Laxmi Kant
London,London
Summary
Accomplished culinary professional with extensive expertise in Indian cuisine and advanced knife and cooking techniques. Proven track record in menu development, innovation, and food safety (HACCP-certified). Adept at supervising and training kitchen staff, delegating tasks effectively, and motivating team members during high-pressure service. Skilled in managing inventory, reducing food waste, ensuring cost control and budgeting. Proficient in maintaining equipment cleanliness, handling kitchen stress, and utilising culinary software. Demonstrates leadership proficiency, portion control, and multitasking efficiency.
Overview
14
14
years of professional experience
Work history
Curry & Tandoor Chef
Dishoom
London, UK
2023.12 - Current
- Assisting in menu planning and developing new dishes and specials.
- Handle customer dietary requirements and allergen requests.
- Reduced food waste to improve profitability.
- Enhanced team productivity with effective delegation of tasks.
- Taking charge of the kitchen in the Head Chef’s absence and ensure smooth service operations.
- Preparing & cooking and present authentic Indian curry and tandoori dishes to a high standard.
- Ensuring all meats, vegetables, and spices are properly marinated, prepared, and stored.
- Monitor food quality, taste, portion control, and presentation throughout service.
- Managing stock levels, place orders, and check deliveries from suppliers.
- Maintaining food hygiene, HACCP procedures, and health and safety standards.
- Training and guiding junior chefs and kitchen assistants.
Head chef
Mirchi Indian restaurant
London, United Kingdom
2021.06 - 2023.12
- Directed the preparation of special dishes for events and holidays.
- Established strong rapport with team members through effective communication skills.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Implemented new recipes for enhanced menu diversity.
Kitchen manager
Al kharafi global
Kateh , Kuwait
2019.04 - 2022.02
- Updated menus seasonally for fresh dining options and improved customer experience.
- Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
- Streamlined meal preparation process to reduce guest wait times.
- Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
Sous chef
Al kharafi global
Kateh , Kuwait
2019.04 - 2022.02
- Ensured quality control with strict adherence to hygiene regulations.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Ensured proper storage of raw materials adhering to health standards.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
Chef de partie
al kharafi global
Kateh , Kuwait
2015.04 - 2017.05
- Collaborated with other chefs for special events and banquets.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Worked closely with senior chefs for menu planning.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
Chef De Partie
Courtyard by Marriott
Pune , India
2014.02 - 2015.03
- Managed portion control effectively, reducing waste significantly.
- Gained expertise in a variety of cuisines from around the world.
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Worked closely with senior chefs for menu planning.
Demi Chef De Parte
Double tree by Hilton
Pune , India
2012.12 - 2014.02
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Participated actively in team briefings contributing towards open communication among staff members.
- Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
- Took charge of specific stations within the kitchen as required.
Commis chef
hotel Koregoan park
Pune , India
2012.04 - 2012.12
- Developed new garnishing methods to improve plate aesthetics.
- Assisted in menu planning for seasonal dishes.
- Trained under experienced chefs increasing professional culinary skills.
- Prepared ingredients for head chef to ensure efficient service.
Education
Diploma of Higher Education - diploma in culinary art
AFCI HM collage
Rishikesh DehradunCertificate of Higher Education - high secondary
S.V.M Sharanpur
Utter PardeshSkills
- Quality Assurance (QA)
- Expertise in Indian Cuisine
- Advanced knife and cooking techniques
- Menu development and innovation
- Knowledge of food safety and hygiene (HACCP-certified)
- Supervising and training kitchen staff
- Delegating tasks effectively
- Motivating team members during high-pressure service
- Managing inventory and reducing food waste
- Ensuring cost control and budgeting
- Maintaining equipment and kitchen cleanliness
- Handling kitchen stress
- Culinary software use
- Leadership proficiency
- Portion control
- Multitasking efficiency
Affiliations
cooking, travelling playing volleyball,cricket badminton, cricket and table tennis
Languages
Hindi
Upper intermediate
English
Intermediate
Timeline
Curry & Tandoor Chef
Dishoom
2023.12 - Current
Head chef
Mirchi Indian restaurant
2021.06 - 2023.12
Kitchen manager
Al kharafi global
2019.04 - 2022.02
Sous chef
Al kharafi global
2019.04 - 2022.02
Chef de partie
al kharafi global
2015.04 - 2017.05
Chef De Partie
Courtyard by Marriott
2014.02 - 2015.03
Demi Chef De Parte
Double tree by Hilton
2012.12 - 2014.02
Commis chef
hotel Koregoan park
2012.04 - 2012.12
Diploma of Higher Education - diploma in culinary art
AFCI HM collage
Certificate of Higher Education - high secondary
S.V.M Sharanpur