Atish Chaudhuri

Pre-Opening:

• Setting up operational frame work with regards to menu development, planning, cost estimations, trial runs and implementation.
• Employee interviews, inductions and training.
• Work flow application, efficiency design, and delivery of product with minimal effort .
• Establishing SOP, Implementing HACCP requirements, developing relations with builders, council and regulatory bodies.
• Implementing time lines and delivering an operational kitchen designed for optimum functioning and ease.

Operational:

• Mathematical: Maintaining COGS, inventory control, recipe costings, vendor relations with regards to cost of produce.
• Food Safety and Hygiene: Implement strict food safety protocols. Training staff on proper food handling, storage, and hygiene practices. Regularly inspect and maintain kitchen equipment to ensure cleanliness.
• Staff Training and Management: Provide comprehensive training for kitchen staff on safety, procedures, and recipes. Foster effective communication and teamwork. Establish clear roles and responsibilities to streamline operations.
• Customer Experience: Focus on providing excellent customer service. Monitor feedback and reviews to identify areas for improvement. Maintain a clean and welcoming dining and buffet area. Able to establish a strong social media and review process.

• Trios club comprises of bistro seating 180pax, sports bar seating 80pax, Furlong room seating 50 pax, function center with a seating capacity of 120 pax
• Accountable for manpower planning, menus implementation, purchasing, food cost, inventory control
• Responsible for hiring, training, and managing all kitchen staff, extending to employee development, issuing disciplinary action, and conducting performance reviews
• Monitoring line processes to maintain consistency in food quality, quantity, and presentation
• Modernized work processes by playing key role in planning renovations of the kitchen
• Generating employee schedules, work assignments and determined appropriate compensation rates
• Established a core team which helped increase performance in food presentation production and client satisfaction.

• Overseeing kitchen operations for - The Cardinia Cultural Center, Lardner Park, Vista Cafe, Outlook function center
• Hosting all events of Cardinia Shire ranging from council dinners, conferences, awards events
• Consolidated product brand into being one of the premier events companies operating within southeastern suburbs of Melbourne
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions
• Introduced plant and allergens free-based menus as operational standards within all food production areas.

• Responsibilities included manpower planning, budgetary control, inventory, menu planning, efficient execution, future planning, food cost control
• Modernized work flow and processes in food productions by creating simpler menus with a contemporary flair through cost evaluations of the food and manpower
• Key role in planning and coordinate kitchen renovation process.

• Joined the Marriott Dubai as a commis chef working in various kitchens at the JW Marriott hotel chain at different locations
• With great exposure to different cuisines and learning skills under excellent chef mentors
• Learning the principles of managing a profitable kitchen and manpower management
• These were my formative years of honing my skills as a chef
• Developed the skills required as a professional chef and as a manager.

• Trained at Claridge's Hotel for a period of 6 months.