Store Manager Food Safety
Resume:
Professional Summary
Experienced Chef well-versed in run kitchens. Knowledgeable about
costs control, organizing supplies and overseeing food production. Prepared to offer 7 years' experience in the field to a challenging new role.
Professional Chef adept at expertly managing and guiding team of 20+ kitchen personnel in production of Modern Indian, Authentic Indian, oriental cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.
Hardworking culinary professional adept at inventory management, kitchen organization and recipe development. Familiar with teaching professionals and laypeople how to cook delicious dishes using special techniques and finest ingredients. Skilled in Contemporary and Authentic culinary styles.
Work experience
Chef Trainer, 06/2019 - 03/2020
Zion Hospitality, Delhi, India
• Coached junior chefs on cooking techniques and performance strategies.
• Monitored food production for quality, safety and adherence to establishment standards.
• Hiring staff according to the demand of the concept and project.
• Drafting Menu, developing recipe according to the taste and trail bases.
• Plating presentation of food.
• Developing equipment and accessories list according to the project demand.
Chef De Partie, 10/2018 – 05/2019
Tamara Wyndham West Bay Doha, Qatar
• Collaborated with vendors to source desired recipe ingredients while maintaining cost controls.
• Evaluated inventory levels on monthly basis and placed orders to restock Grocery and Beverage items before supplies ran out.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Obtained fresh ingredients from local market, including Vegetables and Meat.
• Modernized Cooking and Serving processes for kitchen staff, which reduced guest wait times and boosted daily output from 40 meals to 60.
• Sanitized all counters properly to prevent food-borne illness.
• Operated all kitchen equipment safely to prevent injuries.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Rotated stock to use items before expiration date.
• Prepared items for roasting, sautéing, frying and baking.
• Worked closely with head chef to create party menu for 20/65 party guests.
PAWAN TARANI
Delhi, India 110092
***********@*****.***
SKILLS
• Menu planning
• Project Management
• Knife safety
understanding
• Modern Indian cooking
specialist
• Cooking methods
• Curriculum Development
• Batch meal preparation
• Sanitation guidelines
• Food spoilage prevention
• Labor costs
understanding
EDUCATION
Hotel Management Graduate BSC
H&HA, Hospitality Administration
and Management, 05/2012
IHM KOVALAM, Kerala, India
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie, 11/2016 – 02/2018
PT.Paradise Entertainment, Jakarta, Indonesia
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Placed food orders with Store manager on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Pitched in to work line during busy periods or in place of sick employees.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and skills.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Collaborated with Restaurant Manager in modification of menus and selections.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Collaborated with Restaurant Manager and Guest to create delicious meals for large banquets, including Birthday party, Family gathering, Public Event, Concert, Community Fair, Festival Fair and Marriage Anniversary events for up to 1000 people.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Introduced new market items and spearheaded production of highly popular Sunday brunch.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Properly handled and stored food to eliminate illness and prevent cross- contamination.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
Commis Chef, 11/2015 – 07/2016
Ek Bar by Olive, Delhi, India
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Rotated with specialty chefs to learn dessert station and sizzling pizza preparation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Developed and cooked exciting, memorable dishes that brought new customers into establishment.
• Rotated food regularly, removing outdated items for proper disposal.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
• Rotated through all prep stations to learn different techniques.
• Prepped daily menu items to quickly deliver to Sous Chef upon request.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Ordered new ingredients and supplies to meet expected needs.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
• Assisted with routine stock rotation to keep ingredients fresh.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Worked with Chef de Partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef, 02/2015 – 11/2015
JW Marriott Resort and Spa, Dehradun Mussoorie, India
• Maintained well-organized mise en place to keep work efficient and consistent.
• Rotated food regularly, removing outdated items for proper disposal.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Seasoned and marinated cuts of meat, poultry and fish.
• Assisted with routine stock rotation to keep ingredients fresh.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Demi chef de Partie, 05/2013 – 01/2015
Barbeque Nation, Delhi / Bangalore, India.
• Supported commi level staff in daily kitchen operations, including daily mise-en-place, assigned preparation projects and inventory activities.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Monitored stock levels of both ingredients and seasonings, notifying store manager of low levels to support ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Disciplined and dedicated to meeting high-quality standards. Hotel Operation Trainee, 04/2012 – 05/2013
Sayaji Hotel, Pune Maharashtra, India
• Unpacked and stored supplies in refrigerators, cupboards and storage areas to maintain proper inventory.
• Washed, peeled, cut and seeded fruits and vegetables to prepare for consumption.
• Restocked kitchen supplies, rotated food and stamped time and date on food in coolers.
• Cleaned and washed all utensils, preparation equipment cutting boards and counters.
• Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Checked pantry multiple times per shift and restocked it whenever food items were running low.
• Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
• Operated tandoor for baking and cooking various authentic Indian recipes.
• Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Vocational Training, 07/2010 – 01/2011
Leonia Holistic Destination, Hyderabad, India
• Done Training in all four Hotel Department and one extra is Recreation.
• Kept facilities clean, neat and organized for professional appeal.
• Shadowed senior team members to learn all related jobs.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Chopped vegetables cut up fruit and prepared sauces when kitchen staff was busy.
• Assisted housekeeping department with cleaning activities such as sweeping, mopping, dusting and polishing.
• Dusted and polished surfaces to achieve attractive shine.
• Maintained standard procedures for cleaning and developed new methods, to increase efficiency.
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