To achieve extensive hands-on culinary skills through working with the best talent in the culinary industry across the world, which will serve as a firm base for my future career as a chef. Dynamic Indian Chef with a talent for authentic dishes and a vast appreciation for Indian culture. Smart and driven to create innovative recipes that tie in with traditional tastes. Well-trained professional proudly promoting expertise cooking in some of the finest restaurants around the globe. Knowledgeable and considered a genius in the kitchen. Pursuing a position as an Indian Chef in prime areas
Hi, I’m
Sampath Prabhu
Montgomery,TX
Summary
Overview
8
years of professional experience
Work History
MARGARITAVILLE LAKE RESORT, CONROE, Montgomery, TEXAS, TX
CULINARY SUPERVISOR TRAINEE
11.2021 - Current
Job overview
- MONTHS: 12 MONTHS
- TASK AND RESPONSIBILITY:
- Working in banquets for full- time
- Working on banquet parties, planning, execution and training other line cook's
- Monthly inventory
- Take care of HACCP records
- Meat, produce and dry store pickup and arrange
- Banquet kitchen is also known as main kitchen where i do all preparation for outlets
- Also work in outlets Land shark bar and grill, license to Chill bar when needed
- Being a good team leader, always eager to learn and teach, proper communication are few of my add ons.
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Followed company, safety, security policies and procedures.
- Supported team to reach common goals.
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
- Monitored food preparation, production and plating for quality control.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Controlled food costs and managed inventory.
- Set and oversaw weekly and special event menu plans.
- Created new recipes, outlined steps and training staff on correct preparation.
- Cut spending through effective inventory management and supply sourcing.
- Decreased necessary training time by updating and overhauling training program.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
HOTEL ASHLESH, MANIPAL, KARNATAKA
SPECIALITY INDIAN CHEF
11.2019 - 06.2021
Job overview
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Actively participated in planning menus for restaurant and for event catering.
- Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
- Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
- Developed and implemented exciting menu with freshest ingredients for 200-seat Indian Specialty restaurant.
- Fostered positive working environment by applying effective communication and organizational skills to support staff and business needs.
- Supervised portion control and plating of items prior to delivery to patrons.
- Operated tandoor for baking and cooking various authentic Indian recipes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
- Developed and implemented exciting menu with freshest ingredients for [Number]-seat Indian restaurant.
- Implemented successful cross-marketing strategies such as food and wine pairings.
WESTIND COUNTRYCLUB, , MANIPAL, INDIA
CHEF
04.2018 - 09.2019
Job overview
- NUMBER OF MONTHS:17 MONTHS
- TASK AND RESPONSIBILITY:
- Started working as a chef after completing my internship in USA
- To take care of the whole kitchen
- To plan the menu for different parties, functions
- Inventory
- HACCP
- Food photography and marketing in social media
- Arrangement of huge banquet functions
- Arranging food festivals
- Food and wine pairing
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
GAYLORD OPRYLAND RESORT & CONVENTION CENTER, NASHVILLE, USA
CULINARY INTERN
12.2016 - 12.2017
Job overview
- 12 MONTHS
- HOTEL WEBSITE, www.marriott.com/, TASK AND RESPONSIBILITY:
- 1st month worked in the country Christmas batch in buffet
- 2-4 month was working in American café, cascades
- Worked breakfast, lunch and dinner
- Worked in breakfast in live omelette station
- Worked in grill, sauté, pantry, roast in lunch and dinner
- 5-8 month worked in back stage grill barbeque restaurant
- Was responsible of smoking ribs, brisket, pork and mastered on grill
- 9-12 month working at jack daniels fine traditional southern food restaurant
- Working on grill cooking pork chops, steaks, prime rib, ham burgers etc
- So have worked in all outlets and all sections at Gaylord.
- Cleaned kitchen counters, refrigerators and freezers.
- Read through recipes and set up all ingredients in advance for [Job Title].
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Maintained food safety and sanitation standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Identified inefficiencies leading to improved productivity.
