VAIBHAV SETHI

CONTACT

New Delhi, DL ******

Mobile: 956-***-****

ado6s7@r.postjobfree.com

EDUCATION

August 2010

Bachelor of Arts: Culinary Arts With

Honours

Institute of Hotel Management,

Aurangabad, MH, India

Affiliation with University of

Huddersfield, United Kingdom.

March 2006

High School Diploma

St. George's College, Mussoorie,

UT, United Kingdom, India

PROFESSIONAL SUMMARY

Seasoned Sous Chef specializing in Japanese cuisine. Successful 10year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

SKILLS

Recipes and menu planning

Stocking and Replenishing

Conflict Resolution

Food Preparation and Safety

Menu Development

Food Spoilage Prevention

Menu Memorization

Order Delivery Practices

WORK HISTORY

October 2020 - Current

SOUS CHEF, The Residency, Reliance Greens, Jamnagar, Gujrat, India

July 2019 - March 2020

CHEF DE PARTIE, Capital Kitchen, Taj Palace Hotel, New delhi, India

Planned and directed high-volume food preparation in fast-paced environment.

Produced revolutionary menu offerings to put establishments on local, regional and national map.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels. Mentored kitchen staff at all levels to prepare each for demanding roles.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Acted as head chef when required to maintain continuity of service and quality.

Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Produced revolutionary menu offerings to put establishments on local, regional and national map.

Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels. April 2018 - June 2019

CHEF DE PARTIE, Wasabi By Morimoto, Taj Mahal Hotel, New delhi, India

April 2013 - April 2018

Chef De Partie, Wasabi By Morimoto, Taj Mahal Hotel, Mumbai, India

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Mentored kitchen staff at all levels to prepare each for demanding roles.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Produced revolutionary menu offerings to put establishments on local, regional and national map.

Rotated stock to use items before expiration date. Collaborated with staff members to create meals for large banquets. Obtained fresh, local ingredients to lower grocery costs. Plated meals paying special attention to garnishes and overall presentation.

Mentored kitchen staff at all levels to prepare each for demanding roles.

Developed and cooked memorable dishes that brought new customers into establishment.

Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Complied with portion and serving sizes as per restaurant standards. Produced revolutionary menu offerings to put establishments on local, regional and national map.

Rotated stock to use items before expiration date. Collaborated with staff members to create meals for large banquets. Plated meals paying special attention to garnishes and overall presentation.

Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Mentored kitchen staff at all levels to prepare each for demanding roles.

Developed and cooked memorable dishes that brought new customers into establishment.

Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Maintained well-organized mise en place to keep work consistent. Placed orders to restock items before supplies ran out. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. July 2012 - March 2013

CHEF DE PARTIE, Taj Mahal Hotel, Mumbai, India

July 2010 - June 2012

MANAGEMENT TRAINEE, CHEF DE PARTIE, Taj Mahal Hotel, Mumbai, India

July 2007 - December 2007

TRAINEE CHEF, The Taj Mahal Hotel, New delhi, India Prepared items for roasting, sautéing, frying and baking. Complied with portion and serving sizes as per restaurant standards. Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Placed orders to restock items before supplies ran out. Maintained well-organized mise en place to keep work consistent. Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Operated all kitchen equipment safely to prevent injuries. Plated meals paying special attention to garnishes and overall presentation.

Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Rotated stock to use items before expiration date. Sanitized all counters properly to prevent food-borne illness. Worked closely with head chef to create banquet menu for 600 wedding guests.

Worked closely with head chef to create banquet menu for 300 wedding guests.

Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.

Operated all kitchen equipment safely to prevent injuries. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Plated meals paying special attention to garnishes and overall presentation.

Rotated stock to use items before expiration date. Complied with portion and serving sizes as per restaurant standards. Signed for deliveries, checked items into inventory and stocked goods into proper locations.

Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.

Checked expiration dates, rotated food and removed any items that were no longer usable.

Read through recipes and set up all ingredients in advance for Sectional Chef.

Developed and remained accountable for safety, quality, consistency and adherence to standards.

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