Name: Tarun Sharma

Address: **** ** ***** ****** ***** Road

Mobile: +971-*********

E-Mail: adc68b@r.postjobfree.com

CAREER OBJECTIVE

Desire a position as a Corporate Chef. Offering deep insight into planning menus and recipes according to both local and international customers’ tastes, with special talents in preparing Italian, Middle Eastern, Asian, French and Indian cuisines.

CAREER ABSTRACT

Versatile and highly talented Chef, offering 13 years of F&B experience in areas of F&B operations, developing F&B standards for existing and new opening restaurants. Develop new products for restaurants.

Input in developing restaurants concepts, opening turn key restaurants concepts, F&B related project management, culinary initiatives and projects, developing F&B and culinary standards, creating F&B guides and material and contribute to develop restaurant concepts in a box.

Create robust strategies through a collaborative approach to translate vision into achievements, demonstrates strong analytical, problem solving and decision-making skills with a passion for work well done, together with quality and ability to build productive partnerships. Possess strong leadership, communication, organizational and administrative skills with numbers of years’ experience in F&B industry.

CORE COMPETENCIES

F&B Concepts development

OPEQ: New Hotel openings

Owner relations

Conducts profit driven F&B initiatives & promotions

F&B Budgets & forecasting

F&B Revenue driving initiative for restaurants.

Annual F&B strategic plans

Problem resolutions & preventative measures

Support F&B in restaurants.

Banqueting & Events

Recipes development

Health & Safety Implementation

Drive new menus for Bars & restaurants

Drive financial tools – Menu engineering

PROFESSIONAL EXPERIENCE

Executive Chef

12th Oct 2017- Till Date Sunset Hospitality

Responsible for developing new concepts for the company and this includes the below:

Creating new menus in accordance with consumer tastes, nutritional needs and budgetary considerations.

Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers.

Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.

Consistently kept a clean and safe environment by adhering to all municipality, local sanitation and safety requirements.

Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.

Interviewed, trained, scheduled, and directed culinary staff.

Planned menus & created specials.

Maintain and assured food quality.

Implemented a recipe procedure for each new menu change.

Developed a yield chart system for fish butchering, as well as for items used daily to assist with ordering and par levels.

Ensured weekly scheduling was consistent with projected sales.

Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills.

Controlled and managed food cost and inventory from 37% to 28%.

Maintain amiable relationships with vendors and received preferred pricings.

Managed ordering and inventory, food and labor costing, budgeting and forecasting

Administered employee performance reviews and raises reflecting their evaluation

Completed high level cost analysis on all menu items.

Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.

Executive Chef

1st Sept 2014 – 7th Oct 2017 Angelina Paris

Created and managed $3 million monthly food & labor budget for 3 restaurants.

Responsible for maintaining the food cost, wastage and operating expenses as per the budget.

Ensuring the brand standards set by the Paris team are replicated at 3 locations.

Successfully launching the yearly summer and winter menus at all 3 locations.

To assess the consumption trends and order the new patisserie summer and winter range from the lab at Paris.

To work and liaise with finance time to establish the yearly budgets.

To make sure that hygiene and sanitation standards at all 3 locations conform to the ones prescribed by Dubai Municipality.

To assess, analyze and execute trainings for the kitchen managers and the staff.

Preparation and cooking of all the mis en place, preparation of garnishes and physically preparing the final dishes to ensure the final product on the customers plate is top notch.

To negotiate with the suppliers the prices of all the produce and raw materials procured to ensure we are not over paying for the same.

Catered more than 50 private functions annually - size ranging from small tea parties to 150+ person banquets.

Catered to a high-end month long event co-partnering with brands like Fendi, Hublot and Astin Martin for the Sheikha Of Abu Dhabi.

Karak House – Emirati Concept

Responsible for designing, planning and execution of the kitchen for the home-grown Emirati concept.

Responsible to create the menu for the concept, also after launch based on the seasons and menu performance refresh the menu with new additions.

To train the newly hired kitchen manager and the team on nuances of the menu approved for launch.

To make sure that hygiene and sanitation standards conform to the ones prescribed by Dubai Municipality.

To prepare recipes and costings for all the dishes.

