Subhash RAWAT
Executive Chef
Mumbai
Summary
A Chef by heart with a long sound experience and learning on the way. Professional, team builder, hardworking and dedicated in improving and following the highest standards in work. An eye for detail and strive to make everything small or big count and following a clean as "I" go principal. Adept in handling busy schedules and juggling hands on work with administration and training duties. Can execute appointments , Sop's , HACCP while meeting deadlines. An autonomous worker committed to providing high quality service and satisfaction.
Overview
25
25
years of professional experience
5
5
years of post-secondary education
Work History
Executive Chef
Silver Sea Cruises
01.2018 - Current
- Responsible for the entire galley operations on-board, making sure all meals for guest and crew and in accordance to the company standards, menu cycle and recipes
- Efficient ordering of all food supplies according to the production planning and in cooperation with the Hotel Stores Manager
- Conducting Cooking demos for guests and meeting guest to take a firsthand personal experience of their stay
- Conduction of menu briefing with kitchen and service staff and ensuring everyone know what they are about to cook or serve
- Ensuring food safety, and a high level of cleanliness is maintained in the galley and production areas as per standard and HACCP
- Hand on in the galley to teach and train staff supervise, motivate, and improvise on things
- Participation and checking quality control and making note of shortages during loading
- Responsible for cost control and adherence to set and follow budgets
- Working closely with controller in conducting stock check, following FIFO and making sure no dead stock and keeping check on inventories according to company procedures
- Participate actively in ship functions, socializing with guest during special request or meal times
- Making sure all equipment is well maintained and in working conditions
- Daily meeting up with supervisors and staff and updating on the upcoming events, menus, festivals, reports and feedback and areas of improvements and motivations
- Daily food tasting before every meal and buffet set up checks and follow up.
Sous Chef
Viking Ocean Cruise Line
01.2018 - 08.2018
- Responsible for the pantry section in the galley operations on-board, making sure all meals for guest in accordance to the company standards, menu cycle and recipes
- Organizing the pantry and taking care of buffet set up are done in time and as per procedures
- Conduction of menu briefing with kitchen and service staff and ensuring everyone know what they are about to cook or serve
- Ensuring food safety, and a high level of cleanliness is maintained in the galley and production areas as per standard and HACCP
- Hand on in the galley to teach and train staff supervise, motivate, and improvise on things
- Participation and checking quality control and making note of shortages during loading
- Making sure all equipment is well maintained and in working conditions
- Daily food tasting before every meal and buffet set up checks and follow up., Pullmantur Curise Line
- Organizing an effective flow of production
- Checks all daily events, delegates and follow up
- Constantly strives to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency
- Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such areas, according to the standard established by land and sea authorities
- USPH rules have to be fully understood and training and verified daily
- Check food handling and storage procedure wherever good is handled
- Ensuring that assigned galley operates within the established budgetary guidelines for the vessel
- Plan orders for the assigned galley off the budgetary guidelines
- Review all food costs and consumption in accordance with financial targets
- Ensure that all food expenses are properly recorded against the budget, and the variations are properly documented and ready to submit on request to the
Executive Sous Chef / Reliever Executive Chef
Windstar Cruise Line
08.2015 - 11.2017
- Responsible for the entire galley operations on-board, making sure all meals for guest and crew and in accordance to the company standards, menu cycle and recipes
- Efficient ordering of all food supplies according to the production planning and in cooperation with the Hotel Manager
- Conducting market tours and cooking demos for guests and meeting guest to take a firsthand personal experience of their stay
- Conduction of menu briefing with kitchen and service staff and ensuring everyone know what they are about to cook or serve
- Ensuring food safety, and a high level of cleanliness is maintained in the galley and production areas as per standard and HACCP
- Hand on in the galley to teach and train staff supervise, motivate, and improvise on things
- Participation and checking quality control and making note of shortages during loading
- Responsible for cost control and adherence to set and follow budgets
- Working closely with controller in conducting stock check, following FIFO and making sure no dead stock and keeping check on inventories according to company procedures
- Participate actively in ship functions, socializing with guest during special request or meal times
- Making sure all equipment is well maintained and in working conditions
- Daily meeting up with supervisors and staff and updating on the upcoming events, menus, festivals, reports and positive and negative feedback and areas of improvements and motivations
- Daily food tasting before every meal and buffet set up checks and follow up.
