Hi, I’m
Lokesh Yadava
Northland ,Kaikohe
Summary
Well-rounded Chef offering 14years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
17
years of professional experience
Work History
Pizza place &Indian takeaway Northland , Kaikohe
Chef
05.2023 - Current
Job overview
- Monitored quality, presentation and quantities of plated food across line.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Checked quality of raw materials before use.
The cannaugth hotel New Delhi , New Delhi
Team Members
04.2021 - 04.2023
Job overview
- Addressed customer needs, responding to specific requests.
- Maintained excellent levels of workplace cleanliness around equipment to enhance safety and productivity.
- Upheld high standards of productivity and quality in operations.
- Assisted newly hired team members by explaining company procedures and safety requirements.
- Followed production orders and company standards to exceed quality scores on consistent basis.
- Organized inventory shelves for easy access and maintenance of stock levels.
Qatar embassy Philippines, Manila Philippines , Manila
Head Chef
10.2019 - 12.2020
Job overview
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed innovative recipes to suit complicated dietary requirements for customers.
Taj Mahal hotel,new delhi New Delhi , Delhi
Commi -1
05.2016 - 08.2019
Job overview
- Rotated food stock, using up older items first and rejecting expired goods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Checked food portioning for optimal presentation and cost control.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained kitchen workers on culinary techniques.
Carnival cruise USA, Orlando
DCDP
11.2013 - 01.2016
Job overview
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
The suryaa hotel New Delhi , Delhi
Commi -2
12.2011 - 11.2013
Job overview
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Fresco restaurant New Delhi , Delhi
Commi 2
06.2010 - 11.2011
Job overview
- Distributed food to service staff for prompt delivery to customers.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
The centaur hotel New Delhi , Delhi
Trainee
05.2007 - 11.2007
Job overview
- Attended training sessions and meetings to learn new information and develop personal skills.
- Developed essential skills and techniques through diligent practice.
- Handled basic issues and problems under direct supervision, escalating more complex issues to appropriate staff.
- Shadowed managers and senior employees to gain experience, noting down observations.
Education
Manipal University Sikkim
Bachelor of Arts from BA
04.2013
Skills
- Menu Planning
- Food Service Operations
- Recipe Development
- Purchasing
- Meal Preparation
- Kitchen Equipment and Tools
- Kitchen Operations
- Banquets and Catering
- Food Preparation Techniques
- Effective Communications
- Grilling and Deep Frying Skills
- Food Safety and Sanitation
Timeline
Chef
Pizza place &Indian takeaway
05.2023 - Current
Team Members
The cannaugth hotel
04.2021 - 04.2023
Head Chef
Qatar embassy Philippines, Manila
10.2019 - 12.2020
Commi -1
Taj Mahal hotel,new delhi
05.2016 - 08.2019
DCDP
Carnival cruise
11.2013 - 01.2016
Commi -2
The suryaa hotel
12.2011 - 11.2013
Commi 2
Fresco restaurant
06.2010 - 11.2011
Trainee
The centaur hotel
05.2007 - 11.2007
Manipal University
Bachelor of Arts from BA