Microsoft Office Management
Resume:
Rahul Bhasin
Job Title Indian Master Chef
Nationality Indian
Date Of Birth 07/02/1976 (40)
Address Seychelles,Mahe Island
Telephone +248-*******;2790070
E-mail ***********@*****.***
PROFESSIONAL SUMMARY
18 years of experience in Indian cuisine and multi- cultural environment
Excellent Team leader and motivator of staff
Ability to work under pressured environment
Liaison between supplier and finance team
Expertise in software Programs: Microsoft office, Micros & stocktake
Grew up /studied/worked in India and speaks three languages ( English, Hindi & Punjabi )
Worked in fine restaurants and luxury 4 and 5 star super deluxe properties
Critical thinker, strategic planning, problem solver, creative and ambitious
Work experience in Delhi, Mumbai, Seychelles
Mahek Indian Restaurant at Coral strand Hotel Seychelles Indian Master Chef May-2009-April2017
Pre- opening Experience after renovation
Created and developed the kitchen operation SOP”s
Developed and implemented the menus, orders a la carte and caterings
Managed the orders
Team trainings
Food quality training and supervision
Planned and organized budget and cost control
Exercised HACCP in the kitchen
Hiring and firing of staff
Managed duty roasters and vacation plans according to operations
Totally hands on in the kitchen processes ( tandoor, curry & pantry )
Reliever of staff on their weekly off days and annual leaves
Standardizing the recipes and to ensure their adherence.
Strict adherence to FIFO principals
Strict control on quality ( no short cuts in practices )
Proficient in greeting guests, handeling complaints and executing disciplinary process of staff by adhering to company guidelines.
Changed 3 menus till now,did food festivals(Rajasthani,Punjabi,Avadhi,special festival buffet’s on Holi, Diwali,New year, Christmas, every year)
Viewing and understanding the competition of the industry to teach the staff and to maintain the standards of the restaurant to the optimum levels.
Interacting with the guests, talking to them, taking their opinion in consideration and utilizing that to give the maximum and best results
Undertook marketing and promotion to enhance restaurant image.
Successfully conducted periodic inventory and maintained records in accordance with food and beverage operations manual
Checking the quality of raw materials namely perishables, butchery, dry goods etc. being received locally and from overseas
Comply with loss prevention policies and procedures.
Ensure all employees have proper supplies, equipment and uniforms.
Participate in the employee performance appraisal process, giving feedback as needed.
Participate in department meetings and continually communicate a clear and consistent message regarding the departmental goals to produce desired results
Keeping Food Sampling and Daily Cooking Core temperature recordings
Recording temperature for all refrigerators
Ensures proper presentation of all food items to provide maximum appeal and freshness Dehli ka Aangan at Hyatt Regency New Delhi,India
SOUS CHEF March 2009- April 2009
Team management and cost control
Managed the kitchen operations
Managed the orders
Assisted in menu development
Food quality training and supervision
Adherence of HACCP in the kitchen
Responsible for overall quality of food leaving the kitchen from various sections like Tandoor, Curry, Halwai etc.
Maintaining the cost of the kitchen using various effective means in yield management, cooking, preservation, storage and portioning of food. Varq at Taj Mahal Hotel New Delhi,India
Senior Chef De Partie Feb.2008 – Feb 2009
Preopening Experience
Created and developed the kitchen operation SOP”s
Developed and implemented the menus, orders, a la carte
Part of HACCP Team at Taj,
Managed the orders
Managed the staff roasters, vaccations and weekly off’s
Strict control on quality and portions
Effectively controlled the food cost
Conducting various food festivals in different regional cuisines with the help of the Master chef
Mahek at Coral Strand Hotel Seychelles
Sous Chef 2006- Dec.2007
Sous Chef Aug. 2005-2006
Chef De Partie (Curry Incharge ) May 2004-July 2005 Commis – I ( Curry Incharge ) May 2002- 2004
Assisted Master Chef in conducting of various food promotions and regional cuisine festivals in “Mahek” Coral Strand Hotel, Seychelles, with conducting total curry section part of the festival single handedly.
On hands making a'la carte orders.
Maintaining of par stock of various, ingredients (dry, perishable & butchery) for the smooth functioning of the kitchen
Assisting the master chef in creating new dishes, their portion sizes and acceptable taste and presentation keeping in view the requirements of local and international clients.
Maintaining the cost of the kitchen using various effective means in yield management, cooking, preservation, storage and portioning of food Dehli Ka Aangan at Hyatt Regency New Delhi,India
Commis –II Nov.15th 1999-May 2002
Worked in Curry Section taking care of a'la carte orders and preparation of handis.
Worked in Tandoor Section doing special marinations for kebabs and doughs for various specialized breads.
Pakwan, at le MERIDIEN New Delhi,India
Roof top Restaurant, Room Service,
Coffee Shop, Butchery,Main Kitchen
Commis-II Sep. 1999- April 2002
Kitchen Trainee Sep 1998-31st Oct 1999
special emphasis on training on hot range and a'La carte functioning.
Exposure to all the kitchens, basic understanding of all the kitchens
Store receiving and organising accordingly
Emphasis on cleaning and hygiene principals and safety measures
Understanding the concept of menu, standard recipes and portion control. EDUCATION
Diploma in Hotel Management from Dr. Ambedkar Institute Of Catering and Nutrition Technology, CHANDIGARH (1995-1998).
Graduate from Delhi University in B. Com (P) from School of correspondence, Delhi University,
(1995-1999).
Successfully completed “Elementaire” and “Moyen” level from “ALLIANCE FRANCAISE DE DELHI” (2000-2001).
HACCP Team member while working at Taj Mahal Hotel AWARDS & FEATURES
Appreciation letter from TOURISM MINISTER in seychelles for the works done.
WINNER OF EXCELLENCE CERTIFICATE FOR 2014, AWARDED BY TRIP ADVISOR .
Hosted P.M.’Mr. Modi’s Media delegation from D.D. Channel in Year 2015 who came for his coverage in Seychelles
Several features about me in national news papers and magazines like potpourri in seychelles.
Acknowledgement letter for Excellent work and achieving Financial Figures while working at TAJ for Varq, 2008.
Hosted TIMES OF INDIA FOOD FESTIVAL while working at Varq.
HOSTED SHOW FOR YATRA .COM while working at Varq
TELEVISION APPEARANCE IN “ THE GREAT CHEF’S OF INDIA” WHILE WORKING AT HYATT.(I HAVE THE T.V. COVERAGE),2009
Received Certificate of Achievement in 2006 while at Coral Strand Hotel.
Received a certificate of Appreciation from management for good work and conduct in January 2002. While working at Hyatt Regency
Represented Chandigarh Institute in 12th "All India Students Chef Contest Held at IHMC & N, Jaipur in 1997.
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