Sous Chef
Pullmantur Cruise Line
12.2014 - 07.2015
- Ensuring all staff report on a timely basis and well groomed in full uniform in accordance to standard at all times
- Handling guest requests and complaints in regards to food cooked or handled and taking care of lido(buffet)
- Maintains food logs in regards to cooking time, temperature, holding, cooling down and discarding of food items
- All activities of staff in regards to roster scheduling
- Organizational skills
- The ability to control a budget and work with figures
- The ability to work under pressure and make quick decisions
- The ability to stay calm and overcome any food production problems
- Proficient
- Ms Word / Excel, Power point
- Proficient
- Menu developing, planning and implementation
- Ensuring all staff report on a timely basis and well groomed in full uniform in accordance to standard at all times
- Handling guest requests and complaints in regards to food cooked or handled
- Maintains food logs in regards to cooking time, temperature, holding, cooling down and discarding of food items
- All activities of staff in regards to roster scheduling
Executive Sous Chef
Jaypee Vasant Continental Hotel
03.2010 - 11.2014
- Key member of Formula One kitchen team 2012
- Did set up of JP Paddock club’s base and satellite kitchens, planned the work flow and organise the kitchen team resulting in successful and smooth operation serving all the corporate guests including Mayawati, other delegates and celebrities
- Assist the staff to participate in AHAAR Competition organized by Indian Culinary
- Forum (ICF) in March 2011
- Decided the platting for the staff in which we got
- GOLD medal in Pre Plated Appetizers category and SILVER medal in Three
- Course Set Menu category
- Did menu trials and kitchen set up for the Eggspectation Resto café in Jaypee
- Greens Golf and Spa Resort opened in June’ 2010
- Did five course sit down dinner for 100 pax in our coffee shop Eggspectation for the Colombian Ambassador and other Embassy’s delegates followed by
- Colombian food festival in May 2010 which was a huge success
- Received the HT CITY Crystal Award for the best Brunch Buffet in town 2010
- Organizing an effective flow of production
- Checks all daily events, delegates and follow up
- Constantly strives to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency
- Assure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, according to the standard established by the hotel
- Ensure that all food expenses are properly recorded against the budget, and the variations are properly documented and ready to submit on request to the
- Executive Chef
- Setting up cyclic menus for the coffee shop buffet keeping in mind to make it different with regards to eye appeal and taste and texture
- Preparing the Event Calendar for the year and to decide on the various food festival and promotions to be done for the coming year
- To do the market survey, look for new upcoming food concept and standards and introduce them in the menu
- To assist in menu, change and organize theme buffets
- Keeping a record of appraisals of the staff and submitting the yearly report to executive chef for the promotions and increments of the staff
- Ensuring all staff report on a timely basis and well always groomed in full uniform in accordance to standard
- Handling guest requests and complaints in regards to food cooked or handled
- Maintains food logs in regards to cooking time, temperature, holding, cooling down and discarding of food items
- All activities of staff in regards to roster scheduling.
