Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Hobbies and Interests
Generic

RAHUL PRABHAKAR

San Francisco,USA

Summary

Forward-thinking professional currently working as an EXECUTIVE CHEF in a luxury senior living The IVY Golden Gate San Francisco Sunset District. Have 10+ years of experience working in fast-paced Culinary Operation. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Dedicated hotel, restaurant, Senior Living professional 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.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Executive Chef

The Ivy Golden Gate (Oakmont Management Group)
01.2023 - Current
  • Chef in-charge of Main kitchen, Vine Restaurant, Private Dining Room, Memory Care Dining room, Marketing Events, Activity Happy Hours.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items By Resident Diet Board and Resident’s Special requests.
  • Oversee business operations, inventory control and customer service for restaurant.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Managing Entire Culinary Department with 38 Staff members. Maintaining international Dysphagia Diet Standardization Initiative (IDDSI) for Special Diet Resident’s

Executive Chef ( Task Force)

Hayes Mansion Hotel And Spa
11.2022 - 01.2023
  • 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.

Executive Sous Chef (Task Force)

Beacon Grand Hotel (Formerly Sir Francis Drake)
06.2022 - 12.2022
  • Chef in-charge of 2 out-late kitchen’s, three banquet hall, Roof top conference hall and room service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw business operations, inventory control and customer service for restaurant.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
  • Serving behalf of executive chef on his absence, assuming all the responsibility and executing.

Chef De Cuisine (Task Force)

Ram’s Gat Winery
02.2022 - 06.2022
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Created recipes and prepared advanced dishes.

Lead Station Cook

Fairmont Hotel & Resorts
12.2018 - 01.2022
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Maintained skill level of kitchen staff by properly coaching, counseling, and disciplining employees.
  • Coordinated kitchen stations with managers to cut down on customer wait times.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prepared over 1100 banquet meals. consistently collaborating with kitchen and FOH staff to maintain service flow.

Chef De Cuisine

Bhoga Fine Dine Restaurant
10.2020 - 12.2021
  • Opened restaurant from scratch, chef de cuisine for brand new kitchen.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Oversaw preparation of creatively designed recipes for bhoga restaurant
  • Created menus and designed corresponding recipes for bhoga restaurant

Lead Line Cook

Nieman Marcus (The Rotunda Fine Dine Restaurant)
11.2017 - 12.2018
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Grilled meats and seafood to customer specifications.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Sautee, Grill Line Cook

Sam’s Grill Sea Food Restaurant
04.2016 - 08.2017
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.

3rd Commis Chef

Carnival Cruise Lines
04.2014 - 06.2015
  • SEARVED 2500 GUEST ON BOARD, BREAKFAST, LUNCH, DINNER
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Cooked memorable dishes that brought new customers into establishment.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Observed different kitchen chefs’ preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Commi Chef 2nd

ITC Hotels and Group
08.2012 - 02.2014
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Verified compliance in preparation of menu items and customer special requests.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Placed orders to restock items before supplies ran out.
  • Cooked memorable dishes that brought new customers into establishment.

Education

One And Half Year Diploma - Culinary Arts

Insitute of Hotel Mangment
11.2012

Skills

  • Recipes and menu planning
  • Forecasting and planning
  • Food plating and presentation
  • Vendor relations
  • Employee training and development
  • Operations management
  • Food preparation and safety
  • Staff Management
  • Order delivery practices
  • Menu planning
  • Payroll and scheduling
  • Food safety
  • Menu development

Certification

MANAGER FOOD HANDLER

Languages

HINDI
ENGLISH
NEPALI
PUNJABI

Timeline

Executive Chef

The Ivy Golden Gate (Oakmont Management Group)
01.2023 - Current

Executive Chef ( Task Force)

Hayes Mansion Hotel And Spa
11.2022 - 01.2023

Executive Sous Chef (Task Force)

Beacon Grand Hotel (Formerly Sir Francis Drake)
06.2022 - 12.2022

Chef De Cuisine (Task Force)

Ram’s Gat Winery
02.2022 - 06.2022

Chef De Cuisine

Bhoga Fine Dine Restaurant
10.2020 - 12.2021

Lead Station Cook

Fairmont Hotel & Resorts
12.2018 - 01.2022

Lead Line Cook

Nieman Marcus (The Rotunda Fine Dine Restaurant)
11.2017 - 12.2018

Sautee, Grill Line Cook

Sam’s Grill Sea Food Restaurant
04.2016 - 08.2017

3rd Commis Chef

Carnival Cruise Lines
04.2014 - 06.2015

Commi Chef 2nd

ITC Hotels and Group
08.2012 - 02.2014

One And Half Year Diploma - Culinary Arts

Insitute of Hotel Mangment

Hobbies and Interests

Fusion cuisine, Food wine pairing, Meditation, Yoga

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