sous chef
Board N Barrel Restaurant
Total years of experience :20 years, 8 Months
Working in the Confectionery and Bakery segment, also work at fryers, salads, and savoury
• Managing all aspects of kitchen operations including monitoring food production, aesthetic presentation of food & beverages; ensuring cleanliness in the kitchen work area & it is in order prior to commencement of food preparation
• Taking care / ensuring HACCP implementation and hygiene training by In-House Hygiene Officer; monitored VIP Functions’ & Outside Catering; also planning menu for an expansive repertoire of menus, along with portion standardization and supervision of food preparation
• Accountable for food cost control and wastage management functions, thereby improving profits and enhancing revenue
• Dealing with suppliers for the best possible availability of raw materials; also co-ordinating with franchise’s to continuously keep a track on the quality and sales
Key Result Areas:
•Handled food & beverage section, banquet, conference & formal dining reservations; coordinated with guests for resolving their concerns / needs
•Coordinated the work of the kitchen staff and managing the preparation of meals; experimenting & presenting innovative ideas, styles new dishes and ensuring cost control measures; maintaining quality and consistency of food for enhancing satisfaction amongst customers
•Steered initiatives towards new product development & product innovation; conducted trials and designed new recipes & presentation styles to keep updating the portfolio
•Provided training to the chefs on the new recipes & presentation styles
•Responsible for monitoring:
•Customized and centre filled Chocolate Production
•Food cost, wastage and overheads
•Stock and purchase of raw material
Key Result Areas:
•Developed recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures and cost requirements
•Examined foodstuffs and supplies for ensuring quality as well as quantity meet established standards
•Ensured customer satisfaction by achieving delivery of service quality norms by interacting with clients, handling guests’ requests & resolving complaints
•Planned & organized training programs for the customers in the company’s training kitchen; also organized cake festivals, dessert festivals, chocolate festivals, gelato festivals and so on
•Deftly designed cake albums & recipe books for the customers
• Developed recipes &portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures and cost requirements
• Gave demonstrations at the customer’s place to help the sales staff ramp up the business
• Also developed new recipes as well as implemented them at the customer’s place
Key Result Areas:
•Examined foodstuffs and supplies for ensuring quality as well as quantity meet established standards
•Handled overall food & beverage section, banquet, conference & formal dining reservations and coordinated with guests for resolving their concerns / needs
•Accountable for preparing food and controlling food cost; involved in kitchen Indenting, purchase of ingredients, etc
• Developed recipes &portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures and cost requirements
• Gave demonstrations at the customer’s place to help the sales staff ramp up the business
• Also developed new recipes as well as implemented them at the customer’s place
Pastry & Baking) South India
Successfully designed two books on cake decorations; also developed new recipes of centre-fillings for moulded chocolates
Known as Best Trainer for Bakery & Confectionery in South India for the company; was awarded for outstanding performance in Team Development, Technical, in 2009
SCHOLASTICS PORTFOLIO
Bachelors in Science - Hospitality & Hotel Administration in 2003
National Council for Hotel Management, Catering Technology and Applied Nutrition, Hyderabad (Under Govt. Of India, Department of Tourism)
Diploma in Patisserie and Chocolate Training in 2007
Chocolate Academy, Barry Callebaut, under Chef Jean Marc (Barry Callebaut)
Workshops and Trainings:
• “Komplet Baking Seminar” at Volklingen Germany, for the Use and Handling of Komplet Product Line for International Breads, under Chef Wolfgang Jungmann and Chef Paul Mitchell
•Technical Training at Unifine Food & Bake Ingredients, Belgium for a variety of international Desserts; trained under Award Winning Chefs - Chef Francois Galtier, Chef David Austraete and Chef Philippe Depape
Bakery & Confectionery)
Key Result Areas:
•Developed recipes &portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures and cost requirements
•Gave demonstrations at the customer’s place to help the sales staff ramp up the business
•Also developed new recipes as well as implemented them at the customer’s place
done Hotel Management and Diploma in Chocolates Had done project on Food Presentation, and named it "Food Presentation, A Feast for the Eye and Stomach"
