Summary
Overview
Work History
Education
Skills
Accomplishments
Documentation - Visa
Certification
Languages
Timeline
Generic

Rupa Haridas

Dublin

Summary

I am a hardworking, committed, passionate and experienced chef and instructor, well-versed in running kitchens, teaching future professionals and designing courses. Knowledgeable about controlling costs, organizing supplies, and overseeing food production. Prepared to offer 20 years' experience in the field to a challenging new role.


Achievements include teaching more than 500 students. Background as professional chef and qualified instructor. Focused on food quality, safety and presentation.

Overview

30
30
years of professional experience
1
1
Certification

Work History

Culinary Arts Teacher

Rupa's Cooking Classes/ Delicacyverse
01.2007 - Current
  • Taught several cuisines - Indian, Mexican, Thai, Italian, Chinese, Japanese, Lebanese
  • Planned relevant classroom activities and worked to reinforce lessons through active student engagement.
  • Used innovative techniques to motivate student interest and enthusiasm for subject.
  • Adjusted instruction to facilitate student mastery.
  • Organized and made available time, space, materials, and equipment needed before instruction.
  • Provided prompt and specific feedback to students on work and behavior.
  • Monitored food production for quality, safety, and adherence to establishment standards.
  • Planned and delivered courses for industry professionals and general public.
  • Coached junior chefs on cooking techniques and performance strategies.
  • Established goals for courses with organized outlines and detailed lessons.
  • Planned and documented programs of study meeting individual needs and abilities of students.
  • Met training needs with well-organized, factual programs based on contemporary requirements.

Kitchen Manager

Sodexo Food Service
10.2023 - 08.2024
  • Checked and tested foods to verify quality and temperature.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Accountant

Ava Audio Lab
01.1995 - 01.1999
  • Completed daily cash functions like account tracking, payroll and wage allocations, budgeting, donating, and cash, and banking reconciliations.
  • Reconciled accounts and reviewed expense data, net worth, and assets.
  • Handled day-to-day accounting processes to drive financial accuracy.
  • Gathered financial information, prepared documents, and closed books.
  • Used advanced software to prepare documents, reports, and presentations.
  • Compiled general ledger entries on short schedule with 100% accuracy.
  • Reviewed accounts, resolved coding areas, and tracked recurring expenses for accrual entry.
  • Found tax solutions to complicated tax issues or errors from incorrect tax filings.

Education

Pastry And Confectionery

School For European Pastry
Mumbai, India
12.2020

Bachelor of Arts - Accounting And Finance

MV&LU COLLEGE OF ARTS, SCIENCE & COMMERCE
Mumbai, India
01.1999

Skills

  • Bakery equipment knowledge
  • Food preparation
  • Customer service
  • Baking breads
  • Food safety and sanitation practice
  • Menu development
  • Quality Assurance
  • Pastry & Patisserie making
  • Classroom management techniques
  • Kitchen equipment operation
  • Inventory control
  • Demonstration skills
  • Hands-on instruction
  • Food safety
  • Sanitation guidelines
  • Batch meal preparation
  • Ingredient sourcing
  • Curriculum development
  • Nutrition
  • Grilling techniques
  • Allergy awareness
  • Dish preparation
  • Food safety knowledge
  • Course planning
  • Culinary expertise
  • Video courses
  • Quality controls
  • Sanitation practices
  • Baking techniques
  • Cooking methods
  • Food production oversight
  • Food presentation
  • Menu planning
  • Food spoilage prevention
  • Recipe development
  • Knife skills
  • Expense tracking
  • Labor costs

Accomplishments

  • Supervised team of 6 staff members in school kitchen.
  • Reduced labor costs 10% by reworking schedules and workflow.
  • Increased team productivity by implementing key process improvements.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Documentation - Visa

L2 Work Visa, 02/23/27

Certification

  • Certified Pastry Chef, School of European Pastry - June to December (2020)

Languages

English
Full Professional
Hindi
Native or Bilingual
Marathi
Native or Bilingual

Timeline

Kitchen Manager

Sodexo Food Service
10.2023 - 08.2024

Culinary Arts Teacher

Rupa's Cooking Classes/ Delicacyverse
01.2007 - Current

Accountant

Ava Audio Lab
01.1995 - 01.1999

Pastry And Confectionery

School For European Pastry

Bachelor of Arts - Accounting And Finance

MV&LU COLLEGE OF ARTS, SCIENCE & COMMERCE

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Rupa Haridas