Jitendra Bhatt
Vancouver,BC
Summary
Accomplished Specality Chef with a proven track record at the Royal Vancouver Yacht Club, adept in kitchen management and effective communications. Elevated food quality and kitchen efficiency, leading teams of diverse chefs to win prestigious awards. Expert in food safety and innovative cooking techniques, consistently enhancing guest dining experiences. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Specality Chef
Royal Vancouver Yacht Club
2023.04 - Current
- Leading the total team of 18 chefs .for fully kitchen operation make sure everything is ready for services and banquets operation
- assisting ex chef with daily task such as roaster food cost. preparing special menu, conducting daily's meetings about the events and plan of the day
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Novotel
2017.09 - 2023.01
- Total portfolio of 215 stylish room,4 restaurants ,6 meeting & events venue
- worked as pre opening chef for the fine dinning Theatrum restaurant .which serve five different cuisines
- leading the teams of 8 chefs all different nationality
- 2 times winner of time out award and for 3 years no 1 restaurant in muscat on trip advisor
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Park Rotana
2010.12 - 2017.04
- Total port folio of 400 rooms. 318 luxurious rooms & 172 fully furnished apartments in park Arjaan
- assist and support the executive chef in routine and additional task
- leading the team of 12 chefs with my ex sous chef.in fine dinning Teatro restaurant. 3 time winner for time out Abu Dhabi
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Chef De Partie
Taj Hotel
2009.12 - 2010.10
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- worked in Indian fine dinning outlets beyond indus
- Developed my platting skills with my sous chef and ex chef & learn how to operate all kitchen equipment safely to prevent injuries
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Universal Resort
2009.01 - 2009.11
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Apart of pre opening resort with various experiences chef.worked in fine dine restaurant sand
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Commis Chef
The Oberoi Group Of Hotels
2005.03 - 2006.12
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Worked in Indian fine dinning outlet khandhar.Learn about the tandoori dishes and different kebabs
- also gain some experiences in Indian halwai section
Apprentice Chef
J W Marriot
2004.01 - 2005.03
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Performed other tasks as assigned by sous chef or chef
- worked in Indian fine dinning outlet saffron .Learn all types of Indian gravy dishes and how to make bread dough for tandoor.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
Education
High School Diploma -
THAKUR COLLEGE OF SCIENCE & COMMERCE
MUMBAI02.2004
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Kitchen Operations
- Effective Communications
Languages
English
Full Professional
Hindi
Full Professional
Certification
- Manager of the year ABU Dhabi 2014.in parkrotana hotel
- quarter manger of the year same property
- Training in food safety & hygiene(EFST) in ABU DHABI
- intermediate food safety achievements
- Interview skills certificate
- best chains dinner award in muscat
Additional Information
REFERNCES
AS per request
Timeline
Specality Chef
Royal Vancouver Yacht Club
2023.04 - Current
Head Chef
Novotel
2017.09 - 2023.01
Sous Chef
Park Rotana
2010.12 - 2017.04
Chef De Partie
Taj Hotel
2009.12 - 2010.10
Commis Chef
Universal Resort
2009.01 - 2009.11
Commis Chef
The Oberoi Group Of Hotels
2005.03 - 2006.12
Apprentice Chef
J W Marriot
2004.01 - 2005.03
High School Diploma -
THAKUR COLLEGE OF SCIENCE & COMMERCE
- Manager of the year ABU Dhabi 2014.in parkrotana hotel
- quarter manger of the year same property
- Training in food safety & hygiene(EFST) in ABU DHABI
- intermediate food safety achievements
- Interview skills certificate
- best chains dinner award in muscat
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