VIRAJ C. SAWANT

Mobile No.: +919********* ~*** - 26713432

E-Mail: adjcq9@r.postjobfree.com

SOUS CHEF ~ HEAD CHEF

Industry Preference: Food & Beverage, Aviation

Location Preference: Mumbai, Singapore, Thailand, London

PROFILE SNAPSHOT

A Hotel Management & Catering Operations professional with an experience more than 13 year in Food & Beverage Operations, Learning & Development, Staff Training, Client Servicing and Team Management.

Professional Chef with 13 plus years of experience in Hospitality Industry. Experienced in sectors like Flight services, Cruise Lines, QSR, Central Kitchen, Restaurant, Corporate Catering, Out Door Catering and Healthy Lifestyle Services.

Currently working with Cure.Fit Pvt Ltd as Sous Chef Trainer, Learning & Development, for Mumbai & Pune.

Previously worked with Dish Hospitality Pvt Ltd as Executive Sous Chef. We are into Corporate Catering. I handle Kitchen & Cafeteria for Facebook & Morgan Stanley.

Worked with Calfornia Pizza Kitchen, Infiniti Mall, Malad West as Kitchen Operations Manager (Sous Chef)

Worked with Café Pico-Nilgai Foods Pvt. Ltd., Mumbai, as Sous Chef

Expertise in preparing food at reduced cost without compromising on quality and taste

Expertise in learning and developement department.

Experienced in staff’s training according to company standard operating procedures.

Sound understanding of quality procedures and regulations; UKPH & USPH Hygiene Standards

Hands-on experience in preparing and delivering Indian & Continental Cuisines timely; serving food to First Class & Business Class passengers of various airlines such Air India, Lufthansa & Swiss Airlines

Resourceful at evolving effective procedures, establishing service standards, and operational policies with proven ability in reducing operational costs through effective cost control measures

Ability to lead, mentor & motivate the team. Keen planner & strategist with a detailed oriented approach.

CORE COMPETENCIES

Determining production schedules and staff requirements necessary to ensure timely delivery of services

Monitoring the availability of stocks of all materials are being kept and stored under the correct conditions

Interviewing, training, supervising staff.

Training and grooming newly joined staff as per company standard operating procedures.

Training staff for the launch of kitchens.

Overseeing smooth & scheduled implementation of brand standards so as to minimize gaps in actual vs required standards

Ensuring customer satisfaction by achieving delivery of service quality norms

Providing direction, motivation and training to the team members

Reviewing & interpreting the market trends/ client feedback to attune the business strategies as per the guest requirements & expectations

ORGANIZATIONAL EXPERIENCE

Cure.Fit Pvt Ltd as Sous Chef Trainer, Learning and Development, West Zone from April 8 2019 to July 20 2020.

Responsible for training of Commies III, II & I, CDP, Sous Chef, Head Chef for the kitchens in West Zone - Mumbai, Pune & Ahmedabad according to companies sop and recipes.

Responsible for training for all kitchen employees for the launch in Mumbai, Pune & Ahmedabad.

Responsible for more than 300 kitchen staff from about 16 kitchens in West Zone.

Trained newly joined CDP, Sous Chef & Head Chef for 10 days which include Eat.Fit recipes, eatfit culture, different ops process and applications like Masterchef, Metabase, Torqus, Odin, etc which includes classroom training, training in kitchen and on the job training acoording to company standard operating procedrues.

Responsible for weekly retraining of products whose ratings are low are not meeting the expexted rating of 3.5 out of 4.

Responsible for training of new products in kitchen before the launch.

Conducted UP-SKILL training for Commies & CDP for West Zone through Hangout which will help the groom and be ready to move to next position in their careers which includes soft skill & process training.

Conducting kitchen audits on visits across West Zone.

Creating content / modules for training.

Played an important part for recruitment drives for Mumbai, Pune & Ahmedabad.

Help opearation team with recruitment process by taking interviews and selecting candidates for positions of Commies, CDP & Sous Chef.

Engaged kitchen staff with training through digitally during the lockdown period at the time of COVID-19 pandemic.

Dish Hospitality Pvt Ltd as Executive Sous Chef from May 8 2017 to March 15 2019.

Handling Kitchens & Cafeteria for Facebook & Morgan Stanley Companies

Handling staff of about 20 people.

Ensure Culinary Proposition is delivered consistently.

Preparing menus of Breakfast, Lunch, Evening Snacks.

Preparing menus for events, parties, food festivals at proposed food cost.

To assist / ensure food is served promptly and work is carried out quickly and efficiently to keep up when busy

Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy.

Ensure Standard Recipes are followed

To make & improvise Weekly / Monthly Menus

Develop New Offerings in the Menus

Listen to customer comments and deal with them as appropriate or pass on to a more senior member of staff to ensure prompt follow up action is taken

Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels

Ensure weekly stock taking is carried out

Monitor sanitation practices to ensure that employees follow standards and regulations.

