Vinay Chauhan

• Leadership and Management:

Successfully led the national Food & Beverage division, maintaining high standards across multiple locations.
Managed and motivated a diverse team to deliver exceptional service and meet performance targets.

• Procurement and Cost Optimization:

Negotiated and implemented cost-saving strategies, resulting in a significant reduction in procurement expenses.
Optimized the supply chain for timely delivery of high-quality products, improving overall operational efficiency.

• Innovation and Product Management:

Introduced many new products, enhancing the company's menu and staying ahead of market trends.
Conducted market research to drive innovative food and beverage concepts, catering to evolving customer preferences.

• Operational Efficiency and Change Management:

Implemented system improvements, streamlining operations and reducing turnaround time.
Led successful change management initiatives for seamless transitions during system upgrades and process enhancements.

• Compliance, Waste Control, and Reporting:

Ensured compliance with industry regulations and internal standards, resulting in consistently high inspection scores.
Implemented effective control measures, reducing food and beverage wastage across the group.
Developed and maintained streamlined reporting systems for key performance indicators (KPIs).

• Interacted well with customers to build connections and nurture relationships.
• Trained new employees on proper protocols and customer service standards.
• Trained and guided team members to maintain high productivity and performance metrics.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Assisted in recruiting, hiring and training of team members.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Reported issues to higher management with great detail.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Supervised creation of exciting merchandise displays to catch attention of store customers.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Reduced operational risks while organizing data to forecast performance trends.
• Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
• Managed and guided staff through daily and special project work.
• Coordinated staff development plans to build empowered, confident and knowledgeable team.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Implemented food cost and waste reduction initiatives to save money.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed close relationships with suppliers to source best ingredients.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Participated in food tastings and taste tests.
• Assisted with menu development and planning.
• Modernized work processes to reduce guest wait times and boost daily output.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.
• Arranged for kitchen equipment maintenance and repair when needed.
• Interacted with guests to obtain feedback on product quality and service levels.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Mentored kitchen staff to prepare each for demanding roles.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Obtained fresh, local ingredients to lower grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Developed and cooked memorable dishes that brought new customers into establishment.