Summary
Overview
Work History
Education
Skills
Timeline
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Mohit Karir

Atlanta

Summary

Dynamic culinary professional with extensive experience at Tabla, specializing in modern Indian cuisine and proficient in European culinary arts. Proven track record in team leadership and inventory management, driving cost savings and enhancing guest satisfaction through innovative menu development and high-quality food presentation. Committed to maintaining food safety and kitchen organization standards.

Overview

11
11
years of professional experience

Work History

Sous Chef

Tabla
11.2019 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

Demi Chef De Partie

Carnival Cruise Lines
11.2016 - 11.2019
  • Lunch incharge on the central buffet, managing inventory for bulk operations.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
  • Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.

Jr. Sous Chef

Fortune Park Hotels Ltd
07.2014 - 09.2017
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Planned and directed high-volume food preparation in fast-paced environment.

Education

Bachelor Of Hotel Management And Catering. - Hotel, Resort And Restaurant Management

Banarsidas Chandiwala Institue of Hotel Management
Delhi, India
04.2014

Skills

    Specializes in modern indian culinary arts,

    However has a good grip in european cuisine

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Food presentation
  • Menu planning
  • Customer service
  • Kitchen organization
  • Cooking techniques
  • Allergen awareness
  • Safety management
  • Supervising food prep

Timeline

Sous Chef

Tabla
11.2019 - Current

Demi Chef De Partie

Carnival Cruise Lines
11.2016 - 11.2019

Jr. Sous Chef

Fortune Park Hotels Ltd
07.2014 - 09.2017

Bachelor Of Hotel Management And Catering. - Hotel, Resort And Restaurant Management

Banarsidas Chandiwala Institue of Hotel Management

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Mohit Karir