Prashant Chipkar

Experience

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  The Indian Hotels Company Limited (IHCL)

  Jun 2002 - Apr 2004

  Management Trainee

  • Hands on cook preparing and plating food in high energy restaurant kitchen of a 5-star hotel deluxe property• Efficient performance under significant high pressure and fast-paced operations• Prepared all menu items for breakfast, lunch and dinner service daily while performing as a rotating line cook, tandoor grilling, special events catering and banquets

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  The Indian Hotels Company Limited (IHCL)

  Aug 2004 - Jul 2007

  Chef De Partie

  • Participated in developing and implementing policies and procedures for smooth kitchen operations• Planned monthly staff and production schedules, monitor equipment maintenance and kitchen sanitation• Collaborated with Executive Chef on inventory control, employee relations and daily operations• Standardized recipes to maintain consistent quality and guest satisfaction

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  Taj Hotels

  Aug 2007 - Oct 2010

  Sous Chef

  • Assisted the Executive Chef with daily kitchen operations, supply chain management and inventory control• Direct responsibility for all preparations and daily meal readiness for breakfast, lunch and dinner service• Expedited the kitchen orders during service• Part of the research and development team with responsibilities that includes innovating new recipes in coordination with the management team

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  Gaggan

  Oct 2010 - Apr 2014

  Chef De Cuisine

  Gaggan was ranked number 1 among Asia's 50 Best Restaurants & seventh overall in The World's 50 Best Restaurants from 2015 to 2018Led kitchen operations of a 100-cover progressive Indian restaurant directing food preparation, menu development, managing and training staff, overseeing food supplies and inventory control• Innovated, designed and executed the award-winning menu and recipes that won the restaurant a spot onAsia’s and World’s 50 Best• Effectively managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10% savings on budget• Maintained client’s satisfaction standard and highest level of quality and food safetyLed kitchen operations of a $2million/year restaurant directing food preparation, managing and training staff, overseeing food supplies and inventory control. Key point of contact and host chef for organizing international gourmet festivals, culinary classes, wine tastings, competitions, media and charity events.• Developed award winning menu selections increasing sales revenue by 150%• Demonstrated continuous commitment to reducing food and labor costs• Oversee food production and service, ensuring 100% food safety procedures• Interview, hire, train and direct all kitchen staff, improving kitchen operational workflow, while maintaining 100% employee retention• Developed processes to reduce food waste by 40% and improved supply turnover Show less

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  Mandarin Oriental Hotel Group

  May 2014 - Apr 2016

  Chef De Cuisine

  Chef De Cuisine at Rasoi Restaurant ( Michelin Star since 2009) in Mandarin Oriental Hotel, Geneva, Switzerland.Led kitchen operations of a $2million/year restaurant directing food preparation, managing and training staff, overseeing food supplies and inventory control. Key point of contact and host chef for organizing international gourmet festivals, culinary classes, wine tastings, competitions, media and charity events.• Developed award winning menu selections increasing sales revenue by 150%• Demonstrated continuous commitment to reducing food and labor costs• Oversee food production and service, ensuring 100% food safety procedures• Interview, hire, train and direct all kitchen staff, improving kitchen operational workflow, while maintaining 100% employee retention• Developed processes to reduce food waste by 40% and improved supply turnover Show less

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  Bombay Bungalow

  May 2016 - Oct 2017

  Executive Chef

  Creating and developing a brand-new home grown modern Indian concept for the Dubai market. Hiring, training and leading the opening team• Lead role in innovating and designing all the menu concepts and recipes• Lead recruitment, training and readiness efforts for all opening management and kitchen staff• Developed operational processes, training manuals, standard recipe and procedure documents

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  MASTI COCKTAILS & CUISINE

  Nov 2017 - now

  Culinary Head

  Creating and developing a brand-new home grown modern Indian concept for the Dubai market. Hiring, training and leading the opening team. • Lead role in innovating and designing all the menu concepts and recipes• Lead recruitment, training and readiness efforts for all opening management and kitchen staffDeveloped operational processes, training manuals, standard recipe and procedure documents