ARVIND CHALASANI
Bridge of Don, Aberdeen,Scotland
Summary
A reliable, trustworthy, and flexible individual who has the culinary experience, qualities and qualifications that would match any organisations expectations. I have been working as a professionally trained chef since last 17 years, giving me a deep understanding within Hospitality and Catering Industry. With my culinary expertise I am very passionate about working in catering department, thus producing a wide variety of food, and be suitable candidate in the smooth running of any kitchen atmosphere. Right now, I am looking complete line change within the hospitality sector and I am looking for a suitable position with a company that will give me the freedom to progress in career and be a positive attribute to any organisation.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organisations. Dedicated to food safety, customer service best practices and quality food service. Accomplished senior management with proven ability to drive sales growth, reduce costs and build business relations. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
19
19
years of professional experience
1
1
Certification
Work history
Senior Chef/ Grade D Chef/Baker
Ess Support Services Worldwide
Aberdeen, Aberdeen City
11.2018 - Current
- Currently working at the Northern lights executive lounge at the Aberdeen Airport, serving serving food using locally sourced ingredients supplied by the local businesses as per the cleint and the travellers requirements,as well serving homemade desserts aswell.
- Serving dishes close to gluten free, allergen free and plenty of choices offered to the vegetarians.
- Weekly stock checks,staff rotas, staff trainings, budget control and regular cleaning schedules.
- Working as an Ad.Hoc chef and Baker on various platforms and company onshore units, as in when required, besides working both onshore and offshore
- Mentored staff in food preparation and storage best practices.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Used ingredients creatively to minimise food waste and stay within budgets.
- Updated menus regularly, catering to range of dietary requirements to generate return custom.
- Working on different offshore platforms, has given me a confident calibre to cope with any kind of work environments and deal with any chef related jobs, while working as a team is my str
- To work as chef on daily basis, starting with menu planning for the week, cooking healthy meals which are calorie controlled, a good selection of choice to choose be it hot food or cold salad selections, a good offering of meat free and gluten free foods, a as well a variety of fresh vegetables to encourage clients to eat 5 a day
- Preparing the allergen folder before food service commence
- Daily morning meetings, to discuss about tasks of the day, such as deep cleaning, speciality dish of the day and allocating tasks to other team members
- Worked a baker, producing a wide variety of desserts liked by the clients, freshly baked bread, choice of hot sweets, tray bakes and special dessert of the day
- Preparing, gluten free desserts , vegan desserts without compromising the taste buds
- Covered as Head chef, which included Butchery,stock taking, and helping out the kitchen team on day to basis
- Overall worked as a grade D, carrying out daily food preparations, mainly on the cookery side, every day advance preparation, carrying out muster duties, complying as of company safety rules, and also responsible to produce good quality vegetarian meals, gluten free meals and planning theme menus.
- Complied with health and safety codes.
- Monitored storage temperatures to preserve food quality.
- Prepared exceptional pastries and desserts.
- Trained staff to prepare consistent portions and presentation.
- Researched new recipes to create distinctive bakery brand.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
Grade D chef
Aramark
Aberdeen, Aberdeen City
05.2013 - 10.2018
- Worked with the company as a Ad.Hoc Grade D chef
- To ensure the prompt service of all meals at the required times, to the company's standard and the client's satisfaction and is accordance with the performance specifications.
- Includes the advance preparations, midnight meal, butchery, cooking fresh food as of the menu, allocating deep cleaning job to the galley steward, assisting the night baker to do bread, serving Breakfast and daily temperature logs.
- Investigate and report customer complaints immediately and take the agreed corrective action where service gaps are identified
- Ensure that personal working hygiene standards meet both the company and statutory requirements
- Ensure all duties and responsibilities are undertaken in full compliance of the Health and Safety at work Act
- Carry out any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client, such as the unloading of containers
- Identifying any safety issues, via attending safety meetings and assisting the Camp boss for any special food themes, includes vegan and allergens
- Performing Muster duties, stretcher party duties on a busy Barge.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Incorporated customer feedback in the experimentation and creation of new signature dishes.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Reduced customer complaints by enforcing strict quality control procedures.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Sous Chef
Holiday Inn
Westhill
09.2012 - 04.2013
- Worked as a SR.SOUS chef in the main kitchen, emphasised my role of taking more responsibility to produce quality food in regards to the company policies, with modern and better ways to work for time keeping and serving as of client expectations .The main selling outlet was the Italian restaurant serving Authentic food with a daily special to follow homemade desserts
- Took up role as a Acting Head Chef for few months, which included, food orders, staff rosters, functions and further planning for the year
- Responsibilities
- To supervise the shift and to make sure that the quality of food is to the correct standard and the timing is to the correct speed
- To have expert knowledge of all the recipes and preparation and cooking procedures for all sections within the kitchen
- To ensure the kitchen runs smoothly by following the correct systems and procedures
- To actively motivate the team and individuals in the team by creating a stimulating, positive and energetic working atmosphere
- To actively encourage teamwork and team spirit and by offering excellent team support
- To communicate with the Head Chef, Managers, the team and individuals in a friendly, courteous and professional manner
- To take ownership for all tasks, duties and responsibilities assigned to you, ensuring they are completed on time and to the required standard
- To be proactive in solving problems as they occur and to stay calm and focused
- To deal with all customer complaints in a positive and professional manner with the view to ensure the customer leaves satisfied.
