Jagtamba Prasad

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant, Follows the instructions and recommendations from the immediate superiors to complete the daily tasks, Coordinates daily tasks with the Sous Chef, Responsible to supervise junior chefs or commis, Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met, Ensure that the production, preparation and presentation of food are of the highest quality at all times, Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis, Personally responsible for hygiene, safety and correct use of equipment and utensils, Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim, Checks periodically expiry dates and proper storage of food items in the section.

• Coordinate daily tasks with executive chef and division manager.
• Trained new hires in proper cooking techniques and recipes.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Supervised food preparation staff to deliver high-quality results.
• Checked quality of food products to meet high standards.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Prepared workstations with ingredients and tools to increase efficiency.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Trained kitchen workers on culinary techniques.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Liaised closely with kitchen and front-of-house personnel.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Created a positive work environment by encouraging teamwork among staff members.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Maintained accurate records for cost analysis purposes.
• Established standard procedures for plating presentations.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.

• Assisted in menu development and recipe testing.
• Established standard procedures for plating presentations.
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Supervised cooks and other kitchen personnel during meal services.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Created a positive work environment by encouraging teamwork among staff members.
• Monitored inventory levels to ensure adequate supplies on hand.
• Trained new hires in proper cooking techniques and recipes.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
• Assisted restaurant in meeting financial targets by achieving food quality objectives.
• Assisted with interviewing, hiring and training kitchen personnel.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Worked with Al Ahlia Group from September 7, 2011, to January 15, 2023.

2011 - joined as a commi chef.

2013 - promoted as a demi chef de parti.

2014 - promoted as a chef de parti.

2016 was promoted as a Sous Chef.

In 2019, I was selected for the Vapiano brand as a Senior Sous Chef in the same company franchise.

• Stored foods correctly using correct storage containers and labelling systems.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Adjusted seasonings of dishes according to customers' tastes.
• Responsible for fulfilling daily operation needs like chopping, cutting, sauce, etc.
• Assisting other chefs, helping with deliveries, and restocking.
• Preparing vegetable, meats, and fish dishes.
• Handling kitchen equipment like an oven, food processors, a deep fryer, a grill, a wok, a toaster, a salamander, a Bain Marie, and a stove.
• Full time - 45 to 50 hrs/week.