To prepare the budget for the restaurant and ensure that the committed budget is delivered to the finance team.

Head Chef

01st Aug 2012 – 30th Aug 2014 Social House

Managed a high volume kitchen of 40 staff members for a restaurant with annual sales of $13M, keeping food costs to 22% and labor costs to 15% of staff size.

Managing one of the busiest kitchens in town, with a brigade of 40 chefs and serving an eclectic mix of dishes from the east & west.

During busy season responsible for over-looking the sales to the tune of 4million AED a month.

Planning and proposing dishes for the six planned yearly food promotions to the franchisers.

Creating and ensuring the committed budget is delivered.

Ensuring that the exacting standards of hygiene as per Dubai Municipality are upheld in the restaurant.

Responsible for training the managers, kitchen managers and the staff on all aspects related to food safety, hygiene, menu and soft skills.

Planning staff roster adequate manning based on the business forecast, also planning the roster in a way to ensure that we are not over or under staffed at any point.

Ordering of all perishable, non-perishable, fresh produce and the non-food consumables. This is a key performance yard stick for the stock translates into money and hence control is very important.

All cooked food as per municipality rules can be used for 3 days hence it is imperative that we use cook chill to ensure 3 days shelf life. Also, other methods of preservation of food like salting, pickling brining and confit were used by me to ensure longevity and reduce man hours.

Chef De Cuisine

Dec 2008 – June 2012 Jumeirah Restaurants

Jumeirah restaurants operates 8 chains of restaurants in Dubai, GCC, Australia, and Asia with famous brands like Urbano, Rivington grill, Ivy, The noodle house, Sana Bonta, Flaming revolution, Bytes and Rice + Spice.

Joined Jumeirah group to develop and open 4 chain of restaurants, Italian, European, Arabic, Mediterranean, Asian and Deli.

Involved in franchisee developments and opening of these 4 Brands of Restaurants Involved in concept development

Menu planning, Product Development, kitchen facilitation planning, Food trials, Developing S.O.P, Equipment selection and planning.

Supplier selection, Ensuring Standard product delivered from Supplier as per the purchase specifications.

Budgeting, Manpower recruitment and training.

Standardization of food and recipes across chain.

Ensured food quality, hygiene & kitchen management, coordinated food details, administered food preparation, and kept up highest standards of food presentation, cookery, cuisine, beverages, etc., for assigned outlet.

Responsible for ordering of fresh produce, dry store, meat and poultry and sea food. Also, being the sole responsible person for indenting it was my job to ensure stock rotation and maintain par levels.

Since food is produced in bulk it is imperative that as the chef in charge I ensured the safe keeping and longevity of the prepared food. To this effect I employed cook chill, cook freeze, pickling, brining, confit as means of prolonging the shelf life of prepared food.

Junior Sous Chef

March 2006 – October 2008 Las Iguanas, Bath & London

A chain of 20 Latin restaurants spread across The United Kingdom.

Responsible for the daily operational aspect of the Kitchen, ranging from ordering, rotating stock, stock taking.

Ensure that Hygiene and Safety standards are adhered to.

Assist the head chef in training the staff on new menu and hygiene standards.

To ensure that all mis en place in the lines is as per the prescribed standards.

To ensure the staff roster is planned in line with the volume of business.

To execute the dishes as per standards and ensure the food pass and the service runs smoothly.

To assist the head chef in preparing dishes for the new menu and ensure the costing and recipes for the same are in place.

Establishing par levels of the stock of perishables, non-perishables, fresh produce and consumables is a reference point to ascertain that the orders for the above are accurate and hence wastage can be avoided.

Being the junior sous chef and in line with my job description I was responsible for all the procurement for vegetables, protein and dry goods for the restaurant. Also, it was under my scope of work to ensure none of the ingredients run out and that the par level is always maintained.

CDP

March 05 – February 2006 The Claridges, New Delhi

To prepare mis en place for the section as prescribed by the line manager.

To ensure all mis en place in the line as per the standards dictated by the recipes

To maintain the cleanliness and hygiene of the section.

Ensure all the requisite equipment and tools required during service are present in the section.

To prepare orders and plate them as per the standards.

