Food Service Business Operations

ARUN PANDEY

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

Professional Summary

Professional Chef, Business Owner, Food service and Kitchen Manager offering 20+ years of incomparable experience. Recognized for Indian, Thai, Chinese, and Continental cuisine with a specialty in Ayurvedic and Tandoori Oven. Adept at expertly managing and guiding teams of 40+ kitchen personnel in food production while overseeing business operations. Excellent communication, leadership, and problem-solving skills. Enthusiastic and responsible professional with a great attitude.

Vegan, Vegetarian, *GF* Cooking and menu planning. Citizenship: Canadian, Indian, USA Green Card Holder. Skills

Food Services Management, Food

Preparation

Cooking skills

Forecasting and planning

Leadership

Recipes and menu Development

Supply ordering

Ability To Multitask

Financial Management

Signature Dish Creation

Workflow Optimization

Kitchen Management, Supporting Materials

Work History

Executive Food Services Manager 05/2017 to Current Himalayan Institute – Honesdale, PA

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting 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.

Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and education

Pitch in to work whenever necessary during busy periods or in place of sick employees. Collaborated with Head Chef to create delicious meals for large banquets, including party and retreat events for up to 300 people.

Oversaw meal preparation and monitored food handling to encourage safety Director/Business Owner 10/2014 to 04/2017

Extreme Pita – Calgary, Alberta,Canada

Devised and deployed sales and marketing tactics to drive strategic growth and support achievement of revenue goals.

Kept all building areas and equipment functional and well-organized to promote business performance.

Collaborated with development teams, internal customers and product line management to verify delivery of desired quality requirements to distributors. Maintained updated knowledge of regulatory changes to adjust business operations. Consulted with customers to assess needs and propose optimal Vegan, Nondairy, GF, food. Directed staff of 18 personnel and managed budget totaling $20000 annually Executive Sous Chef 05/2009 to 09/2014

Four Point By Sheraton – Calgary, Alberta, Canada

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Generated employee schedules, work assignments and determined appropriate compensation rates.

Collaborated with Food & Beverage Director in production or modification of menus and selections.

Developed and remained accountable for safety, quality, consistency and adherence to standards.

Monitored and controlled overhead and production costs with responsibility for profit and loss. Monitored line processes to maintain consistency in quality, quantity and presentation. Restaurant Manager 06/2006 to 04/2009

Denny's Group Of Restaurant's – Edmonton, Alberta

Controlled purchases and inventory by negotiating prices and contracts with over five vendors.

Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

Reconciled cash and credit card transactions to maintain accurate records. Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing profit.

Managed 36+ person team of cooks and back of house staff for high-end restaurant Head Chef 05/2005 to 05/2006

Jaipur Indian Restaurant – Dublin, Ireland

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Generated employee schedules, work assignments and determined appropriate compensation rates.

Scheduled and received food and beverage deliveries, adhering to cost and budget, goals. Hired, managed and trained kitchen staff.

Maintained high food quality standards by checking delivery contents to verify product quality and service

Monitored line processes to maintain consistency in quality, quantity and presentation. Ayurvedic,Chef 05/2003 to 06/2004

Yoga Cafe – Honesdale, PA

Cooking Instructor on Ayurvedic Food and Baking Vegan and Gluten free meal Developed and cooked exciting, memorable dishes that brought new customers into establishment and increased restaurant revenues

Planned promotional menu additions based on seasonal pricing and product availability. Managed team of 12 employees, overseeing hiring, training, and professional growth of employees.

Oped New Cafe Vegan Gluten free heathy Meals.

Head Chef 04/2002 to 04/2003

No-44 Restaurant – Guernsey, St.Peter Port Guernsey, United Kingdom Monitored line processes to maintain consistency in quality, quantity and presentation. Generated employee schedules, work assignments and determined appropriate compensation rates.

Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $ 6000 month. Hired, managed and trained kitchen staff.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Kept labor at or below 20% to support business profit target. Setup and established new Restaurant Recognized By BBC London, Senior Sous Chef 03/2001 to 03/2002

The Leele Palace – Kodihalli, Bangalore India

Monitored line processes to maintain consistency in quality, quantity and presentation. Properly handled and stored food to eliminate illness and prevent cross-contamination. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Created recipes and prepared advanced dishes.

Mentored more then ten kitchen staff at all levels to prepare each for demanding roles. Arranged for kitchen equipment maintenance and repair. Mentored more than 34 kitchen staff at all levels to prepare each for demanding roles Maintained well-organized mise en place to keep work efficient and consistent. Opened new 3 restaurant in the 5 star property.

Demi Chef De Partie 05/1999 to 02/2001

Taj Exotica Resort & Spa – Calwaddo, Benaulim, Goa, India Established and updated staff schedules and assignments to optimize coverage of peak times. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and correct food temperature.

Acted as head chef when required to maintain continuity of service and quality. Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $ 2000 month. Commis Chef 10/1997 to 05/1999

Hyatt Regency, Delhi – New Delhi, India

Maintained well-organized mise en place to keep work efficient and consistent. Performed stock rotation and inventory counts to provide list of low-stock kitchen items. Studied different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques. Aligned seasonal plans with ingredient availability and key area events for optimal promotions. Signed for deliveries, checked items into inventory and stocked goods into proper locations. Rotated all stock regularly, removing outdated items for proper disposal. Measured high demand spices and commonly used ingredients for 4+ station Part of team on Catering for 500 people world cup tournament in Chandigarh India Seasoned and marinated meat, poultry and fish.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Gained experience on out door beach parties and function. Cooking meat fish vegetable with different cooking method Clay oven roasting,Grilling

,broiling, poaching frying and live cooking with teppanyaki grilling, sous vide cooking, Education

Associate of Arts: Food Services Management 10/1997 Pusha Institute of Culinary - New Delhi India

Certifications

Food Costing and Control Training - Certification

Food safety Managers Certificate Servesafe - 2020

Fire fight License - 2002

Languages

English

Full Professional

Hindi

Native or Bilingual

Punjabi

Full Professional

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