Chef Executive
Resume:
HOTEL & HOSPITALITY INDUSTRY PROFESSIONAL
Offering 15+ years of prolific experience in the domain of Sous Chef / Restaurant Operations / Hotel / Strategic Planning & Implementation etc. across the industry
PROFILE
An Dedicated, resourceful, and innovative Hospitality Industry Professional with 15+ years’ comprehensive understanding of Sr. Sous Chef, Restaurant Operations, Service Management, Customer Service/Operations & Guest Relationship.
Currently associated with Alshaya M.H (PF Chang in KUWAIT) as a Sous Chef.
Handle complexities of working in different cultural set-up.
Delivery of my clients culinary dreams when, where and how they want all within budget.
The standardization of menu recipes with presentation photos to create a blueprint for success.
Flawless execution of small, medium or large scale culinary /catering events.
Continually raise the bar on kitchen and front of the house performance levels through training.
Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities.
I bring an unmatched passion and boundless enthusiasm for my job each and every day.
The organization of kitchens and training staff for maximum efficiency, quality and productivity.
Develop a strategy the team will use to reach its goal Provide any training that team members need.
Self-starter with excellent team management skills in Hospitality Industry. Proficiency in English & Hindi.
Worked Under (AICA) Vice President Chef Soundarajan And (President Of Chef Association Of Goa) Chef Prasad Paul At Club Mahindra, Chef Devratt Jategaokar At Radisson Alibag (Mumbai).
Core Competencies:
Restaurant Operations Management
International Culinary
Personal oversight/management
Hospitality
Outdoor Catering
Kitchen Organization
Inventory Management
Product Quality Assurance
Guest Servicing
Quality & Hygiene
Cost Optimization Measures
Budget Control
Image & Concept in Fine Dining
Food Promotions
Relationship Management
Strong Interpersonal Skills
Coordination Skills
Category Management
Product Development
Consumer Research & Analysis
Performance Management
Team Management
People Development Skill
Training & Development
Customer Relationship Management
Leadership/ Interpersonal skills
Liaison & Coordination
PROFESSIONAL EXPERIENCE
PF Chang’s (Kuwait) June 2018-to till date.
Sous chef
P.F. Chang's, an American restaurant chain serving American-Chinese cuisine, is committed to providing an exceptional dining experience every time you walk through the doors. Each dish on the menu is prepared using the freshest and highest quality ingredients and the dining experience is stylish, upbeat and comfortable. Joining P.F. Chang's means becoming part of, and adding value to, a team that is committed to doing everything possible to providing an optimal dining experience for our guests.
To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
To be charge of all kitchens in the absence of the Executive Chef
To create all food menus with the guidance of the Executive Chef
To complete daily market lists to ensure quality food ordering while maintaining budgeted costs
To meet with Storekeepers to ensure quality & par levels are maintained
To interact closely with the Catering department to assist in function food co-ordination while meeting with clients
To conduct daily shift briefings with all Sous Chefs
To ensure all kitchen colleagues are aware of standards & expectations
To liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
To balance operational, administrative and Colleague needs
To ensure proper staffing and scheduling in accordance to productivity guidelines
To follow kitchen policies, procedures and service standards
To follow all safety and sanitation policies when handling food and beverage
THE WAVERLY (BANGALORE) Feb. 2016- May.2018
Sr. Sous Chef
(Working as a Sr.Sous chef at THE WAVERLY, overlooking all the culinary Aspects of the entire f&b operation. Joined a pre-opening team member and successfully opened the property with ALT (Executive lounge& bar),The Whitefield Arms café,The white field Arms PUB..)
Making sure that all in house kitchen and catering policies are implemented, monitored and maintained. Reminding staff to be mindful of the costs of ingredients and food.
Maintain general cleanliness of the kitchen and dining areas.
Addressing any staff performance or training issues.
Keeping accurate paperwork and administrative records of each shift.
Identifying and then disciplining underperforming members of staff.
Helping to develop the culinary skills of junior chefs. Hiring, cost control, menu engineering, setting the Sop’s in the department, streamlining workflow as per company guidelines.
