Kartik Grover

• Handling portfolio of Six restaurants Italian cuisine
• Working with the Kuwaiti celebrity Chef; Chef Faisal Al Nashmi who is president of Kuwait Chef's society and face of Kuwait Airways and Brand Ambassador for Cari online ordering portal.
• Developed New Restaurant under San Ristorante by the name of San Opera an Exclusive Fine dine.
• Developing SOP's, Setting standards, standardizing portions and giving demonstrations.
• Leading technical R&D activities, presentations and trainings.
• Serving as a key participant for all Back- of- house procedures and set-ups, recruitment and scheduling.
• Foster a positive and collaborative kitchen environment by providing mentorship and training junior chef's and kitchen staff.
• Conducting monthly audits across the Brand stores to enhanced the team productivity with effective delegation of tasks.
• Imposed strict hygiene standards, ensured a clean working environment adherence to FSM.
• Streamlined kitchen operations for enhanced efficiency.
• Optimized workflow processes reduced time spent on administrative tasks.
• Developed new recipes for a diverse culinary experience.
• Supervised all kitchen staff to maintain high quality standards.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination risks.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Oversee chefs, cooks and kitchen support staff to run smooth operation.
• Reduced customer complaints by enforcing strict quality control procedures.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.

• Opened Three Franco Eateries Based on American Italian Concept
• Awarded outstanding performance award for the successful opening of Franco and training the staff on new project to run through smoothly
• Coordinated and executed menu planning, recipe development and daily restaurant operations
• Planned and prepared food product orders to maintain appropriate stock levels
• Trained kitchen team on culinary techniques
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
• Assessed inventory levels and placed orders to replenish goods before supplies depleted
• Focused on customer satisfaction, creating delicious cuisine to impress diners
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options
• Performed financial analysis and recommended effective methods to cut costs
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
• Provided excellent professional development opportunities for staff
• Provided effective orientation and training to each new associate and developed ongoing training programs
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance
• Implemented and maintained excellent service to achieve guest satisfaction

• Working as an outlet chef
• Successfully launched the legacy of Machan from Delhi at the Taj West End
• Successfully launched a new menu at Taj's very own online ordering platform called Qmin
• Managing a brigade of 20-22 staff at the Machan kitchen
• Having full control over manpower and production of food
• Handling all the VIPs in the restaurant personally
• Personally, taking care of the food quality of the restaurant
• Building all the new menus for the day's specials and sit downs
• Have set all the new standards as per TAJ policy for the breakfast at Mynt Restaurant along with the Corporate Chef Urban Denk
• Have Achieved 100 % scores during the hygiene check of the kitchen and restaurant
• Maintaining the kitchen cost and wastage control during the low occupancy in the hotel
• Bringing up new ideas for the Sunday brunch and special day brunch to keep the sales upwards
• Handling special indoor events for 150-200 covers with special menus on specific rates at the restaurant
• Controlled handling of cost management
• Have achieved budget till now for all the months working
• Also keeping records of guest engagements for both good and bad comments
• Taking all the feedback from all guests personally to keep things in right direction
• Successfully completed CTDT (Certified Train the Trainer Program.)

• Managed 200-250 covers daily for breakfast service and Sunday brunch including Asian, European, and Indian buffets
• Part of banquet events for up to 1000 pax
• Responsible for updating all hygiene records
• Responsible for HACCP and assisting hygiene manager for the same
• Ensuring the quality of the food
• Relieved all the sections of the kitchen
• Responsible for the mise n place for the smooth operation
• Make sure all food should be covered and labeled
• Receive stores & taking follow up
• Doing orders as per the requirement
• Ensuring the FIFO & LIFO in the kitchen
• Responsible for resolving all the problems to related engineering & maintenance
• Responsible for upkeep of all the equipments of the kitchen
• Keep the moral of the team positive and high
• Encourage every team player for the goal

• Completed Sous chef responsibilities including scheduling, daily production sheets, ordering and the weekly and daily special's menu
• Completed cookery show at Natures basket Pune along with Italian head chef
• Was part of the opening team for a night club kitchen (THOM)
• Completed responsibility as a counter chef in the absence of Sous chef
• Managed sit downs events for up to 80pax for elite dinners
• Was part of various food festivals Regional and International
• Prepare soups, fish, meats, vegetables, and other foods
• Ensure that all stations are set appropriately
• Process and store food items
• Make sure that all kitchen staff are aware of standards and protocols
• Manage rotation of food items in chillers
• Ensure kitchen and work area's cleanliness
• Maintain and ensure the quality of prepared and raw items
• Keeping records of hygiene logs

• Set up, prepared, and presented work areas and food dishes
• Assisted chefs in food preparation and helped run assigned station
• Set up live counters for lunch, dinner, and Sunday brunch services for up to 200 pax
• Reviewed and accurately reproduced recipes to produce standardized dishes and sustain quality
• Maintained cleanliness of all kitchen areas, and assisted kitchen staff to clean
• Made presentations and slides on various training topics regarding kitchen to upkeep the knowledge of the team

Within the Company

• Completed Graduate Associate Program by Starwood’s at The Westin Pune July 2015- July2017

Technology

Software: Basic knowledge of Ms Office (Word, Excel, Outlook, Power point) Adobe Flash.