Sous Chef
Viking Cruises
Total years of experience :19 years, 11 Months
Pritam’s Global Cuisine, PAPS Lounge Bar, Desi Vedeshi Café at Thane Mumbai.
a. Delivered and designed new Menu.
b. Hired and trained new staff recruited during the assignment.
2. Pritam’s Dhaba at Vasai Road, Mumbai.
a. Redesigned and enriched the existing menu.
b. Increase the productivity and time saving from Order until order delivery.
c. Hired and trained new and existing staff.
d. Delivered training on hygiene and sanitation
Key Highlights Pre-Opening for all the 3 Restaurants given below
BARWORKS: A contemporary Asian-European cuisine-140 covers
ZAYNA: An Uber Dinning (Indian, Tandoor & oriental cuisine) - 120 covers
NAVARATNA: A casual All-Day dinning (North Indian & South Indian) -200 covers
Job Summary To implement and follow culinary standards and to oversee the culinary and kitchen
stewarding operations of the units and external delivery catering. To supervise all kitchen
functions including food purchasing, preparation and maintenance of quality standards,
sanitation, and cleanliness.
Key Responsibilities /
Accountabilities
1. Menu Standard, Recipes: Standardize production recipes to ensure consistent quality.
2. Providing active support for Catering Proposals, Menu Pricing and Menu Innovation as per
requirements
Industrial catering which churned out 20, 000 meals per day.
Exposure working with a professional team comprising top brass chefs and a nutritionist.
Learned working in R&D kitchen which conceptualizing new recipes that tantalizes the taste
buds while adhering strictly to nutritional standards.
Closely worked with a fully equipped testing lab with a dedicated microbiologist and hygiene
specialist to adhere strict standards
Job Summary Production and supervised Breakfast, Lunch, Dinner and Outdoor catering.
Designed Executive meals for Senior Management, Corporate gifting, Festive Orders,
Confectionaries, Food Fests. Customized banquets, special orders, and Shape Cakes &
cookies.
Managed Retail Segment: Pizza Express/ Barista/ CCD Express/ Jawa Green/ Good Go Café.
Key Responsibilities /
Accountabilities
Responsible for managing daily operations and team size of 65 direct chefs.
Responsible for coordination with chefs which were on client premises.
Managed production for retail segment.
Achievements 1. Decreased Food Cost from 70% to 49% within one year.
2. New sites :(Morgan Stanley NKP & Athena, Colgate, Mckinsey, CLP, OCS, Spectra, Dow,
Star TV, SONY TV, Mount Litera School.
Key Highlights Managed the entire Kitchen operation and satellite kitchen operation for the Bombay
Gymkhana which was founded in 1875 for Europeans. Designed in the Swiss chalet style by
John Adams and was originally built as a British-only club, designed by English architect,
Claude Batley is one of the premiere gymkhanas (sports arena) in the city of South Mumbai. It
was a major hub for sports like hockey, football, cricket, and golf; Recent years have seen
sports like rugby and tennis gaining prominence.
Job Summary Managed team size of 100 Chefs and kitchen stewarding.
Ensured that vendors with inter-connectivity and other complex challenges to produce a
positive result for the members in BGC, providing a “best-in-class” guest experience.
Key Responsibilities /
Accountabilities
1. Vender Management with respect to food quality and price.
2. Innovated new menu and menu planning (costing, recipe and weigh).
3. Maintained high standards for Hygiene & Sanitation.
4. Managed recourses for kitchen operations.
5. Leadership Development and managed the reporting hierarchy within the organization.
6. Significant contribution in revamping daily processes resulting in reducing the number of
food complaints.
Achievements 1. Harmonized food costing for the vendors.
2. Introduced new food counter in the Club, “I feel Healthy Today”, “Go Gola and Pizza”
introduce in Food Court.
3. Introduced new ideas like Executive Breakfast in weekends, Swimming pool Brunch, Holi,
Parsi New Year and Arabic food Festival.
Key Highlights Exposure working for elite club, which was founded in 1918 by Lord Willingdon, then Governor
of Bombay on 66 acres of land with a plant nursery 22, 000 trees. The club has an 18-hole golf
course, 6 tennis courts, squash and badminton courts, health club & a swimming pool.
Job Summary Manage Entire Kitchen operations and kitchen stewarding.