- Acted as head chef when required, maintaining continuity of service and quality.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
SR.CDP
Hilton Treetops Hotel
Aberdeen
08.2010 - 09.2012
- Worked as a Sr.CDP, is more of a step-up to progress to run a Kitchen in absence of Head chef and sous chef which was a massive learning curve that included be a pass chef, during busy kitchen service, creating seasonal menus, making homemade desserts, food orders , working for functions, deep cleaning and attending daily meetings and more importantly a great team player
- Worked as a MENTOR for young people to be future chefs and assist them to get a placement within the company
- Responsibilities
- Is to make sure that the food is served with good efficiency, by following thebrand standard and regulations
- Creating a specialized dish and dessert each day, thus going an extra mile in doing things in different style
- Working in all departments is the main responsibility, whenever needed or under tight situations, which gives the confidence to learn things and be an all-rounder to support the team
- Acted as a departmental trainee, who basically involves is, to provide training and information to the staff on different topics every month for better knowledge and learning
- Handling huge functions and getting everything ready within a limited time factor
- Ensuring that all the food products are always up to date and monitoring the temperature log sheets on weekly basis
- Capable of taking decisions, under the absence of head chef, in a positive manner.
Chef De Cuisine
Thistle Hotel, Cove
Aberdeen
04.2008 - 08.2011
- Is to ensure all the morning conference breaks and afternoon lunches are served on time
- Working for functions under the sous chef assistance
- Make sure all that the department is well-set for the evening restaurant service
- Food tasting to clients, thus getting booking for events and weddings
- Temperature log-sheets
- Worked as pastry chef with the same organization, thus all desserts are made fresh and served daily
- Attended trainings, and acted as a Cleaning supervisor to rest of the other team members
- Created weekly menus, which were served as a Special of the Day in the Lounge and Restaurant.
- Effectively managed a team of 10+ staff including trainee, commis, a through day to work.
- Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
Breakfast Chef
Marriott Hotels
Aberdeen, Aberdeen City
11.2006 - 04.2008
- And capable of handling heavy numbers, with good planning and running effectively, followed by busy lunch service with morning preparations done as per the weekly sheets
- Responsible for all food delivery checks and storing them at right temperature.
- Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
- Personalised breakfast service by remembering regular customers and their orders.
- Thoroughly cleaned down grill section at end of shift.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
Trainee
Marriott Hotel
05.2004 - 10.2006
- Started career in India, which gave the confidence to become a professional, by learning everything from scratch, working under pressure, seeking knowledge, done projects related to food industry and moved to UK for better career opportunities.
Education
MSc Masters - International Tourism Management
Robert. Gordon University
Aberdeen, Aberdeen City07.2008
Diploma of Higher Education - Catering Technology and Culinary Arts
Osmania University, Andhra Pradesh Education Board
Hyderabad, India04.2003
Scottish Qualifications Certificate - School and Secondary School
Andhra Pradesh Education
Visakhapatnam06.1998
Skills
- Professional and Interpersonal skills with confidence and poised in interactions with individuals at all levels
- Self motivated
- Positive attitude
- Highly observant
- Excellent customer service skills
- Management
- Menu development
- Highly organised
- Product development
- Gluten-free baking
- World cuisine knowledge
- Dedicated individual, achieving a reputation for constantly going on beyond what is expected or required
- Passionate and self-motivated to work under pressure
- Trained professionally with good computer knowledge, food costing, food wastage and food orders are a reliable factor
- As a part of safety, trained to do food sampling and analysis on weekly basis
- A real passion tries new and fresh ingredients to create seasonal menus to get more business to the organisation
- Mentored for Apprentice chefs
- Well experienced in multi cuisine and Asian food
- Completed FOET (Bosiet refresher) AND MIST
- A good team leader to achieve satisfactory results
- A well-trained chef with multi-tasking under pressure
- Offshore Food safety in Catering level 1 and 2
- Well Trained to cater for larger organizations
Languages
English
Fluent
Hindi
Fluent
Telugu
Fluent
Tamil
Intermediate
Certification
Certifications in
- Profit protection
- Fire safety
- Healthy Lifestyles
- Natasha's law
- Mental health awareness
- Tackling sexual harrasment
- Calorie labelling
Timeline
Senior Chef/ Grade D Chef/Baker
Ess Support Services Worldwide
11.2018 - Current
Grade D chef
Aramark
05.2013 - 10.2018
Sous Chef
Holiday Inn
09.2012 - 04.2013
SR.CDP
Hilton Treetops Hotel
08.2010 - 09.2012
Chef De Cuisine
Thistle Hotel, Cove
04.2008 - 08.2011
Breakfast Chef
Marriott Hotels
11.2006 - 04.2008
Trainee
Marriott Hotel
05.2004 - 10.2006
MSc Masters - International Tourism Management
Robert. Gordon University
Diploma of Higher Education - Catering Technology and Culinary Arts
Osmania University, Andhra Pradesh Education Board
Scottish Qualifications Certificate - School and Secondary School
Andhra Pradesh Education
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