Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Lalit Bairwa

Alice Springs,NT

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.

Overview

11
11
years of professional experience

Work History

Sous Chef

doubletreebyHilton
Alice Springs, NT
05.2018 - Current
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Monitored and improved performance of team members resulting in meals produced daily.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.

Commi Chef

Double tree by Hilton
Alice Springs , NT
06.2016 - 08.2018
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Checked stock deliveries for safety, quality and quantity.
  • Managed nutrition labeling process and execution and verified accuracy and alignment with ingredient database.
  • Prepared various local and seasonal specialties for boutique restaurant.

Chef De Partie

Double Tree By Hilton
Alice Springs , NT
08.2017 - 05.2018
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Abided by company standards in terms of portion and serving sizes.
  • Improved performance of team members resulting in high-quality meals produced daily.

Commi Chef GSA

Lemon Tree Hotel Ahmedabad
Ahmedabad, Gujarat
08.2014 - 06.2016
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Cleaned, sanitized and maintained food storage, preparation and serving areas.
  • Checked stock deliveries for safety, quality and quantity.

Commi Chef

Gaylord Oppry Land Resort and convention Marriott Inc.
Nashville , Tennessee
12.2012 - 12.2013
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Improved performance of team members resulting in high-quality meals produced daily.

Education

Hotel Management Degree And Diploma -

BA International Hotel And Administration
INGOU University
05.2015

Bachelor of Commerce -

Bachelor of Commerce
Gujarat Board
03.2008

High School Diploma -

Higher Secondary School 12th
Gujarat Board
03.2005

Skills

  • Dish preparation
  • High-quality ingredients
  • Motivational team management
  • Vendor relations
  • Positive and professional
  • Equipment usage
  • Foodservice
  • Workflow Optimization
  • Farm to table
  • Portion and cost control
  • Team training
  • Meal preparation
  • Menu development
  • Banquets and catering
  • Purchasing
  • Food preparation techniques
  • Food procurement
  • Recipe creation

Languages

English
Full Professional

Timeline

Sous Chef

doubletreebyHilton
05.2018 - Current

Chef De Partie

Double Tree By Hilton
08.2017 - 05.2018

Commi Chef

Double tree by Hilton
06.2016 - 08.2018

Commi Chef GSA

Lemon Tree Hotel Ahmedabad
08.2014 - 06.2016

Commi Chef

Gaylord Oppry Land Resort and convention Marriott Inc.
12.2012 - 12.2013

Hotel Management Degree And Diploma -

BA International Hotel And Administration

Bachelor of Commerce -

Bachelor of Commerce

High School Diploma -

Higher Secondary School 12th

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Lalit Bairwa