Vij Hem

Talented and innovative Chef with best efforts to create versatility and taste in preparing delicious recipes, desire to work with the excellent establishment where expertise can be proved professional with more than 12 years of experience in Food & Kitchen Operations, Client Servicing, and Team Management. Lastly, associated with Hyderabad House – Chicago, Illinois as an Executive Chef. Abilities in setting up of standard operating procedures, food trials, developing of new concepts as well as training & implementation; extensive culinary creativity and experience in creating recipes and handling the preparation of elaborate meals. Skillful in developing innovative & delicious recipes based on the type of food to be prepared and applying personal knowledge &

experience in food preparation.

Experience in a broad range of specialty cooking techniques with a flair for creating custom desserts/orders, including dough, mixes, and finishing products. Possess excellent communication, interpersonal, and troubleshooting skills with good experience of working in a multi-cultural environment/cuisines.

Executive Chef Manager at Indulge Restaurant (2022-07 – 2023-06)

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed new culinary programs that increased customer satisfaction and operational excellence levels.

Executive Chef at Hyderabad House (2012-03 – 2019-07)

Hyderabad House is a restaurant chain offering Hyderabadi cuisine. The chain is based in Hyderabad and has over 23 outlets in various locations across the world.

• Coordinated all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages; also ensured cleanliness in the kitchen work area & it is in order before commencement of food preparation.
• Managed the work of the kitchen staff and managing the preparation of meals; experimented & presented innovative ideas, styles new dishes and ensuring cost control measures; maintaining quality and consistency of food for enhancing satisfaction amongst customers.
• Produced revolutionary menu offerings to put establishments on the local, regional and national map.
• Steered initiatives towards keeping labour at or below % to support business profit targets.
• Led & guided kitchen staff at all levels to prepare each for demanding roles.

Commis Chef at Carnival Cruise Line (2010-03 – 2012-02)

Growing since our founding in 1972, Carnival Cruise Line — "The World's Most Popular Cruise Line" — now carries millions of passengers every year.

• Developed recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures and cost requirements.
• Examined foodstuffs and supplies for ensuring quality as well as quantity meet established standards.
• Assisted other chefs with ingredients prepared in support of recipes designed by Head Chef.
• Actively involved in seasoning and marinating cuts of meat, poultry, and fish.
• Oversaw recipe portioning to control food costs.

Chef at Vestin Park, A Unit Of Vestin Park Hotels Pvt. Ltd (2008-01)

Is an ISO 9001:, (QMS), ISO2005 (Food Safety Management System), and Halal India Certified business class deluxe hotel in the hub of the Chennai metro, and at a vantage point to shopping malls.

• Ensured customer satisfaction by achieving delivery of service quality norms by interacting with clients; handled guests' requests & resolving complaints.
• Prepared food within the recommended time frame to meet customer expectations; observed different kitchen chefs' preparation of sauces, bread, and other items to gain knowledge in diverse cooking and baking techniques.

Commis Chef at Hotel Vestin Park (2009-06 – 2010-02)

Management Trainee at Hotel Abu Palace (2008-07 – 2008-11)

Management Trainee at The Aruna Chennai, Aruna Hotels Ltd (2008-03 – 2008-11)

Oberoi Flight Services (2006-12 – 2007-05)

Training Faculty at Canan Arunai Institute of Catering & Hotel Management (2006-08 – 2006-09)

Coffee Valley Resorts (2005-12 – 2006-05)

Diploma in Hospitality in Hotel Management – Canan School of Catering & Hotel Management (2008-01 – 2008-01)

Diploma in Retail Management – Canan School of Catering & Hotel Management (2008-01 – 2008-01)

Advanced Course in Continental Cuisine: Management – The Indus Institute of Advanced Culinary Arts & Hotel (2010-01 – 2010-04)