Hi, I’m
Kshama Prabhu
Sydney,NSW
It is better to fail in originality than to succeed in imitation.
Herman Melville
Summary
- I have Australian PR Visa Subclass 190.
- With a vast experience and focus on senior level assignments in kitchen operations, recipe development, planning and management, multi brand handling capabilities; looking forward to add value as a head chef in a professional rewarding environment in Hospitality Sector
- Diploma in Hotel Management and Catering Technology with over 22 years of cross-cultural experience in Food & Beverage Production, Kitchen Operations, Guest Relationship Management, Training and Team Management
- Envisioned new concepts and future trends, streamlining operations, brand development, turning around unprofitable functions while focusing on development, direction, and accomplishment
- Demonstrated professional excellence in developing procedures, service standards and operational policies as per international standards while planning and implementing effective control measures for cost efficiency
- Enhanced the production operations, optimizing resource and capacity utilization and escalating productivity and operational efficiencies
- An unwavering commitment to customer service, with the ability to ensure high quality and timely expedition of customer requests, build productive relationships, resolve complex issues and win customer loyalty
- Worked across borders at London, Dubai and Australia with distinguished chefs and talents including Chef Gordon Ramsay and Chef Nancy Kinchella
- A decisive leader with excellent ability to coordinate with different people at one time under difficult situations and the ability to bring out the best in others while creating a healthy and friendly work environment
- Gold Medal Award winner for practical cookery at the Middle East Junior Chef of the Year 2005, Dubai, U.A.E
Motivated and dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
24
years of professional experience
Work History
PIER ONE SYDNEY HARBOUR, AUTOGRAPH COLLECTION (MARRIOTT GROUP)SYDENY, AUSTRALIA
Sous Chef, Events and Banquets
10.2023 - Current
Job overview
- Accountable for overall success of the daily kitchen operations
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
- Works to continually improve guest and employee satisfaction while maintaining the operating budget
- Supervises all kitchen areas to ensure a consistent, high quality product is produced
- Responsible for guiding and developing staff including direct reports
- Must ensure sanitation and food standards are achieved.
OHANA-COCKTAIL BAR AND KITCHENJAIPUR, RAJASHTAN
Brand Chef
12.2022 - 10.2023
Job overview
- Been a part of the project team from conceptualizing to planning and implementing SOP's, setting up processes and leading the entire F&B team from front
- Responsible for consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for one of Asia's largest Rooftop Bar and kitchen, resulting in outstanding guest satisfaction
- Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
THE DRUID GARDENSAHAKAR NAGAR, BANGALORE, INDIA
Executive Chef
11.2021 - 11.2022
Job overview
- Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction
- Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
PROST BREW PUBWHITEFIELD, BANGALORE, INDIA
Executive Chef
11.2019 - 10.2020
Job overview
- Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction
- Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
CORUM HOSPITALITYMumbai, India
Corporate Chef
01.2015 - 07.2019
Job overview
- Spearheaded operations across outlets of the organization including the Bar Stock Exchange (20 outlets currently), Mr
- Baozi (Pan-Asian Gastropub) and Desi Culture(a fun indo restro bar)
- Play a key role in pre-opening operations
- Manage day-to-day Kitchen operations and culinary team
- Train and manage kitchen personnel and supervise all culinary activities.
THE WHITE OWLMumbai, India
Executive- Chef (Key Pre-Opening Partner) Menu Design & Planning Kitchen Operations & Management
01.2013 - 01.2015
Job overview
- Engage with customers and media as necessary to perpetuate the culture as per Company guidelines
MOSHE'SMumbai, India
Executive Chef
02.2011 - 01.2013
Job overview
- Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction
- Handled the opening and startup operations of 6 Cafes and introduced a lot of healthy options on the menu
- Raised the customer satisfaction by changing the menu at the cafes and introducing other special food items on the menu like thin crust pizzas.
THE TASTING ROOM, an Affiliate of ImpresarioMumbai, India
Head- Chef
04.2009 - 02.2011
Job overview
- Supervises: Kitchen personnel (in sections appointed)
- Special skills: attention to detail, initiative, independence, analytical thinking, dependability, related experience, job training, coordinate/lead others, physical proximity, responsibility for outcomes and results, judgment/decision making, service orientation, instructing, quality control analysis, experience and training.
