Vinay kadam vinayk*****@gmail .com

*/************ ***, **.********,D.L marg.Chinchpokali (east)Mumbai -400012 Contact -900-***-****

EXECUTIVE CHEF

Kitchen Management Staff Management

Business Revenue Growth

Multi Outlet / High Volume Operation Creative Menu Development

Price Structuring & Costing Fine Dining / A La Carte / Specialevents Banquet Services

Safety & Sanitation Quality Control Profit enhancement

Inventory / Purchasing Guests Relations

Product Development Cost Reduction

CORE COMPETENCIES

Recognized throughout career for being a visionary Chef leveraging in-depth knowledge of the marketplace and the Competitor landscape to significantly increase revenue and operational efficiency. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends, such as food preparation, menu development, event planning/catering, and inventory purchasing/control.

Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness, and resolving various issues in a timely manner.

Demonstrate knowledge and experience in a diverse range of cuisines.

PROFESSIONAL EXPERIENCE

Ibis Mumbai Airport August 2018 –Till date

Head Chef

Presently working with IBIS Mumbai as a Exe. Sous chef. Ensured consistency of all product deliveries, exceed guest expectations in quality & service of food products.

Constantly evaluated systems to facilitate improvement where possible & ensured HACCP procedures are followed & clear records are kept at all times.

Full P&L responsibility with a budget of INR Rs.4.58 corers.

Intercontinental Mumbai September 2014 – August 2018

Sous Chef

Worked with Intercontinental marine drive as a sous chef. Taking care of international street food restaurant (long & short),also responsible for banqueting. Responsible for daily budget & food cost.

Novotel Goa June 2013 - September 2014

Sous Chef

Worked as SOUS CHEF at Novotel Goa . Responsible for taking care of coffee shop kitchen, main kitchen. Also supporting to the banquet kitchen.

Ibis Mumbai Airport November 2010-May 2013

Sous Chef

As part of pre-opening team established F&B Pricing Policy, operating budgets, business forecasts, financial forecasts & developed sustainable plans & programs to ensure profitability & successfully opened the restaurant & bar.

Novotel Mumbai Juhu Beach Jun 2009 - November 2010

Chef – De – partie

Supervise a 8 – member team & training, scheduling, purchasing, inventory, sanitation, menu research / development, seasonal promotions, price structuring & managing food/labor cost.

Spearheaded & launched profitable Sunday Brunch operations to more effectively compete in the growing marketplace

Monitored the presentation of food to ensure it complies with company standards and guidelines as per recipe system.Monitored the use of equipment & provided training where necessary to ensure staffs are using equipment in a safe and proper manner.

Taj Lands End Mumbai October2008 -November2009

Demi chef – De – partie

(oraganic Restaurant)

Reporting to chef de partie or restaurant chef.

Assisted Chef with inventory control, purchasing, menu development, and recipe testing

Supervised staff & kitchen operations.

Taking part in all kitchen activities, including ordering supplies and helping to manage the budget.

Assist with the enforcement of health and safety standards, and is partially responsible for quality control.

Mainly working on production of sauce, soup, appetizer, meat prepration, pasta.

Intercontinental The Grand Mumbai February 2008 – August 2008

Commi (first)

(Coffee shop)

Spending long hours in kitchen on my feet to learn culinary creation and have ablity to work under pressure.

PROFESSIONAL EXPERIENCE

(Continued)

R.C.C.L Cruise Line Miami

Chef –de- partie (production) February 2004 – February 2008

Produce high quality preparations using exotic and rare ingredients. Quality Control, HACCP Implementation, Food Cost Control, Ensuring Proper Storage at Chillers / Walk-Ins / Dry Stores, Cross Functional Coordination, Conducting Regular Kitchen & Service Briefings for smooth operations. As a designated trainer, was responsible for training of staff and new recruits.

EDUCATIONAL QUALIFICATION

1.

H.S.C.

Shardashram

MARCH 1999

2nd Grade

2.

S.S.C.

Shivaji Vidyalaya

MARCH 1997

2nd Grade

PROFESSIONAL QUALIFICATION

Completed and Passed Craftsman Ship Course In Food Production & Patisserie From Institute Of Hotel Management, Catering Technology & Applied Nutrition, Dadar, Mumbai from July 19. 1999 to November 14, 2000 with the following subjects.

Bakery Hygiene

Cookery Maintenance Food Costing.

Reference : Ninad Thakur

VINAY KADAM

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