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Chef Food

Location:
New Delhi, Delhi, India
Posted:
April 21, 2021

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Resume:

Bhavin Chhatwani.

San Francisco, USA adlurb@r.postjobfree.com

Personal Summary

A creative and focused Sous Chef who has over 6 years hands-on experience working in all areas of a commercial kitchen at world-famous restaurants of Taj Group of hotels. Exceptionally innovative in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts.

Achievements

Hosted dinner for the prime minister of India – Narendra Modi & his 2500 delegates including Ms. Ivanka Trump at the 8th annual global entrepreneurship summit (GES) 28-11-2017

Under my team supervision, we helped to achieve various ratings for TAJ:

oTaj Campton place restaurant rated Two Michelin stars again in 2019

oTaj Adaa rated 19th best restaurant in India by Conde-Nast Traveler

oTaj Adaa rated 85th best restaurant in the world by Elite Traveler

Awarded certificate of appreciation by Professor Christopher J. Cowton - dean at University of Huddersfield Business School, UK. for meritorious performance 2013

Received numerous letters of appreciation and excellent service from senior executives of Taj Hotel Group.

Skills & Abilities

AREAS OF EXPERTISE

Recipe Development, Menu development, Managing volume, Cleaning kitchen equipment, Nutritional Issues, Special Dietary Cuisine, Health & Safety procedures, Budget Management, Dining room operations, Sanitation Techniques, Banquet Management

Education

B.A. (Hons.) in Culinary Arts 2011 - 2015

University of Huddersfield, UK at institute of Hotel Management (IHM), Aurangabad, Maharashtra, India

Experience

PRE-OPENING HEAD CHEF - DEPUTATION

Taj Wellington Mews, Chennai November 2020 -PRESENT

Managing all the aspects of initial opening, hiring new employees, directing staff training.

Developing menu by doing the market survey to appeal the customer tastes, and effective pricing strategies based on market trends.

Ensuring compliance to health & safety standards.

Managing all culinary operations including the equipment & project handover of the kitchen.

SENIOR SOUS CHEF (CHEF DE CUSINE) JULY 2019 - AUGUST 2020

TAJ CAMPTON PLACE RESTAURANT (TWO MICHELIN STAR)

SAN FRANCISCO, UNITED STATES OF AMERICA

·Overseeing and directly supervising 29 professionals and staff members including 3 CDP, 20 cooks, 5 kitchen stewards & 1 butcher, as well as managing the performance of associated staff.

·Leading kitchen team in chef's absence, making sure that all government food regulations are consistently followed by kitchen staff.

·Collaborating with the Executive Chef in managing & reviewing existing menus, analyzing & updating recipe to ensure quality.

·Determining food orders, calculating labor & overhead cost & assigning prices to the menu.

·Establishing plating & garnish practices.

·Preparation of menu items & evaluate taste, texture & aroma.

·Managing and maintaining acceptable inventory levels from suppliers & vendors.

·Managing operational costs within establish budgetary constraints.

JUNIOR SOUS CHEF OCTOBER 2017 – JUNE 2019

ADAA, TAJ FALAKNUMA PALACE (85TH BEST IN THE WORLD BY ELITE TRAVELER’S & 19TH BEST BY CONDE NAST)

HYDERABAD, INDIA

·Managed 11 cooks & 2 DCDP’s, responsible for delivering high-quality, great tasting food to patrons, and for keeping an impeccable kitchen and clean food preparation area.

·Operated all the banquets from the same kitchen & team. Also, led systems compliance and delivered team briefings

·Created innovative and authentic dishes.

·Prepared food for special diets, kid meals, diabetics, and allergies etc and inspected meals / trays for attractiveness as well as palatability.

·Monitored portion control, with the aim of ensuring that all meals are profitable.

·Ordered and coordinated the delivery of food supplies.

·Carried out all other duties deemed necessary by the Head Chef.

ASSOCIATE TAJ MANAGEMENT TRAINING PROGRAM AUGUST 2015 – SEPT 2017

INDIA

Worked as associate at various restaurants in India:

Southern Spice Restaurant, Taj Coromandal, Chennai, India

Varq Restaurant, Taj Mahal, New Delhi, India

Oudhyana Restaurant, Taj Gomtinagar, Lucknow, India

Vivanta by Taj, Bangalore, India

INTERNSHIP & TRAINING JULY 2012 – APR 2015

INDIA

Kafe Fontana & Masala Art, Taj Palace, New Delhi, India

The Oberoi’s Udaivillas, Udaipur, India

Taj Residency, Aurangabad, India



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