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Skills

  • MS Office
  • Order delivery practices
  • Food portion control and plating
  • Recipes and menu planning
  • High-quality spice sourcing
  • Customer feedback interpretation and adaptation
  • Budgets
  • Dietary and allergy accommodation
  • Cross-functional collaboration with head chef
  • Cross-culture cuisine understanding (North Indian, etc.)

Work Experiences

  • Looked for best-in-class plating, aroma, and food quality in completed dishes.
  • Met all of the production requirements for banquet and outlet desserts, as well as breakfast pastries.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Mentored staff on kitchen goals and daily work expectations and parameters.
  • Adjusted prep workflows.
  • Reduced restaurant's annual food and labor costs by 10% through proper budgeting, scheduling and management of inventory.
  • Kept the kitchen staff's skill level up by properly coaching, counseling, and disciplining them.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Wrote operational reports and analyses, as well as making recommendations to address both positive and negative trends.
  • Produced over 2 method dishes per day and kept customer satisfaction scores near-perfect.

Summaries

  • Accomplished Curry Chef.
  • Costs were consistently reduced while profits were increased.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Professional Chef capable of leading and managing a team of 16 kitchen employees in the preparation of initiative cuisine.
  • Chef de cuisine in a restaurant with excellent cooking skills and a strong understanding of food safety.
  • Leadership and team-building skills are essential.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • In high-pressure situations, he is known for working quickly and efficiently.
  • Achieved consistent Outstanding Service Award-grade ratings.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.

Accomplishments

  • Worked directly with suppliers on importing specialized ingredients for authentic tandoori dishes, resulting in improved flavor authenticity.
  • Implemented an ingredient cross-utilization program by reusing excess produce in specialty curries, reducing food waste by 56%.
  • Created a rotating tandoori menu that increased customer interest and resulted in 55% rise in reservations.
  • Collaborated with team of 3 in the development of process.
  • Documented and resolved method which led to system.
  • Resolved product issue through consumer testing.
  • Developed seasonal marinade recipes using locally sourced ingredients, reducing ingredient cost by 32%.
  • Led culinary workshops to educate front-of-house staff, increasing knowledge of the tandoori and curry menu.
  • Introduced a weekly chef’s special that increased repeat customers by 77%.
  • Organized curry-tasting events, attracting 14 new customers and increasing local engagement across social media platforms by 31%.

Affiliations

  • Project Management Institute
  • World Association of Chefs' Societies (Worldchefs)
  • United Kingdom Spice and Curry Chefs Association
  • Association for Supply Chain Management (APICS)
  • Professional Asian Chefs Association (PACA)
  • American Medical Informatics Association
  • Participant in Phoenix International Food & Spice Expo
  • Tandoori Chef Training Program Atlanta
  • Association of Ethnic Food Professionals
  • Certified in Nutritional Management of Indian Curries

Certifications

  • Level 4 Award in Managing Food Safety in Catering
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Allergen Awareness Training - Ironclad Systems
  • Certified Professional in Tandoori Cooking Techniques
  • Google Certified Professional Cloud Architect
  • Managing Allergen Risks in the Kitchen Certification
  • Advanced Curry Sauce Preparation Certification
  • Cisco Certified Network Associate (CCNA)
  • City & Guilds Food Safety 2023
  • Food Cost Optimization for Restaurant Profits Brightline

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