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Thursday , 20 September 2018
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LOKESH JARODIA

C A R E E R   S U M M A R Y

lokesh chefOver seventeenyears of experience in food and beverage production in five star luxury brandhotels and cruise lines, including maximization of financial performance, guest satisfaction and staff development with in established quality standards. Training and discipline of the employees, superior guest service and product quality. Accomplished food production in various internationaland Indian cuisines, have also managed afine dining restaurant and all day dining restaurant serving 350 covers a day and on an average banqueting operation serving 2500 covers a day, building a team striving for quality and perfection each and every time proven by increased revenue inflow and better guest feedback.

P R O F E S S I O N A L   H I S T O R Y 

Executive sous chef at Novotel Imagica Khopoli from 7th April 2017 till date.

  • Responsible as kitchen in charge head for the first theme park hotel with 287 rooms and twofood &beverage outlets, In room dining and banqueting facility upto 1500 people.
  • Have successfully achieved and cleared ACCOR Integrated Management System (A-IMS -2017)” hygiene audit done by Johnson and Diversely Company with aggregate 86 percentage score.
  • Have created many theme based menu for various events example for the ACCOR SALES AND MARKETING DISTRUBUTION MEETING and we did “Bonjour Maharashtra theme, Digital theme, Seafood aqua theme, Shine and shimmer theme.
  • A core team personnel working in alliance with the owning board and the EXCOMM to achieve the organization’s targets in all aspects of management.
  • Formulating annual budgets and forecast reports for the relevant departments.
  • Upgrading present set ups to new levels with regards to offerings and services ensuring ultimate guest focus.
  • Key role player in maintaining the projects to the required standards set by the corporate planners
  • Designing new dossiers for the food and beverage with nouvelle approaches to ensure utmost guest satisfaction keeping in the mind the financial aspects set forth by the organization.
  • I recognized throughout career for being a visionary Chef and Trainer leveraging in-depth knowledge of the market place and the competitor landscape to significantly increase revenue and operational efficiency.
  • Responsible for production of excellent quality food throughout the hotel and ensure that the consistency and uniformity by maintaining all best quality food related to events and functions as per standards.
  • Exhibits culinary talent by personally performing task by leading, developing a talented and creative kitchen brigade.
  • Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, Developed leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.
  • Responsible for preparing the revenue andexpense budgets for the year 2018.
  • Conceptualizing the restaurant themes and menus.
  • Handling the recruitment of culinarychefs & Kitchen stewarding team.
  • Finalizing raw material ordering, setting standards specs for ordering and finalizing suppliers.
  • Creating and making habit of following of departmental standard operating procedures.
  • Have successfully managed to keep the food cost for the opening year at 25 percentage year to date as per budget.
  • Handling banqueting operation up to, the capacity of 3000 and also overlooking operation of two restaurants and one bar with 250 covers.
  • Interacting with guests for feedback and managing guest complaints
  • Planned and executed innovative kitchen shows for corporate clientele.
  • Responsible for introducing new menus, maintaining cost and hygiene standards
  • Recruitment, safety and training of the kitchen department
  • Overlooking the coordination between the store and purchase team for ordering material for the entire kitchen. 

Senior chef de cuisine at Sofitel Bali Nusa Dua Beach Resort, Bali, Indonesia from 1st  October 2013 to 6th April 2017. 

