Barun Katoch
Area leader
North York,Ontario
Summary
An experienced Chef, passionate technical person capable of achieving high performance with minimal supervision, Confident leader and team supervisor with background in materials movement. Reliable in enforcing strong safety measures and expertly allocating assignments to meet demand. Detail-oriented in inspecting for defects, operational problems and quality issues.
Overview
17
17
years of professional experience
Work History
Chef De Cuisine
2k elite dining solutions
North York
11.2023 - Current
- Created recipes that kept customers coming back for more.
- Ensured compliance with food safety regulations.
- Supervised food production to ensure quality standards were met.
- Maintained a clean and organized kitchen environment.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Developed strategies to increase efficiency in the kitchen.
- Trained new hires in proper kitchen procedures.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Monitored inventory levels and placed orders as needed.
- Determined portion sizes for all dishes served in the restaurant.
- Managed budget, labor, and direct operating expenses for operation.
Area Manager
REEF
Toronto
10.2020 - 04.2024
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Resolved problems or concerns to satisfaction of involved parties.
- Created training manual to use as reference guide.
- Identified and developed top talent to promote performance-oriented culture.
- Mentored team members by demonstrating best practices for sales and customer service.
- Cultivated strong professional relationships with suppliers and key clients to drive long-term business development.
- Directed and coordinated products, services and sales activities.
- Improved profit margins by effectively managing expenses, budget and overhead, increasing closings and optimizing product turns.
- Coached, developed and motivated team to achieve revenue goals.
- Gained market share in new sales performance through aggressive team training.
- Met with sales and design departments to determine project road maps and create unique products to drive profitability and champion brand.
- Established ambitious goals for employees to promote achievement and surpass business targets.
- Built sales forecasts and schedules to reflect desired productivity targets.
Founder & Chef
The Hungernator
Delhi
02.2020 - 09.2020
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Hired, trained and motivated staff.
- Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
- Designed the menu keeping local tastes and liking into account.
- Built revenue by delivering innovative catering services, leading region in catering sales.
Chef De Partie
WESLODGE
Toronto
10.2019 - 12.2019
- Worked on the coal Grill
- Cooked different types of steaks, meat and fish
- Learned the professional standard butchery
- Worked with protein.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Kept stations stocked and ready for use to maximize productivity.
Chef De Partie
LAPINOU
10.2019 - 12.2019
- Worked on the Grill, frier and flat top
- Lead the Mise En Place team on the special events.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
Tournant Chef
SHOOK
Toronto
06.2019 - 10.2019
- Performed in all the sections, primarily worked on the salad & wood fire oven for Pita section.
- Responsible for cleaning, flipping the line and preparing the kitchen for the next day's service.
- Ordering and Audit.
- Monthly inventory.
Grill Cook
B.B.Q Gourmet
03.2019 - 06.2019
- Cooked Hamburgers, Hot dogs etc. the coal grill at the spot of service
- Contributed at the planning and execution of event set up.
- Organized and executed 1500+ pax catering events.
- Planned and prepared schedules for food preparation.
- Marinated food items according to corporate-provided instructions and recipes.
- Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
Co-Founder & Chef
The Himalayan hut
Palampur
05.2014 - 01.2019
- Brought a new concept of take out fusion menu beating stereotypes to the area.
- Introduced creative fun recipes to the menu.
- Kept records for production, inventory, income and expenses.
- Hired & Trained kitchen workers on culinary techniques.
- Trained employees to take charge and run the show smoothly for the events when im .
- Provided necessary guidelines and all required expertise even when away for months.
Freelancer
Freelance
01.2012 - 01.2019
- Worked as wedding planner
- Designed and served menus for cultural weddings and occasions
- Helped to open new restaurants and food joints.
- Planned itinerary and organized travel arrangements for overseas clients.
- Organized and Planned trips for travelers trips northern Himalayan regions of India.
- Planned Textile, Gastronomic, cultural, wildlife and adventure tourism in different parts of India.
