Ajaykumar Bharadwaj

Energetic culinary professional with blend of creativity, passion for food and exceptional cooking techniques with management skills.

Works well as dynamic leader in high pressure settings. Experience in lean manufacturing to reduce costs and stream line production process.

Focused on innovation, creativity, quality and consistency of product to be delivered in a timely manner exceeding the organizations goal and customer satisfaction with all past experience. Skills

Purchasing and inventory control

Food handling

Creative menu development

High volume production capability

Team building

Customer relation

Office administration and cost control

Work History

Feb 2018 -

Current

Sous Chef

Seabourn Cruise Line, Southampton, UK

Luxury cruise vacation featuring port at all around the globe with service constantly ranked best of the best.

Working as a chef for the Michelin Star Restaurant THE GRILL by Chef THOMAS KILLER.

Under him trained professional chef's and being guided by them . I have gained Sous Chef

Address 204/ B Wing, Jayshree Apartment, Draksha

Baug, J M Road, Bhandup West, Mumbai, MH,

400078

Phone +919*********

E-mail adnwn2@r.postjobfree.com

a lot of experience and knowledge dealing with situations when it comes to foods, taste, presentations and team work.

Formally commended by Executive Chef for Significantly improving unique menu selections and presentations.

Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems Build and fostered a team environment.

Creating dishes for clients with special dietary or cultural needs. Plan menus, assure quality control and minimize waste. Organizing live demo cookery event's for guest as per company norms and guest demand.

Making sure the authenticity of the dishes is maintained as per the company standard.

Aug 2016 -

Jan 2018

Jr. Sous Chef

Seven Seas Cruise Line, Miami, US

Incharged of running the outlet of the restaurant and responsible for ensuring the outlet operates efficiently and the guest are given the best culinary experience without any complaints.

Restaurant the capacity of 120 covers serving American, European, Indian, Asian And French cuisine.

Running the Kitchen in absence of Sous Chef and Executive Chef. Helping to train more junior members of staff.

Health and safety and food hygiene responsiblity.

Assist chef with daily special and seasonal menu updates. Ensure guest expectations were exceeded through exceptional customer service.

Worked with Sous Chef to create unique menu items and plate presentations. Aug 2010 -

Jul 2016

Jr Sous Chef

Carnival Cruise Lines, Miami, US

Joined as a Demi Chef de Partie worked in all the stations of the main kitchen and speciality restaurant of the cruise ship which cartered 2500+ guest which includes 15+ speciality restaurant and outlets.Gaining all the cooking,managerial and development skill from senior chef's and colleagues promoted to sous chef position.

Jr. Sous Chef Aug 2014- July 2016

Assisting the Executive Chef and Sous Chef for Food Tasting, Menu Breafing and Menu Planning.

Assisting with the inventory of the galley and preparing the requisition as per the menu.

Incharge for chef table preparation and set up for demo Cookery Show. Proper count of meal during the dinner time to avoid any delay of food. Checking the food is prepared as per the standard set by the company including Taste, Texture, Plating and Presentation. Chef De Partie Aug 2012- July 2014

Incharge of stations (Soup/Sauce/Roast/Entermiter). Proper training for junior staff regarding Production, Safety and Hygiene . Follow the specks of the company and avoid wastage of food. Maintain smooth and timely operation for preparation and delivery of meal for best guest experience.

Cook and serve food and meal in accordance with plan menu, diet plan, recipe, portion, temperature control, procedures and facility policy. Demi Chef De Partie Aug 2010-July 2012

Use of proper utensils and other equipment to make the product and operation smooth.

Running the pass / counter smoothly during dinner service. Training and development of fellow crew members.

Make sure all the recipe is followed as per the company standard and guidance.

Mar 2010 -

Aug 2010

Commis Chef

Intercontinental Hotel, Mumbai, Maharashtra

Preparing Mis en place and getting ready for dinner service. Taking care of ala carte order during breakfast and lunch. Setup the breakfast station including live cooking. Cleaning and sanitation of area after service.

Assisting chef in kitchen and running the station efficiently. Learning and developing the skills and knowledge from the supervisor and other fellow staff members.

Aug 2008 -

Mar 2010

Chef de Partie

Blue Ginger Bar And Restaurant, London, United Kingdom Indian and oriental cusine with guest capacity of 180 covers. Incharge for preparation of sauce/curry as per the menu. Mis en place for dinner service as per the guest count. Proper delivery of foods as per the kitchen order ticket to avoid delay and complain.

Coordination with others station of the kitchen to avoid confusion and delay. Proper cleaning and maintenance of kitchen and equipments. Avoid wastage of food and coming up with innovative creations for weekends special.

Making guest to have a memorable experience and dinning for repeat business.

Jun 2007 -

May 2008

Food Specialist

Godrej Natures Basket, Mumbai, Maharashtra

Providing information to the customer regarding the product. Maintain sufficient stock of food product.

Providing quality service and handling guest complaints. Jan 2007 -

Jun 2007

Trainee Chef

Fariyas Resort Lonavala, Lonavala, Maharashtra

Assisting the chef for food preparation.

Handling the mis en place of the kitchen.

Indenting of stock as per requirements.

Education

Jul 2008 -

Dec 2009

Diploma In Business Management : International Business Management

London School of Business And Computing - London

International Business management.

Administration for managers.

Corporate business management.

Finance administration

Legal environment of business.

Business modelling and auditing.

Managerial operational plan.

Appraisal techniques

May 2004 -

Jun 2007

Bachelor Degree In Hospitality And Tourism Mgt.: Hotel Management

Metropolitan Institute of Hotel Management - Pune

Food and beverage management / Food production and culinary art. Front office management / house keeping management. Human resources management / sales and marketing management. Introduction to hospitality/leadership in hospitality industry. Additional Information

Reference provided on request

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