  • A sense of belonging and a strong attachment that I have built with Sofitel luxury hotel for five years now. It’s really a magnificent journey every single day, meeting new guests, customizing menus for them, innovating with the team and gathering valuable feedback.
  • Handling French, Italian, Japanese, Indian, Indonesian,Chinese, Vietnamese and Korean cuisines inKweezeenAsian restaurant, CCC fine dining specialty restaurant, Inspired meeting rooms,Beach and grill kiosk open restaurant, Club millesimme, Le bar,Loh pool baralso in main kitchen, garde manger, commissary, butchery and pastry section.
  • Creating and upgrading new menus for demonstrate the variety of culinary technique, continually work with ambassadors and coordinate operation and achieve consistency in quality of food and presentation.
  • Consistently strives to be innovative on presentation and utility a variety of material, creative display buffet, breaks and themes.
  • Awareness of current and forecast financial performance to analyze and implement the changes.
  • Effectively controls cost on food by standard recipes, update cost, purchasing special, menu costing, menu engineering and first in first outprocess.
  • Undertake daily food ordering following guidelines by executive chef, regular conducts supplier and local markets inspection.
  • Conduct training, coaches and counsel ambassadors.
  • Delegate work in a manner appropriate to skills level and abilities, stimulate cooperation and team work between other departments of hotel.
  • Ensure employees are provided with a work place free of discrimination, harassment and victimization; treat promptly and confidently for all culture group and show respect and sensitivity.
  • Taste food product daily, prior to service, to judge the quality and overall consistency and correct it accordingly.
  • Liaise with stewarding team daily for smooth running operations, plate up, buffet and maintain daily schedule and deep cleaning as per standard operating procedures.
  • Knowledgeable of proper use of all kitchen equipment, report immediately any faulty, damage to respective department by maintenance report. And get it done soonest to avoid hassle in operations.
  • Ensure to comply ISO 22000 systems are implemented by proper storage, labelling, rotation, handling technique with minimized cross contaminations.
  • Proactive in safety, accident prevention and diligent in risks a hazards assessment for all sections.
  • Use safe manual handling techniques and practice safe work habits following Accor health, safety and environment policies.
  • Conceive and develops products concepts or changes which generate incremental revenue, meet financial objective based on budget or forecast. 

Sous chef in Sofitel Mumbai, BandraKurla complex inPondicherry cafés kitchen (All day dining restaurant) from September 2011 to September 2013. 

  • Worked in Continental, Mediterraneanand Indian section in Pondicherry, all day dining restaurant, Inspired meeting rooms, garde manger, commissary and butchery section.
  • Create and implement new products, dishes, menus for all outlets, source and develop new products applicable to local market place and regional specialties.
  • One of our kitchen brigades high achievements to get the certification of ISO 22000 in September 2013 from International organization of standardization and ensure to comply all procedures in regards to food handling and implement by proper storage, labelling, rotation, handling technique with minimized cross contaminations.
  • Formulate and demonstrate the variety of culinary technique, continually work with ambassadors and coordinate operation and achieve consistency in quality of food and presentation.
  • Consistently strives to be innovative on presentation and utility a variety of material, creative display buffet, breaks and themes.
  • Build commitment and inspire people to the best job possible.
  • Take every opportunity to be a sale person and promote special event and promotions by lead team to maximize productivity.
  • Quickly adapt management style and interpersonal skills to suit audience and the situation.
  • Awareness of current and forecast financial performance to analyze and implement the changes.
  • Effectively controls cost on food by standard recipes, update cost, purchasing special, menu costing, menu engineering and FIFO system.
  • Undertake daily food ordering following guidelines by executive chef, regular conducts supplier and local markets inspection.
  • Conduct training, coaches and counsel ambassadors.
  • Delegate work in a manner appropriate to skills level and abilities, stimulate cooperation and team work between other departments of hotel.
  • Ensure employees are provided with a work place free of discrimination, harassment and victimization; treat promptly and confidently for all culture group and show respect and sensitivity.
  • Taste food product daily, prior to service, to judge the quality and overall consistency and correct it accordingly.
  • Liaise with stewarding team daily for smooth running operations, plate up, buffet and maintain daily schedule and deep cleaning as per standard operating procedures. 

Chef de partie at Taj Lands’ End, Mumbai in main kitchen from October 2008 to September 2011. 

  • Maintaining highest standard of cleanliness and hygiene and to create awareness on eco friendliness.
  • To develop standardized recipes to allow the kitchen at an acceptable food cost.
  • To establish high standard of food with trendy food and needs of the market.
  • To monitor and analyze the menus and products of the competitors.
  • Check the quality and quantity of supplies by implementing first in first out method.
  • To ensure cordial relations with seniors and colleagues and Keep records of all guests’ compliments and complaints.
  • Assist in the building of an efficient team of employee and to create and develop the training of the staff.
  • To maximize employee productivity to minimize payroll costs

Chef de partie (Junior) at P&0 cruises (Ocean Village Two) in main galley at United Kingdom (Southampton) from September 2007 to June 2008.

