ABHISHEK RANJIT

“Sidhhakutir”, N Dutta Marg, Andheri West, Mumbai. (M) – 099********. Email: adlfx4@r.postjobfree.com DOB: 12/05/1978 HOSPITALITY CONSULTANT/ CHEF

Accomplished Chef with strong combination of culinary experience and management skills coupled with menu preparation background. Extensive experience in food inventory planning, procurements and management. Thorough familiarity with wide assortments of cuisine. Background in providing exceptional leadership. Areas of expertise includes:

Restaurant Operations Management.

Menu Creation.

Staff Training / Development.

Personal Oversight / Management.

Special Events Development.

Cost Containment.

Customer Service.

Quality Assurance.

Snapshot:

14 Years of quality experience in catering industry.

Successful establishment of various restaurants/cafes.

Able to anticipate needs in a variety of situations.

Effective interaction with staff at all level.

Oral and written communication skills.

Adoptable and problem solver.

CAREER HISTORY

Jashan Restaurants Ltd. Head Chef. Turnpike Lane, London. April 2015 – June 2019 Responsibilities:

Cooking & food production activities.

Food tasting activities to ensure high standards of food quality.

Responsible for ordering perishable & dry goods.

Maintained all the temperature record sheets on daily basis.

Checking prices of competitive products in market and managed stock usage on weekly basis. Contributions:

Introduced new dishes for the special menu apart from a’ la carte menu.

Maintained clean environment in the kitchen area towards end of each business day.

Worked in the support of team goals and measured effectiveness through the Profit and Loss. Brouhaha. North London Consultant/Chef Nov 2014 – Mar 2015 Responsibilities:

Responsible for operational management of kitchen

In charge of cooking preparation and serving of meals.

Carry out preparatory work for creating menu.

Responsible for food stock control, ordering high quality vegetable and meats.

Meal preparations and menu planning.

Ensuring kitchen is maintained and cleaned to the highest level while making sure all health and safety regulations are met.

Contributions:

Kitchen set up and consultation.

Menu creation and introducing & developing new dishes and measuring consistency and performance.

Communicating, organising and coordinating with owners regarding costing and running expenses.

Solely operated Kitchen.

Hospitality Solutions. Consultant. Mumbai. India. June 2012 – Sept 2014 Responsibilities:

Assisting director on restaurant set up projects.

Designing menus, recruitment and training of staff and chefs.

Assigning various jobs to subordinates.

Managing and handling extra staff.

Contributions:

Worked on various projects of restaurant set up.

Successfully accomplished goals in budget.

Communicating, organising and coordinating with clients & colleagues.

Completed projects such as set up of fast food restaurant in Goa, various restaurants in Mumbai as well as international projects in Dubai and London.

Jashan Restaurants Ltd. Head Chef. Turnpike Lane, London. Sept 2010 – Nov 2011 Responsibilities:

Cooking & food production activities.

Food tasting activities to ensure high standards of food quality.

Responsible for ordering perishable & dry goods.

Maintained all the temperature record sheets on daily basis. Contributions:

Introduced new dishes for the special menu apart from a’ la carte menu.

Maintained clean environment in the kitchen area towards end of each business day.

Worked in the support of team goals and measured effectiveness through the Profit and Loss. Bollywood Grillz Restaurant Chef/Kitchen Supervisor London. August 2006 – May 2010 Responsibilities:

Cooking and food production activities.

Ensuring food is prepared properly, cooked and chilled.

Creating special menus for parties, functions and holiday seasonal periods.

Checking prices of competitive products in market and managed stock usage on weekly basis. Contributions:

Maintained clean environment all time in kitchen premises at end of each business day.

Dealt with refunds, closing tills and balancing float.

Strict measure of health and safety were taken.

Jashan Restaurants Ltd. Kitchen Supervisor London. Feb 2000- July 2006 Responsibilities:

Cooking, Controlling of all food production activities in the kitchen

Carry out random food tasting activities to ensure high standards of food quality

Responsible for ordering of all perishable and dry goods

Ensure cleanliness is maintained around the kitchen area towards the end of each business day

Taking balance of Opening and Closing stocks on a daily basis

Preparing and supplying chilled food to outdoor clients such as Harrods, Selfridges, Tiffin Bites, Gate Gourmet and distributors in Spain.

Maintained all the temperature record sheets on daily basis. Contributions:

Was instrumental and played a key role in the recent menu alterations ensuring competitive advantage maintained.

Took over the Restaurant Managers job of Staff Duty Rota and carried that out efficiently and successfully for last 2 years.

During staff shortages manned the various kitchen divisions (cooking) in addition to supervising, hence maintaining timely service execution of the food orders.

Training of new kitchen staff to accustom them with the food quality and operations Mirch Masala Restaurant Sous Chef Mumbai - India Mar 1996-Feb 2000 Responsibilities:

Assisting the senior supervisor with his day to day responsibilities

Covering for the cooks as and when there were shortages

Ensuring appropriate stock levels are maintained eliminating shortages of any raw materials

Training the fresh graduates on production of the various menu items

Regular reporting to superiors on daily activities and planned schedules for the next day.

Co-ordinating the production for big party orders ensuring timely execution and high standards maintained. Contribution:

Introduced a new Fish dish to the menu that turned out to be a bestseller

Started a few operational procedures, which were later accepted as best practices and were disseminated to other kitchens in the group.

Due to my dedication, innovative thinking and hard work, I was identified as the person to be sent to London, U.K to help start this new venture with Jashan Restaurants ltd.

Always looked upon as a dependable resource by the superiors during stressful and busy times. EDUCATION

Westminster Kingsway College, London - UK 2000-2001 National vocational Qualification Level 2

Grade - Merit

Higher Secondary Education. Mumbai – India 1997-1998 Grade – A

Institute of Hotel Management & Catering Technology. Mumbai - India 1995-1996 Food Production and Patisserie

Grade – A

INDUSTRIAL TRAINING

O1.05.95 – 31.05.95 Hotel Kamat’s Plaza, Mumbai. India.

08.05.96 – 07.11.96 Chef Air Flight Catering, Mumbai. India.

01.04.01 – 30.04.01 The Reform Club, Piccadilly Circus, London. Refrences: Available on request.

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