ROHAN PRABHUDESAI
Mississauga,Canada
Summary
Innovative Food Technologist offering 24 years of positive industry experience. Well-versed in quality monitoring and food product formulation to drive company sales and customer satisfaction. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
21
21
years of professional experience
Work History
Category Manager
Pusateri's Fine Foods
05.2017 - Current
- Increased overall category sales by developing and executing strategic merchandising plans.
- Reduced inventory costs through effective vendor negotiations and optimizing product assortments.
- Improved customer satisfaction by tailoring product offerings to meet specific market demands.
- Streamlined procurement processes, resulting in more efficient order management and timely deliveries.
- Analyzed sales performance and adjusted marketing strategies to optimize revenue generation.
- Implemented data-driven pricing strategies to maximize profit margins while remaining competitive in the marketplace.
Research and Development Chef
Pusateri's Fine Foods
02.2021 - Current
- Developed innovative recipes by researching and experimenting with unique ingredients and cooking techniques.
- Enhanced product quality by conducting regular taste tests and adjusting recipes accordingly.
- Streamlined production processes for increased efficiency, implementing new equipment and procedures.
- Collaborated with marketing team to create successful promotional campaigns for new products.
- Mentored junior chefs, providing guidance on recipe development and kitchen best practices.
Head Chef
Pusateri's Fine Foods
05.2017 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
SR. SOUS CHEF
Oliver & Bonacini
08.2015 - 10.2016
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
Sous Chef
Patria Restaurant
10.2013 - 08.2015
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- 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.
Lead Cook
Maple Leaf Sports & Entertainment
10.2010 - 10.2013
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
Executive Chef
Zplus Restaurant (India)
01.2009 - 09.2010
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Jr. Sous Chef
Arora International Hotel London Gatwick, Uk
04.2008 - 11.2008
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Demi Chef De Partie
Renaissance Hotel London Gatwick, Marriott Group,
05.2007 - 03.2008
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Chef de Partie
Celebrity Cruise Liners, United States Of America
04.2005 - 03.2007
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Chef De Partie
Ramee Groups Of Hotels, United Arab Emirates (UAE)
12.2002 - 03.2005
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
High School Diploma -
Hotel Management From IHM. (GOA) INDIA
INDIA01.2001
Skills
- Product Testing
- Nutritional analysis
- Packaging Design
- Food photography
- Team Management
- Food presentation
- Ingredient Sourcing
- Recipe Development
- Food Trend Analysis
- Food Culture
Accomplishments
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
English
Full Professional
Hindi
Native or Bilingual
Additional Information
First Aid at Work Course from STA (Swimming Teacher’s Association) & NARS (National Rescue
Standard), UK
Seaman’s course (STCW78) from the Bulgarian Maritime Training Centre
Basic Food Hygiene Course from Boecker Food Safety, UAE
Done live television shows
External examiner in hotel management final-year students
Food handler certificate (Canada)
Timeline
Research and Development Chef
Pusateri's Fine Foods
02.2021 - Current
Category Manager
Pusateri's Fine Foods
05.2017 - Current
Head Chef
Pusateri's Fine Foods
05.2017 - Current
SR. SOUS CHEF
Oliver & Bonacini
08.2015 - 10.2016
Sous Chef
Patria Restaurant
10.2013 - 08.2015
Lead Cook
Maple Leaf Sports & Entertainment
10.2010 - 10.2013
Executive Chef
Zplus Restaurant (India)
01.2009 - 09.2010
Jr. Sous Chef
Arora International Hotel London Gatwick, Uk
04.2008 - 11.2008
Demi Chef De Partie
Renaissance Hotel London Gatwick, Marriott Group,
05.2007 - 03.2008
Chef de Partie
Celebrity Cruise Liners, United States Of America
04.2005 - 03.2007
Chef De Partie
Ramee Groups Of Hotels, United Arab Emirates (UAE)
12.2002 - 03.2005
High School Diploma -
Hotel Management From IHM. (GOA) INDIA
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