Second Class Training Manager
Resume:
CURRICULUM VITAE
Vinayak V Pathakji
Parsik Nagar, Kalwa
Thane - 400605.
E mail:-********@*****.***
Mobile No:-+91-982*******
Career Objective
To be a Professional Chef in a reputed organization, Exploit my skills to the maximum potential and the same time endeavor my best to carry out the organizational objective most efficiently and with utmost dedication.
Growth & Development in a reputed organization to utilize & Strength my extensive – formalized culinary training & Experience.
Education
●Successful Completion of Craft Course in Cookery Swami Vivekananda College, Chembur (2002)
●Appeared final year of Bachelors in Commerce studies from Mumbai University (2001)
●Passed higher secondary school examination from Mumbai University With Second Class.(1998) And Secondary School Examination With Second Class.(1996)
Skills
●Peoples management
●Professional Photography
●Decision Making
●Leadership Skills
●Team Management
●Ability to work under pressure.
●Vendor Management
●Inventory Management
●Profit & Loss Management
●Work Experience Summary:
●16++ Years of Experience
Current Experience:
Massive Restaurants Pvt Ltd – Currently working as Outlet Chef (Pa Pa Ya Bkc ) from 5th Oct 2017 to till date.
Scope and General Purpose of Job:
To set, keep and further improve standards, and manage the various culinary activities.
Recruitment of Food Production Staff & Conducting Food Trials.
Maintaining the Approved brands of Imported, Domestic & Local kitchen equipment’s & utensils.
To meet the Vendors & Set the Specifications & the quality of material required.
Financial
To develop standard recipes, that allows the Restaurants to operate at an acceptable food cost.
To maximize employee productivity in order to minimize payroll costs by implementing Multi-Tasking wherever required for operations.
To prepare annual operating budgets in conjunction with the General Manager considering the provisions for the price hikes of Raw materials in near future.
To monitor Kitchen Operating Costs and take corrective action when necessary to reduce expenses.
Operational
To establish culinary standards specific for the restaurant which meet the needs of the target market.
To ensure that culinary standards comply with Company Policies and Procedures and Minimum Standards.
To write specific and accurate product specifications and standard recipes for use in Prolific.
To assign responsibilities to subordinates and to check their performance periodically.
To conduct small ware inventory checks on monthly basis & yearly on all operating equipment and Fixed Assets of the Kitchen.
To control the requisitioning, storage and careful use of all operating equipment and supplies.
To liaise with the F&B - Service department on daily operation and quality.
To plan and implement in conjunction with the General Manager & Operations Managers an effective sales plan and food promotion.
To interact regularly with the guest in terms of their preferences and choices.
Training staff on Wastage Management and Yield Testing.
Employee Handling
To ensure that all employees report for duty punctually wearing the correct uniform.
To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
To ensure that all employees provide a courteous and professional service at all times.
To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
To ensure that all employees have a complete understanding of and adhere to the Hotel's Employee Rules and Regulations.
To recruit and select culinary employees for the assigned kitchen.
To ensure that all employees have a complete understanding of and adhere to the company policy relating to Fire, Hygiene, Health and Safety.
To plan and implement effective skills training programs in conjunction with the Training Manager and Departmental Trainers.
To identify training needs and plan training programs for the employees.
To conduct training for the staff in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.
To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
To develop departmental trainers and assign training responsibilities.
To plan the outlet weekly roster and work schedules to ensure that the Kitchen is adequately staffed to handle the level of business.
To empower the Supervisors ( DCDPs & CDPs ) to carry out certain functions in the absence of Sous Chef and giving them corrective measures for their growth.
Responsible for Expat Chefs ( Understanding the Legal Formalities, complying with the Expat Policies drafted by the Company, Coordinating with HR Department for Leave Planner )
JSM Pvt Ltd – Joined as DCDP and promoted as Exe Sous Chef from 21st July 2006 to 03rd Oct 2017
Recruitment of Kitchen Staff & Procuring the Kitchen Equipment for
Shiro Bangalore
Updatation Menu and Food Costing
Training for Shiro Bangalore Staff on Food menu along with Food Trials.
Standardizing all Recipes with continuous R & D
Maintaining co-ordination between FOH & BOH
Following various formats like BPE to maintain high standards of Cleanliness & Safety.
Weekly & Monthly Cost Reports
Assuring Quality Control, & Minimizing Waste.
Maintaining Product Freshness, Preparation & Presentation.
Ensuring High Standards of Customer Satisfaction & Service.
Arranged Dessert Trials for CPK’s 1st Outlet in India and Standardized recipes for the same as per CPK officials visited in Mumbai
Weekly duty roster for the entire kitchen staff
Underwent the training for Sushi & Dim sum Section
Daily Requisitions.
Actively involved in day to day planning and operations in the kitchen.
Got trained to understand Food Cost & the components of the costing & Cost Control.
To maintain the quality, quantity, attractiveness and correctness of food item.
To direct, supervise, assist and the employees.
Preparing Duty Roaster for the Staff.
Vie Lounge & Deck – Joined as Commi III and promoted as Commi I from Oct 2004 to Feb 2006
Preparation & Plating of Cold Meats, Canapés, Cheeses, Sandwiches, Salads, etc.
Managed the Grill section
Worked in the Section handling Vegetable Accompaniments.
Responsible for cold buffet of Sunday brunches.
ACHIVEMENTS:
●Participated Indian Food Festival at Jet Hotel @Torino, Italy in Nov 2004 from Vie Lounge & Deck, Juhu with Executive Chef.
●Lead the team for the food festival at ITC Grand Central for the Times Food Guide Awards 2008 from Shiro.
●Monsoon Menu : July to September 2011
●Master Chef Australia Brunches featuring Mater Chef Australia Recipes
●Banqueting for up to 500 Pax during wedding season
Personal Profile
●Date of birth : 07th May 1981.
●Height : 5’07”
●Language : Marathi, English, Hindi,
●Hobbies : Driving, Listening Music, Photography.
Date:
Vinayak Pathakji
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