and sauces.
- Passionate about learning and committed to continual improvement.
Education
BHM - Hotel Management
Shri Balasaheb Tirpude College of HMCT
Nagpur, India 03.2005 - 2009.04
HSC
SIWS Junior College
Mumbai 03.2004 - 2005.04
SSC
SIWS Higher Secondary School
Mumbai 03.2002 - 2003.04
Skills
- Kitchen Management
Recipes and menu planning
Employee training and development
Sanitation guidelines
Budgeting
Food inventories
Food plating and presentation
Cost reduction
Vendor relations
Personal Details
DOB: 17/11/1987
Gender: Male
Nationality: Indian
Marital Status: Married
Languages
English
Advanced
Hindi
Upper intermediate
Marathi
Upper intermediate
Tamil
Upper intermediate
Area Of Specialization
- Continental Cuisine
- Italian Cuisine
- Mexican Cuisine
- Oriental Cuisine
- Western Cuisine
- American Cuisine
Accomplishments
- Won the title of demi chef de partie for the year 2017 with Disney cruise liners.
- Won best employee of the month for the year 2016 with Disney cruise liners.
- Been a part of 100% USPH score three times with Disney cruise liners.
- Been a part of FIFA world cup 2022 Qatar and handled the kitchen with high pressure.
- Got the opportunity to collaborate extensively with Chef Maurizio Ferraiuolo, Master Chef Judge Malaysia and internationally recognized Restaurant Consultant and received invaluable guidance and experience from working directly with him.
Declaration
I hereby confirm that the information provided is true and correct to the best of my belief.
Signature:
Place: Mumbai
Timeline
Sous Chef
Grand Estancia
03.2024 - Current
Head Chef
BARCODE Restaurant
01.2022 - 12.2023
Sous Chef
BARCODE Restaurant
06.2021 - 01.2022
Chef De Partie
LOFT & Ristretto
09.2019 - 03.2020
Demi Chef De Partie
Disney Cruise Lines (The Walt Disney Company)
02.2013 - 06.2019
Commis Chef
Hotel Four Points By Sheraton (ITC Five Star Property)
08.2011 - 09.2012
Commi III
Hotel Holiday Inn (IHG Group)
01.2010 - 07.2011
BHM - Hotel Management
Shri Balasaheb Tirpude College of HMCT
03.2005 - 2009.04
HSC
SIWS Junior College
03.2004 - 2005.04
SSC
SIWS Higher Secondary School
03.2002 - 2003.04
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