Tejas Gowda
Mumbai
Summary
Young enthusiastic and reliable executive Chef specialized in European, continental and Indian cuisine with 13 years of strong experience and skills gained from top 5 class brand. I hold a degree in Bsc in hospitality studies as well working knowledge of FSSAI and HACCP standards. I have consistently exceeded expectations through hardwork and hunger for learning.
A Reliable,trustworthy,and flexible individual who has relevant culinary experience and qualification that you are looking for.comprehensive understanding in hospitality industry and sophisticated dinning experience for several years and has extensive knowledge about cooking knowledge food hygiene rules and regulations and food safety laws right now looking for a suitable position with a company that rewards hard work and offers opportunity of progressive career.
Tejas Gowda High-performing Chef offering 14+ years of total experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. 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.
Overview
14
14
years of professional experience
Work History
Executive Chef
Double Tree Hotel By Hilton
Ahmadabad City
10.2023 - Current
- 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.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive Chef
Fairfield by Marriott
9 2022 - 09.2023
- Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all relevant food and safety standards
- Writing professional reports and giving feedback to the Head Chef and senior managers
- Developing and motivating kitchen teams to do better
- Scheduling duties for general kitchen staff & organizing daily responsibilities for cooks & assisting them when necessary
- Making sure that all the kitchen staff understands the duties & tasks they need to perform
- Ensuring that the presentation of food is compliance with the restaurant standards
- Ensuring that food is always ready on time and to the required standards
- Knowledge of specialties recipes for complete meals, sauces, soups, pastas, meat, vegetables, salads, fish and poultry dishes.
Executive Chef
The orchid lonavala
Pune
11.2020 - 08.2022
- Currently working as Executive Chef at The orchid Lonavala
- IN charge of daily Operations
- Maintaining food cost under control
- Interacting with various guests, according to their needs & for valuable feedbacks
- Working with F&B service dept. for proper functioning.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Executive Sous Chef
The orchid hotel,mumbai
Mumbai
04.2017 - 03.2020
- Handling the kitchen responsibilities with proper functioning of operations
- Maintaining proper hygiene & standards required for proper functioning
- Responsible for training of staff
- Maintaining the food cost budget
- Improvising with plating and presentation
- Interacting with guests with their feedbacks
- Discussing the Banquet function menus and their demands.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Sous Chef
The orchid,mumbai
Mumbai
04.2014 - 08.2017
- Handling the kitchen operations in absence of the Executive Chef, as on HOD for the same
- Handling guest complaints
- Proper functioning of the kitchen & handling daily purchase & inventory
- Planning the menu for the banquets functions.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Jr Sous Chef
The orchid,mumbai
Mumbai
06.2012 - 03.2014
- Handling the kitchen responsibilities for the smooth functioning
- Abiding the rules laid by head chef and trying to train the staff for proper procedures
- Detailing all guest comments and looking forward to make guests happy.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Developed unique menu items and plating presentations.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Planned menus and services for restaurant and off-site events.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Successfully completed kitchen product inventory as assigned.
Management trainee
The orchid,mumbai
06.2010 - 05.2012
Education
B.H.M -
I.T.M IHM COLLEGE , Mumbai University
H.S.C - undefined
Viva college , Mumbai University
S.S.C - undefined
Bim's Paradise English High School , Maharashtra Board
Skills
Strong experience in European, continental and Indian cuisine
Comprehensive knowledge of culinary practices and procedures
Strong customer facing skills and guest services
Adapt at banquet handling and buffet menu planning
Innovative and experimental culinary approach
Good knowledge and skills in modern plating and food presentation techniques
Skilled in different dishes and courses
Experienced in handling high stress work environment
Honest and easy going
Accomplishments
- Received employee of the year in 2016 in managerial category
- Letter of appreciation for contributing in being NO.01 hotel in lonavala in 382 rooms within 02 months from opening on trip advisor at the orchid lonavala.
- Letter of appreciation for achieving maximum good comments
- Letter of recognition of involvement dedication and contribution to the orchid mumbai
Languages
English
Personal Information
- Date of Birth: 03/26/1990
- Gender: Male
- Nationality: Indian
- Marital Status: Single
Areas Of Interest
Culinary
References
- Chef Navid akhtar Abdul Aziz sayyad, Corporate chef, Associated hospitality ( balwa group), 9819689762, navid@balwagroup
- Chef vaibhav gawad, Executive chef, The fern Navi mumbai, 9819424582, vaibhavgawad@yahoo.com
Disclaimer
I hereby declare that information given above is correct and true.
Timeline
Executive Chef
Double Tree Hotel By Hilton
10.2023 - Current
Executive Chef
The orchid lonavala
11.2020 - 08.2022
Executive Sous Chef
The orchid hotel,mumbai
04.2017 - 03.2020
Sous Chef
The orchid,mumbai
04.2014 - 08.2017
Jr Sous Chef
The orchid,mumbai
06.2012 - 03.2014
Management trainee
The orchid,mumbai
06.2010 - 05.2012
Executive Chef
Fairfield by Marriott
9 2022 - 09.2023
B.H.M -
I.T.M IHM COLLEGE , Mumbai University
H.S.C - undefined
Viva college , Mumbai University
S.S.C - undefined
Bim's Paradise English High School , Maharashtra Board
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