  • Got opportunity to work and learn under James Martin celebrity chef (Yorkshire)in Bistro.
  • Start the shift by reporting to premier sous chef, prepare the order sheet of requirement, check and write all the temperature logs, sanitizing logs.
  • Preparation of food according to lunch and dinner menu in upmost hygienic condition and within appropriate temperature for 2500 pax.
  • Creating a work environment which strives for quality and perfection every time.
  • Responsible for the entire cost component related to food, menu item sales analysis.
  • Grooming and training the team members for the ongoing and new menu also to take up higher role with ease.

Demi chef de partie at Hilton Towers (An Oberoi hotel and resorts) Nariman point, Mumbai in Frangipani restaurant from November 2004 to June 2007.

  • Worked as a team member in restaurant serving Mediterranean, Continental Indian cuisine. One of the top most famous, leading, well known and classical restaurants in Mumbai.
  • Worked in hot and grill section, handing Ala carte menu food preparation also breakfast, lunch, dinner buffet preparation in innovating way.
  • Preparation of pasta and thin crust pizza as per Ala carte menu.
  • Worked in pantry section preparing appetizers, salads and sandwiches for Frangipani restaurant, In room dining, executive meeting room, business centre.
  • Managed banquets operations of 11 banqueting venues catering to an average of 2500 covers a day, serving Indian and world cuisines.
  • Responsible for preparation of starters, soups, main course, canapés and sandwiches.

Commi-1 at Intercontinental the Grand, Mumbai in 24/7 coffee shop kitchen as a Pre-opening and opening team member from December 2002 to December 2004.

  • Assisting celebrity and executive chef Bruce Woolner (London), Jokian Kern (Germany) and executive Sous chef in setting and opening up of the cafeteria kitchen, garde manger, butchery, commissary including planning and standard operating procedure.
  • Opening up of 24/7 all day dining kitchen, presentation and preparation of appetizer, soups, main course as per Ala carte menu and buffet section.
  • Got opportunity to assist celebrity chef Mava (Indonesia) for setting and opening up of first Oriental restaurant in region.
  • Preparation of dishes in front of guests and creating a warm friendly environment by interacting personally and showmanship.

Commi-1 at Hotel Sharanam, Thane, Mumbai in Indian and western main kitchen section from September 2001 to December 2002.

  • Worked to develop skills and knowledge in continental, grill range and pantry section by preparation according to ala carte and in bulk quantity for banquet operations.
  • Preparing all kinds of salads, soups and main course as per ala carte menu in Indian section.

A C H I E V E M E N T S

  • Asia pacific economic conference (APEC) with president of twenty nations around the globe at preopening stage in Sofitel Bali nusadua beach resort in October 2013.
  • The most rewarding moment was being secured the 8th positon among “The top 10 ultimate brunches in the world by Conde neste traveler award” in mid-year 2015.
  • Awarded by best employee of the month for exceptional commitment and outstanding performance at Taj Lands’ End, Mumbai
  • Two times awarded by best employee of the month for exceptional commitment and outstanding performance at Intercontinental The Grand, Mumbai.
  • Awarded Blue belt in karate from “Karate Speed Power”, Mumbai.
  • Participated as an active member in free medical checkup camp organized by Rotary club of Ulhasnagar-5 and Kalibari committee.

E D U C A T I O N A L  Q U A L I F I C A T I O N

  • Bachelor in Hotel Management from Institute of hotel management, catering technology and applied nutrition, Pusa, New Delhi, India in year 2001.
  • Degree in Commerce stream from Mumbai University in year 1998.
  • Diploma in computer software application and FoxPro programming from Nalanda computer education, Mumbai in year 1996.

P E R S O N A L   I N F O R M A T I O N

  • Date of birth –  January 27, 1977
  • Nationality –  Indian
  • Contact no-  +917030951506
  • Passport no – F8629534
  • Languages – English, Hindi and Marathi. 

I N T E R E S T S

  • Collecting information about current latest food trends in the world to keep myself updated.
  • Playing cricket, football and chess
  • Listening to music.

 

 

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