Sr. Head Chef at WOXSEN university (2024-08 – Present)
culinary head at EAT HAPPY FOOD WORK (2021-01 – 2024-08)
As a head chef in the hot kitchen, primary responsibility to oversee the preparation and cooking of hot food items in a restaurant or culinary establishment.
- Menu Execution: Responsible for executing the menu items that require cooking, ensuring that all dishes meet the restaurant's standards of taste, presentation, and quality.
- Kitchen Management: Oversee the entire hot kitchen operation, including scheduling, supervising kitchen staff, and ensuring smooth workflow during prep, cooking, and service.
- Recipe Standardization: Develop and standardize recipes for hot kitchen items, ensuring consistency in taste and portion sizes.
- Food Preparation: Preparing ingredients, marinating meats, and ensuring that all components of each dish are ready for cooking.
- Cooking Techniques: Mastery of various cooking techniques such as grilling, sautéing, frying, braising, and baking to ensure that all food is cooked correctly and in a timely manner.
- Quality Control: Maintain high standards of food quality and hygiene, ensuring that all food leaving the hot kitchen is safe to eat and meets sanitation guidelines.
- Inventory and Cost Control: Managing inventory levels of ingredients, minimizing waste, and controlling food costs. Involvement in menu costing and pricing.
- Team Leadership: Lead and motivate kitchen team, providing training, guidance, and support to ensure that each member performs their duties effectively.
- Creativity and Innovation: Bring creativity to menu development and dish presentation, constantly striving to improve and innovate.
- Communication: Maintain open communication with other kitchen departments and with front-of-house staff to ensure smooth service and guest satisfaction.
- Adaptability: Work under pressure, handle high-volume service periods, and adapt to changes in menu or kitchen procedures.
sous chef at CURE FOOD (2019 – 2020-06)
Bulk cooking experience, excelling in preparing large volumes of food with precision and efficiency. Honed skills in managing high-volume production while ensuring each dish meets the highest standards of taste and presentation.
- Menu Adaptation: Adapted menus to accommodate large events, ensuring diverse dietary needs and preferences are met without compromising quality.
- Efficient Preparation: Proficient in organizing and supervising the preparation of ingredients, ensuring timely execution and minimizing waste.
- Quality Assurance: Prioritized maintaining consistency and quality across all dishes, conducting thorough quality checks throughout the cooking process.
- Food Safety Compliance: Adhere to strict food safety and hygiene protocols, ensuring a clean and organized workspace and proper storage of perishable items.
- Team Leadership: Led kitchen teams during high-pressure situations, delegating tasks effectively and motivating staff to maintain productivity and morale.
- Inventory Management: Managed inventory levels to support efficient cooking operations, optimizing ingredient usage and minimizing costs.
- Client Satisfaction: Collaborated closely with event planners and clients to ensure menus meet their expectations, providing exceptional culinary experiences.
- Adaptability: Adapted in adjusting recipes and cooking techniques to accommodate different cuisines and dietary requirements, ensuring a seamless dining experience.
- Assisting the Head Chef: Worked closely with the head chef to plan menus, create recipes, and develop new dishes.
- Kitchen Management: Oversaw the day-to-day operations of the kitchen, including food preparation, cooking, and plate presentation.
- Staff Supervision: Supervised and coordinated the work of the kitchen staff, including cooks, prep cooks, and kitchen helpers.
- Food Preparation: Responsible for preparing and cooking dishes according to the restaurant's recipes and specifications.
- Menu Development: Collaborated with the head chef on menu development and evolution.
- Kitchen Hygiene and Safety: Maintained cleanliness and sanitation standards in the kitchen.
- Problem Solving and Decision Making: Made quick decisions, solved problems as they arose, and ensured smooth kitchen operations.
- Collaboration with Other Departments: Maintained effective communication with front-of-house staff, pastry chefs, and other kitchen departments.
- Training and Development: Played a role in training new kitchen staff and developing the skills of existing team members.
Head Chef at Kamakshi's Kitchen (2015-11 – 2018-06)
Head chef specializing in South Indian cuisine, overseeing all aspects of the kitchen operations related to preparing South Indian dishes.
- Menu Planning: Designed and developed menus that showcase authentic South Indian dishes, considering seasonal ingredients and customer preferences.
- Recipe Development: Created and refined recipes for traditional South Indian dishes, ensuring authenticity and taste.
- Kitchen Management: Supervised kitchen staff, including sous chefs, cooks, and kitchen helpers, to ensure smooth operation during prep, cooking, and service.
- Quality Control: Maintained high standards of food quality.
Chef de Parties at Park Hotels (2014-06 – 2014-10)
Chef De Parties at Trident (2013-01 – 2014-06)
Chef at Marriott Hotels (2012-08 – 2013-01)
head Chef at Mocha Restaurant (2011-08 – 2012-08)
Comis at The Oberoi Grand (2008-06 – 2011-08)
Worked in the Indian Banquet Kitchen
