Aug 2024 – Sep 2025 · 1 yr 1 mo · Gujrat

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating chefs tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Apr 2024 – Aug 2024 · 4 mos · Surat, Gujarat, India · On-site

Nov 2023 – Apr 2024 · 5 mos · India · On-site

Jun 2022 – Sep 2023 · 1 yr 3 mos · Surat, Gujarat, India

• New Responsibilities:
• 1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• 2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• 3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• 4. Should be able to provide direction for all day-to-day operations in the kitchen.
• 5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• 6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• 7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• 8. He/She should advocate sound financial/business decision-making, demonstrates honesty, integrity and leads by example.
• 9. Provides and supports service behaviours that are beyond for customer satisfaction and retention.

Nov 2020 – Nov 2022 · 2 yrs · Ahmedabad, Gujarat, India · On-site

Mar 2018 – Mar 2020 · 2 yrs · Ahmedabad, Gujarat, India · On-site

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs tokitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary.Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are metAnalyze financial statements, sales reports, and other performance indicators Identify places to cut costs and to improve performance, policies, and programs
• Negotiate or approve contracts and agreements
• Consult with other executives, staff, and board members about general operationsDirect and oversee an organization’s financial and budgetary activities
• Establish and carry out departmental or organizational goals, policies, and procedu

Jan 2016 – Dec 2018 · 2 yrs 11 mos

• Supervise efficient working of all culinary activities and estimate required food on everyday basis and place required purchase orders for same.
• Develop various new recipes and ensure customer satisfaction and ensure standardization of all recipes to maintain consistency in same and determine all quality standards and monitor pricing of all menus.
• Maintain and operation all equipments required for executive team to prepare food and maintain safety regulations in kitchen.
• Assist various retail food operations in develop new recipes and menus and oversee all food production procedures and cost.
• Maintain safety and ensure sanitation in all activities and manage inventory all purchasing equipments.
• Monitor and ensure resolution to all customer issues and recommendations and administer all employee issues.
• Manage all waste food and ensure appropriate distribution for same and ensure achievement of all production objectives.
• Administer all culinary activities and ensure optimal level of services to all guests and develop effective interaction with same to analyze all requirements.
• Monitor all chef activities and ensure exceptional quality of all processes and complete it on regular basis.
• Supervise all menu planning and implement same and maintain all activities to ensure compliance to all food standards and presentation skills and maintain hygienic environment at all times.
• Coordinate with purchasing department to recommend purchases of all kitchen equipments and analyze all procedures to reduce cost and increase effectiveness of all products to ensure customer satisfaction.
• Maintain all procedures and recommend new services and products to all guests and supervise working of all culinary employees.
• Supervise working of steward team and achieve all food and labor cost objectives and maintain food standards in all processes.

Jan 2015 – Feb 2016 · 1 yr 1 mo

• Leads operations of $3 million/year restaurant kitchen.
• Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
• Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity.
• Develops food preparation techniques and supplies ordering system that minimizes wastage.
• Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
• Plans and takes corrective actions to resolve issues in a timely manner.
• Implements procurement strategies to minimize costs and ensure timely delivery.
• Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Nov 2013 – Nov 2015 · 2 yrs

• Effectively communicate direction, commit people to action, and convey complex information in easily understood
• formats.
• Managing work teams effectively while maximizing resources for greatest impact.
• Networking with suppliers for optimum product flexibility and research-oriented approach
• Managing recipe development, menu planning, and menu design functions for special events, which encompassed
• determining quality, hygiene, nutritional value, palatability, and cost for each serving.
• Handling all aspects of food service management including food costing, pricing, inventory management, and vendor
• relationship management. Supervise and train restaurant staff.
• Introducing cost control initiatives, which significantly reduced operating expenses.
• Increase customer satisfaction levels through exceptional relationship management skills.
• Cost control expert, able to significantly reduce operating expenditures through application of restructuring techniques and
• change management.
• Efficient organizing, activating, controlling and decision-making, towards turning around the underperforming units into
• performing ones.
• Recruit, develop and manage staff with the competencies required to achieve budgetary and business plan targets.
• Establishing a solid, positive and productive working environment by understanding the role and needs of the staff
• members, while developing a skill-based team willing to practice a consistent and proactive approach towards continuous
• improvement on assigned areas.
• Implementation of systems to motivate both management and staff members in order to facilitate/enhance their individual
• performances to achieve corporate objectives

Apr 2013 – Dec 2013 · 8 mos

• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them
• Work in partnership with the Restaurant General Manager you will execute the smooth and flawless operation of the Restaurant
• Works in conjunction with the executive chef and managers to manage food budgets
• Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
• Manages work procedures and expedites workflow

Jan 2012 – Jan 2013 · 1 yr

• Provide feedback to Sous Chef with performance management of subordinates
• Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance
• Participate in scheduled training and development programs provided by the Lounge to improve self and department standards
• Assists in developing daily and seasonal menu items
• Establishes and maintains effective colleague relations and inter-departmental working relations
• To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided
• To assist in developing dishes for incorporation in the menus

Jan 2011 – Jan 2012 · 1 yr

• Assisting with the preparation of all foods required for visitors, staff & guests.
• Keeping all working areas and surfaces clean and tidy.
• Ensuring that all foods are produced in a safe and hygienic manner at all times.
• Making sure meals are prepared and presented on time.
• Responsible for completing all audit and quality standards documentation.
• Cooking fresh food in a high volume environment.
• Assisting with some administration duties and management of the catering staff.
• Deputising when the Chef Manager is absent.
• Ensuring that brand standards are maintained.
• Involved in catering for large conferences and banquets.
• Monitoring employee productivity & kitchen related costs to ensure efficiency.
• Dealing with any employee issues and queries.
• Making sure stock control and rotation procedures are implemented.
• Assisting with the training, management and development of catering staff.

Jan 2010 – Jan 2011 · 1 yr