Manage team size of 120 chefs and kitchen stewarding.
Key Responsibilities /
Accountabilities
1. Engaging with the team of Architecture and Kitchen Consultant on the project of 6, 000 sq.
feet main kitchen of the CLUB.
2. Designing new Lebanese Menu, Fusion pizza, Live BBQ counter, Sizzlers, Combo Meal Pure
Vegetarian Menu Monthly Events, themes, and Festival were introducing in the club.
3. Contribution in revamping daily processes resulting in bringing down the food complains.
Achievements 1. Elevated gross sales of The Willingdon Sport Club property by 26% in first year as an
Executive Chef. Yearly turnover of Food in Club 5.23 Crore.
2. Achieved record profitability of the restaurant and catering operations as compared to
past year.
3. Increased sales and revenue, while keeping intact the guest satisfaction with regards to
food quality.
4. Increased Bar Night daily average sale from 20K to 60K INR.
5. Increased banquets sale by 57 lakhs. Achieved 3.48 Cr. Target 2.9 Cr.
6. Increased daily food sale by 30K INR. Achieved 1.43 lakh. Target 1.13 Lakh.
7. Innovated new menus and layout; renegotiated terms with vendors/suppliers; halted
rampant waste; and unified front- and back-of-house staff to create a cohesive,
cooperative team committed to premium guest service and optimum profitability.
Key Highlights Sun-n-Sand, Mumbai’s first Juhu beach 5* Hotel. The Hotel with the perfect location and a
grandiose edifice is the ideal venue for business travellers, tourists and for hosting conference,
meetings, weddings, and other functions.
Job Summary Reporting to Corporate Chef Gautam Mehrishi
Organizing food trials and standardizing of recipes
Ensure overall consistency and high quality across the various operations
Key Responsibilities /
Accountabilities
1. Responsible of the kitchen and stewarding operations.
2. Delivered redesigned menu and creative cuisine prepared in line with international
standards, designed new recipes and determined appropriate ingredients, designed
specific serving portion for each recipe.
3. Delivered production, safety, and sanitation standards which ensured the quality of the
finished Products.
4. Developed costing plans for recipes and tracked accurate costing of all dishes prepared
and sold.
Key Highlights Majestic Park Plaza, an oasis of tranquillity, is the ideal venue for business travellers, tourists and
for hosting conference, meetings, weddings, and other functions
Job Summary Involved in strategic sales by conducting food festivals and promotional events.
Key Responsibilities /
Accountabilities
1. Prepared contemporary menu, costing, training (associates) and maintaining standards
2. Conducted daily food panels within department including service
3. Conducted daily kitchen meetings, monthly F&B meetings and departmental profit and
loss meeting.
4. Responsible for quality of food, food handling personnel and professional work procedure
5. Conducted safety training on food handling equipment
6. Implemented the hygiene standards and met them at all times as per industry standard
Achievements Achieved the yearly Budget of increase in sales of F&B by 10%
Commi
Key Highlights 60 room boutique property, 1 multi-cuisine restaurant, 1 roof-top outlet, bar, swimming pool,
room service
Cuisine knowledge: Asian Kitchen
Key Responsibilities /
Accountabilities
1. Responsible for Asian cuisine which includes Thai and Chinese
2. Guide and Lead the Juniors for pre-cooking preparation
3. Responsible for maintaining and Quality and Quantity of food
4. Monitored quality and quantity of food to be served
Restaurants, Have three outlets namely Bella -vista (capacity of 40 covers), Memories of
China (capacity of 50 covers), Thai Connection (capacity of 80 covers)
Cuisine knowledge: Thai / Italian
Key Responsibilities /
Accountabilities
1. Supervised the kitchen, Commies, and Trainees
Bachler of Science in
Culinary Competition: Worcestershire sauce (Lea & Perrins) Competition Runner Up (IHMCT. Mumbai) • Management Development program Sarovar Groups (Majestic Park Plaza Hotel) • Train the Trainer programmed Level 3 (Focus on Present & Future Implications of FSSA on Food Business Operators, Fundamentals of Food Safety & Hygiene, Advanced Food Safety & Hygiene): (EQUINOX SOLUTION) ISO 9001:2008 • Food Safety Level 2 (SouthseaTraining.co.uk
