AJAY SEHGAL

Oversee daily kitchen operations, supervise staff, and collaborate with the Executive Chef on menu development and recipe creation. Ensure food quality and presentation meet restaurant standards. Manage inventory, assist in ordering supplies, and maintain compliance with health and safety regulations. Provide high-level supervision for a brigade of 8 chefs and 6 kitchen porters, including controlling the kitchen in the absence of the Head Chef and ensuring daily HACCP checks are completed. Assist in menu development.

Summary of Duties:

- Prepare and cook a wide range of complex fresh foods, including fruit and vegetable, fish and seafood, meat and poultry dishes.

- Cook from raw ingredients for large events, such as weddings, parties, exhibitions, and more.

- Participate in the development and implementation of business strategies for the catering area aligned with the hotel’s overall mission, vision, values, and strategies.

- Implement strategies for the kitchen that support the catering department’s goals.

- Monitor status regularly and adjust strategies as appropriate.

• • - Create an environment aligned with the Residence Restaurant culture through constant communication and reinforcement.

- Deliver the company experience for guests and employees.

- Communicate and reinforce the hotel’s service vision to employees.

- Create an environment at the hotel that stimulates all senses through personal services, amenities, and experiences provided by employees.

- Ensure that the hotel delivers the company experience by reviewing hotel operations from both the customer’s and business perspectives.

- Stay updated on guest feedback and continuously seek opportunities to follow up on their experiences.

- Provide employees with the tools and environment they need to deliver the company experience.

- Develop and implement strategies and practices that support employee engagement.

- Create luxury for the senses by managing the food preparation for a fine restaurant catering experience.

Collaborate with the Executive Chef to develop the catering menu, ensuring adherence to company standards for food quality and consistency. Conduct inspections of seasonings, portions, and food appearance to maintain product uniformity. Supervise the daily setup of the menu, anticipating business volume and adjusting work areas accordingly. Prioritize food waste reduction and quality enhancement by storing unused food properly.

Responsibilities include recruiting and selecting staff, developing and implementing a comprehensive training plan that covers culinary skills, customer service, and kitchen safety. Implement proper sanitation practices and schedule staff based on forecasted volumes. Analyze daily business volume and product usage to make informed decisions. Consult with the catering director and banquet manager daily to anticipate business volume and coordinate service effectively.

Manage the inventory of food for the assigned outlet, providing the Executive Chef with recommended stocking levels and purchasing requisitions. Prepare detailed reports summarizing catering profitability, customer satisfaction, and other relevant metrics. Stay updated with local competition and continuously seek opportunities to enhance culinary and management expertise.

Provided spiritual care through visitation, counselling and prayer. Led programs such as worship, study, fellowship and service opportunities. Built positive relations with congregation members and wider community. Introduced innovative liturgical practices to enhance worship experience for congregants. Enhanced interfaith dialogue, resulting in greater appreciation for religious diversity. Volunteered at hospital chaplaincy providing support to patients of all faiths. Strengthened sense of community with regular home visits and personal counselling sessions. Liaised with other faith leaders to promote harmony and mutual respect among diverse communities. Researched and prepared materials used in Bible study and daily devotions. Provided spiritual guidance, emotional support and direct care to residents, famil

