Executive Sous Chef - Lemon tree Suites, Bangalore - Bangalore, India
(2014-02)
Managing 101 key hotel property with full kitchen operations oversight.
- Reports to GM at unit level, to regional chef & corporate chef on unit wise follows up
- Managing the entire team operation and reports to GM & Regional Executive chef
- Daily wise self-audit at kitchen operation process
- Discuss & finalize the ODC contracts for food delivering partners
- Co-ordinated with event planners and vendors to ensure smooth execution of events
- Managed kitchen operation for large-scale events resulting in successful execution and positive customer feedback
- Look after the Hygienic auditing as per the company policy
- Assist in creating and developing new menus
- Implemented new fusion dishes resulting in increase in revenue
- Ensuring customer satisfaction during the special events
- Over all in-charge of entire kitchen under the guidance of Executive Chef
- Following up updated SOP of FSSAI
- Monthly self-kitchen audit and maintaining check list
- HACCP follow-up
- Team Leadership & Trained to Junior chefs resulting in improved efficiency and productivity
- Outdoor Catering for VVIP customers
Senior Sous Chef - Citadel Sarovar Portico Hotel, Bangalore - Bangalore, India
(2024-05 - 2025-02-11)
Managing 136 key hotel property kitchen operations and team leadership.
- Manage the kitchen team, including scheduling, monitoring, and delegating tasks, in the absence of head chef, run the kitchen and lead the team
- Ensure food is prepared, cooked and served to the highest standards. Check the quality of raw and cooked food products
- Provide exceptional customer service to ensure customer satisfaction and retention
- Produced high quality food from scratch for all menus, ensuring timely delivery and adherence to food safety standards
- Co-ordinated with event planners and vendors to ensure smooth execution of events
- Managed kitchen operation for large-scale events resulting in successful execution and positive customer feedback
- Maintaining the correct level of fresh and dried foods in the store room
- Assist in creating and developing new menus
- Implemented new fusion dishes resulting in increase in revenue
- Ensuring customer satisfaction during the special events
- Over all in-charge of entire kitchen under the guidance of Executive Chef
- Following up updated SOP of FSSAI
- Monthly self-kitchen audit and maintaining check list
- HACCP follow-up
- Team Leadership & Trained to Junior chefs resulting in improved efficiency and productivity
- Outdoor Catering for VVIP customers
Senior Sous Chef - Fortune JP palace Hotel by ITC Group - Mysore, India
(2019-05 - 2024-01)
Leading kitchen operations and team at ITC Group's luxury hotel property.
- Cooking up tasty, nutritious and well-balanced food for customers
- Produced high quality food from scratch for all menus, ensuring timely delivery and adherence to food safety standards
- Co-ordinated with event planners and vendors to ensure smooth execution of events
- Managed kitchen operation for large-scale events resulting in successful execution and positive customer feedback
- Maintaining the correct level of fresh and dried foods in the store room
- Assist in the development and standardization of recipes
- Implemented new fusion dishes resulting in increase in revenue
- Ensuring customer satisfaction during the special events
- Over all in-charge of entire kitchen under the guidance of Executive Chef
- Following up updated SOP of FSSAI
- Monthly self-kitchen audit and maintaining check list
- HACCP follow-up
- Team Leadership & Trained to Junior chefs resulting in improved efficiency and productivity
- Outdoor Catering for VVIP customers
Senior Sous Chef - The Pride Hotel - Bangalore, India
(2016-04 - 2019-05)
Senior Sous Chef role in pastry and confectionery department with menu planning and team instruction.
- Produced high quality food from scratch for all menus, ensuring timely delivery and adherence to food safety standards
- Co-ordinated with event planners and vendors to ensure smooth execution of events
- Managed kitchen operation for large-scale events resulting in successful execution and positive customer feedback
- Cooking up tasty, nutritious and well-balanced bakery food for customers
- Assisting in the basic preparation of pastries and desserts food under the supervision of the Head Chef
- Creating bakery food for clients with special dietary or cultural needs
- Maintaining the correct level of fresh and dried foods in the store room
- Assist in the development and standardization of recipes
- Prepared a wide variety of desserts and bread items
- Ensured pastry equipment meets health and safety regulations
- Ensured the right quality of ingredients and weighed ingredients
- Finished, glazed and decorated baked good
- Managed inventory and controlled cost
- Made sugar free pastries for particular clients
Commi, DCDP & Chef De Partie - The Pride Hotel - Bangalore, India
(2010-06 - 2016-03)
Working as a Sous Chef, commi, DCDP & CDP in Pastry and Confectionary Department & doing menu planning and instruct the subordinators set up the buffet, ala carte and Banquet dishes, Research for current trends of pastry and confectionary
Commi III - Hotel Classic Avenue - Trivandrum, India
(2008-06 - 2010-05)
Worked as a Commi III under Chef Leon Raj, Mr.Raveendran, & Chef Mr.Prashobhithan, they all are having lot of working experience in USA, Bermuda and in Indian five star luxury hotels like Le Royal meridian, Park Sheraton, Crown plaza, Leela palace, Kovalam. During the time of worked along with them, I has got a tremendous experience of all kinds of Italian and French desserts knowledge and practice
- Assisted in preparing items for the Pastries-to-Order program
- Assisted in the standardization of recipes and quality control of the products
- Attending culinary training from senior chefs on daily basis
- Following up FIFO procedures
