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Chef Manager

Location:
Pune, Maharashtra, India
Posted:
March 19, 2020

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Resume:

Mr. Sankalp Kayath

Email:- adcdif@r.postjobfree.com

Mobile:- +91-855******* / +91-900******* (Whatsapp Mobile No)

Executive Chef

Exceptionally innovative Chef with more than 12 years` experience in operations for renowned Hotels and MICHILIN STARS Restaurants preparing a wide variety of unique appetizers, soups, entrees, sauces and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including New York, Los Angeles, Las Vegas, San Diego California, USA, Malaysia, Singapore and London- UNITED KINGDOM, Australia, ABU DHABI Middle East. Expert in making International Cuisine`s Mexican, Italian, Thai, Chinese, Continental, Indian Mughalai at reduced cost without compromising on quality and taste. Proven leadership skills with a track record of training, developing and fostering strong teams focused on quality, presentation, cost containment, and safety. Proven expertise in:

*Staff Leadership and Training *Creative Menu Development

*Special Event Planning *Cost Containment and Reduction

*Food and kitchen Safety *Specialty Cuisines and Presentation

*World Class Guest Relations *Purchasing and Inventory Control

EDUCATION AND CERTIFICATION

•Successfully completed a short Training of Classic French Cuisine and Pastry at The World’s Best Culinary School Le Cordon Bleu London United Kingdom.(2013-2014)

• MBA in International Business Management and Hospitality Management from University of Sunderland, London Campus ranked 2nd in Hotel Management United Kingdom {2011-2012}

• PGDMS Hospitality Management and Catering Technology (Post Graduate Diploma in Management Studies with 1st Division) from EThames Graduate School, Canary Wharf University of Sunderland London United Kingdom.( April 2010-2011.)

•Certified Food Handler by county of San Diego department of environmental Health (2006-2008) California USA. 92103

•3 Years of Degree Course in Bachelor of Science – Hotel Management Catering Technology Nutrition Science and Culinary Arts,, University of Delhi Pusa, India (2005-2006)

•BA earned in Tourism Management with Honors from Indira Gandhi National Open University, Jaipur, India in 2005-2006)

•Diploma in Software Management in Computers from Aptech Computer Education 1997-1999

PROFESSIONAL EXPERIENCE

Work History:-

Corporate Chef at ‘Tejas Modern Indian Restaurant’, Melbourne, Australia 2017-2018

Engaged extensively towards opening up and planning up of the new upcoming restaurant along with duties involving menu designing, kitchen and floor staff training, event management and marketing

Planned new kitchens for newly opened restaurants like ‘ The Point (Albert Park), Hecko-N-Mexico (South Yarra), Quionda (Degrave St, CBD), Melbourne, Australia

"18 DEGEREE ROOFTOP & RESTOLOUNGE" Pune, India 2016-2017

GENERAL MANAGER:

Responsibilities as a General Manager-

•Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

•Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

•Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

•Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

•Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

•Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

“New York University Abu Dhabi”

Fusion Chef 2AA Rosette Standards, 2014-2015:- I was Responsible for the different Sections:-

“The Grill”

“Global Cuisine”,

“The Wok”,

“Pizza Counter” and The “Deli Sandwich Bar”

•Leading a team of 30 kitchen staff in a busy kitchen, and responsible for overseeing and participating in the preparation, cooking and serving of meals, snacks and cakes etc.

•Undertake menu planning in consultation with the Head Chef.

•Evaluating new recipes, cooking equipment and products.

• Organizing the food for special occasions like NYU Students and Faculty Members Birthdays, Banquets and Conferences.

•Managing all aspects of the kitchen & cooking areas.

•Determining work schedules and delegating specific duties.

•Actively participating in staff meetings.

•Monitor sanitation practices.

•Documenting and recording information.

•Cleaning, disinfecting and sanitizing all areas of the kitchen.

•Assisting in purchasing supplies and also taking inventory

Agency Chef: 2009 to 2014 Ex Sous Chef 2AA Rosette Standards:-

•Supervise activities of specialist chefs, chefs, cooks and other kitchen workers and responsible for planning and directing food preparation in a kitchen.

•Demonstrate new cooking techniques and new equipment to cooking staff

•Plan menus and requisition food and kitchen supplies

•Prepare and cook meals or specialty foods.

Worked in Finest 5 Star Hotels and Restaurants of London:-

•Rubens The Palace Hotel –2AA Rosette, Breakfast Chef ( Buckingham Palace London UK) Crowne Plaza Dockland- 2AA Rosette, London Tower Bridge, Browns restaurant, The Gun Restaurant, One Aldwich- Rosette Restaurant Etc.

Worked In:

Meat Section : - Making all fresh sauces and grills, ready for service.

Fish Section : - Fish sauce and accompaniments, stocks and pies.

Larder Section : - Making canapés, cold starters, salads.

Veg Section : - Making main course and side for sauce and fish section.

International Intern Chef, Dec 2006 to May 2008 - International Intern Chef/Sous Chef

The Grand Manchester Hyatt Regency, San Diego California USA

Key Contribution:

As an Intern Chef I was assigned the responsibilities of making dishes mainly sea foods and meats with 8 cooks and 15 kitchen staff. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Western Dine.

•Formally commended by Executive Chef and Executive Sous Chef for significantly improving unique menu selections and presentations.

•Streamlined Kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation system.

•Enhanced employee retention and morale by tactfully promoting tem environment, emphasizing guest relations, and instating a positive means of dealing with stress in a high-volume operation.

Executive Chef Dec 2006 – May 2008

Monsoon Group of Restaurants San Diego, California USA

Key Contribution:

While working as an International Intern I was working part time as a Head Chef in an Indian Restaurant called “Masala Fine Indian Dining” and took the responsibility of entire dish making process along with 12 cooks 18 Kitchen staff in preparation of quality, delicious dishes.

•Oversaw daily recipe preparation, Food storage, cooking, and Presentation.

•Researched and selected Ingredients based on seasonal Availability and Quality.

Industrial and Management Trainee (Kitchen CDP) 26 May 2003 to 30 Nov 2003 and 26-Dec 2005- 2006

The Ram Bhag Palace, TAJ GROUP OF HOTELS Jaipur

Key Contribution:

I got training as Industrial Trainee under the direction of Kitchen Chef`s and assisted in making International dishes and Mughalai/Indian Cuisine. I also learnt as a Management Trainee about the importance of quality and healthy food preparation by attending a workshop conducted by chief chef in the Hotel.

Achievements and skills

•Awardee of "Best Fusion Cuisine Chef" 2016-2017 Jaipur Rajasthan India.

•Worked with one of the World’s Top celebrity Michelin Star Chef like Chef Gordon Ramsay and Chef Jamie Oliver and Chef Daniel Collins.

•Worked in OLYMPICS 2012 Opening and Closing Ceremony JULY to SEPTEMBER as an Agency Chef.

•Served part of the menu for President George Bush and Past President Bill Clinton at The Grand Hyatt Regency, San Diego USA with immense satisfaction.

•Prepared fine cuisine for major and leading Actors and Actresses in USA, London United Kingdom, Middle East and India.

(References & Supporting Documentation Furnished Upon Request.)



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