Saurav لاخيرا, head chef

Saurav لاخيرا

head chef

M.H Alshaya

البلد
الإمارات العربية المتحدة - دبي
التعليم
بكالوريوس, hospitality ad tourism
الخبرات
16 years, 4 أشهر

مشاركة سيرتي الذاتية

حظر المستخدم


الخبرة العملية

مجموع سنوات الخبرة :16 years, 4 أشهر

head chef في M.H Alshaya
  • الإمارات العربية المتحدة
  • أشغل هذه الوظيفة منذ أكتوبر 2017

Head chef, MH AlShaya .

kitchen manager في alabbar enterprises
  • الإمارات العربية المتحدة - دبي
  • نوفمبر 2015 إلى أكتوبر 2017

• To Handle a busy operation of 800 covers a day on average in a prime location in dubai mall.
• To achieve monthly budget of 1.6 million AED consistently.
• To successfully launch food promotions and theme events along with the menu.
• To maintain the food cost below 23% and achieved 19% food cost.
• To handle and manage a team of 25 cooks and 6 stewards, kitchen operation and hygiene requirement of the restaurant.
• To follow and maintain all standards set by dubai mall .
• To organize Regular training for the staff to be well versed with menu and new promotions.
• To manage the entire food production, ordering, inventory, of the restaurant serving breakfast, lunch and dinner.
• To recruit new staff and train them to match the standards set by the company.

sr.chef de partie في moevnpick hotels and resorts
  • الإمارات العربية المتحدة - دبي
  • أكتوبر 2013 إلى نوفمبر 2015

• Section in charge of ala -carte and farinaceous products in the main kitchen of the hotel, handling coffe shop, in room dining and a sports bar.
• Handling events and banquet function food orders
• Responsible for hygiene and HACCP guideline in main kitchen
• Reporting to executive chef about day to day operations and main kitchen issues.
• Training subordinate staff about the standard operating procedures.
• Menu planning and experimentation involving event and functions.
* Planning duty schedule and updating performance of subordinate staff.
* Keeping a check on produce and food supplies, ordering and cost control evaluation.

station cook في four seasons hotel houston
  • الولايات المتحدة
  • أغسطس 2012 إلى يوليو 2013

• working in Quattro restaurant kitchen as a station cook for pasta, grill and sauté.

• Work in breakfast operation for Quattro as a breakfast cook.

• Help out banquet kitchen whenever required.

• Report all the requirements and important changes necessary for the improvement of quality of service to the executive chef.

• Follow and maintain all set standards for food service and hygiene as per laws of united states of america

demi chef de partie في four seasons resort maldives
  • المالديف
  • مايو 2010 إلى يوليو 2012

* Working in Arabic restaurant and handling cold section of Arabic restaurant.

• To take care of the western section of main kitchen as section incharge with one reliever and one apprentice.
• To run successful operation in Coffee Shop, In Room Dining and Pool.
• To arrange for romantic dinners and private island beach barbeque with guest.
• Menu planning for romantic dinners, ayurvedic programmes in resort with chef.
• Report all the requirements and important changes necessary for the improvement of quality of service to the executive chef.
• Maintaining folder of recipes for the new menu or changes made as per requirement in old menus with proper pictures and method.
• Maintain daily checklist of refrigerator monitoring, heating, cooling and date tagging of food items.
• Reliever in fuego the grill restaurant and wok section of main kitchen.

commis في four season hotel mumbai
  • الهند - مومباي
  • ديسمبر 2007 إلى مايو 2010

• Setting up of kitchens as a part of pre opening team.
• Setting up section as per the menu proposed by the chef in pre opening.
• Kitchen organization and taking handovers from engineering team while kitchen was still under final phase of finishing.
• Setting up the section for the pre opening ala carte.
• Helping section incharge in daily misenplace and cleanliness of the section after opening.
• Worked with Chinese chef for 4 months.
• Worked with Japanese chef for 4 months.
• Worked in Indian section for 4 months.
• Worked in western section for 15 months as specialization.
• Set up of buffets for events.
• Coordinating with stewarding and catering sales with any changes in menu and reporting to the sous chef.
• Setting up the banquet event as per the banquet event order and reporting to sous chef in charge or executive chef.
• Night shift in charge for 5 months.
• Handling breakfast operations in main kitchen western section.
• Helping chef in charge in lunch and dinner operations.
• Maintaining all records of refrigerator monitoring, store requisition.
• Store pickup for the main kitchen.
• Receiving of supplies of fruits and vegetables, sanitizing and storing in proper temperatures.

الخلفية التعليمية

بكالوريوس, hospitality ad tourism
  • في institute of hotel management hyderabad
  • يونيو 2007

graduation in hospitality and hotel administration

Specialties & Skills

Team Player
Team Management
Team Leadership

التدريب و الشهادات

PIC DUBAI MUNICIPALITY (الشهادة)
تاريخ الدورة:
November 2015