To excel as a Star Chef with Traditional Indian culinary skills blended with Ethnic English cookery resulting in modern presentations to meet trendy demands. Resourceful 25 Years of experience as Culinary Specialist providing food service and dining facility management. Accomplished in planning, preparing and serving balanced meals under strict deadlines and budget limitations. Focused on proper food handling, safety procedures and maintaining clean food service and dining environment. Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Experienced head chef successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 25 Years of progressive leadership experience. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Hardworking and passionate challenge seeker with strong organizational skills eager to secure management culinary position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Hi, I’m
Kuldeep Jassal
Mansfield,NTT
Summary
Overview
25
Years of professional Culinary experience
Work History
parcs Sherwood
Culinary, Head chef/Kitchen manager
11.2015 - Current
Job overview
- In U.K and in India after achieving grade A in Hospitality Management, specializing in Culinary Arts
- Acquired Honours in Hospitality Supervision from “American Hotel & Motel Association”
- Recently achieved MERIT in supervising Food Safety (level 3)
- Present, Complete control of kitchen, managing chefs training and development
- Following company food & safety policy (HACCP) complete understanding and control over profit margins, ordering, budgeting and food costing
- Following standard recipes and adhered to company CODE system working under pressure and quick decision making organizing 4 weeks staff duty roasters considering business needs and keeping the hours in budget following very high level of food and hygiene by retaining 5 star rating
- Serving 200-240 covers
- Earned merit in supervising Food Safety (level 3) conducting masterclass for Centerparcs chefs academy students
- Having financial reviews periodically
- Inspected deliveries for accuracy and safety.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Prepared and served food to approximately [Number] personnel in upscale urban restaurant.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
The Ivy Chelsea Garden
Sr. Sous Chef
07.2015 - 11.2015
Job overview
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
Roast Restaurant Ltd
Sous Chef
04.2015 - 07.2015
Job overview
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
The Maypole
Head Chef
04.2014 - 04.2015
Job overview
- At Wellow (A gastro pub and brassiere), Overall responsibility of the kitchen operation
- Conducting theme nights, developing menus with the input of directors
- Staff training, ordering, liaising suppliers to get the best fresh produce available
- Menu planning
- HACCP
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
The Windmill Inn
Head Chef
04.2013 - 03.2014
Job overview
- Redmile
- Awarded the best Gastro Pub in East Midlands 2012
- Looking after the whole operation in the kitchen -creating weekly menus, -training new staff -maintaining high standards of food & hygiene and health & safety -maintaining HACCP records
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and cooked memorable dishes that brought new customers into establishment.
Gordon Ramsays Plane Food
Sous Chef
06.2012 - 02.2013
Job overview
- (Heathrow terminal 5)
- Supervising 22 chefs
- Managing pass, serving food to around 700 to 850 customers a day
- Making sure all the dishes leave the kitchen with high standard and of high quality
- Introducing new specials.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Browns
sous chef
01.2012 - 06.2012
Job overview
- In Nottingham www.brownsnottingham, Organisation: Browns owned by Mitchells and Butlers
- Cuisine: modern British
- Demonstrating cooking techniques and proper equipment usage to the kitchen staff
- Supervising the kitchen staff
- Responsible for the daily operations of the kitchen
- Ensure that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to the quality
- Maintains a safe, orderly and sanitized kitchen
- To ensure that all the stations remain stocked before and during the meal period
- Ordering, receiving products by verifying invoice and freshness of merchandise
- Help in hiring and training employees to company standards
- Stock count on high risk and high value products
- Managing kitchen in the absence of head chef
- Helping out the sections before and during service.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
il rosso
Sous chef
01.2007 - 12.2011
Job overview
- Il rosso
- One of the places to fine dine
- Cuisine: Italian, English
- Duties and Responsibilities: .same as previous restaurant, as I was just transferred from employers one of the restaurants.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
The Red
Sous Chef
06.2005 - 08.2007
Job overview
- Pub & Restaurant", The happening place in the heart of Mansfield
- Cuisine: English, Oriental (Far Eastern), Indian, Modern Mexican
- Innovative Fusion
- Sis-Restaurant: Ill Rosso, The Exclusive Italian Restaurant
- Duties and Responsibilities
- Over all smooth day to day functioning of kitchen
- Four seasonal - Menu Designing, planning and costing
- Kitchen Requisites and dealing with suppliers
- Stocktaking, stock rotation, FIFO
- Relief chef for all sections
- Specialist in Re-chauffe
- Duty Roasters and effective man power handling
- Theme dinners and special events
- Food promotions and food festivals
- Food hygiene and safety practice and training for new staff members
- Identify suppliers for specific ingredients from different nationals
- Interview, recruit and train new staff members to required standards.
centerparcs UK ltd
Chef de Partie
07.2003 - 05.2005
Job overview
- Pioneers in Short Breaks in U.K
- Have properties in Europe, Four in U.K
- Sherwood forest being spread in about 400 acres of greenery in Robin wood's country
- Rajinda Pradesh, the Indian Restaurant is one among the 12 food outlets
- Cuisine : Authentic Indian, English styled Indian food with fine dining presentations
- Duties and Responsibilities:
- Over all smooth day to day cooking in the kitchen
- Kitchen Requisites, Indenting
- Relief chef for all sections
- Duty Roasters
- Food hygiene and safety practice
- Stock rotation, closing and opening balance.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Cooked memorable dishes that brought new customers into establishment.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
Radisson White Sands Resort
Demi Chef De Partie
10.2002 - 07.2003
Job overview
- Exclusive appointed rooms with five star deluxe amenities
- Banqueting and conference facilities for 1200 covers and four restaurants.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
Comfort Inn
MANAGEMENT TRAINEE, COMMIS
06.1998 - 09.2002
Job overview
- Career Kick started with real job as, at Surya Retreat and moved as KITCHEN, Club Mahindra Varca Beach Resort, Goa
- Gained knowledge of company policies, protocols and processes.
