Hi, I’m
JITENDER CHAUHAN
Chef
Dubai,India
Summary
High-performing Chef offering 16 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Experienced with Japanese cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
15
years of professional experience
2
Certificates
2
Languages
8
years of post-secondary education
Work History
AER Restaurant & Bar LimitedDubai, DU
Corporate Chef
01.2022 - Current
Job overview
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Oversaw business operations, inventory control and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Used root cause analysis to conduct assessments and develop improvements.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Aligned seasonal promotions with ingredient availability to maximize profits.
Imperfecto RestaurantsNew Delhi, India
Corporate Chef
09.2020 - 01.2022
Job overview
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Kept labor at or below 15% to support business profit targets.
- Used root cause analysis to conduct assessments and develop improvements.
Asian Studio by NagaiGurugram, India
Consultant Chef, Executive Chef Japanese
05.2019 - 01.2020
Job overview
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Developed team communications and information for meetings.
Sanasunu Hospitality Private LimitedNew Delhi, Delhi
Executive Chef
08.2017 - 11.2018
Job overview
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Kept labor at or below 15% to support business profit targets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Used root cause analysis to conduct assessments and develop improvements.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Tamura RestaurantNew Delhi, India
Executive Chef Japanese
11.2016 - 07.2017
Job overview
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
- Used root cause analysis to conduct assessments and develop improvements.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Sushi JunctionGurugram, India
Co-founder & Chef
04.2015 - 08.2016
Job overview
- Developed key operational initiatives to drive and maintain substantial business growth.
- Aligned organizational objectives with company mission, increasing revenue, profit and business growth by collaboratively developing integrated strategies.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Drove implementation of new market expansion to propel business forward and adapt to market changes.
- Investigated and addressed business development challenges to proactively mitigate problems.
- Conducted target market research to scope out industry competition and identify advantageous trends.
- Advised on high-level hiring decisions for key leadership positions, conducted senior hire interviews and nominated new board members.
- Studied market to determine optimal pricing of goods and services and to capitalize on emerging opportunities.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
- Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
- Developed innovative sales and marketing strategies to facilitate business expansion.
- Directed technological improvements, reducing waste and business bottlenecks.
- Drove performance initiatives, facilitating revenue increase.
- Interviewed, supervised and motivated staff members to achieve optimal productivity.
JW Marriott HotelNew Delhi, India
Jr. Sous Chef Japanese
09.2013 - 02.2015
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Successfully completed kitchen product inventory as assigned.
- Oversaw cleanliness of each station in kitchen.
- Ordered food items for upcoming events per sous chef request.
- Developed unique menu items and plating presentations.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Acted as head chef when required to maintain continuity of service and quality.
- Prepped daily menu items to quickly deliver upon request.
- Delivered verbal culinary instruction and assignments to culinary staff members daily to promote successful dining experiences for clients.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Led team by example in preparing items accurately and according to high-quality standards.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Obtained fresh, local ingredients to lower grocery costs.
- Mentored kitchen staff to prepare each for demanding roles.
Shangri-La's Eros HotelNew Delhi, India
Sous Chef
03.2011 - 01.2013
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Obtained fresh, local ingredients to lower grocery costs.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
Lite Bite Foods Pvt. LtdNew Delhi, India
Junior Sous Chef
11.2009 - 03.2011
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Successfully completed kitchen product inventory as assigned.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Prepped daily menu items to quickly deliver upon request.
- Delivered verbal culinary instruction and assignments to culinary staff members daily to promote successful dining experiences for clients.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Led team by example in preparing items accurately and according to high-quality standards.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Mentored kitchen staff to prepare each for demanding roles.
JW Marriott HotelMumbai, India
Chef De Partie
07.2008 - 05.2009
Job overview
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Placed orders to restock items before supplies ran out.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Rotated stock to use items before expiration date.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Bharat Hotels LimitedMumbai, India
Chef De Partie
10.2006 - 07.2008
Job overview
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Mentored kitchen staff to prepare each for demanding roles.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Rotated stock to use items before expiration date.
The Oberoi GroupNew Delhi, India
Commis Chef
01.2005 - 07.2006
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with routine stock rotation to keep ingredients fresh.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Cleaned kitchen counters, refrigerators and freezers.
- Seasoned and marinated cuts of meat, poultry and fish.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Placed orders to restock items before supplies ran out.
- Measured high demand spices and commonly used ingredients for stations.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Rotated food regularly, removing outdated items for proper disposal.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Monitored recipe portioning to control food costs.
- Rotated through all prep stations to learn different techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
Delhi University, Delhi
Some College (No Degree) from Commerce
01.2005 - 02.2011
IHM, Delhi
Some College (No Degree) from Cookery
01.2004 - 09.2005
NIIT, New Delhi
Some College (No Degree) from Swift India 2000
01.2007 - 01.2007
Skills
Food plating and presentation
Certification
Awarded SFSMS for food safety workshop CERTIFICATIONS
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Timeline
Corporate Chef
AER Restaurant & Bar Limited
01.2022 - Current
Corporate Chef
Imperfecto Restaurants
09.2020 - 01.2022
Consultant Chef, Executive Chef Japanese
Asian Studio by Nagai
05.2019 - 01.2020
Executive Chef
Sanasunu Hospitality Private Limited
08.2017 - 11.2018
Executive Chef Japanese
Tamura Restaurant
11.2016 - 07.2017
Co-founder & Chef
Sushi Junction
04.2015 - 08.2016
Jr. Sous Chef Japanese
JW Marriott Hotel
09.2013 - 02.2015
Sous Chef
Shangri-La's Eros Hotel
03.2011 - 01.2013
Junior Sous Chef
Lite Bite Foods Pvt. Ltd
11.2009 - 03.2011
Chef De Partie
JW Marriott Hotel
07.2008 - 05.2009
NIIT
Some College (No Degree) from Swift India 2000
01.2007 - 01.2007
Chef De Partie
Bharat Hotels Limited
10.2006 - 07.2008
Delhi University
Some College (No Degree) from Commerce
01.2005 - 02.2011
Commis Chef
The Oberoi Group
01.2005 - 07.2006
IHM
Some College (No Degree) from Cookery
01.2004 - 09.2005
Awarded SFSMS for food safety workshop CERTIFICATIONS
36 Hrs Swift India Training from NIIT, January 2007
Accomplishments
- Awarded silver star in April 2011, February 2012 and May 2012 for exemplary performance in the delivery of service and for delighting the guest.
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