Tushaar Jangra
Chef,( Chef De Partie)
694, Gali Ghoshiyan, Najafgarh, New Delhi
Summary
To secure a position as a chef at one of the most qualitative and exceptional food service establishments and to contribute my culinary expertise in preparing outstanding and delicious dishes to provide customers with a world-class dining experience.
STRENGTHS Team player spirit combined with leadership qualities. Eager to learn new things, taking criticism in a positive way. Good communication skills.
Creativity. Passion in culinary arts. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
6
6
years of post-secondary education
Work History
Chef De Partie
The Oberoi New Delhi
New Delhi
10.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Garde Manger
RL-9
10.2019 - Current
- Responsible for ensuring consistent high quality food prepration and services
- Production of mise-en- palace
- Responsible for controlling food wastage
- Responsible for daily requisitions and receiving
- Assist head chef for new dishes
- Assist other sections in busy operations
- Operational Traniee
The Oberoi Grand
Kolkata
06.2017 - 09.2019
- Experimenting & learning new cuisines includes hot continental, Italian, Sushi and live counters
- Special attention is paid towards guests preferences and their choices of food
- Guest reviews taken seriously and further worked upon
- Contribution made towards daily and seasonal menu of restaurant.
Trainee
Radisson Blu , Paschim Vihar
12.2015 - 04.2016
- Performs other related tasks as assigned by management
- Assist other departments wherever necessary and maintain good working environment
- Manage and maintain a clean working environment
- Ensure that any a safe working environment is maintained at all times, reporting any hazards to line management immediately
- Assisting and supporting colleagues and managers in a team environment
Radisson Blu
Vihar
01.2015
- DELHI for a time period of four months in
Education
B.Sc. - Hospitality and Hotel Administration
NCHMCT, IHM
07.2014 - 06.2017
XII - Commerce
Rao Man Singh, Krishna model public
06.2011 - 04.2013
Cbse - All Subject
Krishna Model Public Secondary School
Old Roshanpura 06.2010 - 05.2011
Skills
The ability to demonstrate a good knowledge of portion control, stock control andundefined
Timeline
Chef De Partie
The Oberoi New Delhi
10.2022 - Current
Garde Manger
RL-9
10.2019 - Current
The Oberoi Grand
06.2017 - 09.2019
Trainee
Radisson Blu , Paschim Vihar
12.2015 - 04.2016
Radisson Blu
01.2015
B.Sc. - Hospitality and Hotel Administration
NCHMCT, IHM
07.2014 - 06.2017
XII - Commerce
Rao Man Singh, Krishna model public
06.2011 - 04.2013
Cbse - All Subject
Krishna Model Public Secondary School
06.2010 - 05.2011
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