Executive Chef Management

RAKESH PREM MIRCHANDANI

* ****** **** *** ***, ** Bandra Reclamation, Mumbai- 400050

Contact: +91-983******* Email: *********@*******.***

EXECUTIVE CHEF

Offering 20 years of career success in managing kitchen operations for better business strength; seeking corporate executive chef positions across 5 star and stand alone restaurants and lounge properties across India.

PROFILE:

A qualified & experienced culinary professional with progressive career span of 20 years in leadership roles with prestigious hotels /restaurants.

Handling 06 Sport Lounges and 15 Food Court (QSR) at a Pan India Level.

Strong record of creating innovative dishes with multiple choices, using different cooking methods and ingredients.

Proficient in handling all aspect of kitchen management, monitoring quality & aesthetic of food production. Possessing exceptional culinary skills known for producing top- quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labour costs.

Expertise at developing and testing recipes and techniques for food preparation ensuring consistent high quality and minimizing food costs & supply waste.

Proven competencies in preparing traditional, modern, diffusion and nutritionally balanced multi cuisine food.

Exceptional skills in identifying new food and beverage concepts.

Outstanding background in evaluating and resolving problems generating incremental revenue with minimal investment and managing staff and handling all operations, and banqueting etc.

Exemplary leadership qualities and professionalism which promotes enthusiasm and teamwork excel in supervising, training and mentoring junior staff with hands on experience to schedule training, workshops and doing live cuisine.

EXPERIENCE DETAILS:

Gallops Fine Dinning Mahalaxmi, Mumbai - Executive Chef October 16

Chef Consutant - Mumbai Consultant Chef for a 140 seater

Fine Dinning Restaurant

Future Group (Galaxy Entertainment), Mumbai - Corporate Chef May’14- Jan’16

Canvas Lounge and Canvas Laugh Factory, Mumbai - Executive Chef Feb’10-Apr’14

Hard Rock Café, Mumbai Sous Chef - Feb’08-Dec’09

Mars Group of Hotels, Mumbai Outlet Manager - Oct’07-Feb’08

Hotel Sea Princess,Mumbai Junior Sous Chef - May’06-Sep’07

Emirates Flight Kitchen, Dubai Sr Chef 2- Cont Kitchen - May’99-Apr’06

Hotel Sea Princess, Mumbai Commi 1 - Jul’98-Apr’99

Hotel Taj Mahal, Mumbai Commi 3 - Dec’97-Jun’98

Hotel Rang Sharda, Mumbai Continental Cook - May’97-Nov’97

Owner Of Restaurant in Mahabaleshwar Owner Apr’96-Apr’97

Hotel Rang Sharda, Mumbai Management Trainee - Aug’95-Mar’96

KEY DELIVERABLES:

Plan Multi cuisine menus, create daily and weekly specials and determine portions sizes before and during meals, oversee prep work and ensure that all meals leaving the kitchen are consistent in presentation and quality.

Specialisation in Indian & continental cuisine.

Monitor & maintain the quality of the food produced in the kitchen, ensuring that the kitchen works within relevant hygiene, health and safety guidelines.

Responsible for preparing food using a variety of cooking techniques.

Handle different cuisine and dynamic operations, managing office operations, including inter / intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.

Responsible for placing food orders and necessary kitchen tool orders in order to enable the preparation of the meals in line with the international standards.

Control wastage, spoilage, pilferage and breakage & implement all Cost Control Procedures.

Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service and speedy problem solving. Address any complaints which affect the kitchen staff and resolve those issues.

Manage the team for better performance and efficiency while providing regular training sessions to the new incumbents in voice and accent as well as updating the existing ones; allocate work to the team members.

Oversee & manage Par stock level of food ingredients for Kitchen and main stores. Release purchase orders to local suppliers and to the warehouse and ensuring stock levels at all times.

Responsible for daily operations, supervising all of the crew, maintaining cleanness, correcting table settings, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel. Oversee Staff leave and duty Roaster every month.

ACADEMIC CREDENTIALS:

Diploma in Hotel Management: Rizvi College of Hotel Management and Catering Technology-1995

PERSONAL DETAILS:

Date of Birth: 22nd June 1974

Language Proficiency: Hindi, English, Marathi, Sindhi & French (Basics)

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