Open To Work
Kaushik Borwankar
Chef De Partie
Gatwick,London
Summary
High-performing culinary professional experienced in fast-paced kitchen environments. Experienced in menu development keeping high standards of food safety, cost optimization & compliances, increasing sales and guest satisfaction. Proven ability to lead kitchen operations. Energetic and adaptable candidate, bilingual team player person with strong communication and interpersonal skills.
Overview
3
3
years of professional experience
1
1
Masters In Culinary Art
Work History
Senior Chef De Partie
Holiday Inn
London, United Kingdom
07.2024 - Current
- Handling daily Kitchen activities, preparing items for grilling, sautéing, frying, and baking
- Ensure consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Collaborate with management to design seasonal menus that align with guest preferences and culinary trends,resulting in positive guest feedback and repeat business.
- Achieved seamless order management during high-pressure service periods, contributing to a smooth dining experience. Managed daily operations for 250-300 tables, enhancing customer satisfaction through efficient service.
- Enhanced guest satisfaction and loyalty by delivering high-quality dishes, contributing to a 15% increase in sales this year.
- Maintain high standards of cleanliness ensuring a safe and efficient workspace always & enhance kitchen efficiency by streamlining preparation work and implementing time-saving techniques
- Executed quality assurance measures to uphold consistency in culinary presentation and taste across the menu.
- Ensure food safety standards by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Oversaw inventory management, optimizing stock levels and minimizing food costs through strategic purchasing decisions.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Regular check on equipment readiness and cleanliness, maintain kitchen log book in audit perspective.
- Streamline food preparation processes, reducing waste and enhancing service speed during peak hours.
- Mentoring junior chefs, fostering skill development and improving overall kitchen efficiency.
Chef De Partie
The Castle Inn
Ottershaw, Surrey
08.2023 - 07.2024
- Oversaw daily kitchen operations, including preparation of items for roasting, sautéing, frying, and baking.
- Evaluated and upheld recipe specifications and presentation benchmarks to ensure uniformity in dish quality.
- Enhanced customer satisfaction by proactively managing dietary restrictions and special requests.
- Pursued continuous research on emerging culinary techniques and trends to align with evolving consumer preferences.
- Executed large-scale menu planning for events, prioritizing consistency in food quality and presentation.
- Coordinated inventory oversight and supply procurement to maintain a fully stocked kitchen environment.
- Monitored and maintained storage conditions for perishable items, promptly addressing any identified hazards to uphold food safety standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Executed thorough monthly kitchen audits to maintain operational efficiency and quality control.
F & B Attendant
Varanasi
Birmingham, United Kingdom
01.2023 - 08.2023
- Managed entire operation of food and beverage department, both in kitchens and in serving and dining areas.
- Consistent in proving high-quality service standards at all times.
- Specialty in handling events in restaurant, including wedding receptions, Corporate and private luncheons.
- Ensured that all areas were kept clean and in proper condition to provide safe working environment for employees and customers alike.
- Developed new ideas and drink specials to more efficiently sell alcoholic products.
- Demonstrated ability to increase banquet sales and build rapport with clientele, increased sales by 20%
- Maintaining clean and organized restaurant to comply with hygiene and health regulations.
- Birmingham, United Kingdom
Education
Masters - Culinary Arts
University College Birmingham
Birmingham, United Kingdom07-2024
Bachelor of Science - Hospitality And Tourism Studies
Dr. D.Y. Patil University of Hospitality & Tourism
Navi Mumbai, India06-2022
Higher Secondary School Degree - Commerce
K.V Pendharkar College of Arts, Science & Commerce
Mumbai, India03-2019
Skills
- Grilling Techniques & Menu development
- Inventory Management & Cost optimization
- Cross-Functional Collaboration & Efficient Multi-Tasker
- Strong communication skills
- Task Prioritization & Sequencing
- Ability to work under pressure
Certification
- Health Safety Level 2
- Food Safety Level 2
- Fire & Safety
- Food Allergies
- Electrical Equipment & Visual Safety Check
- Anti-Modern Slavery
Accomplishments
- Completed internship program at most renowned Five-star property 'The Lalit group of hotels' located at Mumbai, India International airport in year 2022
- Successfully completed the “Pre-Commis Chef” Course organized by World Chefs Association in July 2021.
- Certification from Nestle Professional and World Association of Chefs Societies in webinar program on “MORE PLANT BASED, PLEASE” in July 2021.
- Participated in webinar on “Introduction to Indonesian Culinary its Uniqueness and Variety” organized by Indonesian Chef Vindex Tengker in October 2020.
Languages
Fluent - English, Hindi, Marathi
Beginner- French, Spanish
PERSONAL INFORMATION
- NATIONALITY- INDIAN
- MARITAL STATUS – Single
Timeline
Senior Chef De Partie
Holiday Inn
07.2024 - Current
Chef De Partie
The Castle Inn
08.2023 - 07.2024
F & B Attendant
Varanasi
01.2023 - 08.2023
Masters - Culinary Arts
University College Birmingham
Bachelor of Science - Hospitality And Tourism Studies
Dr. D.Y. Patil University of Hospitality & Tourism
Higher Secondary School Degree - Commerce
K.V Pendharkar College of Arts, Science & Commerce