MONET BULCHAND
Culinary and Hospitality Professional
West Hills,CA
Summary
Self-starter, entrepreneur, fundamentally, an artist passionately inspired by the community that is formed when the food comes from the kitchen to the table.
Seasoned Executive Chef with 20+ years of culinary experience. Maintains and handles all operations for establishment and staff.
EXECUTIVE CHEF Key strengths: Recipe Development Menu Planning Food Plating Pantry Mediterranean Cuisine International Cuisine Food Preparation Cooking European Cuisine Culinary Arts Food Quality Hospitality Management ServSafe Manager
Overview
21
21
years of professional experience
Work History
Chef/Owner
Domestique Food Services
West Hills, CA
01.2020 - Current
- Manage and operate self-owned catering business serving large clients for corporate or special events for 50-200 guests
- Establish vendors/purveyors management and handling 10 staff of kitchen professionals
- Develop marketing to prospective, client management, inventory control and budgeting
- Enforce sanitation and other operational compliance
- Develop cutting edge menu while maintaining competitive pricing.
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Cooked memorable dishes that brought new customers into establishment
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
NUTRITION aND CULINARY MANAGER
UCLA
Santa Monica, CA
01.2016 - 01.2019
- Developed and implemented fresh food trend concept for food and beverage as well as banquet menus
- Conceptualized special dishes and promotional items using locally grown organic products by creating wholesome, organic menu options resulting in increased guest satisfaction scores from Moderate to Excellent
- Provides on-site supervision for 30+ kitchen and retail staff of Food and Nutrition spans patient services, hospital cafeteria, and catering events
- Leveraged Computrition application to manage and monitor Patient dietary requirements with Nutritionists
- Comply and exceed sanitation standards and safety regulations consistently according to HACCP standards
- Managed business operations and productions sheets to verify daily production and enforced accurate documentation of yields and temperatures and ensures proper labeling .
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Purchased food and cultivated strong vendor relationships
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards
- Verified prepared food met standards for quality and quantity before serving to patients
SENIOR LEAD COOK
ROCK SUGAR PAN ASIAN KITCHEN
Century City, CA20
01.2013 - 01.2016
- Acts as supervisor-on-duty during assigned shift and absence if Chef within fast paced, 300-seat Pan-Asian fine dining restaurant
- Coordinates and ensures that all meals are prepared, cooked, and served in accordance with standardized recipes so that food quality requirements are net and maintained
- Meet or exceed industry and food safety standards for preparations, storage, and serving of food
- Trains new or junior line cooks in all kitchen procedures
- Prepares meals in accordance with standardized recipes
- Check food and kitchen supplies
- Ensure cooking utensils, pans, and other equipment are kept in clean sanitary condition
- Assign cleaning duties as needed
- Ensure all food preparation and kitchen is cleaned and ready for next shift
- Accurately complete daily, weekly, and monthly cleaning schedules
- Assist with training if kitchen personnel
- Record food temperatures, production, and waste on required documentation.
Chef /Owner
Krysta Catering
Los Angeles, CA
01.2005 - 01.2016
- Manages and operates self-owned catering business, serving large clients for corporate or special events
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Collaborated with other personnel to produce and modify menus and selections
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Verified compliance in preparation of menu items and customer special requests
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Coordinated employee schedules and developed staff teams to boost productivity
Line Cook
Crowne Plaza Hotel
Los Angeles, CA20
01.2005 - 01.2006
- Primarily responsible for preparing hot & cold foods, as well as prep and pantry lines, expediting orders, prepping for
- Banquets, worked with Chef in developing new menu design and plate designs
- Primarily responsible for preparing hot & cold foods, as well as prep and pantry lines, expediting orders, prepping for
- Banquets, worked with Chef in developing new menu design and plate designs
Purchasing / Line Cook
Renaissance Hotel LAX
01.2004 - 01.2005
Line Cook/ Prep Cook
The Jonathan Club
Los Angeles, CA20
Executive Chef
Ma Mere Et Moi Catering, Inc
Calabasas, CA
- Oversee general operation of catering company
- Create and innovate new menus based on specific client needs
- Supervise kitchen staff and serving cream of approximately 15 contractual employees
- On-call basis
- Oversee general operation of catering company
- Create and innovate new menus based on specific client needs
Education
GRADUATED - Culinary Arts, French
California School of Culinary Arts, Le Cordon Bleu, Le Cordon BleuAssociate in California School of Culinary Arts
2004
Bachelor of Arts - Graphic Design, Art
Center of Pasadena, Art Center of Pasadena
1993
Skills
- Current in Culinary Trends
- Food Preparing, Plating and Presentation
- Fine Dining
- Special Events and Catering
- Safe Food Handling and Sanitation Guidelines HACCP
- Quality Control and Oversight
- Vendor Relations
- Kitchen Staff Management
- Recipe Development
Languages
Tagalog
Native or Bilingual
Timeline
Chef/Owner
Domestique Food Services
01.2020 - Current
NUTRITION aND CULINARY MANAGER
UCLA
01.2016 - 01.2019
SENIOR LEAD COOK
ROCK SUGAR PAN ASIAN KITCHEN
01.2013 - 01.2016
Chef /Owner
Krysta Catering
01.2005 - 01.2016
Line Cook
Crowne Plaza Hotel
01.2005 - 01.2006
Purchasing / Line Cook
Renaissance Hotel LAX
01.2004 - 01.2005
Line Cook/ Prep Cook
The Jonathan Club
Executive Chef
Ma Mere Et Moi Catering, Inc
GRADUATED - Culinary Arts, French
California School of Culinary Arts, Le Cordon Bleu, Le Cordon BleuAssociate in California School of Culinary Arts
Bachelor of Arts - Graphic Design, Art
Center of Pasadena, Art Center of Pasadena
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