Customer Service Chef

LOKESH JAISWAL

New delhi

Mobile: +919*********

E-Mail: *****************@*****.***

LinkedIn Profile: Lokesh Jaiswal

Skype id: lokesh.jaiswal07

OBJECTIVE

Enthusiastic and hardworking professional looking to work as sous chef with a view of enhancing culinary skills while contributing to the success of the business.

SUMMARY

Guest driven, focused Sous Chef with a 7 years 6 mths of experience including 7 months of pre-opening hotel experience (RITZ CARLTON GRAND CANAL) and 2 months (SHERATON HYDERABAD) in the field of Hospitality.

In depth knowledge of operations of food preparation kitchen equipment

Possess operational knowledge of cooking methods and food ingredients

Excellent understanding of ingredients measuring and mixing techniques

Strong understanding of measuring, weighing and mixing food ingredients

Ability to refine art of cooking, developing impressive menus & preparing culinary dishes

Examine quality and portion sizes to ensure dishes are prepared and garnished appropriately

AVAILABILITY

Ready to relocate within a month.

SKILL SET

Kitchen Operations

Menu Creation

International Culinary Experience

Personnel Management

Staff Training / Development

Special Event Planning

Customer Service

Quality Assurance

Creative Menu Development

Inventory

Safety & Sanitation

Guest Relations

LANGUAGE SKILLS

Good command over English Language

EDUCATION

Bachelors in Hotel Management, Army Institute of Hotel Management and Catering Technology, Bangalore, India ( 2004-2008).

GLOBAL EXPOSURE

Worked at Hotel Ritz Carlton Grand Canal, Abu Dhabi, and UAE.

Worked at Ritz Carlton BAHRAIN for a month on task force and Ritz Carlton DIFC, Dubai.

Worked at Hotel GRAND HYATT, Doha, QATAR.

ACHIEVEMENTS

Worked with CHEF CHRISTOPHER KOSTOW (3 MICHELIN STARS) and his team for a week for chateau dinner (7th Feb.) and his dinner menu from 5th to 8th February at Ritz Carlton Abu Dhabi and received appreciation signed by CHEF KOSTOW for the same.

Recognized by Grand Hyatt, Doha being the brunch in charge For Winner of best brunch in QATAR Award (March 2015) and best family brunch collective award.

Gold Medalist in QCP Global Chefs Competition, Qatar (June 2015).

Rewarded by Hy-star for organizing GERMAN AND SWISS FOOD PROMOTION efficiently.

Recipient of "Associate of the Month" Award twice at JW MARRIOTT, MUMBAI.

Received appreciation for handling Barbeque counter at Marriott International gathering by Sales and Marketing Head (Asia Pacific) MR. BRAD EDMAN (2009).

Rewarded HY Star Award at Grand Hyatt.

Rewarded Associate of the year Award at JW Marriot (2009).

Selected for Task Force for RITZ CARLTON, Bahrain for a month

Runners Up in GREAT INDIAN CULINARY CHALLENGE, Mumbai.

MAIN COURSE, Professional level.

WORK EXPERIENCE

Sous Chef, SHERATON HYDERABAD July 2015- Jan. 2016

Chef in charge for Western Hot kitchen and Gardemanger (Which takes care of the all-day dining restaurant THE FEAST, LINK, BANQUETS AND ROOM SERVICE)

In charge for innovative menus designing and creations for western food (Hot and cold).

Designed the menu for upcoming bar cum restaurant, CHIME.

In charge for trainings (Waste management, Skill based and hygiene) and recruitments of staff for western and Asian section.

Responsible for maintaining the All-day dining Food Cost below 35 percent.

Chef de Partie, Grand Hyatt, Doha, Qatar August 2014 – June 2015

Involved in Ala Carte Section plus Buffet(breakfast), THE GRILL ( meats and seafood specialty),The All Day Dining Restaurant

Assist Chef de cuisine and Sous chef in menu planning.

Ensuring the food Quality and standards are followed.

Train colleagues (skill based, theoretical and personal hygiene)

Currently handling Dinner shift (Grills, Pans and Wood fire oven section), Handled breakfast shift.

Responsible for par stock maintenance and Stores requisitions for operations.

Responsible for the requisitions, organization, menu planning and production of BRUNCH.

Maintained stores including meat, fish, vegetables and dairy products under appropriate temperature in chillers and freezer.

Responsible for the TRITON postings of engineering issues in kitchen during the allotted shift in absence of sous chef.

Preparing weekly duty rosters in absence of sous chef.

Demi Chef de Partie Hotel Ritz Carlton Grand Canal, Abu Dhabi, U.A.E. August 2012 - July 2014

Involved in Ala Carte Section (Plus IRD), All Day Dining Mediterranean Restaurant.

Assist Sous Chef in menu planning.

Responsible for updating the store record and requirement

Ensure that the food is prepared as per the set standards of Ritz Carlton.

Train staff members about grooming and maintaining personal hygiene

Responsible for hot and cold appetizers and sides for steaks in STEAKHOUSE "FORGE" during cross training (3 months).

Handled Ala Carte section in absence of Sous Chef and Chef de Partie.

Responsible for the Roast section (production) and scallops and foie gras live section set up in brunch.

Commis chef, Hotel Grand Hyatt, India (55 EAST, All day dining)

June 2010-july2012

Assisted Supervisor in planning menus for buffet / Special Eves / Lunch and Dinner for Dignitaries .

Tracked and maintained food and general store operations

Prepared, produced and presented food as per the standards and quality with minimal wastage

Maintained proper inventory of the food and raw material

Ensured proper cleanliness in kitchen and work area along with cooking area

Interacted with guest, recommending them special menu preparation and satisfying guest's needs

Ensures freshness and suitability of the products by storing items

Maintained stores including meat, fish, vegetables and dairy products under appropriate temperature in chillers and freezer

Commis 2, Hotel JW Marriott, Mumbai, India Aug 2008 - May 2010

Organized Banquets and performed all type of mis-en-place for food production as per the standards

Set up Lotus (the Coffee Shop) efficiently

Handled executive lounge (VIP) by setting up of breakfast and cocktail hours buffet

Organized and attended briefing sessions regularly

Responsible for maintaining machinery and kitchen equipment

Organized events for dignitaries

REFERENCES

CHEF ANOJ GOPAL

(Executive Chef, Hyatt Regency, Ahmedabad, INDIA) *********@**********.***

****.*@*****.***

CHEF SATISH SHENOY

(Executive Sous Chef, Yas Island Viceroy, ABU DHABI) ********@*******.***

******.******@***********************.***

CHEF BINAY SINGH

(All Day Dining Chef, SHERATON HYDERABAD) +919*********

CHEF HITESH GAUTAM

(Banquet Chef, GRAND HYATT, DOHA) +974********

Chef SUNDER CHAND

(All Day Dining Chef, west in hotel, Gurgaon) +918*********

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