Anil Dhar

I have been doing freelance Head Chef work since October 2021 primarily working with Pubs and B&I caterers. This is mainly to cover holidays, sickness or other exigencies that crop up in the establishments from time to time.

• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Meticulously checked delivery contents to verify product quality and quantity.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

• Madhus is a very well known event atering company who ventured into restaurant business after Covid 19 onslaught.
• Used mathematical formula, statistical models and analytical techniques to assess information.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Meticulously checked delivery contents to verify product quality and quantity.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

• Communicated customer complaints, requests and feedback to company management for swift resolution.
• Interpreted maps effectively, following written and verbal directions as required to navigate optimal delivery routes.
• Contacted customers ahead of parcel drop-offs, effectively confirming and coordinating delivery times.
• Utilised hand-held devices to capture, document and communicate proof of delivery.
• Reported delivery goods and document errors to management, enabling prompt resolution.
• Maximised vehicle performance by completing basic vehicle maintenance, including air pressure checks and oil changes.
• Drove company vehicles safely and legally across national pick-ups and deliveries, maintaining brand reputation.
• Loaded vehicles safely and efficiently, securing items to prevent damage for high-volume deliveries.
• Notified management of vehicle safety concerns and issues, enabling prompt maintenance and repair.
• Safely loaded and unloaded packages with zero material damage.

• 1
• Kitchen and restaurant floor design 2
• Bar and restaurant menu, Standard Recipes, Recipe costing and pricing
• 3
• Equipment and supplier sourcing
• 4
• Food and Beverage Management Systems, Standard Operating Procedures,
• Staff hand book, 5
• Staff training, procedures and practices c.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.

• (6 months) A 150 cover Indo-Sri Lankan restaurant based in Slough
• E.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Meticulously checked delivery contents to verify product quality and quantity.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Incorporated customer feedback in experimentation and creation of new signature dishes.

• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Meticulously checked delivery contents to verify product quality and quantity.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.

• Having spent few years working for the hotel industry in India, this was my first job in the UK
• I joined this company as a Head Chef in one of its oldest stores and was immediately given the task to improve the menu ad the menu had not been updated in last 6 odd years
• Taking on from there, it was imperative to train the staff, recruit new staff, work on Menu costing and Pricing and, design material for marketing and food presentation
• I also helped the company set up a central kitchen as the number of stores grew from 3 to 11 in a span of 16 months
• Having a central kitchen made a big impact in reducing the operational costs,
• Also, the entire equipment, Front of House and Back of House, was upgraded resulting in improved efficiency, better customer feedback and ease of work appreciated not only by our customers but by the staff as well.