- Handled day-to-day customer or client questions via telephone or email.
- Acted with integrity, honesty and knowledge to promote culture of company.
- Established open and professional relationships with team members which facilitated communication, quickly resolving issues, and conflicts.
- Sat in on disciplinary hearings to learn about conflict resolution in workplace.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
Education
Indo - American AcademyVisakhapatnam, India
Diploma from Hotel Management
07.1998
University Overview
Indo American Academy
AH & MA from Culinary Arts
07.1998
University Overview
Equivalent to Grade A)
- Professional development completed in Goal setting, Time managent,
leadership development, personal development, intra personal skills.
- Received Honours in Hospitality Supervision.
Skills
- First Aid Knowledge
- Staff Management
- Meal Monitoring
- Catering Services
- Portion Standards
- Standardized Recipes
- Labour and Overhead Cost Estimation
- Team Leadership
- Guest Relations
- Station Preparation
- Customer Service
- Investigating Complaints
- Waste Reduction
- Food Preparation Management
- Kitchen Equipment Operation
- Cook Foods
- Menu Planning
- High-Volume Dining
- Teamwork and Collaboration
- Sanitation
- Food and Beverage Management
- Control Inventory Costs
- Cost Control
- Microsoft Word
- Managing Deliveries
- Managerial background
- Passion for culinary arts
- Culinary staff operations
- Culinary operations
Accomplishments
Accomplishments
- During Ist year of Culinary Education - On The Job Industrial Trainee, worked in various departments including food production, service, Housekeeping, Front office and Reception, Tech Services and kitchen stewarding in order to understand the complete flow and linkage of operations in effective functioning of Hotel
- Trained in a 5 Star Deluxe Holiday Place, Goa
- Renaissance Resort, Goa, India
- During third year of Culinary Education - CHEF TRAINEE in PESHAWARI kitchen, the speciality bench mark restaurant for Authentic Tandoori
- Delicacy in Welcom Group's Rajputana Palace Sheraton, Jaipur, India
- Attended programme on goal setting, body language, self-motivation and intra-personnel relationships as to understand the hotel industry as whole and to further achieve my personal goals, conducted by "Madras Management
- Association", Visakhapatnam
- Attended 3 days’ workshop on "Menu Planning" taken by Mahindra’s corporate chef A P.Soundarajan at the resort club Mahindra varca, from 22nd Aug.,'01 - h Aug., '01
- Attended "Effective communication skills" programme conducted by vizag junior chambers, Visakhapatnam
- Attended basic food and hygiene course as a part of my induction at centerparcs, sherwood forest, uk
- Attended foundation course on food and hygiene at the Thorsby Hall Hotel and spa, ollertone, uk
- Achievements
- Acquired first place in Food & Hygiene practice during inter village senior ethnic food competition, conducted by Centerparcs uk ltd., uk
- Awarded Bronze medal for the display and presentation of food during inter village seniorethnic food competition, conducted by Centerparcs uk ltd., uk
- Awarded an certificate of appreciation for playing a strong part as a member of pre-op-pre-opening power team, on 1st Dec.,’02, at The Radisson White Sands Resort, Goa.
Additional Information
Additional Information
- Proud to be the first member of staff to be awarded as Star of the month for Jan ’03, at the Radisson White Sands Resort, Goa. Awarded the best employee of the month for Dec., 01, at the Club Mahindra Varca Beach Resort, Goa. Awarded an appreciation note from F & B manager for rendering high quality of service during the industrial training of one year at The Renaissance Resort, Goa. Awarded “Certificate of Excellence” from the personnel manager for outstanding overall performance at the 45 TAAI Convention held at goa renaissance resort, Goa, from 20th Sept., ’96 to 02nd Oct.,’96.
listening to audio books, keep fit mindset , networking
listening to audio books, keep fit mindset , networking
listening to tony les brown, jim rohn, robery kyosaki, tony robbinsons, grant cardone , earl nightingale and many more.
very self motivating real biographies.
sketching
exercise
Languages
Punjabi, Hindi
Native language
English
Proficient
C2
Timeline
Culinary, Head chef/Kitchen manager
parcs Sherwood
11.2015 - Current
Sr. Sous Chef
The Ivy Chelsea Garden
07.2015 - 11.2015
Sous Chef
Roast Restaurant Ltd
04.2015 - 07.2015
Head Chef
The Maypole
04.2014 - 04.2015
Head Chef
The Windmill Inn
04.2013 - 03.2014
Sous Chef
Gordon Ramsays Plane Food
06.2012 - 02.2013
sous chef
Browns
01.2012 - 06.2012
Sous chef
il rosso
01.2007 - 12.2011
Sous Chef
The Red
06.2005 - 08.2007
Chef de Partie
centerparcs UK ltd
07.2003 - 05.2005
Demi Chef De Partie
Radisson White Sands Resort
10.2002 - 07.2003
MANAGEMENT TRAINEE, COMMIS
Comfort Inn
06.1998 - 09.2002
Indo - American Academy
Diploma from Hotel Management
Indo American Academy
AH & MA from Culinary Arts
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