Ayush Tyagi
Schofields,NSW
Summary
To work in one of the most reputed organization & give my best towards the success and growth of organization. So as to achieve self- realization and accomplishment of organizational goals.
Innovative Head Chef known for high productivity and efficient task completion. Specialize in menu development, inventory management, and culinary team leadership. Excel in time management, adaptability, and creative problem-solving skills to deliver exceptional dining experiences.
Overview
18
18
years of professional experience
Work History
Head chef /Owner/Operator
Petu Schofields
Schofields
02.2022 - Current
- Led kitchen staff in preparing high-quality dishes daily.
- Developed and standardized menu items for seasonal offerings.
- Managed inventory and ordered supplies to ensure freshness.
Head chef
Zouki cafe north Sydney
North Sydney
08.2021 - 01.2022
- Developed innovative menu items reflecting seasonal ingredients and customer preferences.
- Managed kitchen staff, ensuring efficient workflows and high-quality food preparation.
- Maintained strict food safety standards, adhering to health regulations and guidelines.
Head Chef
Radhe indian restaurant
Blacktown , Nsw
11.2019 - 08.2021
- Managed kitchen operations to ensure high-quality food preparation.
- Designed diverse Indian menus that reflect authentic culinary traditions.
- Supervised staff training to maintain consistent cooking standards.
Chef
Chatkazz Harris Park
07.2016 - 10.2019
- To work in Indian Section, to make all Indian food including north Indian and tandoor breads.
- To maintain the hygiene at the work place.
- To check the quality of the food.
- To do the production as per the reservation and booking.
- To do the training for the new staff.
- To maintain the cleanliness of food storage area and maintain the storing temperature.
- To follow the standard recipes and check the quality of food.
Chef
Dosa Plaza Bella Vista
03.2014 - 12.2015
- To work in Indian Section, to make all Indian food including south Indian, north Indian, tandoor breads and Indian sweets.
- To maintain the hygiene at the work place.
- To check the quality of the food.
- To do the production as per the reservation and booking.
- To do the training for the new staff.
- To maintain the cleanliness of food storage area and maintain the storing temperature.
- To follow the standard recipes and check the quality of food.
Junior Sous Chef
The Oberoi New Delhi
New Delhi, India
06.2013 - 12.2013
- To take care of the banquet catering.
- To make the Indian and western food as per the function prospect for the day.
- To do the planning for bulk food production for the big events and parties.
- To maintain the quality of food as per the standard recipes.
- To do the tasting of the basic sauce, gravy and soups.
- To take a briefing of the team before any event.
- To maintain the hygiene in the kitchen area as per the ISO 22000 and keep the record for the same.
- To do the meeting with banquet supervisor and manager for the day events.
- To check the stock in hand and do the ordering accordingly.
CDP
Trident Bandra Kurla
Mumbai, India
10.2008 - 06.2013
- To take care of the banquet catering.
- To make the Indian and western food as per the function prospect for the day.
- To do the planning for bulk food production for the big events and parties.
- To maintain the quality of food as per the standard recipes.
- To do the tasting of the basic sauce, gravy and soups.
- To take a briefing of the team before any event.
- To maintain the hygiene in the kitchen area as per the ISO 22000 and keep the record for the same.
- To do the meeting with banquet supervisor and manager for the day events.
- To check the stock in hand and do the ordering accordingly.
- (A unit of Oberoi group of hotel & resorts)
Commie Chef
Trident Hilton
Jaipur, India
06.2007 - 10.2008
- To do the all the preparation for western kitchen, to make the food orders for breakfast, lunch and dinner service.
- To maintain the hygiene of the work place.
- To maintain the temperature log, to follow FIFO method for all perishable item.
- A first class international hotel, (A unit of Oberoi group of hotels & resorts)
Industrial Exposure Trainee
The Oberoi Amarvilas
Agra, India
- Done six month industrial exposure training in culinary department to learn the basic culinary work, different cooking method, making soup, stocks and sauces, to set up the kitchen line for the food service.
Education
Bachelor in Hotel Management -
Institute of Hotel Management Catering & Tourism
LucknowSkills
- A la carte preparation
- Buffet preparation
- Menu planning
- Cleaning schedule
- Buffet costing
- Perishable ordering and receiving
- Store requisite and inventory
- Banquet planning
- Banquet production
- Banquet set up
- Banquet ordering
- Menu supervision
- Ingredient selection
- Process improvements
- Budget development
- Resource management
- Collaborative environment
- Recipe creation
- Workflow optimization
- Adaptability in cuisine
- Creativity in cooking
- Waste reduction
- Food and beverage pairing
- Inventory rotation
- Kitchen equipment safety
- Food pairing
Job Skills
- A la carte preparation & Buffet preparation
- Menu planning & compiling
- Cleaning schedule
- Buffet costing
- Perishable ordering and receiving & Store requisite and inventory
- Banquet (planning, production, set up, ordering etc.)
Personal Information
- Date of Birth: 10/27/84
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Languages
- Hindi
- English
Hobbies and Interests
- Cooking
- Traveling
Disclaimer
I hereby declare that all the above mention information is true and reliable.
Job Knowledge
- Italian specialty kitchen (grill)
- Continental hot galley
- Garde manger
- Pantry
- Banquets Indian and Continental
- Indian Curry and Tandoor
- South Indian curries
Career Motive
To work in one of the most reputed organization & give my best towards the success and growth of organization. So as to achieve self-realization and accomplishment of organizational goals.
Timeline
Head chef /Owner/Operator
Petu Schofields
02.2022 - Current
Head chef
Zouki cafe north Sydney
08.2021 - 01.2022
Head Chef
Radhe indian restaurant
11.2019 - 08.2021
Chef
Chatkazz Harris Park
07.2016 - 10.2019
Chef
Dosa Plaza Bella Vista
03.2014 - 12.2015
Junior Sous Chef
The Oberoi New Delhi
06.2013 - 12.2013
CDP
Trident Bandra Kurla
10.2008 - 06.2013
Commie Chef
Trident Hilton
06.2007 - 10.2008
Industrial Exposure Trainee
The Oberoi Amarvilas
Bachelor in Hotel Management -
Institute of Hotel Management Catering & Tourism