Chris Raghubir
Ozone Park,NY
Summary
Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Manager
Redds Kitchen
12.2023 - Current
- Ability to coach, mentor, and serve as a role model for all team members
- Ability to influence others through outstanding interpersonal skills, collaboration, and negotiation skills
Ability to create and sustain a culture that encourages self-development, growth, and performance excellence
Ability to creatively seek opportunities that will improve the way that things are done, embrace and initiate change, and positively challenge established work practices for the benefit of the organization and customers - Ability to use an unbiased, rational approach to find root causes of issues and generate solutions
Ability and willingness to advocate for and manage change, while productively and proactively guiding the team to accept and adapt to dynamic situations
Ability to be an action-oriented and results-driven leader, with a natural aptitude for engaging employees across multiple workgroups - Ability to think strategically and use sound judgment and initiative in making decisions
- Ability to build and facilitate relationships at all levels of the organization, both internally and externally
Excellent verbal and written communication skills, with ability to effectively and clearly communicate a strategic and tactical vision to all levels within the organization
Excellent project management skills
Proficient with Microsoft Office software - Ability to work a varied schedule
Ability and willingness to remain current with industry practices and developments
Believes in and promotes the five leadership attributes:
Caring – We care about all team members
Collaboration – We succeed as a team
Development – We build future leaders
Results – We drive to be the best
Future – We continually challenge the status quo
Crew Chief
American Airlines
new york, NY
02.2023 - 12.2024
- Monitored flight crew activities and coordinated schedules and assignments
- Organized and led pre-flight briefings for crew members
- Transferred luggage from aircraft to collection areas safely using company equipment
- Reported equipment malfunctions to supervisor for immediate repair attention to avoid creating flight departure delays
- Coordinated with ramp agents to verify baggage was placed on correct outgoing flight
- Connected electrical power unit and hoses to aircraft
- Guided aircraft into and out of parking positions using hand signals
- Maintained safety by implementing effective procedures regarding hazardous actions, materials, and items
- Deiced aircraft before takeoff for safety during inclement weather
- Loaded and unloaded luggage and freight and assisted crew and travelers with bags for over 30 daily flights
- Managed team according to company standards and compliance requirements.
- Maintained safety by implementing effective procedures regarding hazardous actions, materials, and items.
MANAGER/SOUS CHEF
FLIK Hospitality
01.2020 - 11.2022
- AVENUE , avenue the world school / flik hospitality , new york, Ny
- Developed and implemented safety policies to ensure th protection of employees and equipment
- Developed strategies for improving customer satisfaction levels through enhanced service delivery methods
- Generated reports detailing progress made towards meeting organizational goals
- Established effective communication strategies between management, staff, vendors, and customers
- Recruited, trained, coached, evaluated, and disciplined staff members as needed
- Conducted regular inspections of ramp equipment to identify potential issues or safety hazards
- Ensured compliance with FAA regulations related to ground handling services
- Promotes an attitude of pride, cooperation, and success in the unit and with all kitchen staff
- Provides leadership to the kitchen staff and newly hired team member in the Unit
- Monitor and ensure quality, effective, and efficient kitchen operations
- Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction
- Ensure food is within proper temperature holding zones by conducting frequent line checks
- Ensure standards of cleanliness and organization in the kitchen
- Maintain inventory: order, receive and account for all food products and purchases
- Accountable for the successful onboarding of new hourly crew members ensuring they have the tools
- Maintained up-to-date knowledge of current culinary trends and techniques
- Trained kitchen staff to perform various preparation tasks under pressure
- Developed close relationships with suppliers to source best ingredients
- Monitored food production to verify quality and consistency
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Sous Chef/ Manager
Gaylord Palms Resort & Convention Center
jamaica, NY
06.2019 - 11.2019
- Gaylord palm resort and Convention center
- Kissimmee , florida and support necessary to be successful and reduce turnover
- Directs the team toward achieving the Unit's service and financial goal
- Ensures crew is productive and performs all their responsibilities
- Prepared mise en place every day to promote efficient preparation of signature dishes, experience in all stations of a kitchen and multiple cooking skills
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Created exciting dishes to draw in clientele and increase revenues
- Hired and coached new personnel in restaurant and kitchen standards
- Conducted regular meetings with staff to provide feedback on performance and address any issues
- Trained employees on proper sanitation techniques and cross-contamination prevention methods
- Performed various administrative duties such as ordering supplies, tracking expenses, budgeting
- Assisted head chef in creating new dishes and menu items
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Checked quality of raw and cooked food products to meet standards
- Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating
- Organized daily operations of the kitchen, including scheduling staff shifts, ordering supplies, and overseeing inventory control
- Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating
- Created a positive work environment through effective communication and team building initiatives.
- Worked closely with front-of-house staff to facilitate excellent customer service
- Developed and maintained relationships with customers and suppliers through account development
lead cook
cambria hotel
Chelsea, NEw York
10.2018 - 06.2019
- Performed various administrative duties such as ordering supplies, tracking expenses, budgeting
- Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area
- Managed kitchen staff of up to 20 personnel including hiring, scheduling, training, evaluating performance
- Developed and maintained systems to ensure food quality and freshness
- Supervised and coordinated activities of cooks and workers engaged in food preparation
- Monitored food items, maintaining minimum guidelines for temperature, taste, and quality
- Cooked food according to recipes set by establishment
- Stored and rotated food products properly, maintaining freshness
- Washed and sanitized hands throughout shift, promoting food safety and health requirements
- Portioned food before cooking according to standard portion sizes and recipe specifications.
Education
Associate of - Hospitality Administration and Management, Culinary Science
New York City College of Technology of The City University
of New York
June 2019
Skills
- Dispute resolution
- Menu development
- Schedule management
- Food preparation and safety
- Stocking and replenishing
- Aircraft inspections
- Crew Leadership
Certification
- ServSafe Food Protection Manager Certification
- NYC Food Handler Certification
- ECornell Coaching Skills for Leaders
Timeline
Manager
Redds Kitchen
12.2023 - Current
Crew Chief
American Airlines
02.2023 - 12.2024
MANAGER/SOUS CHEF
FLIK Hospitality
01.2020 - 11.2022
Sous Chef/ Manager
Gaylord Palms Resort & Convention Center
06.2019 - 11.2019
lead cook
cambria hotel
10.2018 - 06.2019
Associate of - Hospitality Administration and Management, Culinary Science
New York City College of Technology of The City University
of New York
- ServSafe Food Protection Manager Certification
- NYC Food Handler Certification
- ECornell Coaching Skills for Leaders
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