Painting and Sketching
Karansingh Mehra
Line Chef
Nuneaton
Summary
An experienced professional chef with over 4 years experience in a high volume and fast-paced kitchen environment serving more than 500 guests at a time. With a blend of creativity & passion for food, I always strive to serve best food in Indian and Continental cuisines. Organised and punctual with experience in professional cooking, kitchen supervision and leading kitchen assistants towards customer satisfaction. Worked with one of the finest 5 star hotels in India, I am recognised as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to creation of a menu. Bringing forth an in depth knowledge of flavors and food relationships, resulting in mouth watering dishes and attractive menus. Proven ability to work effectively with people of various ages, cultural backgrounds, and experience levels.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
2
2
Certifications
3
3
Languages
Work History
Line Chef
The Fuzzy Duck Cocktail Bar And Gastro Kitchen
Nuneaton
03.2023 - Current
- Fully managing live counters from setting up the station to preparation of meals along with collaborating with kitchen team to execute food orders in efficiently and timely manner
- Prepared food based around specific diets (e.g. gluten free, vegan etc.)
- Adhere to laid down hygiene standards, compliance with hygiene audit & HACCP standards to prevent food spoilage & cross contamination.
- Oversee daily kitchen operations including food production, quality control and preparation.
- Collaborate with Executive chef to develop and execute seasonal menus, showcasing creativity and diverse culinary skills
- Oversee the food leaving the kitchen and accountable for food preparation, garnishing and plating
- Train, mentor and coach kitchen staff on food preparation techniques, safety protocols and maintaining sanitation standards
- Managing kitchen scheduling, assigning tasks, and optimizing staff efficiency during the shift.
- Coordinate inventory management, ensuring optimal stock levels and minimizing food waste
- Contribute to recipe development, incorporating innovative ingredients and techniques to enhance menu offerings.
- Maintain a clean and organized kitchen environment, adhering to health and safety regulations
- Ensure the kitchen equipments & facilities are maintained and daily operations run smoothly
- Engage with guests to address inquiries, special requests and ensure an outstanding dining experience.
- Collaborated with vendors to source high-quality ingredients, optimising food quality and cost efficiency.
COMMIS 1
Novotel Mumbai International Airport
Mumbai
10.2022 - 02.2023
- Star Luxury hotel of the Accor Hotels (Pre-opening)
- Planning and designing the menu under the supervision of Head Chef
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Maintaining well-organized mise en place to keep work consistent
- Training a new Kitchen Staff
- Maintaining Cleanliness and Hygiene throughout the Kitchen operation
- Assisting in Ordering and Control of Inventory.
COMMIS CHEF
Trident Bandra Kurla Complex, The Oberoi
Mumbai
12.2019 - 11.2021
- Group of Hotels
- Worked in Continental Hot Kitchen, Buffet, Commissary, Butchery and Pizza section in a 436 rooms business property
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Successfully passed the Bureau Veritas and ISO 22000 audits with platinum rating
- Collaborated with staff members to create meals for large banquets
- Handled the Breakfast operation i.e., Eggs Preparation., Refilling Buffet and pizza section as well alone at times of staff constraints.
Industrial Trainee
Hyatt Regency
Mumbai
05.2016 - 10.2016
- Star luxury Business Hotels
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge
- Studied functional relationships between different operational areas to better understand importance and impact of different decisions and protocols
- Helped with Mise-en-place and maintaining Hygiene of the Kitchen
- Worked in Glasshouse Restaurant in Western section
Education
Bsc - Hospitality and Tourism Studies
Dr. D. Y. Patil University School of Hospitality And Tourism Studies
08.2015 - 04.2018
Skills
Food Safety Knowledge
undefinedAdditional Information
- ACHIEVEMENTS , Kudos (01/2021 - 02/2021) Got the Kudos award for two consecutive months in The Oberoi Group for smoothly handling busy Kitchen Operations. Achievements/Tasks Achievements/Tasks Achievements/Tasks Courses
Accomplishments
- Got the Kudos award for two consecutive months in The Oberoi Group for smoothly handling busy Kitchen Operations.
- Certificate of excellence for trainings in Novotel Mumbai International Airport
Certification
Level 2 Food Safety and Hygiene Certificate
Interests
Trekking
Cooking
Timeline
Line Chef
The Fuzzy Duck Cocktail Bar And Gastro Kitchen
03.2023 - Current
Pre- Opening Certificate
02-2023
COMMIS 1
Novotel Mumbai International Airport
10.2022 - 02.2023
Level 2 Food Safety and Hygiene Certificate
08-2022
COMMIS CHEF
Trident Bandra Kurla Complex, The Oberoi
12.2019 - 11.2021
Industrial Trainee
Hyatt Regency
05.2016 - 10.2016
Bsc - Hospitality and Tourism Studies
Dr. D. Y. Patil University School of Hospitality And Tourism Studies
08.2015 - 04.2018
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