Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Languages
Websites
Timeline
Generic

Sajid Khatri

Vancouver,BC

Summary

Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Operations Assistant

Johnson & Wales University Harborside Campus
Providence, Rhode Island
09.2021 - 12.2023
  • Executed proper techniques when preparing menu item ingredients.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Inspected equipment for cleanliness prior to use every shift.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Trained new employees on proper cooking techniques, recipes and food preparation methods.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Monitored inventory levels of ingredients, supplies and equipment.
  • Resolved customer complaints regarding food quality or service issues.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Collaborated with other supervisors on various projects related to restaurant operations.
  • Assisted with menu planning, budgeting and cost control processes in the kitchen.
  • Planned menus while taking into account special dietary requirements.
  • Implemented strategies for improving efficiency in the kitchen while minimizing waste.
  • Established standards for portion sizes and plating presentation.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared workstations with ingredients and tools to increase efficiency.

Commis Chef

The Grand Bhagwati
VAPI, GUJARAT
05.2018 - 05.2019
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Supervised food preparation staff to deliver high-quality results.
  • Prepared workstations with ingredients and tools to increase efficiency.

Line Cook

JW Marriott Scottsdale Camelback Inn Resort & Spa
SCOTTSDALE, ARIZONA
11.2017 - 04.2018
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.

Line Cook

Ocean Edge Resort & Golf Club
BREWSTER, MASSACHUSETTS
05.2017 - 10.2017
  • Cooked multiple orders simultaneously during busy periods.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.

2nd Commis Chef

Cidade De Daman Beach Resort
DAMAN, GUJARAT
05.2016 - 10.2016
  • Communicated effectively with the team regarding menu changes or special requests from customers.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Performed basic knife skills such as dicing, slicing, mincing vegetables.

Commis Chef

Cidade De Daman Beach Resort
Daman, GUJARAT
12.2014 - 04.2015
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
  • Maintained a clean working area at all times in compliance with health codes.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Checked quality of raw materials before use to ensure freshness.

Student Operations Assistant

Johnson & Wales University Harborside Campus
Providence, Rhode Island

Education

MBA - Hospitality Administration/Management

Johnson & Wales University
PROVIDENCE,RHODE ISLAND
12-2023

Bachelor of Arts - HOTEL MANAGEMENT

CZ Patel College of Business And Management
ANAND,GUJARAT
04-2016

Skills

  • Menu Development
  • Staff Coordination
  • Dish Preparation
  • Meal Preparation
  • Cost Control
  • Food and Beverage Pairing
  • Equipment Maintenance
  • Workflow Optimization
  • Regulatory Compliance
  • Menu Supervision
  • Performance Assessments
  • Grilling and Deep Frying Skills
  • Kitchen Equipment and Tools
  • Recipe Creation
  • Food Preparation Techniques
  • Operations Management
  • Forecasting and Planning
  • Seafood Preparation
  • Menu Planning
  • Effective Communications
  • Kitchen Operations
  • Food Safety and Sanitation
  • Food Presentation
  • Culinary Expertise
  • Grilling Techniques
  • Knife Use
  • Sauce Preparation
  • Performance Improvement
  • Sanitation Practices

Affiliations

  • I am dedicated to excelling in my career or academic pursuits. I continuously seek opportunities for growth, whether it's through further education, skill development, or taking on new challenges at work.
  • I'm constantly seeking to expand my knowledge and understanding of various subjects. Whether it's through reading books, engaging in thought-provoking conversations, or staying updated with current events, I prioritize continuous learning.

Certification

  • A dynamic and results-oriented professional with a proven track record in Kitchen. Dedicated to leveraging expertise in Kitchen to drive innovation and achieve strategic goals. Seeking opportunities to contribute to high-impact projects and advance organizational objectives.

Languages

English
Professional
Hindi
Professional

Timeline

Operations Assistant

Johnson & Wales University Harborside Campus
09.2021 - 12.2023

Commis Chef

The Grand Bhagwati
05.2018 - 05.2019

Line Cook

JW Marriott Scottsdale Camelback Inn Resort & Spa
11.2017 - 04.2018

Line Cook

Ocean Edge Resort & Golf Club
05.2017 - 10.2017

2nd Commis Chef

Cidade De Daman Beach Resort
05.2016 - 10.2016

Commis Chef

Cidade De Daman Beach Resort
12.2014 - 04.2015

Student Operations Assistant

Johnson & Wales University Harborside Campus

MBA - Hospitality Administration/Management

Johnson & Wales University

Bachelor of Arts - HOTEL MANAGEMENT

CZ Patel College of Business And Management

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