NITEEN J COUTINHO

adipis@r.postjobfree.com • LinkedIn • Washington DC, Virginia, 20148 • 571-***-**** Detail-oriented and passionate professional with more than 15 years of experience in overseeing kitchen operations and delivering top-notch service for fine dining establishment and achieving productive outcomes. Proven track record of designing creative menu, remodeling kitchen layout, and reducing food and labor cost to propel profitability. Highly organized with exceptional instincts for meeting high expectations, maintaining inventory level, monitoring food waste management system, developing new food preparation techniques, and realizing optimal dining experience. Expert in forecasting budget and taking corrective actions to attain financial goals. Equipped with robust communication, collaboration, delegation, and time management skills; able to nurture beneficial relationships with staff, customers, and other associates. Computer savvy with proficiencies in multiple computer software programs. Bilingual in English

(fluent) and Hindi (native).

Sous Chef - Michelin Star Restaurant, France, Vonnas 2007-2008

• Went for training in George blanc restaurant, have to go through extensive training through all the kitchen chefs. and dinner Services.

• Work with chef in his chateau, on dinners, and special events. Chef Luc Dendievel, Ashburn, VA

• work with chef luc, chef worked for willard inter-continental, Washington. Was opening chef for the Brassiere 360, NYC and also opened his own Restaurant 55 degree, Sacramento.

• Executive Sous Chef, Aramark, Leesburg, VA 2012 to Present Enhance service efficiency by overseeing and monitoring the dining and service operations of business and conference center. Participate in full-service restaurant operations and lead 30 staff members to maintain quality standards. Facilitate management in maintaining cleanliness to ensure superior customer experiences. Executive Chef Profile

• Kitchen Operations Management

• Multicultural Guest Relations

• Staff Training and Coordination

• Menu Development

• Budget Administration

• Food Waste Management

• Special Dishes Preparation

• Cost Reduction and Avoidance

• Quality Control and Assurance

Career Experience

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NITEEN J COUTINHO

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• Prepared dinner for Swedish king and the consulate general, and they're special delegations. Also had the pleasure cooking meals for Noble prize wining Scientist. And the board of trustees who are ex-secretary of state, and ex-mayor of Baltimore.

• Played a pivotal role in reducing food and labor costs, planning menu, and launching new outlets and plant- forward station.

• Enabled restaurant productivity by designing and executing innovative menu by utilizing fresh and seasonal organic ingredients.

• Restructured the layout of kitchen and dining areas by liaising with independent and fine dining restaurants to drive profitability.

Sous Chef, Carnival Cruise Lines, Miami, FL 2005 to 2011 Assisted executive chef in managing day to day operations for the smooth running of processes. Increased overall customer satisfaction by retaining quality and presentation of food and complying with safety and hygiene guidelines. Monitored price and affordability of food by regularly managing food expenses. Controlled stock level to minimize obsolescence and deterioration. Supported chefs in cooking food with enticing presentation to uphold quality and boost aesthetic appeal of food. Leveraged strong experience in handling bakery, hot kitchen with multiple stations, pizzeria, steak house restaurant, and other different outlets.

• Maintained excellent customer service to boost restaurant image and achieve predefined targets.

• Promoted from Junior Sous Chef and Chef de Partie 2 by demonstrating excellent work performance.

• Trained and developed kitchen staff on recipe procedures, preparation, and cleaning tasks to maximize capabilities and productivity.

• Liaised with opening teams for different new ships and performed the duties of sous chef to serve 7k meals per day.

• Participated in different training sessions for six to seven months to attain the title of Sous Chef. Additional experience as “Junior Sous Chef” and “Chef de Partie 2” at Carnival Cruise Lines and “Commis” at Le Royal Meridian Hotel.

Associate’s Degree INDUS Cruising Culinary Institute, Delhi, India Associate’s Degree Savoy Catering College, Mumbai, India Associate’s Degree Institute of Rizvi Hotel Management and Catering Technology and Applied Nutrition, Mumbai, India

Education

Professional

Development

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Crowd Management Course Crisis Management and Human Behavior Course Training and Culinary Observation in Georges Blanc’s Michelin Star Restaurant

Professional

Development

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