Food Safety

SAHIL R TALWAR

Contact: +1-403-***-****

Email: ****************@**********.***

DEMI CHEF DE PARTIE

Core Competencies: Food Item Preparation, Culinary, Planning & Organizing, Kitchen Management, Quality Assurance, Menu Preparation, Training and Development, Hygiene Assurance, Hotel Management

Objective: Extremely-passionate and motivated Demi Chef De Partie seeking position as CDP or Sous Chef. Eager to deliver exceptional culinary services utilizing profound cooking skills, station coordination expertise and an aesthetic taste for fine dining.

Profile Summary

»Sincere and diligent professional with total experience of nearly 4 years including one and half year of exposure as Demi Chef De Partie with 8 Otto E Mezzo Bombana Macau.

»Dexterity in maintaining high standards of hygiene; handling and monitoring all aspects of functions relating to food & Expertise in devising measures for enhancing Operational Efficiency.

»Honed skills in handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food while ensuring quality and minimizing supply waste.

»Exhaustive exposure in developing and implementing procedures, control systems for maintaining hygiene and quality standards by ensuring profitability of operations and managing and reducing utility costs.

»Knowledge in selecting and developing recipes based on type of food to be prepared and applying personal knowledge & experience in food preparation and possess knowledge in using modern cooking equipment.

Significant Highlights:

»Engaged with One Michelin Star Italian Restaurant, managed the hot and cold appetizer station Mise en place and took care of hygiene standards and assist my Cdp/ sous chef in major events which take place.

»Received promotion as cook and successfully improved skills in handling the western hot section which includes preparation of Brunch and taking care of new menu mise en place from time to time.

»Proven expertise in handling breakfast, lunch, dinner operations and following Hygiene standards as well as handling hot Station and mainly doing breakfast lunch dinner and production of soups, sauces and proteins.

»Completed Training of 1 month Study and 3 month internship over a period of 24 months.

Received training on the entire culinary Department such as Banquets, Green House (All Day dining) Clubs, lounge, Pastry and Bakery.

»Holds merit of completing training in Four Major Departments in one of the Asia’s first Ecotel Hotel in Mumbai.

»Displayed excellence in taking part in Food and Hotel Asia Competition Which was held in Singapore.

»Participated in All India Japanese Fusion Sushi Making Competition Held at Institute Of Hotel Management.

Work Experience

Dennys Restaurannt Dec 2017- present

Assistant chef` canada

8 Otto E Mezzo Bombana Macau Apr 2015-June 2017

Demi Chef De Partie

Ritz Carlton, Singapore Jun 2010 to Mar 2015

Succession Path:

Kitchen - Cook 1, Sep 2013 to Mar 2015

Kitchen - Cook 2, Jul 2012 to Aug 2013

Kitchen – Trainee, Jun 2010 to Jun 2012

The orchid an ecotel hotel Nov 2008 to Apr 2009

Trainee

KEY RESULT AREAS:

Food Item Preparation

»Prepared and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service

»Participated in training of culinary skills to junior staff and apprentices. Adhered to standardized recipes and specifications in order to maintain consistency and ensured all standards are met

»Ensured that station opening and closed procedures are carried out to standard

»Kept overproduction and food waste to a minimum, ensures proper rotation, labelling, and storing of food in order to reduce food cost expense

»Ensured that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines

Culinary, Planning & Organizing

»Entrusted with the responsibility of planning and executing standard Food operations to embellish service as per benchmarks. Held responsible for record keeping, training and logs

»Conceptualized plans to ensure highest standards of health and hygiene and ensured consistency, quality, cost effectiveness and highest level of sanitation. Oversaw and maintained par stock for Meat, poultry grocery & kitchen equipment

»Planned the menu items & adhered to control systems to assure quality, portion size & consistency. Structured annual operational budget and implemented control measures to contain expenses within defined limits

»Engaged in menu planning in line with the international culinary standards; also handled matters pertaining to costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters

Supervisory Functions

»Assured the sanitation and safety standards necessary in food handling and overall galley cleanliness and motivated the man power to improve efficiency and attained performance benchmarks

»Maintained stock inventory of the kitchen while adhered to control systems to assure quality. Proactively prepared pertinent food items for work station and able to maintain the departments level of production and guest expectations in the absence of Sous chef

»Worked in the hot and cold continental kitchen departments, prepared starters and main courses such as all kinds of non-vegetarian and vegetarian dishes & supervised food preparation for lunch and dinner

»Maintained the highest standards of hygiene; handled and monitored all aspects of functions relating to food and beverage along with relationship building and management

»Managed the routine operations of the main kitchen like food preparation and production, as well as supervised kitchen staff in accordance with the standards & norms for smooth and efficient running while inculcated professional competencies amongst the staff enabling their development

Administrative Functions

»Efficiently handed overall operations pertaining to catering including proper maintenance of records; proficiently formulated & implemented strategic plans to enhance service quality standards & implemented strict measures to optimize guest satisfaction & retention

»Handled guests & international clients, increased guest satisfaction and evaluated feedback for further changes Worked towards customer satisfaction as indicated through feedbacks

»Managed training & development and inspected overall presentation & colour combination of cold food to maintain standard

Early Career

Initial Contribution, The ritz carlton Millenia Singapore, Oct 2013 to Feb 2015

Department Trainer of Green House Kitchen

Rizvi College of Hotel Management, Jun 2009 to May 2010

President of Student council Member.

Rizvi College of Hotel Management, Jun 2008 to May 2009

Deputy Discipline In Charge

Education

»Advanced Culinary Programme, from Sunrice Global Chef Academy Singapore, Jun’10 to May’12

»Bachelor’s Degree in Hotel Management, Rizvi College of Hotel Management, Mumbai, India, Jun’07 to May’10

»Craft course in Food Production and Patisseries, Institute of Hotel Management, Mumbai, India, Jun’05 to May’07

Academic Awards:

»Accredited as a Best Student Of the year in Rizvi College of Hotel Management.

»Awarded Certificate for best attendance at Institute Of Hotel Management Mumbai.

Contact this candidate