Cost Control Food Preparation

AKHILESH SINGH

BHANDARI

I would like to utilize my experience and years of hard work in implementing new practices and Procedures in the field of production. I would like to utilize my self-motivated approach in Dealing with critical situations.

Responsibilities:

- Responsible to maintain cleanliness, sanitation at the assigned work area

- Responsible for preparing and cooking all food items by the recipe and to specification

- Prepare ingredients for cooking, including portioning, chopping, and storing food

- Cook food according to recipes, quality standards, presentation standards and food preparation checklist

- Slices, grind and cooks meats and vegetables using a full range of cooking methods

- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions

- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation

- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station

- Checks supplies and prep lists and ensures all items are prepped in a timely fashion

- Replenishes service lines as needed and restocks and prepares the workstation for the next shift

- Check and ensure the correctness of the temperature of appliances and food

- Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment Minimize waste and maintain controls to attain forecasted food cost Work History

Jul 2023 -

Current

Chef De Cuisine

National Sports Club of India, Mumbai

Forecasted seasonal staffing levels and interviewed and hired new staff members.

developing new recipes and dishes to keep menus fresh and exciting Team Head(Food Cost Control)

Chef

Address Mumbai Worli, India 400018

Phone 845-***-****

E-mail *******************@****.***

LinkedIn Akhilesh Singh Bhandari

Twitter Akhil

Nov 2020 -

Aug 2023

Barbeque Nation, Mumbai

Used critical thinking to break down problems, evaluate solutions and make decisions.

Developed strong communication and organizational skills through working on group projects.

Self-motivated, with a strong sense of personal responsibility. Effective food cost control under target with organization. Jan 2018 -

Nov 2020

Commi Chef I (Team Leader)

Matahaari, Mumbai

Applied effective time management techniques to meet tight deadlines. Proven ability to learn quickly and adapt to new situations. Used critical thinking to break down problems, evaluate solutions and make decisions.

Developed strong communication and organizational skills through working on group projects.

Mount view uk, Uttrakhand

Education

ADHM (Hotel Management)

RIMT - Dehradun

Apr 2011 -

Jun 2012

GED

Uk 12th Pass - Uk

Jun 2014 -

Aug 2017

Bachelor of Science: Math's,Physics, Chemistry

HNB Garhwal Center University - Srinagar Garhwal

Languages

English medium Hindi& Garhwali

Learned new materials, processes, and programs quickly. Attended training courses to build understanding of processes, techniques, and industry.

Offered technical support and troubleshot issues to enhance office productivity.

Established lasting relationships with peers, leadership and customers using strong communication and interpersonal skills.

Dec 2017

Apr 2017 - Trainee(All Department)

Certifications

Computer certification 6 months

Interests

Volleyball,cricket

Additional Information

- Quality of discipline and punctuality and loyalty.

- Capacity to work beyond working hours.

- Quite confident & friendly when meeting people on all levels & able to provide them with quality services.

- Personal Profile:

- Father's Name : Mr. Harendra Singh

- Nationality : Indian

- Gender : Male

- Marital Status : Single

- Linguistic ability : English & Hindi

Software

- Diploma in Basic Computer Skills. - Application software - MS Office (2018). - Operating Systems - Windows 7, 8 pro, 10,Windows 11

Custom

wings of fire

steps of food sanitation. 1.Clean 2.Separate 3.Cook 4.Chill .Knowledge about Types of four Hazard (HACCP) 1.Microbiological hazard 2. chemical hazard 3.Physical hazard 4.Allergens

·Knowledge about mother sauce . · Follow FIFO & LIFO .FEFO · knowledge about Cutting & Chopping with all cut size name. · About food hygiene Knowledge .Knowledge About Four

.Knowledge about types of food contamination physical, biological, chemical and allergenic.

.Knowledge about all types of color coding chopping board Knife skills Skills

Knife skills

Food safety

Food spoilage prevention

Knowledge of cooking equipment

Employee training and development

Grilling

Menu planning

Ingredient selection

Forecasting and planning

Signature dish creation

Cost reduction

Food inventories

Food plating and presentation

Recipes and menu planning

Fssai audit knowledge

Contact this candidate