- Suggested actionable improvements to streamline training procedures.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
VIVANTA BY TAJ, BEKAL, INDIA
TRAINEE
12.2015 - 04.2016
Job overview
- COMPANY CONTACT NAME: SADATH
- COMPANY CONTACT TEL, EMAIL:sadath.fasaludeen@tajhotels.com
- COMPANY WEBSITE: https://vivanta.tajhotels.com/enin/bekal- kerala/, 4 MONTHS
- TASK AND RESPONSIBILITY:
- To care of receiving and storing
- To educate the trainees
- To care of indenting
- Setting up of temporary kitchens at the event sites
- Proper cleaning of the kitchen in the plant and at the event site after the service
- Working in live counters like dosa section, chats, grilled sea food, dessert sections
- Was a part of kitchen team responsible for beach side wedding
- To take care of haccp records and maintain it accordingly
- Defrosting deep coolers and rotating the products according to fifo
- Increased training efficiency by working closely with supervisor and coworkers, asking questions, and giving honest, detailed feedback.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
- Shadowed senior team members to learn all related jobs.
- Completed documentation and reports for business records.
- Educated staff on organizational mission and goals to help employees achieve success.
- Gathered, organized and input information into digital database.
- Collected, arranged and input information into database system.
- Boosted customer experiences by delivering superior customer service, issue resolution and merchandising.
- Generated reports detailing findings and recommendations.
- Coached staff on daily performance and conducted evaluations to constructively address concerns.
- Supported creation of detailed, technical financial models to value potential acquisition targets.
- Observed packing operations to verify conformance to specifications.
- Conducted P&L statement analysis to improve daily operations, increase revenue and reduce costs.
- Frequently inspected production area to verify proper equipment operation.
- Developed reporting and insights for investor relations meetings.
GRAND MERCURE HOTELS, BANGALORE, INDIA
TRAINEE
06.2015 - 07.2015
Job overview
- NAME: MALLIKA RAI
- COMPANY CONTACT TEL: +91080 4512 1212
- COMPANY CONTACT EMAİL: h7155-re@accor.com
- COMPANY WEBSİTE: www.accorhotels
- 7 WEEKS
- TASK AND RESPONSIBILITY:
- To work in live counters
- Banquets
- Preparing mise en place
- Assisting the chef de partie as per requirement
- Undertaking any other additional duties as directed by the head chef
- Worked with the banquet team during busy schedules
- Worked for around 14-16 hours during busy times
- Shadowed senior team members to learn all related jobs.
- Completed documentation and reports for business records.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
- Educated staff on organizational mission and goals to help employees achieve success.
- Developed reporting and insights for investor relations meetings.
- Frequently inspected production area to verify proper equipment operation.
- Conducted P&L statement analysis to improve daily operations, increase revenue and reduce costs.
TAJ WESTEND, BANGALORE, INDIA
TRAINEE
06.2015 - 07.2015
Job overview
- TAJ WESTEND COMPANY
- CONTACT TEL:, : https://taj.tajhotels.com/en-in/taj-west- end-bengaluru, :7 WEEKS
- TASK AND RESPONSIBILITY:
- Since this was my first training got an industrial exposure
- Came to know how the kitchen operation works
- Later I was guided by senior chef in mice-en place in kitchen
- Making juices, salad for banquets party in pantry
- Making various chocolate designs for pastry garnishing
- Ordering for daily stores
- Maintain hygienic condition in the kitchen
- Check the availability as per the function
- Store pick-up and arranging
- Vegetable, fruits & meat storage
- Basic functioning
- Learned new materials, processes and programs quickly.
- Attended training courses to build understanding of processes, techniques and industry.
- Increased training efficiency by working closely with supervisor and coworkers, asking questions, and giving honest, detailed feedback.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
- Shadowed senior team members to learn all related jobs.
- Completed documentation and reports for business records.
- Educated staff on organizational mission and goals to help employees achieve success.
- Gathered, organized and input information into digital database.
- Boosted customer experiences by delivering superior customer service, issue resolution and merchandising.
- Collected, arranged and input information into database system.
- Generated reports detailing findings and recommendations.
- Coached staff on daily performance and conducted evaluations to constructively address concerns.
- Supported creation of detailed, technical financial models to value potential acquisition targets.
- Observed packing operations to verify conformance to specifications.
- Conducted P&L statement analysis to improve daily operations, increase revenue and reduce costs.
- Frequently inspected production area to verify proper equipment operation.
- Developed reporting and insights for investor relations meetings.
