Saroj Sah

Experience

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  ORCHID HOTEL

  Jul 2002 - Mar 2004

  Commis

   Responsible for smooth operations of the restaurant kitchen along with the Sous chef. Responsible for proper indenting, associate training and proper food quality. Ensure all the operations are in accordance with the brand standards and HACCP. Spirit to serve. Large - scale initiative.

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  Grand Hyatt

  Jun 2004 - Jun 2005

  Commis Chef

   As a Commi Chef was responsible to assist the head chef in the smooth operation.  Will be responsible of producing buffet lunch and a la carte orders for dinner, managing a team of 12 chefs and cooks. Responsible for indenting, maintaining logs and duty roasters.

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  Marriott International

  Jun 2005 - Mar 2006

  D CDP

   Working As a Jr. CDP I was responsible for producing lunch and dinner A’ la carte orders  Handled team of six Commis Chefs.  Responsible for monitoring daily kitchen ordering requirements and order directly in the absence of Sous/Head Chefs.  Responsible to maintain all the kitchen records such as temperature logs, maintenance logs, Wastage reports.  Responsible making duty roasters all commis chef.

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  P&O Cruises

  May 2006 - Jan 2009

  Sin. CDP / Juniour CDP

   Reporting to Sous-Chef. Responsible for supervision of the entire galley operation  Review with Executive Chef all scheduling of kitchen employees Maintain and update all required files and company documentation forms. Effectively develop individual, departmental, and organizational goals to meet objectives  Achieve optimal performance and accomplishment from assigned kitchen staff.

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  ITC Hotels

  Dec 2009 - Oct 2011

  Chef De Partie

   Handling team Demi Chefs and 18 Commis Chefs. Responsible for producing and supervising breakfast, lunch and dinner buffet and A’ la carte orders. As per the shift timings. Responsible for monitoring daily kitchen ordering requirements minimize wastage and control cost.  Handling Basic training and maintaining all the kitchen staffs and records

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  Four Points by Sheraton

  Feb 2012 - Apr 2013

  Kitchen Executive

  A Five Star Property with 230 rooms Serviced Apartments, Eatery All day Dining (Multi cuisine), Alfresco grill Room Service, Best Brew bar, Banquets and Fine Dining Restaurants ‘Panash’

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  IHG Hotels & Resorts

  Apr 2013 - Sept 2014

  Sous chef

  persentely Develop and write standard recipes Ensure that outstanding culinary technical skills are maintained Assist in organizing special events and special food promotions Maintain HACCP in kitchen Maintain personal hygiene Organize and supervise training for employees Adhere to local regulations concerning health and safety as well as brand standards and local policies and procedures. Annual operating profit/payroll budget Department budget and Headcount (with help of Executive chef) Departmental budget Food cost Menu Planning Employee satisfaction survey Decision making responsibilities (Decision rights) Key Relationship (internal and external) working with holidayinn pune as sous chef Show less

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  Grand Hyatt

  Jan 2015 - Apr 2019

  Chef de Cuisine
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  Seibu Prince Hotels and Resorts

  May 2019 - Apr 2021

  Executive Chef
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  Hyatt Regency

  Feb 2022 - now

  Chef De Cuisine