Vicky Bardeskar
Vicky Bardeskar
Sous Chef / Head Chef
Sector: Hospitality
Salary: AU$80000 / Yearly
(Age: 36 years)
Abbey Dore, England, United KingdomAbout
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Academic Level Master’s Degree
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Industry Hospitality
PROFESSIONAL SUMMARY
Education
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2005 - 2008
Mumbai University
Bachelor in Hospitality
Bachelor in Hospitality Management. Having an complete idea how hotels and departments work.
Experience
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2022 - Present
Rutland hall hotel. United kingdom
Sous Chef
Directing the food preparation process and delegating tasks Cooking and preparing high quality dishes Assisting the Head Chef to create menu items, recipes and develop dishes Supervising all kitchen stations Supervising, motivating and working closely with other Chefs of all levels Being responsible for health and safety Being responsible for food hygiene practices Ensuring food quality and excellent standards are maintained for all dishes created Assisting with determining food inventory needs, stocking and ordering
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2020 - 2022
Planters Hospitality Limited
Head Chef
Direct all kitchen operations, including food preparation, cooking, and cleanup Maintain kitchen equipment as needed Supervise chefs and cooks Resolve issues as they arise to ensure the continuation of foodservice Maintain control of the kitchen to ensure efficiency Plan menus and set prices based on the availability of ingredients Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen Inspect raw and cooked food to guaranty quality Collaborate with the general manager and owner to aline kitchen operations with the overarching goals of the establishment Direct monthly inventory
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2013 - 2020
Elephanta Hotel. India
Sous Chef
Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.