BOARDWALK BAR AND BISTROBrisbane, Australia
Senior Chef de Partie
01.2008 - 01.2009
Job overview
- Handled menu planning for expansive repertoire of menus along with portion standardization and effective supervision of food preparation
- Set up section for the lunch and dinner services
- Prepared canapés and assisted in menu preparation of private functions
- Laid the food requisitions on daily basis and assisted in every section of the kitchen.
INTERCONTINENTAL, Marine Drive-Corleone RestaurantMumbai, India
Junior Sous Chef (Head of the Department)
03.2007 - 01.2008
Job overview
- Led a team of 16 in the Corleone (Italian cuisine) kitchen and Bakery
- To prepare, cook and maintain a high standard of all food preparation, service and hygiene in their respective kitchens, according to the standards required by the management.
Boxwood Café, Gordon RamsayLondon, UK
Senior chef de partie/Section in Charge-Hot Starters
05.2006 - 01.2007
Allium, Dolphin Square HotelLondon, UK
Chef de partie/ Section in Charge - Larder & Pastas
11.2005 - 05.2006
Prasinos, Jumeirah Beach ClubDubai
Commis 3
11.2002 - 09.2004
Holiday InnPune, India
Management Trainee
10.2000 - 03.2001
TOWN COFFEEJAIPUR, INDIA
Chef Consultant
Job overview
- Spearheaded kitchen operations for the new coffee shop
- Play a key role in pre-opening operations
- Designed a menu for upscale style coffee shop
- Track food costs while Managing Vendors to provide Standard Cost-efficient Products
- Standardize Production Recipes to ensure consistent quality
- Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation
- Conceptualize and design new and revised menus in conjunction with current trends
- Recommends menu price structure in clear relationship to costs, portion size and external competition.
Education
Merit Swiss Asian School of Hotel Management
Diploma in Hotel Management and Catering Technology
01.2002
Nirmala Niketan College
Higher Secondary Certificate (Home Science)
01.1999
Shanti Nagar High School
Secondary School Certificate
01.1997
Skills
- Food & Beverage Production
- Kitchen Operations
- Quality Management
- Guest/ Client Relation Management
- Cost Control
- Hygiene and Cleanliness
- Administrative Functions
- Training and Development
- Team Management
- Inventory Management
- Employee Scheduling
- Food Safety
- Safe Food Handling
- Supervising Food Prep
- Catering background
- Cooking techniques
- Compliance
- Motivational team management
- Recipe creation
- Ordering and Requisitions
- Kitchen Management
- Special diets
- Culinary Trends
- Team Leadership
- Menu Planning
- Positive and professional
Personal Information
Date of Birth: 06/18/1981
Timeline
Sous Chef, Events and Banquets
PIER ONE SYDNEY HARBOUR, AUTOGRAPH COLLECTION (MARRIOTT GROUP)
10.2023 - Current
Brand Chef
OHANA-COCKTAIL BAR AND KITCHEN
12.2022 - 10.2023
Executive Chef
THE DRUID GARDEN
11.2021 - 11.2022
Executive Chef
PROST BREW PUB
11.2019 - 10.2020
Corporate Chef
CORUM HOSPITALITY
01.2015 - 07.2019
Executive- Chef (Key Pre-Opening Partner) Menu Design & Planning Kitchen Operations & Management
THE WHITE OWL
01.2013 - 01.2015
Executive Chef
MOSHE'S
02.2011 - 01.2013
Head- Chef
THE TASTING ROOM, an Affiliate of Impresario
04.2009 - 02.2011
Senior Chef de Partie
BOARDWALK BAR AND BISTRO
01.2008 - 01.2009
Junior Sous Chef (Head of the Department)
INTERCONTINENTAL, Marine Drive-Corleone Restaurant
03.2007 - 01.2008
Senior chef de partie/Section in Charge-Hot Starters
Boxwood Café, Gordon Ramsay
05.2006 - 01.2007
Chef de partie/ Section in Charge - Larder & Pastas
Allium, Dolphin Square Hotel
11.2005 - 05.2006
Commis 3
Prasinos, Jumeirah Beach Club
11.2002 - 09.2004
Management Trainee
Holiday Inn
10.2000 - 03.2001
Chef Consultant
TOWN COFFEE
Merit Swiss Asian School of Hotel Management
Diploma in Hotel Management and Catering Technology
Nirmala Niketan College
Higher Secondary Certificate (Home Science)
Shanti Nagar High School
Secondary School Certificate
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