Anupam Joglekar CDM,CFPP

Experience

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  The Oberoi Group

  Jul 1986 - Nov 1998

  Executive Chef
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  Radisson Hotel Group

  Dec 1998 - Mar 2002

  Director Of Food And Beverage / Executive Chef
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  DT Cinemas Ltd.

  Apr 2002 - Feb 2004

  Vice President / Director - Operations
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  The Lalit Suri Hospitality Group

  Apr 2004 - Jan 2006

  Executive Chef
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  Mantra Restaurant

  Jan 2006 - Jul 2007

  Executive Chef
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  Bengal Coast Restaurant

  Aug 2007 - Oct 2008

  Executive Chef & Co Visionary

  • Conceptualized an innovative take on Southeast Asia centric cuisine • Balanced sales and labor cost while ensuring compliance with budget and reasoning for any variance• Managed market orders, ensuring proper storage, reducing waste, and increasing usability of products• Standardized all recipes with special attention to potential vs. actual costs and variances • Closely monitored production levels for optimal utilization of resources

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  Le Cordon Bleu College of Culinary Arts Dallas TX

  Dec 2008 - Jan 2010

  Chef Instructor

  • Coordinated and taught foundation – I, II, and III, covering all the basics of cooking • Advised students with no culinary background on the inner workings of operating in a kitchen environment• Specialized in training students in international and American regional cuisine

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  DRG Concepts

  Jan 2010 - May 2017

  Corporate Executive Chef

  DRG Concepts is an assortment of original, thriving, high quality restaurants – including Dallas Chop House, Wild Salsa, Chop House Burger, and Dallas Fish Market• Planned, coordinated, and opened seven restaurants including building projects, finalization, and launch• Created a robust portfolio of menus, standardized recipes, and food photography to streamline deployments• Wrote, maintained, and ensured compliance with standardized recipes through yield checks and observing recipe compliance• Standardized pre-opening order guides with regards to equipment, small wares, and hand tools• Monitored cost factors in food, labor, and inventory to exceed management budget goals • Administered successful onboarding of new talent by developing cooking demos for more than 40 chefs and line cooks • Conducted end-to-end food safety and hygiene audits, ensuring compliance with health code, making corrective action sheets, and following up on regressions• Remedied areas of operational concern and planned corrective action to further brand perception, customer loyalty, and overall profitability Show less

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  Dhvaja Consultants LLC

  Nov 2016 - now

  Corporate Executive Chef

  • Coordinated food menu research & development throughout initial formations with input from client leadership• Conducted food and beverage trials, presentations, and taste panels• Formulated and certified recipes including costing, recipe cards, and standard operating procedures• Developed and deployed training handbooks and policies• Proofed and finalized food and beverage photography• Vetted selection of vendors, ensuring all purchase specifications were written and followed client pricing guidelines• Administered pre-opening and launch support – with 30, 60, and 90-day reviews Show less

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  Big Beat Dallas

  Dec 2017 - Jun 2018

  Executive Chef

  Big Beat Dallas was an array of live music focused venues located in the Toyota Music Factory with several restaurants and locations – including Wynona’s Texas Jam House, Highway 61, Bar Manzanilla, and Texas C Bar• Developed and updated menus based on current market research and lacking efficiencies• Wrote recipes, certified procedures, finalized costing and conducted food photography• Optimized staffing with production plan and peak demand in mind• Developed production sheets, inter-kitchen demands, and transfer templates• Conducted and administered recruiting and staff training for 48 team members • Executed and standardized food specification, price comparison and maintenance of cost sheets for 6 vendors• Drafted and implemented daily temperature control logs and line check sheets per meal period Show less

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  Aramark

  Aug 2018 - now

  Leadership:• Ensure operational plans and systems are appropriate and connect to the Contractual Executional Framework• Train managers, executive chefs for 28 hospitals on a regular basis on food quality, presentation and purchasing policy compliance• Review patient satisfaction scores on Press Ganey to formulate and implement plans for further improvementClient Relationship: • Maintain relationship with the client leadership regarding any culinary needs or requests• Solicit feedback and implement changes looking at culinary offering trends• Conduct patient iROUND with unit leadership to improve patient experienceFinancial Performance: • Ensure food and labor targets are achieved and identify variation trends and causes• Report performance metrics including ordering, and inventory trends• Concentrate on purchasing function optimizing usage, pack size, shelf life and product cross utilizationProductivity: • Ensure execution and delivery of over 50 food line products in accordance with the daily menu • Maintain integrity of the standard Aramark patient food offerings, both in taste and quality• Enforce end-to-end supply chain key ingredient procurement process and system efficacy• Guarantee accuracy of estimated food consumption for appropriate requisitions and/or purchaseCompliance: • Audit adherence to published Aramark Safety & Risk guidelines in all culinary operations• Ensure compliance with all applicable policies, rules, and regulations relating to safety, health, wages, and hours• Conduct pre-assessments to ensure business units are operating as expected for local and state regulatory visits – with a special focus on TJC (Joint Commission) • Assist with 14 Joint Commission audits over 3 years, focusing on regulatory and life safety inspections Show less

  • Regional Executive Chef - Baylor Scott & White - Health

    Apr 2020 - now

  • Executive Chef - Baylor Scott & White Medical Center - Plano

    Aug 2018 - Mar 2020