Girish C.

Background

About Girish C.

Head Chef with over 16+ years of experience in the field of hospitality, fine culinary arts, food & beverage production & kitchen operations, displaying proficiency in international standards for kitchen hygiene & food safety, internal HACCP procedures and food safety management systems, for ensuring highest standards of food preparation & service, & smooth functioning of daily kitchen operationsExcellence in creating culinary innovation & engaging the interest of patrons; trained in modern culinary arts, banqueting, guest servicing, menu/recipe planning & development, food quality assurance, kitchen operations management; proficient with restaurant management software such as Avero, Crunch Time, FSS, and XDININGAttended the Mumbai Maritime Training Institute & M.R.S. Food Training institute Dubai, UAE; completed STCW 95 Basic Safety and Prevention Course, Vessel sanitation public health course from the Centers for Disease Control and Prevention, Miami; attained Basic Food Hygiene Certificate, First Aider certificate, and recognized with award from the International Wine & Food Society, Miami, for efficiently hosting VIP lunch for the years 2017, 2018, 2019 & 2020) Featured in multiple food magazines, & culinary journals such as ‘Flavor the Menu’, ‘Carnival’, ‘Leisure Group Travel’, & ‘10 Best USA Today’Key player in maintaining consistency, food quality & safety; ability to plan menu based on available stock, facilitate food stock rotation, manage stock delivery, & inventory control for effecting cost savings, & eliminating stock loss, vendor development and supplier management for procurement of imported materials/kitchen equipmentHands-on experience in managing high volume catering with lower staff count; catered for 100+ private functions with head count, & delivered multi-cuisine gourmet food/wine/beverages; familiar with cuisines including American, Italian, Mexican, Seafood, Continental, Indian, Nola (by the renowned New Orleans Chef Emeril Lagasse), among othersInstrumental in substantially reducing preparation costs by over 8% with accurate estimation of purchase requirements, and continuous monitoring of kitchen operations & inventory use; played a key role in controlling restaurant food costs at 33.5%, in line with the industry standard of 34-36%, as well as staff labor costs at 26%, by consistent improvement of kitchen operations & techniquesAdept at identifying & preventing specific hazards in raw material storage, preparation and consumption, and providing training for new hires on food safety standards and protocols