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 ac2itr@r.postjobfree.com

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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