TARIT GHOSH
THROSBY,ACT
Summary
Dynamic Management Professional with extensive hospitality and HR management experience and the ability to exceed all expectations to deliver performance outcomes on time and according to budget; committed to quality results with a passion for leadership. Offers extensive HR management and coordination experience and highly motivated and outcome driven with a solution based approach to problem solving. Offers strong customer service skills and the ability to work in a fast, high pressure environment to meet deadlines without compromising quality. Strong technical literacy with the ability to use all manner of databases with experience in the areas of: Workforce Planning, HACCP, Recruitment, Administration, Learning and Development and Workplace Health & Safety. Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven people management skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with global cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
16
16
years of professional experience
Work History
Chef
Conrad Jupiters Gold Coast
Operations Manager
Masala Wok
Sous Chef
India Palace
Executive Chef
La Duni
Chef Management
The Market at Pinnacle Point
Demi Chef de Partie
Mars Food Services
Trainer and Assessor
Capital College
Canberra, ACT
05.2022 - Current
- Mentored new hires, resulting in stronger staff development and increased productivity.
- Provided one-on-one mentoring to help individuals reach their full potential within the organization.
- Monitored and reported trainee progress, introducing new learning tools to address individual needs.
- Tracked attendance and evaluated progress for assigned trainees.
- Collaborated with subject matter experts to create accurate and up-to-date content for training sessions.
- Enhanced trainee engagement through interactive workshops and hands on training
- Analyzed problems and worked with teams to develop solutions.
Executive Chef
Vibe Hotel Canberra Airport, TFE Hotels
01.2017 - Current
- Design menus and develop standard techniques of food preparation in order to ensure delivery of consistent, high quality product which meets the expectations of clients, guests and members
- Coordinate staff rosters to ensure adequate coverage and productivity to meet the demands of the business, including day-to-day operations as well as planned functions and special events
- Provide team leadership to chefs and kitchen staff, including coordinating on the job training and being responsible for career development and performance management
- Encourage staff to be actively involved in all operations of the kitchen and promote harmonious working relationships with front of house and other members of staff
- Responsible for compliance with all ACT Health, WH&S regulations and HACCP
- Achieve budget and manage cost of goods sold consistent with industry standards
- Work towards maximizing profitability through on-going monitoring and sales analysis and by establishing controls to minimize food wastage
- Liaise, negotiate and develop professional rapport with stakeholders to source products and food supplies
- In collaboration with Functions and Events Manager, contribute to planning of special events and conferences
- Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
Executive Chef
Accor Hotels, Mercure Darwin Airport Resort and Novotel Airport Hotel (Formerly Rydges Airport Hotel & Resort 2014 -2016)
01.2014 - 01.2017
- Design menus and develop standard techniques of food preparation in order to ensure delivery of consistent, high quality product which meets the expectations of clients, guests and members
- Coordinate staff rosters to ensure adequate coverage and productivity to meet the demands of the business, including day-to-day operations as well as planned functions and special events
- Provide team leadership to chefs and kitchen staff, including coordinating on the job training and being responsible for career development and performance management
- Encourage staff to be actively involved in all operations of the kitchen and promote harmonious working relationships with front of house and other members of staff
- Responsible for compliance with all ACT Health, WH&S regulations and HACCP
- Achieve budget and manage cost of goods sold consistent with industry standards
- Work towards maximizing profitability through on-going monitoring and sales analysis and by establishing controls to minimize food wastage
- Liaise, negotiate and develop professional rapport with stakeholders to source products and food supplies
- In collaboration with Functions and Events Manager, contribute to planning of special events and conferences
- Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
Executive Chef & Sous Chef
TFE Hotels
01.2008 - 01.2014
- Design menus and develop standard techniques of food preparation in order to ensure delivery of consistent, high quality product which meets the expectations of clients, guests and members
- Coordinate staff rosters to ensure adequate coverage and productivity to meet the demands of the business, including day-to-day operations as well as planned functions and special events
- Provide team leadership to chefs and kitchen staff, including coordinating on the job training and being responsible for career development and performance management
- Encourage staff to be actively involved in all operations of the kitchen and promote harmonious working relationships with front of house and other members of staff
- Responsible for compliance with all ACT Health, WH&S regulations and HACCP
- Achieve budget and manage cost of goods sold consistent with industry standards
- Work towards maximizing profitability through on-going monitoring and sales analysis and by establishing controls to minimize food wastage
- Liaise, negotiate and develop professional rapport with stakeholders to source products and food supplies
- In collaboration with Functions and Events Manager, contribute to planning of special events and conferences
- Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
Education
Skills
- Offers the ability to build strong relationships with key stakeholders and communicate in a cross-cultural manner with people across all aspects of the business, including customers
Selected Achievements
- Reviewed by Chef David Taylor published in Sunday NT News, July 2017
- Article published in the Northern Territory RESIDENT magazine Nov – May edition 2015
- Winner of Gold Plate Awards, Darwin, Australia (2009)
- Chef of the week by Dallas Morning News
- Reviewed by Dallas Morning News for new Restaurant launch “MANTRA”, rated 3.5 stars by Teresa Gubbins
- Reviewed by D Magazine for entry to the Top
- Implemented a new idea to reduce food and labour cost, food safety and cooking process for Food & Beverage which reduced liability and staff costs to the Hotel and making it convenient for stakeholders.
- Offers a track record of responsibility and budget management at any one time and complete compliance with audit requirements.
- Successfully achieved HAACP rating to 95%
- Manage food prices with external stakeholders in order to make a viable menu for guests.
- Successfully manages team of 15 staff members including recruitment, training and ongoing mentoring to meet team and individual performance indicators.
References
- Jamie Wellington, Former General Manager Accor, gmwellinton@theoaksgroup.co.nz
- Sanjaya Karunathilake, Hotel Manager – Vibe Marysville Melbourne, 0421 436 385
- Johny Kiran, Hotel Manager – Vibe Canberra, 0434 303 204
Timeline
Trainer and Assessor
Capital College
05.2022 - Current
Executive Chef
Vibe Hotel Canberra Airport, TFE Hotels
01.2017 - Current
Executive Chef
Accor Hotels, Mercure Darwin Airport Resort and Novotel Airport Hotel (Formerly Rydges Airport Hotel & Resort 2014 -2016)
01.2014 - 01.2017
Executive Chef & Sous Chef
TFE Hotels
01.2008 - 01.2014
Chef
Conrad Jupiters Gold Coast
Operations Manager
Masala Wok
Sous Chef
India Palace
Executive Chef
La Duni
Chef Management
The Market at Pinnacle Point
Demi Chef de Partie
Mars Food Services