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Palash Gajbe

Palash Gajbe

Chef

Followers of Palash Gajbe421 followers
location of Palash GajbeBhopal, Madhya Pradesh, India

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  • Timeline

  • About me

    Executive Sous Chef

  • Education

    • Insitute of Hotel Management

      2012 -
      Bachelor's degree Hotel, Motel, and Restaurant Management

      Bachelor of science in Institute of Hotel Management – Bhopal

    • M.P Board

      2012 -

      Intermediate passed from M.P Board

    • C.B.S.E Board

      2009 -

  • Experience

    • Oberoi Hotels & Resorts

      Jul 2015 - Jul 2018
      Chef

      Been part of the prestigious Oberoi Group, based in India as Commis Chef over the last 3 years, handling day to day operations with a prime focus on supervising cooking procedures at every step to ensure quality is maintained. Collaborate with Head Chef in menu design and innovative designs. Avoid unwanted food waste by ensuring an apt check on control procedures.Played vital role in:Interacting with guests to obtain feedback on product quality and service levels.Recommend to the Executive Chef regarding succession planning.Adhere to financial budgets and goals. All recipes and product yields are accurately costed and reviewed regularly. Food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.Food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.Chefs are always in clean tidy uniforms and are always presentable to be in guest view.Culinary operations manuals are prepared and updated.Weekly work schedules and annual leave planners are administered and filed correctly. Develop creative menu planning and correct food preparation for each outlet including banquets.Work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.Understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.Frequently verify that only the highest quality products are used in food preparation.Responsible for the supervision of all stewards and their activities within the culinary department.To delegate responsibilities to subordinates as required.Identify strengths and weaknesses and provide timely feedback to the individual. Show less

    • Ananda In The Himalayas

      Nov 2019 - Dec 2021
      Kitchen executive

    • Marriott International

      Dec 2021 - May 2022
      Sous chef

    • Hyatt Regency

      Jul 2022 - Feb 2023
      Sous Chef

    • The Postcard Hotel

      Feb 2023 - Nov 2023
      Head Chef

    • Jehan Numa Retreat club & Spa

      Nov 2023 - Jan 2025
      Head Chef

    • Ananda In The Himalayas

      Dec 2024 - now
      Executive Sous Chef

  • Licenses & Certifications

    • Industrial training from J.W Marriott, Pune for 102 days

    • Cleared the supervisor development programme exam

      Jul 2017