To ensure all the staff reporting into me are briefed for the jobs they are to do during the shifts.

To ensure the weekly stock take is done as per format and to make sure that the counts are exact.

To develop and ensure the weekly and daily cleaning schedules are adhered to.

Par levels of all the ready to eat, raw ready to eat and cooked food ensure that all menu items are available at any given time and following the par levels as a benchmark tantamount to nullifying the waste component.

Chef Patron

October 2003 – February 2005 Puraani Dilli Restaurant, Delhi.

Kitchen In charge and Venture Partner.

60 cover restaurant specializing in Mughlai cuisine.

Personally, designed and created the restaurant’s Theme which is based on The Walled City and its delicacies in Delhi.

The Venture employed 30 staff members.

Initial setting up of the kitchen

Menu planning.

Staffing.

Staff Training and personal motivator.

Standardization of the recipes

Requisitioning and cost control

Publishing Hygiene Standards and making sure that they are adhered to.

CDP

April 2002 – Sept’ 2003 361 Restaurant and Banquets, Delhi

Reporting to a Sous Chef & managing a team of 2 DCDP’s and 3Commis.

Involved in indenting of kitchen inventories, cost control and receiving

Setting up standards for hygiene and being a stickler for abidance to the set standards.

Took active part in standardization of recipes

Angelina Paris Café (Alabbar Enterprises), Dubai, UAE Since 2012

Website: http://www.alabbarenterprises.com/

Company Profile:

Alabbar Enterprises, a Dubai based entity, is the Parent Company for a variety of Retail, F&B and Ecommerce Franchise operations across the Middle East and Asia.

Alabbar Enterprises is committed to bringing unique and selective lifestyle experiences and service excellence to our clients. Having both acquired and created multiple specialty F&B concepts in the Middle East, the Group prides itself on being a key operator in the region. Recently expanding into the Ecommerce market with several multi-faceted platforms, the forward-thinking Group has an unwavering focus in delivering unique brand experiences that exceed expectations.

Designation: Executive Chef

Key Result Areas

Responsible for $5 million yearly revenue for the restaurant in 2016 and driving the F&B.

Meet the clients and help sales to convert successful repeat business

Plan OPEQ, CAPEX, yearly F&B budget and F&B related purchases

Recruit, hire, train, and mentor Outlets managers Sous Chefs, Executive Sous Chef, culinary and F&B team

Plan menus and ensure twice a year menu change in the F&B Outlets

Reduced the yearly spend on provisions from various suppliers by 5 million, this was done via consolidation i.e. all our brands procuring from one vendor.

Maintains a food cost of 21%

Maintains a health labour cost with

Driving change in F&B through BOH and FOH training programs

A grades for two restaurants in Hygiene Audits conducted by Dubai Municipality

Created opening critical path for F&B department operation for new hotels openings.

ACADEMIC QUALIFICATIONS

Bachelors’ in Hotel Management from Welcom Group Graduate School, Manipal University, Country India

1998-2002

Certifications/ Diplomas

Merit certificate for Intermediate Hygiene Certification Program. (UK)

Completed Certification course”7 habits of Highly Effective People” at Jumeirah Training

Attended “Developing Talent” an In-house programmed signed to do Effective appraisals for the Line staff and Jr. Chefs

Merit Certificate for Level 3 health and Safety in workplace from Hands Partnership London, UK

Certified Group trainer at Jumeirah Hotels.(Train the trainer )

PIC Training – Person in charge training mandatory for all managers by Dubai Municipality

Projects Handled

Launched the much revered Parisian Café Angelina in Dubai in 2014.

Launched home grown Emirati concept ‘Karak House’ in Dubai in 2015.

Executed the renovation and re-opening of Social House in 2012.

Hired by Jumeriah to launch a QSR in the name of AL Fresco in Dubai in 2009.

Achievements

Possess strong leadership, communication, organizational and administrative skills with numbers of years’ experience in Menu planning, managing large kitchen brigade, manning, rostering, and forecasting, budgeting and waste management.

Good command of English language, verbal and written and possess good working knowledge of Microsoft word, Excel. Power point, outlook and purchasing systems like Adaco and Market boome

REFERENCE AVAILABLE ON REQUEST

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