• MAIN OBJECTIVE
• Be able to work to strict guidelines, as part of a team and on own initiative
• Demonstrate a good understanding of COSHH
• Possess good customer service skills
• Be flexible and adaptable around a wide range of working
• patterns
• Show a good level of spoken English
• Possess Level 2 in food safety
• Passionate about fresh food
• Innovative and creative
• Demonstrate great attention to detail
• Thrive on a hard work culture
• Have a clear understanding of health and safety
• procedures
• Desirable
• Experience within a busy hotel banqueting department
• Level 3 in food safety
• Work line with our Food Safety Management System
• Ensure that foods are prepared, stored and cooked in line with HACCP regulations
• Provide a high level of supervision for a brigade of 8 chefs and 6 kitchen porters
• Ta control of the kitchen in the Head Chefs absence
• Ensure that daily HACCP checks are completed
• Assisting in menu development
• Summary of Duties
• Prepare and cook a wide range of complex fresh foods including fruit and vegetable, fish and seafood, meat and poultry dishes
• To cook, from raw ingredients, for large events including, weddings, parties, exhibitions etc
• Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel’s overall mission, vision, values and strategies.
• Implement strategies for the kitchen that support achievement of the catering department’s goals.
• Monitor status regularly and adjust strategies as appropriate.
• Create an environment for employees aligned with the culture through constant communication and reinforcement.
• Deliver the company experience for guests and employees.
• Communicate and reinforce the service vision of the hotel to employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Create luxury for the senses by managing the food preparation for a fine restaurant catering experience.
• Work with Executive Chef to develop the catering menu.
• Ensure adherence to company standards of food quality.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly.
• Ensure unused food is stored properly to minimize waste and maximize quality.
• Recruit and select staff.
• Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety.
• Ensure that proper sanitation practices are followed.
• Schedule staff based upon forecasted volumes.
• Analyze business volume and product usage daily.
• Anticipate business volume by consulting with catering director and banquet manager daily and to coordinate service.
• Manage inventory of food for assigned outlet; provide executive chef with recommended stocking levels and purchasing requisitions.
• Prepare reports summarizing catering profitability, customer satisfaction, etc.
• Keep current with local competition; continually seek ways to improve skills and culinary and management expertise.

• Responsibilities Work with Gordon Ramsay Chef’s and Team.
  . Creating special dishes.
  . Regular food tasting of the menus is done with my head chef and colleagues. Responsible for maintaining high standard of food service and delivery to the customers.
  . Always talk to customer to show passion about food.
  . Maintaining proper hygiene in the kitchen and mentoring the team on regular

Pre opening chef of the residence and actively engaged in all the required duties and responsibilities of the same.

Creating special dishes for the three signature menus.

Regular food tasting of the menus is done with my head chef and colleagues.

Responsible for maintaining high standard of food service and delivery to the customers during breakfast, high tea and cocktail time.

Maintaining proper hygiene in the kitchen and mentoring the team on regular basis.

Mostly the responsibilities are the same as junior sous chef, however, more active engagement in managing the team.

Preparing roster and training schedule for the team members.

Food tasting and preparing new menus on a regular basis.

Plan menus and compile recipes for food tasting.

Inspect all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with health and safety regulations.

Provide direction to team on all-day operations.

Check any spoilage and ensure regular turnover of food items.

Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.

During service periods, to personally run the hot plate and assist when needed, and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Conduct training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen staff.

Helped executive chef to hire and train kitchen personnel.

Trained and oversee kitchen workforce on recipe procedures,preparation, and cleaning duties.

Monitored food expenditure.

Helped the team in pre-opening of new restaurant at wynn-palace.

Preparation of food for breakfast,lunch and dinner for the special buffer preparation.

For proper maintenance of correct food service temperature.

Involved in day-to-day preparation of soups,sauces,gravies and short order dishes.

Storing of food with proper date, time and expirations.

Proper thawing of meats.

Responsible for proper stock rotation.

Keeping co-ordination with chef and other employees.

Supervise the lunch and dinner preparation.

Plan and prepare special ethnic dishes for special function.

Involved in working very close with chef de parties in the day to day routine menu.

Responsible to allot duties for trainees.

Assist the senior chefs in managing kitchen production ensuring quality and consistency every time, in line with the company guideline.

Produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company.

Involved with the successful mobilisation of new procedures and systems in the new kitchen.

Assisted and train juniors and interns.

Take a "hands-on" approach in assisting with,monitoring and overseeing all production, stock and operational kitchen related concerns.

Control and minimise all kitchen associated costs without detriment to the business or service.

Assist all other company departments where necessary.

Ensure that all food is prepared, produced and packed on time.

Assist in developing & Standardising menus and food items.

Carry out all food procurement, stock inwards, stock management, and minimise wastage.

Assisted the Executive Chef/ Sous Chef in providing innovative and artistically superior, and cost-efficient food and beverage products that enhanced the reputation of restaurant, at the time, meeting the established quality and presentation standards.

Contributed to planning menus and determining costs of food and labour.

Consulted with managers,chef,and other staff members regarding food preparation issues.

Procured food, kitchen supplies and equipment from suppliers.