Chander Mohan
Orlando,FL
Summary
Innovative Executive chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
High-performing Chef offering 17 years of Hotel / Restaurant/ cruise experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
16
16
years of professional experience
Work History
Executive Chef
Tabla Indian Restaurant
04.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Sous Chef
Virgin Voyages
02.2021 - 03.2023
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Planned and directed high-volume food preparation in fast-paced environment
Sous Chef
Viking Cruises
07.2019 - 01.2021
- Maintained well-organized mise en place to keep work consistent
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
- Trained kitchen staff to perform various preparation tasks under pressure
- Planned and directed high-volume food preparation in fast-paced environment
Chef De Partie
P&O Cruises
06.2016 - 05.2019
- Rotated through all prep stations to learn different techniques
- Ordered new ingredients and supplies to meet expected needs
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
Chef De Partie
Taj Hotel
05.2010 - 05.2016
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Demi Chef De Partie
The Lalit Hotel
04.2009 - 03.2010
- Maintained well-organized mise en place to keep work consistent
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
Education
Bachelor of Arts - Hospitality Administration and Management
Napier University
Edinburgh 05.2009
Skills
- Farm-to-table
- Plating and presentation
- Safety standards and protocols
- Recipes and menu planning indian cusine
- Proper food handling
- Counter sanitization
- Attention to taste
- Freezer/refrigerator temperature oversight
- Commanding leadership style
- Food preparation and safety
- Performance improvement
- Schedule Management
- Special requests
Personal Information
Title: executive chef
Timeline
Executive Chef
Tabla Indian Restaurant
04.2023 - Current
Sous Chef
Virgin Voyages
02.2021 - 03.2023
Sous Chef
Viking Cruises
07.2019 - 01.2021
Chef De Partie
P&O Cruises
06.2016 - 05.2019
Chef De Partie
Taj Hotel
05.2010 - 05.2016
Demi Chef De Partie
The Lalit Hotel
04.2009 - 03.2010
Bachelor of Arts - Hospitality Administration and Management
Napier University
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