Cooking ,cricket,Netflix,dancing,
Sandeep Kukreti
Chef
Al Khobar
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
11
11
years of professional experience
7
7
years of post-secondary education
3
3
Languages
Work History
Chef De Cuisine
Ble Cafe
Al Khobar
05.2019 - Current
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for Business Name.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Arranged for kitchen equipment maintenance and repair when needed.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef De Partie
Hotel Sahi Haveli
Punjab
02.2014 - 04.2019
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Rotated stock to use items before expiration date.
- Cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Modernized work processes to reduce guest wait times and boost daily output.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Commis Chef
Royal Inn
Haridwaar
07.2013 - 12.2014
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepped daily menu items to quickly deliver upon request.
- Modernized work processes to reduce guest wait times and boost daily output.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Ordered new ingredients and supplies to meet expected needs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Rotated through all prep stations to learn different techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Trainee Chef
Hotel Taj Deccan
Heydrabaad
01.2013 - 06.2013
- Cleaned kitchen counters, refrigerators, and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
Education
12 - Intermediate
Inter College Bhainsyaraw
Uttarakhand 04.2006 - 05.2007
B.C.A - Bachelor Computer Application
Group of Institutions of Baba Farid
Bathinda Punjab 03.2007 - 04.2009
Hotel Management Diploma - Hotel And Motel Management
Maurya Institute
Dehradun 01.2012 - 12.2012
B.A - B.A
Uttarakhand Open University
Haridwar 03.2009 - 07.2012
Skills
Food safety
Interests
Timeline
Chef De Cuisine
Ble Cafe
05.2019 - Current
Chef De Partie
Hotel Sahi Haveli
02.2014 - 04.2019
Commis Chef
Royal Inn
07.2013 - 12.2014
Trainee Chef
Hotel Taj Deccan
01.2013 - 06.2013
Hotel Management Diploma - Hotel And Motel Management
Maurya Institute
01.2012 - 12.2012
B.A - B.A
Uttarakhand Open University
03.2009 - 07.2012
B.C.A - Bachelor Computer Application
Group of Institutions of Baba Farid
03.2007 - 04.2009
12 - Intermediate
Inter College Bhainsyaraw
04.2006 - 05.2007
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