THE ORIENT EXPRESS
Job overview
- Southeast Asian cuisine) in the kitchen team
- MOKSH (Indo–Afghani cuisine) in the service team
CHEFS ON WHEEL, Manipal, KARNATAKA
CHEF
06.2013 - 04.2016
Job overview
- 19 MONTHS
- TASK AND RESPONSIBILITY:
- Responsible for preparing starters, canapes, soups, hot and cold sauces, main courses such as lamb, pork, poultry, seafood and vegetarian dishes
- Working in hot and cold continental kitchen sections
- Supervising and training Commis chefs
- Supervising food preparation of Breakfast, lunch and dinner
- Monitoring and controlling wastage, portion control on a day-to-day basis
- Responsible to ensure food safety and kitchen sanitation as per the norms
- Working with head chef in food ordering and kitchen maintenance
- Maintaining hotel standards for food presentation and service
- Ensuring the food is of standard specification and of highest food quality
- Responsible for setting up buffets and organizing theme food festivals.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
Welcomgroup Graduate School of Hotel Administration, Manipal University MANIPAL
Bachelor of Arts from Culinary Arts
04.2016
University Overview
The program covers:
- Culinary Skill Foundation
- Baking and Patisserie
- Indian Cuisine and Culture
- Food and Wine Harmony
- Food and Sociology & Anthropology
- Food Entrepreneurship and Small Business Projects
- Global Cuisine and Gastronomy
- Food Styling and presentation and Research Methodology.
The programs are designed to help DCA students prepare for professional careers in the international culinary industry, patisserie & baking, and the food service industry. Each student of DCA receives a comprehensive, challenging training in classic culinary techniques combined with modern innovations.
Core Competencies
- Indian cuisine and culture
- Cuisines of Asia
- Global cuisine and gastronomy
- Food photography and food writing
- Food sociology and anthropology
- Advanced patisserie techniques
- Indian contemporary cuisine
- Modern events and banquets management
- Garde-manger food styling and presentation
- Conference and culinary management
Welcomgroup Academy of Culinary Arts, Manipal University
WFCL Level
2015
University Overview
Skills
- COMPUTER SKILLS:
- Have completed basic education in computer education
- Have studied in depth in 12 std opting computer science as core subject
- Achieved A grade in internet, intranet & web-based applications in hospitality
- Staff Recruiting and Hiring
- Special Events and Catering
- Staff Supervision and Coordination
- Collaborative Relationships
- Quality Assessments
- Instruction and Delegation
- Proper Food Storage
- Coordinating Kitchen Staff
- Timely Food Delivery
- Standards Compliance
- Cooking and Baking
- Equipment Inspection and Maintenance
- Guest Experiences
- Large-Scale Events Planning
- Safe Food Handling Practices
- Supply Estimates
- Recipe Development
- Food Preparing, Plating and Presentation
- Current in Culinary Trends
- Vendor Relationships
- Scheduling Equipment Repairs
- Equipment Purchasing
- Quality Control and Oversight
- Spices and Rubs
- Cleaning and Sanitation
- Food and Beverage Service
- Employee Development
- Product Availability
Accomplishments
Accomplishments
- THE GRAZING ROOM (continental cuisine) as part of the kitchen team
- DAWATE ISHQ (Indian cuisine) as part of the kitchen team
- THE JUKE BOX (American Cuisine) as part of the kitchen team
- AAMCHI, a Malaysian food festival hosted along with the Manipal College of Dental Sciences, as a charity fund raiser
- Conducted a demo at Manipal Institute of Technology for IAESTE exchange program interns
- Conducted short term Indian cooking course for the American students in 2015
- Voluntarily donated blood once in 4 months in kmc hospital Manipal
- Active member of Sports club.
Timeline
CULINARY SUPERVISOR TRAINEE
MARGARITAVILLE LAKE RESORT
11.2021 - Current
SPECIALITY INDIAN CHEF
HOTEL ASHLESH
11.2019 - 06.2021
CHEF
WESTIND COUNTRYCLUB,
04.2018 - 09.2019
CULINARY INTERN
GAYLORD OPRYLAND RESORT & CONVENTION CENTER
12.2016 - 12.2017
TRAINEE
VIVANTA BY TAJ
12.2015 - 04.2016
TRAINEE
GRAND MERCURE HOTELS
06.2015 - 07.2015
TRAINEE
TAJ WESTEND
06.2015 - 07.2015
CHEF
CHEFS ON WHEEL
06.2013 - 04.2016
THE ORIENT EXPRESS
Welcomgroup Graduate School of Hotel Administration, Manipal University
Bachelor of Arts from Culinary Arts
Welcomgroup Academy of Culinary Arts, Manipal University
WFCL Level
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