Ashish Khatri

Experience

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  Vesta Maurya Plaace

  Jul 2010 - Jun 2012

  Demi Chef De Partie

  *Ensure that portion control policy and standard plating instruction are followed.*Reports any unavailable items to the Chef De Partie, and proposes an alternative if the item cannot be prepared items to the Chef De Partie, and proposes an alternative if the items cannot be prepared within an acceptable time frame.

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  Hotel Sarovar Portico

  Jul 2012 - Oct 2013

  Chef de Partie

  *Always work as a team member.*Follow '​ clean as you go ' work habits.* Works only with confirmed recipes and methods according to company standards.*Checked garnish and meal presentation. *Check equipment and report any discrepancies immediately.* Maintained the standard of the quality to ensure that cost of food remain economical.

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  Lords group of Hotels

  Nov 2013 - now

  Sous Chef

  *Responsible for daily production of menu items through different outlet stations such as hotline areas fry,sauté, soup,sauce and garde manger with plate up of meals. responsible for organization and cleanliness of station as well as assigned areas of the galley. *Plan menu for all chef food service location considering customer base, popularity of various dishes, holidays cost,and wide variety of other factors.*Develop and stander recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food coast.* Cook and directly supervise the cooking of items that require skilful preparation.*Evaluate food products to ensure that quality standards are consistently attained. Show less

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  The Fern Residency

  Nov 2015 - now

  Executive Sous Chef

   Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.  Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.  Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Show less

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  Hotel Royal Orchid

  Feb 2017 - now

  Executive Chef
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  Golden Tulip Hotels, Suites & Resorts

  Mar 2018 - now

  Executive Chef