Implement cost saving measures at sites.

Track & Monitor Consumption & Wastages

To develop and maintain good working relationships with the Client

Take active part in any unit sales promotions and make suggestions to help increase sales.

PREVIOUS EXPERIENCE

Restaurant- California Pizza Kitchen, Infiniti Mall, Malad, Mumbai as Kitchen Operations Manager (Sous Chef) from June 26, 2015 to April 23 2017.

Responsibilities:

Ensure quality and consistency food preparation and presentation

Ensure storage of raw and cooked food /raw material is as per standards

Ensure proper allocation and completion of work within the department

Ensure proper maintenance of the Expo counter and institute necessary control procedures

Ensure adherence to hygiene and safety measure in the kitchen

Date label all food item according to company policy

Propose new menu items/specials and ensure timely implementation

Responsible for achieving and controlling the yearly budget for the kitchen

Analyze and monitor for all expense in the kitchen to maximize profitability and initiate corrective action whenever necessary

Monitor consumption of high cost food products and institute necessary,control measure

Conduct operation audit and identify training and development needs

Ensure adherence to all S O P ‘s and checklist

Train and develop and motivate all team members

Mentor all levels of kitchen employee through formal and informal monthly, meetings, discussions and performance feedback.

Work effectively with the operations team to address cultural and /or work environment issue so as to affect positive employee and guest experiences

Responsible for inducting and training new staff

Resolve all guest complaints

Ensure guest satisfaction by handling all guest request relating to food

Responsible for the safety and security of goods and team members

Ensure maintenance and up keep of all equipments.

Café Pico-Nilgai Foods Pvt. Ltd., Mumbai Apr’11-Apr’15

Growth Path:

Chef de partie (CDP) Trainee Apr’11-Aug’11

Chef de partie Aug’11-Jul’12

Sous Chef Jul’12-Apr’15

Major Clients Handled: Dibella, Big Basket, Local Banya, Lemon Grass, Morgan Stanley, Fitness First, & Apex Partner. Nesco Exhibition Centre

Key Result Areas:

Planned and supervised the production of food supplied to all the outlets in Mumbai

Ensured customary recipes and standards of set quality were followed

Trained and scheduled the newly appointed staff

Ordered perishable items timely and ensured the consumption of all the ingredients properly without any wastage

Maintained SAP entries for all the raw materials ordered

Monitored equipment performance and demonstrated the use of any new equipment to the new & old staff

Involved in activities like menu and product research and development

Directed and managed personnel functions including distribution of work assignments, personnel mentoring and disciplinary actions

Highlights:

Managed the supply of food to Indian Premier League held in Mumbai & Pune in the year 2013

Handled the production of food for six outlets as well as for outdoor caterings and parties

Recognized for the efforts and hard work contributed to the development of the restaurant chain and was promoted as a Sous Chef within a year

Sep’08-Nov’10 P & O Cruises, Ocean Village (Ship), as 1st Commis

Looked after the Buffet served to guests. Ensured adherence to quality standards. Interacted with the clients to ensure that they liked the food. Worked in the continental kitchen as a 1st Commis.

Highlights:

Received appreciation from clients for preparing delicious dishes

Acknowledged with the Employee of the Month title in Galley Department in May’10

Travelled to parts of Europe and Caribbean and gained exposure in the local dishes

Mar’07-Apr’08 Ambassador Sky Chef, the Flight Kitchen, Mumbai, as Executive Chef Trainee

Prepared and dish-out continental food for the business class and first class passengers of international flights. Decided the menu, supervised the dish-out activities. Ensured the quality standards are being practiced. Maintained a product check-list book

Highlights:

Prepared continental cuisine in bulk for major airlines such as Lufthansa, Aeroflot, Swiss Airlines, Air India, Kenya Airways, Sri Lankan Airways, etc.

Assisted the Sous Chef and Executive Chef in deciding the menu for flights

Appointed as the in-charge of the department

INTERNSHIP

Organization: Hotel Holiday Inn, Juhu, Mumbai

Duration: 6 months

Description: Underwent industrial training in four core departments of the hotel: Food Production, Food & Beverage Service, Front Office and Housekeeping Department

Role: Intern

ACADEMIC DETAILS

2006 Hotel Management & Catering Operations from Rizvi College of H.M.C.T, Bandra, Mumbai

2003 12th from Vidyanidhi Jr. College of Commerce, Juhu, Mumbai

2001 10th from G.M.E.S. High School, Vile Parle (East), Mumbai

IT SKILLS

Fundamental understanding of MS Office & Internet Applications

PERSONAL DETAILS

Date of Birth: 8th November 1984

Languages Known: English, Hindi & Marathi

Marital Status : Married

Address: M-202, Satellite Garden Society Phase II, Filmcity Road, Goregaon East, Mumbai -400063

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