Chef Tournant
Norwegian Cruise Line
02.2002 - 01.2010
- Organizing an effective flow of production
- Checks all daily events, delegates and follow up
- Constantly strives to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency
- Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such areas, according to the standard established by land and sea authorities
- US PH rules have to be fully understood and training and verified daily
- Check food handling and storage procedure wherever good is handled
- Ensuring that assigned galley operates within the established budgetary guidelines for the vessel
- Plan orders for the assigned galley off the budgetary guidelines
- Review all food costs and consumption in accordance with financial targets
- Ensure that all food expenses are properly recorded against the budget, and the variations are properly documented and ready to submit on request to the
Commi ll
The Taj Palace Hotel
01.1999 - 01.2002
- Worked in banquet kitchen (Continental) were I learnt bulk cooking and storing, careful checking daily events and next day’s events for effective ordering
- Setting up various action counter for various functions with huge dry food and fresh food displays and assigning people to handle counter effectively
- Opening team member of 24 hr Coffee Shop CAFÉ FONTANA (Mediterranean specialty), handled various live kitchen stations like shawarma , rotisserie, stone pizza oven along with Cold Pantry, Indian, Italian and Lebanese food stations
- Making sure all orders go out in a timely order and up to the standards
- Setting up cyclic menus for the coffee shop lunch and dinner buffet keeping in mind to make it different with regards to eye appeal and taste and texture
- Ensuring that top level of hygiene is maintained in the galley during operation and all sections are properly cleaned during non busy hours with proper dating and labeling procedure and correct food temperatures
- Constantly strives to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency
- Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such areas, according to the standard established by company
- Commi ll
Commi II
The Radisson Hotel
New Delhi
01.1999 - 01.2002
- Trained in Commissary and learned how to properly cut and store vegetables, fruits, meat and fish
- Worked in Main Galley Continental were I learnt bulk cooking and storing, careful checking daily events and next day’s events for effective ordering
- Setting up various action counter for various functions with huge dry food and fresh food displays and assigning people to handle counter effectively
- Worked in 24 hr Coffee Shop (NYC) handled various stations like grill, cold counters, Indian section & pasta section
- Making sure all orders go out in a timely order and up to the standards
- Opened the sports bar, kitchen setup, menu planning, costing, handling functions
- Ensuring that top level of hygiene is maintained in the galley during operation and all sections are properly cleaned during non-busy hours with proper dating and labeling procedure and correct food temperatures
- Constantly strives to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency
- Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such areas, according to the standard established by company.
Industrial Trainee
Industrial Trainning, Le Meridien Hotel
New Delhi
- Trained in Commissary and learned how to properly cut and store vegetables, fruits, meat and fish
- Worked in Coffee Shop, Roof Top Restaurant, Bar as waiter for 6 weeks
- Worked as trainee in banquet, coffee shop and roof top kitchens for 6 weeks
- Worked with housekeeping department
- Linen room ,laundry etc for 4 weeks
- Worked with front office ,reservations informations,reception and bell box for 4 weeks
- Trained in F&B controls for 2 weeks
- Learnt how to do ordering, making invoices, storing, inventories of food and liquor.
Education
Diploma - Hotel Management
National Council For Hotel Management And CateringTechnology, Jaipur
03.1995 - 03.1998
Bachelor of Arts -
Degree in Bachelor's Of Arts
03.1997 - 03.1999
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AISSCE Delhi MCl Saraswati Bal Mandir
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CBSE Delhi MCl Saraswati Bal Mandir
Skills
Leadership and management skills /undefined
Additional Information
- CDC , MUM 336803 INDos No 14ZL6868 Citizenship Indian
Timeline
Sous Chef
Viking Ocean Cruise Line
01.2018 - 08.2018
Executive Chef
Silver Sea Cruises
01.2018 - Current
Executive Sous Chef / Reliever Executive Chef
Windstar Cruise Line
08.2015 - 11.2017
Sous Chef
Pullmantur Cruise Line
12.2014 - 07.2015
Executive Sous Chef
Jaypee Vasant Continental Hotel
03.2010 - 11.2014
Chef Tournant
Norwegian Cruise Line
02.2002 - 01.2010
Commi ll
The Taj Palace Hotel
01.1999 - 01.2002
Commi II
The Radisson Hotel
01.1999 - 01.2002
Bachelor of Arts -
Degree in Bachelor's Of Arts
03.1997 - 03.1999
Diploma - Hotel Management
National Council For Hotel Management And CateringTechnology, Jaipur
03.1995 - 03.1998
Industrial Trainee
Industrial Trainning, Le Meridien Hotel
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AISSCE Delhi MCl Saraswati Bal Mandir
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CBSE Delhi MCl Saraswati Bal Mandir
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