Yogesh Chandra Joshi
Executive Chef
Almora
Summary
My name is Yogesh Chand Joshi. I have been working as a Chef for years, I have loved every minute of it. Resourceful and innovative with relentless initiative and a willingness to innovate. Reputation for adhering to high ethical standards. Highly motivated, with a high degree of flexibility, resourcefulness and commitment to work, as well as the ability to build and lead effective teams. Superior communication and interpersonal skills with an ability to interact with diverse kinds of people giving the flexibility to work in a highly diverse atmosphere. Areas of expertise encompass all facets of professional kitchen operation, staff development and management; Hands-on innovative seasonal menu design, profit and loss/cost management controls, front and back of house management, purchasing, inventory control, vendor and customer relations. Specialties: Monitoring and driving department in P&L, Menu planning and designing executing all sorts of big and small banqueting events and wedding buffet/sit downs and finger buffets. Managed & controlled staff & food & kitchen equipment related costs & budget etc. Qualified in international Health & Safety Regulations. To add to my repertoire, I am looking for a new long-term venture and continue with my learning as well as giving back to our industry, as this is what it is all about. Presently I am responsible for F & B Production and heading the team of 96 chef who working under me.
Overview
15
15
years of professional experience
3
3
Languages
Work History
Executive Chef
NIRVANA LUXURY HOTEL
Ludhiana, India
12.2022 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Chef
THE ROYAL ORCHID CENTRAL
Vadodara, India
11.2021 - 11.2022
- Setting up and managing the Kitchen for the four Outlets
- Directly reporting to the General Manager
- My main responsibility is to coordinate the preparation of the menu, implementation of new recipes and continuous dishes and fusion cuisine, to ensure optimum cost control provided that service standards are maintained
- Ensuring smooth and efficient operations in all sections of the kitchen, daily indenting, receiving and checking quality of perishable items as per our standard specification, minimizing the spoilage
- To ensure all the staff are in attendance and make necessary changes
- To take daily inventory, fill out food requisitions and follow control systems, which will ensure quality and portion consistency
- To ensure the correct set-ups are completed for the outlet and that line preparations are checked and ensure proper usage and cleanliness of all food preparation equipment
- To ensure effective communication within and outside the department and respond properly in any hotel emergency and safety situations
- To assist in daily store-room inspections covering all walk in coolers and freezers to ensure the cleanliness and proper rotation of food
- To ensure quality of food is consistent with the standards laid down.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Executive Chef
RAH BAGH BY THE ORCHARD
Srinagar, India
11.2020 - 10.2021
- Delivered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters
- Spot checked and inspected cleaning, waste disposal and counter hygiene daily
- Monitored and reordered dry goods and cold room stock
- Inspected individual portion control to reduce daily wastage
- Approved and polished dishes before delivery to customers to maintain signature reputation
- Developed recipes and menus to align culinary trends with consumer demand
- Produced or amended menus and item selections in conjunction with restaurant manager
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning
- Taught kitchen staff about proper nutrition, food allergies and dietary issues
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Utilized culinary techniques to create visually appealing dishes.
Executive Chef A1L
British High Commissioner Residence
New Delhi, India
11.2018 - 11.2020
- Spot checked and inspected cleaning, waste disposal and counter hygiene daily
- Monitored and reordered dry goods and cold room stock
- Inspected individual portion control to reduce daily wastage
- Approved and polished dishes before delivery to customers to maintain signature reputation
- Developed recipes and menus to align culinary trends with consumer demand
- Produced or amended menus and item selections in conjunction with restaurant manager
- Assisted restaurant team with pricing by providing information about ingredient costs and correct portioning
- Taught kitchen staff about proper nutrition, food allergies and dietary issues
- Supervised preparation of specialties and customer requests to verify accuracy in production
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Ensured quality, presentation and proper quantities of plated food from line activities.
Executive Sous Chef
Best Western COUNTRYWOOD
Ambala, India
12.2016 - 10.2018
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Executive Sous Chef
Comfort Inn & Donil
Vadodara, India
08.2015 - 10.2016
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Sous Chef
ITC Fortune
Trivandrum, India
06.2014 - 07.2015
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Sr. Sous Chef
Golden Tulip
Panchkula, India
07.2013 - 02.2014
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Gained strong leadership skills by managing projects from start to finish.
- Learned and adapted quickly to new technology and software applications.
Chef De Partie
THE OBERIO Udaivilas
Udaipur, India
08.2011 - 05.2013
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
OCLD (Management Trainee)
The Oberio Udaivilas
Udaipur, India
07.2009 - 08.2011
- Created customized training materials tailored to individual learning styles, maximizing effectiveness.
- Addressed any concerns or issues raised by trainees promptly, ensuring a smooth learning experience for all participants.
- Promoted positive collaboration among trainees, encouraging teamwork and problem-solving skills.
- Continuously refined course content based on feedback from trainees and evolving industry trends, ensuring up-to-date knowledge for future participants.
- Facilitated practical application of newly acquired skills through real-world scenarios and role-playing exercises.
- Evaluated trainee progress through skill assessments and performance reviews, ensuring ongoing development.
- Implemented various teaching methods, adapting to diverse learning needs and preferences of the trainees.
- Managed scheduling logistics for multiple concurrent training sessions while maintaining flexibility for individual needs.
Education
Hotel Management - Food And Nutrition
IHM
Bengaluru, India 04.2001 -
High School Diploma -
Modern Public School
Dehradun, India 04.2001 -
Skills
Portion and cost control
undefinedAdditional Information
Quality Control Staff Development of Kitchen team Creativity in Presentation of Food., Food cost Control Employee relation between departments Communication and information analysis., KEY SKILL AREAS Planning day to day production Communication Quality presentation and creativity of food products., Time management of service organization Coordination., Also been part of the pre-opening team RAH BAGH by THE ORCAHRD Srinagar Kashmir / Comfort Inn Donil.
Family Background
Parents, Brother & Sister
Personal Information
- Passport Number: P7968825
- Father's Name: Dinesh Chandra Joshi
- Date of Birth: 03/20/89
- Nationality: Indian
- Marital Status: Un-Married
Accomplishments
- Created signature dish which generated high-interest and became best-selling dinner entrée for Foresta .
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Timeline
Executive Chef
NIRVANA LUXURY HOTEL
12.2022 - Current
Executive Chef
THE ROYAL ORCHID CENTRAL
11.2021 - 11.2022
Executive Chef
RAH BAGH BY THE ORCHARD
11.2020 - 10.2021
Executive Chef A1L
British High Commissioner Residence
11.2018 - 11.2020
Executive Sous Chef
Best Western COUNTRYWOOD
12.2016 - 10.2018
Executive Sous Chef
Comfort Inn & Donil
08.2015 - 10.2016
Sous Chef
ITC Fortune
06.2014 - 07.2015
Sr. Sous Chef
Golden Tulip
07.2013 - 02.2014
Chef De Partie
THE OBERIO Udaivilas
08.2011 - 05.2013
OCLD (Management Trainee)
The Oberio Udaivilas
07.2009 - 08.2011
Hotel Management - Food And Nutrition
IHM
04.2001 -
High School Diploma -
Modern Public School
04.2001 -
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