Executive Chef Inventory Control
Resume:
Gurdeep Singh
Kharbanda
Executive Chef With Management Skills
Creative and highly regarded Executive Chef successful at driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Desserts, Ice Creams and authentic Indian Cuisines with skills in concept development and high-quality restaurant operation in New Delhi. Expertise in Managing Restaurant operations with Strong organizational and leadership experience.
Skills
Forecasting and planning
Excellent
Payroll and scheduling
Excellent
Food plating and presentation
Excellent
Recipes and menu planning
Excellent
Performance assessments
Excellent
Food preparation
Excellent
Order delivery practices
Excellent
Fine-dining expertise
Excellent
Problem-solving
Excellent
Workflow Optimization
Excellent
Kitchen equipment operation and maintenance
Delhi, DL, 110014
********@*****.**.**
Excellent
Budgeting
Excellent
Hospitality service expertise
Excellent
Staff Management
Excellent
Desserts and Ice Creams Speciality Cuisine
Education
1985-06 - 1989-04 Bachelor's: Commerce
Delhi University - New Delhi
1983-04 - 1984-03 High School Diploma
C.B.S.E Board - New Delhi
Work History
2007-09 - Current Executive Chef
Pal Refrehment Corner, New Delhi, New Delhi
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Created many Continental Dishes and other dishes with expertise including North Indian and South Indian Dishes.
Innovated many Desserts, Shakes and Ice creams by enhancing flavours Expertise in making Ice Creams with Pure Cream.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Kept labor at or below 50% to support business profit targets. Produced revolutionary Chinese, North Indian, Mughlai, Dessert, Continental, Shakes and South Indian menu offerings to put establishments on local, and regional map.
Mentored more than 16 number of kitchen staff at all levels to prepare each for demanding roles.
Increased profits and efficiency 80%-95% by building optimal inventory control model.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Modernized Preparation and Presenting processes for kitchen staff, which reduced guest wait times and boosted daily output from 100 meals to 200 meals.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues. Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Verified compliance in preparation of menu items and customer special requests.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control. Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Collaborated with Kitchen Staff and Dessert Chef to create delicious meals for large banquets, including Kitty Party and Birthday Party events for up to 500 people.
Trained and managed kitchen personnel and supervised all related culinary activity.
2007-02 - 2007-08 Chef and Manager
Sues Indian Raja Restaurant, Vilinus, Lithuania, Baltic Planned promotional menu additions based on seasonal pricing and product availability.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Produced revolutionary North Indian menu offerings to put establishments on local, regional and national map.
Maintained well-organized mise en place to keep work efficient and consistent.
Supervised and enhanced work of 15-person team producing more than 500 plates per day.
Collaborated with MD and Executive Chef to create delicious meals for large banquets, including British Embassy Party and Birthday Party events for up to 500 people.
1984-01 - 2007-01 Executive Chef
Pal Refreshment Corner, New Delhi, New Delhi
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Kept labor at or below 50% to support business profit targets. Mentored more than 5 number of kitchen staff at all levels to prepare each for demanding roles.
Increased profits and efficiency 70% by building optimal inventory control model.
Collaborated with MD in production or modification of menus and selections.
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues. Languages
English
Hindi
Interests
Cooking
Driving
Watching Movies
Additional Information
DOB:- 04/08/1968
Father's name:- Late Sh. Gurbachan Singh Kharbanda Marital Status:- Married
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