Tilak Ram Sharma
Shravasti
Summary
Experienced Executive Chef leading culinary operations with expertise in inventory control, cost estimation, and supplier negotiation to ensure budget adherence. Specialises in innovative menu design and improving customer satisfaction through culinary creativity and food safety compliance. Skilled in staff training and mentoring, fostering continuous improvement and operational efficiency. Committed to high standards of food hygiene and quality assurance while embracing industry trends.
Overview
31
31
years of professional experience
Work History
Executive Chef
Hotel Platinum Shravasti
SHRAVASTI, India
10.2019 - Current
- Estimated food and labour costs and kept operations within budgets.
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
- Managed inventory, ordering supplies and negotiating with suppliers to optimise costs.
- Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Prepared rotas to optimise coverage while balancing payroll costs.
- Conducted regular performance reviews, identifying areas for improvement and setting achievable targets for kitchen staff.
- Consulted with customers regarding dietary needs to ensure safe meal options.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Spot checked and inspected cleaning, waste disposal and counter hygiene daily.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
- Designed and arranged food displays to enhance customer engagement and drive sales.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Organised special events and catering services, tailoring menus to client preferences and executing seamless service.
- Managed kitchen operations, streamlining processes to increase efficiency and reduce waste significantly.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Incorporated customer recommendations and feedback to modify and update menu.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Developed menus for daily operations, special events, and seasonal offerings to meet customer preferences.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
Sous Chef
The Imperial Kushinagar
Kushinagar, India
01.2002 - 09.2018
- Collaborated with team members to achieve specific culinary goals and enhance overall kitchen efficiency.
- Managed complaints with calm, clear communication and problem-solving.
- Maintained clean, safe working environments to eliminate accident risks.
- Engaged with customers to assess preferences and deliver tailored dining experiences.
- Resolved customer queries and problems using effective communication and providing step-by-step solutions.
- Handled customer concerns and escalated major issues to supervisor.
- Enhanced working relationships by participating in team-building activities.
- Trained and mentored employees to improve skills and foster a collaborative kitchen environment.
- Prepared a range of written communications, documents and reports.
- Promoted safe working a safe working environment by implementing regulatory standards, policies and guidelines.
- Developed excellent working knowledge of industry trends and improvements in processes.
Chef da cuisine
Hotel The Residency, Bhopal
Bhopal, India
04.1995 - 12.2001
- Planned and developed menus for daily service, special events, and seasonal promotions to enhance guest experiences.
- Supervised cooks and kitchen helpers to maintain efficient kitchen operations and high-quality food service.
- Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation, and handling, ensuring compliance and minimising risks.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Maintained compliance with health and safety regulations, conducting regular staff training sessions.
Education
A-Levels - Basic
Primary School
Lumbini, Nepal01-1990
Skills
- Culinary creativity
- Recipe development
- Food preparation techniques
- Cooking
- Cooking techniques
- Food presentation flair
- Food safety compliance
- Food health safety
- Food safety awareness
- Quality assurance
- Inventory control
- Food inventories
- Kitchen management
- Supplier negotiation
- Cost estimation
- Budget management
- Cost reduction
- Operational efficiency
- Leadership excellence
- Conflict resolution
- Customer satisfaction focus
- Customer service excellence
- Kitchen hygiene
- Kitchen hygiene
- Food safety awareness
Timeline
Executive Chef
Hotel Platinum Shravasti
10.2019 - Current
Sous Chef
The Imperial Kushinagar
01.2002 - 09.2018
Chef da cuisine
Hotel The Residency, Bhopal
04.1995 - 12.2001
A-Levels - Basic
Primary School