Sourabh Kalia
903/11,Harbour Green,Union Street,Auckland
Summary
Well-rounded Chef offering 21 years 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, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service.
Overview
22
22
years of professional experience
Work History
Chef
WORKING IN
, AUCKLAND
01.2024 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Stored foods correctly using correct storage containers and labeling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Principal Consultant
IG FOODS
, DELHI
12.2022 - 01.2023
- Developed, managed and delivered a range of consultancy services to clients.
- Created strategies for the successful implementation of projects within budget constraints.
- Developed training programs for staff members regarding new technologies or methods.
- Monitored progress against key performance indicators during project execution.
- Identified risks associated with projects before making decisions about implementation.
- Analyzed financial statements to provide insights into areas of improvement or growth opportunities.
- Negotiated contracts with vendors while ensuring compliance with company policies.
- Collaborated with other professionals such as lawyers, engineers and architects when necessary.
- Implemented quality assurance standards in order to ensure that all deliverables meet customer requirements.
- Assisted senior management in developing long-term plans and strategies for success.
- Assessed employees through on-site observation and interviews to determine strengths and weaknesses in work performance, methods and team functions.
- Participated in training and managing new hires to bring new team members up to speed.
- Monitored contract requirements, invoices and receivables to keep books in order.
- Maintained positive working relationship with fellow staff and management.
- Set specific goals for projects to measure progress and evaluate end results.
- Assessed company operations for compliance with safety standards.
- Tracked project schedules and encouraged teams to complete tasks on time while staying on budget.
- Analyzed company's expenditures and developed financial models.
Assistant General Manager-F&B
MOVIETIME CINEMAS
, DELHI
12.2021 - 09.2022
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Demonstrated leadership by making improvements to work processes and helping to train others.
- Planned and completed group projects, working smoothly with others.
- Motivated and encouraged team members to communicate more openly and constructively with each other.
- Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
- Created innovative menu items that met customer needs while adhering to established budget guidelines.
- Established effective systems for ordering, receiving, storing and managing inventory of food products.
- Directed staff in proper food preparation techniques to ensure consistency in product taste, presentation and quality.
- Developed training materials for culinary team members on topics including sanitation procedures, equipment operation and recipe preparation methods.
- Reviewed daily orders from vendors to ensure accuracy and freshness of ingredients received.
- Monitored performance of kitchen staff through observation and feedback; provided guidance as needed.
- Analyzed weekly invoices for accuracy of pricing against contracted rates; negotiated better terms when necessary.
- Performed periodic cost analyses on current recipes to identify opportunities for cost savings without sacrificing quality or flavor profile.
- Collaborated with other chefs in the development of creative dishes that reflect changing trends in cuisine.
- Managed budgets effectively while keeping expenses within allocated limits.
- Evaluated existing processes related to purchasing, storage, inventory tracking and waste management; developed strategies for improvement.
- Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
- Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization.
Ops Head & Corporate Chef
ROLLING KITCHENS PVT LTD
NOIDA, UTTAR PARDESH
08.2018 - 12.2021
- Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Ensured compliance with all food safety regulations and sanitation standards.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Created new menu items based on customer feedback and industry trends.
Corporate Chef
NUTRITIOUS NATIONS FOODS PVT. LTD
DELHI/NCR
12.2015 - 08.2018
- Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored meals served for temperature and visual appeal.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Performed financial analysis and recommended effective methods to cut costs.
- Trained kitchen workers on culinary techniques.
Executive Chef
PVR BLUO ENTERTAINMENT LIMITED
GURUGRAM, HARYANA
05.2011 - 12.2015
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
Sous Chef
SUNLAKE GROUP OF HOTELS
KUNNINGAN, JAKARTA
12.2008 - 05.2010
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Supervised 58 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Checked quality of food products to meet high standards.
Sous Chef-Commissary
YO! CHINA - MOODS HOSPITALITY PVT LTD
GURUGRAM, HARYANA
04.2007 - 05.2008
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Created a positive work environment by encouraging teamwork among staff members.
Chef De Partie
THE ODYSSEY | AKASIA MAGNUM PVT LTD
GURUGRAM, HARYANA
11.2003 - 05.2008
Commis Chef
SUEDE
, DELHI
08.2002 - 11.2003
Education
Bachelors of Hotel Management -
M.S Ramaiah College Of Hotel Management
Bengaluru,India04-2002
DIPLOMA IN TOURS & TRAVELS -
YMCA
Delhi06-1998
+2 - Commerce -
Sarvodya Co-ed
Delhi04-1998
Skills
- Working With Diverse People
- Resource Management
- Cost Control
- New Hire Training
- Vendor Relationship Management
- Quick Learner
- Ordering And Requisitions
- Safety And Sanitation Regulations
- Budgeting And Cost Control
- Portion And Cost Control
- Budget Development
- Training Management
- Hands-On Instruction
- Quality Controls
- Mentoring And Coaching
- Forecasting And Planning
- Positive And Professional
- Task Delegation
- Company Safety Standards
- Expense Tracking
- Recruiting And Hiring
- Large-Scale Food Preparation
- Multitasking
- Knowledge Of Cooking Equipment
- Buffet Management
- Workflow Optimization
- Menu Design
- Menu Planning Capability
- Foodservice Innovation
Accomplishments
- Participated in CORDON BLEU at College and worked efficiently.
- Won an Inter-house Competition as House Captain.
- Participated in G.K Competition at National level and won First prize.
- Covered by various national daily newspaper & elite Magazines.
Personal Info
- Father's Name: Sh. Keshav Kalia
- Date of Birth: 08/05/81
- Nationality: Indian
References
On request
Languages
English
Full Professional
Hindi
Native/ Bilingual
Timeline
Chef
WORKING IN
01.2024 - Current
Principal Consultant
IG FOODS
12.2022 - 01.2023
Assistant General Manager-F&B
MOVIETIME CINEMAS
12.2021 - 09.2022
Ops Head & Corporate Chef
ROLLING KITCHENS PVT LTD
08.2018 - 12.2021
Corporate Chef
NUTRITIOUS NATIONS FOODS PVT. LTD
12.2015 - 08.2018
Executive Chef
PVR BLUO ENTERTAINMENT LIMITED
05.2011 - 12.2015
Sous Chef
SUNLAKE GROUP OF HOTELS
12.2008 - 05.2010
Sous Chef-Commissary
YO! CHINA - MOODS HOSPITALITY PVT LTD
04.2007 - 05.2008
Chef De Partie
THE ODYSSEY | AKASIA MAGNUM PVT LTD
11.2003 - 05.2008
Commis Chef
SUEDE
08.2002 - 11.2003
Bachelors of Hotel Management -
M.S Ramaiah College Of Hotel Management
DIPLOMA IN TOURS & TRAVELS -
YMCA
+2 - Commerce -
Sarvodya Co-ed
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