Cruise/Hotel Manager
Assam Bengal Navigation Company Pvt Ltd
04.2010 - 02.2019
- Assam Bengal Navigation operates luxury, 5-star rated Indian River cruises for foreigners since 2003
- It has been awarded the best river cruise in India by India Tourism and a part of National Geographic Expeditions
- Initially hired to work as Head Chef eventually worked up to become the cruise Manager in a year and a half
- Personally interviewed, hired, trained and directed all staff members, improving cruise operational flow by 60 %, while maintaining 100 % employee retention
- Increase productivity and efficiency by reorganizing operations
- Trained and followed all food safety & sanitation requirements by the Department of Health to ensuring safety procedures are always 100% adhered to
- Oversee all cruise navigation i.e
- Coordination with national waterways authority of India and boat permits, annual boat maintenance and improvements, refueling, and waste disposal
- Regulatory compliance & documentation
- Cleanliness and sanitation Equipment operation and maintenance
- Office administration, managed all accounts receivable and payable, vendor purchasing, staff payroll, onboard guest accounts
- Vendors Cash, interact and debit payments, banking withdrawals and deposits
- Acted as Chief Guest/service relations Manager by organizing and planning daily tours, entertainment and menus
- Ensuring the highest level of customer satisfaction while fulfilling the needs of guests from diverse countries
- Guest and client satisfaction
- Oversee Kitchen operations, food handling, kitchen inspection, menu development and food safety
- Managed relationship with vendors, negotiating prices of ingredients, general supplies and equipment that resulted in 15% savings on budget
- Developed process that improved turnover by 50 %
- Prepare nightly reports to CEO and company owners
Sous Chef
Grand Starline
07.2009 - 03.2010
- Oversee food operations, food handling and kitchen health and safety
- Procurement of ingredients and kitchen supplies
- Created customized menus with clients for holidays, weddings, and other special events and festivals
- Boosted restaurant sales by 40% by introducing inventive menus and seasonal dishes
- Designed menus and introduced innovative recipes (leele-Majnu kabbab has been all time favorites in Guwahati city)
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Management Trainee Chef
Savera Hotel
Chennai
11.2008 - 05.2009
- Trained under renowned Indian Chefs in a multi cuisine kitchen
- Worked in high energy environment on large capacity events such as weddings and corporate affairs.
- Kept kitchen properly cleaned and maintained and all items put away after use.
- Handled food deliveries and made sure all items were processed and then placed into inventory.
- Checked dates on food to maintain proper rotation, discarding expired items.
Apprentice Chef (Part Time)
Regency Madurai
Madurai
03.2007 - 11.2008
- Worked with head chef to master cutting and preparation techniques.
- Rotated food stock, using up older items first and rejecting expired goods.
- Handled food deliveries, processing items and accurately placing into inventory.
- Identified ingredients needed for recipes and set up workstations for banquet kitchen.
Education
Bachelor of Science - Hotel Management, Food and Nutrition
Subbalakshmi Lakshmipathy College of Science
06.2009
Skills
- Team management
- Training & Development
- Communication
- Decision-making
- Multitasking
- Troubleshooting
- Problem resolution
- Project planning
- Active listening
References
References Available Upon Request
Languages
Timeline
Chef De Cuisine
2k elite dining solutions
11.2023 - Current
Area Manager
REEF
10.2020 - 04.2024
Founder & Chef
The Hungernator
02.2020 - 09.2020
Chef De Partie
WESLODGE
10.2019 - 12.2019
Chef De Partie
LAPINOU
10.2019 - 12.2019
Tournant Chef
SHOOK
06.2019 - 10.2019
Grill Cook
B.B.Q Gourmet
03.2019 - 06.2019
Co-Founder & Chef
The Himalayan hut
05.2014 - 01.2019
Freelancer
Freelance
01.2012 - 01.2019
Cruise/Hotel Manager
Assam Bengal Navigation Company Pvt Ltd
04.2010 - 02.2019
Sous Chef
Grand Starline
07.2009 - 03.2010
Management Trainee Chef
Savera Hotel
11.2008 - 05.2009
Apprentice Chef (Part Time)
Regency Madurai
03.2007 - 11.2008
Bachelor of Science - Hotel Management, Food and Nutrition
Subbalakshmi Lakshmipathy College of Science
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