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<br />RAJESH BHASIN.doc
<br />
<br />RAJESH BHASIN
<br />
<br />7864 NW 12Th Street, Plantation, FL. 33322
<br />
<br />Cell: 305-467-7467
<br />
<br />Email: dobi68@hotmail.com
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<br />Objoctive-
<br />
<br />To obtain a position as management where my skills, abilities, experience and personal attributes can be most effectively applied
<br />for the employer.
<br />
<br />Summery of qualifications:
<br />
<br />· Over 17 years of operational management and 22 years experience in the food service industry.
<br />· P&L Analysis, budgetary, projections and food & labor cost control. Capable of using these tools for business advantages.
<br />.. Exceptional organizational skills and successful in handling multiple projects/kitchens.
<br />.. Handling many phases of management smoothly and efficiently in accordance with developing/developed
<br />corporate/restaurant guidelines.
<br />· Supervise, motivate and mentor team members to maintain optimal department operation and staff development.
<br />, · Computer and spreadsheet skills. Multi-tasking. Software including, but not limited to, Micros, Microsoft EXcel, Power Point
<br />and Word.
<br />.. Ability to "think outside the box" to create and maintain high cuiinary and hospitality standards.
<br />.. Dynamic leader and team builder, consistently motivating others towards success.
<br />.. Able to display the expertise to successfully adapt to many various cuisines with very little training
<br />.. Certified trainer for multiple concepts, brands, HACCP, and USPH.
<br />· Experience in training and cross-training employees with limited education/experience and instill a "can-do" attitude in
<br />employees.
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<br />EXPERIENCE
<br />
<br />2006- Present Areas USA, Inc
<br />
<br />Miami International Airport, FL
<br />
<br />Executive Chef
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<br />Effectively managed all facets of food service operations for the $16million (annually) multiple units with emphasis on quality and
<br />sanitation standard for the clientele numbering up to 7000pax a day. Successfully kept food cost percentages within projections by
<br />effectively placing orders, standardizing recipes, plating specifications. and costing. Implementation of SOP for kitchen to include
<br />HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and plating specifications, Menu
<br />development for multiple concepts/brands, recipes, inventory, ordering/purchasing, and vendor negotiation to get deviated pricing,
<br />Fulfilled responsibilities associated with the management of personnel inclusive of hiring, firing, counseling, dismissal, training and
<br />developing,
<br />
<br />2005- 20,06 Gulfstream Park
<br />
<br />Hallandale Bch, FL
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<br />Chef
<br />
<br />SupeNised the function of all culinary teams, facilities, inventories and costs to ensure maximum departmental profit is achieved,
<br />Control and analysis, on an on-going basis, in order to optimize the quality of levels of product and seNice, guest satisfaction,
<br />merchandizing, menu development, operating'costs and sanitation/ cleanliness.
<br />
<br />Coordinate pricing and preparation of menus by taking into consideration such factors as iocal requirements, market needs,
<br />trends, recipes, product pairings, potential costs, availability of products and merchandising and promotions.
<br />
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