Vinod pundeer
San Francisco,CALIFORNIA
Summary
Experienced corporate chef factitively seeking a position in the culinary field which will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a well qualified cook and eventually a chief. Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
17
17
years of professional experience
Work History
Chef
Amber India Restaurant
San Francisco, CALIFORNIA
03.2023 - Current
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Prepared high-quality dishes according to established recipes.
Corporate Chef
MOTI MAHAL DELUX LEGENDRY CULINARY
05.2013 - Current
- Responsible for all aspects of the kitchen including management of twenty-five employee
- Developed new dinner and lunch menus
- Handled special event catering
- Maintained food cost analysis, inventory, budgeting and purchasing
- Pre-opening Pune(Maharastra), Noida Sec.142, Nehru Place Delhi, Bokaro, Dhanbad(Jharkhand), Ranchi, Allhabad(U.P), Amritsar(Punjab), Haldwani(U.K), Rampur(U.P), Vrindavan(U.P), Rohini, Faridabad(Haryana), Chatarpur(Delhi), Gurgaon, Muzaffarpur(Bihar), Srinagar(J&K), Bhopal(M.P.)
Corporate Chef
MOTI MAHAL DELUX TANDOORI TRAIL
09.2007 - 04.2013
- Responsible for all aspects of the kitchen including management of twenty-five employee
- Developed new dinner and lunch menus
- Handled special event catering
- Maintained food cost analysis, inventory, budgeting and purchasing
- Pre-opening outlet Guhatti,Jaipur, Agra, luck now, Bangalore, Bhopal, New Delhi, Noida, Gurgaon, Jodhpur, Bareilly, dibru ghar Assam and Ghaziabad
- International pre-opening and set up new out let Maldives, Dubai
Chef De Party
Sheraton Hotel & Tower Kuwait
- Responsible for fine dinning Bukhara Indian kitchen operations including buffets, banquets and the restaurant
- Handled inventory, budgeting, staffing and food coast analysis
- Successful created new restaurant menu.
Head Cook
Winner’s Restaurant Al, Mubarak Kuwait
- Responsible for all aspects of the kitchen including management of eight employees
- Developed new dinner and lunch menus
- Handled special event catering
- Maintained food cost analysis, inventory, budgeting and purchasing.
Chef Di party (Simply Indian)
M/S Vau Development Pvt Ltd, Gurgaon, India
- Created new recipes and updated existing menu to reflect more consistent quality service
- Responsible for ordering and inventory
- Trained new line cooks.
Head Chef (Multi Cuisine)
M/S Shahni Restaurant & Banquet, India
- Responsible for cooking on the line
- Prepared all restaurant menu items sandwiches, wraps, salads, pasta, pizza, etc
- Performed inventory and order control
- Created, planned and cooked all daily specials
- Created custom designed menus for private clients and for special occasions and implemented a catering system
- Prepared marketing and promotional materials.
Commiss 2nd
M/S Chef’s Caters, New Delhi India
- Substitute for or assist other cooks during emergencies or rush periods
- Bake, roast, broil and steam meats, fish, vegetables and other foods
- Wash, peel, cut and seed fruits and vegetables to prepare them for consumption
- Estimate expected food consumption then requisition or purchase supplies or procure food from storage
- Carve and meats such as beef, veal, ham, pork and lamb for hot or cold services or for sandwiched
- Coordinate and supervise work of kitchen staff.
Commis 2
Hotel the Claridges Corbett Hideaway India
- Prepared orders according to the customer’s using established recipes, portions and methods established by the company
- Regularly checked all food items to ensure adequacy and quality at all times
- Maintained a clean and safe work environment
- Kept all work stations and equipment as clean as possible at all times
- Followed a cleaning schedule for designated equipment and storage areas
- Worked together in a clean oriented environment to produce foods in timely and orderly fasions
- Ensured that all orders were presented in a neat and appetizing manner
- Cooked menus items on a grill, broiler and used a deep fryer, saimin cooker, microwave oven, stove, and toaster.
Education
Skills
- Meal Preparation
- Food presentation
- New Hire Training
- Banquets and catering
- Company safety standards
- Cooking techniques
- Customer Service
Personal Information
Date of Birth: 02/05/74
contact information: +1 (510)7668545 , +91 8447939465
Languages
English
Full Professional
Hindi
Native/ Bilingual
Timeline
Chef
Amber India Restaurant
03.2023 - Current
Corporate Chef
MOTI MAHAL DELUX LEGENDRY CULINARY
05.2013 - Current
Corporate Chef
MOTI MAHAL DELUX TANDOORI TRAIL
09.2007 - 04.2013
Chef De Party
Sheraton Hotel & Tower Kuwait
Head Cook
Winner’s Restaurant Al, Mubarak Kuwait
Chef Di party (Simply Indian)
M/S Vau Development Pvt Ltd, Gurgaon, India
Head Chef (Multi Cuisine)
M/S Shahni Restaurant & Banquet, India
Commiss 2nd
M/S Chef’s Caters, New Delhi India
Commis 2
Hotel the Claridges Corbett Hideaway India
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