VA FOOD COM Feb. 2015 – Feb. 2016
Executive Chef
(VA Food com was a new startup venture during my time of joining. Under VA Food com was a brand called Wok ‘n Tava, which is a dynamic ready to eat delivered food e-commerce website business with an aim to provide a satiating experience to consumers of freshly prepared hot Chinese and Indian food, delivered (www.wokntava.com). Currently Wok ‘n Tava has 5 fully functioning kitchens and a central kitchen. To head a kitchen team and production section that was to execute both QSR and dining.)
I have start up with four QSR outlets and going to close with 10 outlets.
Managed a staff of up to 40, oversaw all kitchen and food operations for 5restaurants, and assisted in managing others in corporation, including opening a new facility.
Streamlined all kitchen operations and set up a commissary unit for 5 restaurants that provided the necessary structure for the corporation to run as profitably as possible and fuelled its future growth.
Maintained restaurant food costs at 30%, in line with industry standard of 32%.
BERGGRUEN HOTELS PVT LTD June 2012 - Jan 2015
Sous Chef
Assist and support the executive chef in routine and additional tasks.
Ensure that customers are served well and effectively.
Help with the planning of menus and meals.
Maintain high food quality and presentation.
Supervise the preparation and service of food.
Rotate products to avoid spoilage.
Handle concerns in the kitchen.
Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties.
Assist to the sales and cuisine team.
Monitor food expenditure.
Perform product inventory.
Help the executive chef to pick and train kitchen personnel.
Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets.
PREVIOUS EXPERIENCE
AS A OWNER/CHEF July2010 - June 2012
AT “GRAND MERCURE”(ACCOR HOSPITALITY) Feb 2009 – April 2010
Chef De Partie
AT “RADISSON RESORTS AND SPA” MUMBAI (ALIBAG) April 2008 - Jan 2009
Demi Chef De Partie
BAAN THAI”, PUNE (CHINESE AND THAI RESTAURENT) Nov 2007- March 2008
Head Chef
AT “CLUB MAHINDRA” ATGOA (INDIAN/CONTI/PANASIAN) Aug. 2005 – Sep. 2007
COMMIS I
AT “THE RESIDENCY” AT BHOPAL (INDIAN/CONTI/PAN ASIAN) July 2004 - July 2005
COMMIS II
AT “JAYPEE VASANT CONTINENTAL” AT NEW DELHI Mar. 2002 - June 2004
(INDIAN/CONTI/PAN ASIAN) commis III
Achievements:
ALT (Exclusive lounge & Bar) is nominated for the Eazy Diner Foodie Awards 2017.
We have organized mega event of culinary at The Waverly.
“World on plate “successfully’’.
The Waverly Hotel & Residences won the most preferred boutique Hotel Of the year award 2017.
The World Travel Awards 2017.
World luxury restaurants awards 2017 for ambience and romantic atmosphere
World luxury restaurants awards 2017 for best cocktail menu
EDUCATIONAL CREDENTIALS
MBA (Hospitality And Tourism Management), 2012-2013 Ulyanovsk University (Russia)
Diploma In Culinary, 2002 Indian Institute Of Catering Technology & Hotel Management, Tanjavur
Bachelor Of Arts, 2006 Guru Ghasidas University, Bilaspur, C.G
CERTIFIED CHEF IN BASIC FOOD SAFTY AND PIC(LEVEL 3)
Computer Proficiency:
Basic Knowledge Of Computer
Words of Appreciation:
“Anup is highly persuasive and systematic in his approach to achieve the set targets. With his immense capability of being a good motivator, he brings in a positive aura among the team members,”
Chef Bharathan., The Waverly (Bangalore)
Date of Birth: 8th Nov. 1982
Nationality: Indian
Languages Known: English, Hindi & Oriya
Gender: Male
Marital Status: Married
Passport No: P3899442
Address: 108,Hita lirio apartment,,muthasandra main road,varthur,bangalore
References: Available on Request
ANUP KUMAR BEHERA
Contact: +91-779*******
E-mail: ********@*****.***
ANIL NEGI
Contact: +91-852*******
E-mail: **********@*****.***
EXPERIENCE
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