Vinay Thakur
Kolkata
Summary
To achieve responsible and challenging position that allow me to explore my capabilities, skills and sense of dedication towards my duties. With sole aim seeing the progress of the organization.
Basics of inventory and stock rotation. Manipulation techniques, cutting, conservation and storage of food. Techniques of hygiene and food safety. Emergency procedures in case of accident, fire or power failure. Techniques of exploitation, portioning food and ingredient substitution, resulting in minimal losses. Historical data and basic recipes of national and international confectionery for different types of service. Techniques of freezing, thawing, cooking and preparation of confectionery food. Food combination of techniques according to color, texture, aroma, taste and visual appearance. Main types of service, installation and presentation of the candy dishes Machinery, equipment and basic utensils confectionery. International technical terms to use in confectionery.
Overview
15
15
years of professional experience
Work History
Jr Sous Chef
RR Hospitality
Bengaluru
06.2024 - Current
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked food portioning for optimal presentation and cost control.
- Developed menus that were creative while still being cost effective.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Prepared workstations with ingredients and tools to increase efficiency.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained kitchen workers on culinary techniques.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Checked quality of food products to meet high standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Jr Sous Chef
BYG Ventures LLP (BOBs Bar)
Bengaluru
09.2022 - 05.2024
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked food portioning for optimal presentation and cost control.
- Developed menus that were creative while still being cost effective.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Prepared workstations with ingredients and tools to increase efficiency.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained kitchen workers on culinary techniques.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Checked quality of food products to meet high standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Resolved customer complaints regarding food quality or service promptly and professionally.
Sr Chef De Partie
BYG Ventures LLP (BOBs Bar)
BANGALORE
09.2019 - 09.2022
- Identified areas for improvement within the kitchen environment.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored portion control to ensure consistency across the menu items.
- Trained kitchen workers on culinary techniques.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Monitored food products, driving quality, freshness and integrity.
Chef De Partie
BYG Ventures LLP (BOBs Bar)
Bengaluru
09.2018 - 09.2019
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Personal Chef
Fefa Group
Sao Paulo
03.2017 - 01.2018
- Prepared various dishes using different cooking methods to bring out the flavor, texture, and taste of all kinds of foods.
- Trained kitchen workers on culinary techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Instructed assistants in proper cooking techniques and safety protocols.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Crafted meals in clients' home kitchens in accordance with food health and safety regulations.
- Performed financial analysis and recommended effective methods to cut costs.
- Cleaned kitchen area after every meal preparation session.
- Improved performance of team members resulting in high-quality meals produced daily.
- Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.
Pastry Chef
Petite sweets
Kolkata
09.2014 - 11.2016
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Created custom cakes for weddings, birthdays and other special occasions.
- Maintained strict adherence to food safety and sanitation standards, passing all inspections.
- Rolled and kneaded dough in preparation for cutting and shaping.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Mentored baking staff in proper techniques and bakery procedures.
- Customized items for seasonal offerings, special events and personal requests.
- Planned daily production schedules based on customer orders and sales forecasts.
- Monitored color of baking items to raise or lower temperature or remove from oven.
- Checked dough for proper consistency, adding more flour if needed.
- Met with customers to discuss needed bakery items and take orders.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Finished baked goods with glazes, icings and other toppings.
- Assisted in menu planning for all pastry items.
- Wrapped items in plastic in preparation for display and to sell to customers.
Commis 2
The French Loaf
Kolkata
09.2013 - 04.2014
- Served food during catered events or banquets as requested by supervisors or chefs.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Facilitated efficient communication between kitchen staff and front-of-house teams.
- Stocked shelves with food supplies, such as canned goods and dry ingredients.
- Maintained order and cleanliness of work areas to conform with health codes.
- Maintained a neat work station throughout shift hours.
- Restocked condiments on tables throughout restaurant dining room.
- Stored food in designated containers and storage areas to prevent spoilage.
- Followed health and safety guidelines to prevent accidents and ensure a safe working environment.
- Received deliveries of food items and stored them properly.
Commis 2
Hyatt Regency Hotel
New Delhi
11.2012 - 06.2013
- Served food during catered events or banquets as requested by supervisors or chefs.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Facilitated efficient communication between kitchen staff and front-of-house teams.
- Stocked shelves with food supplies, such as canned goods and dry ingredients.
- Maintained order and cleanliness of work areas to conform with health codes.
- Maintained a neat work station throughout shift hours.
- Stored food in designated containers and storage areas to prevent spoilage.
- Followed all health code guidelines when handling food items.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Prevented spoilage or cross-contamination by storing food in designated containers and areas.
Commis 2
Olive Bar and Kitchen
New Delhi
11.2009 - 10.2012
- Served food during catered events or banquets as requested by supervisors or chefs.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Maintained a neat work station throughout shift hours.
- Stored food in designated containers and storage areas to prevent spoilage.
Education
Diploma - Culinary
IHM Kolkata
Kolkata , India 10-2008
Skills
- Steaming techniques
- Cooking techniques
- Motivational team management
- Portion control
- Ordering and receiving procedures
- Ingredient selection
- Quality controls
- Recipe planning
- Food pairing
- Cook guidance
- Garnishing techniques
- Work under pressure
- Plating
- Recipe portioning
- Knife skills
Accomplishments
- Culinary Arts 2010
- Culinary Arts 2012
- Culinary Arts 2015
- Chocolate Master 1
- Chocolate Master 2
- FOSTAC COVID-19 training for food handlers
- FOSTAC COVID-19 food safety supervisor
Languages
English
First Language
English
Advanced (C1)
C1
Hindi
Proficient (C2)
C2
Bengali
Intermediate (B1)
B1
Portuguese
Advanced (C1)
C1
Timeline
Jr Sous Chef
RR Hospitality
06.2024 - Current
Jr Sous Chef
BYG Ventures LLP (BOBs Bar)
09.2022 - 05.2024
Sr Chef De Partie
BYG Ventures LLP (BOBs Bar)
09.2019 - 09.2022
Chef De Partie
BYG Ventures LLP (BOBs Bar)
09.2018 - 09.2019
Personal Chef
Fefa Group
03.2017 - 01.2018
Pastry Chef
Petite sweets
09.2014 - 11.2016
Commis 2
The French Loaf
09.2013 - 04.2014
Commis 2
Hyatt Regency Hotel
11.2012 - 06.2013
Commis 2
Olive Bar and Kitchen
11.2009 - 10.2012
Diploma - Culinary
IHM Kolkata
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