Bhaskar - Chef Ejecutivo con experiencia internacional en cocina mediterránea, asiática y latinoamericana

Amplia experiencia en gastronomía mediterránea, asiática, latinoamericana y molecular, con habilidades en creación de menús y técnicas avanzadas.

Liderazgo en coordinación, capacitación y optimización de equipos en entornos hoteleros y resorts de alta gama.

Implementación de protocolos de higiene, seguridad alimentaria y control de inventarios en establecimientos internacionales.

Diseño y ajuste de menús, control de costos y análisis de rentabilidad para optimizar recursos y ofrecer propuestas competitivas.

Experiencia en trabajo internacional, mejora en habilidades comunicativas y adaptabilidad a diversos entornos culturales.

Prepare and cook Japanese cuisine according to restaurant standards.. Maintain food quality, presentation, and consistency.. Follow food safety and sanitation procedures.. Assist with inventory control and kitchen organization.. Work efficiently during high-volume service periods.

Menu development, costing, quality control, worker's schedules, health standards and sanitization regulations, purchase orders, security measures, training and logistics for different processes; pest control; renewal of food license for the operation, order and receiving purchases with all the necessary data record.. Working and managing a monthly budget between $30–$75K+. With revenue from $100k to $250k between restaurant, room service, catering, banquets and bar operations.. Work with a greenhouse/farm inside our operation to provide our customers with non-GMO and pesticide-free vegetables, fruits and herbs. Responsible for providing a broad variety of options for all of our customers with special dietary requirements.. Managed a group of 20 kitchen workers, plus engaging in interview processes for new hires who will be engaged in hot and cold preparations for breakfast, lunch and dinner, providing a la carte menus and buffet-style meals for banquets. Covering approximately 1400 meals a week between all revenue centres.. Participate in the hotel management group for decision-making and improving decision-making to provide a better service and prevent future situations that can be de-escalated with proper customer service.

Lived abroad for approximately one year, gaining international experience and cultural adaptability.. Improved communication skills and ability to work in diverse environments.. Developed flexibility and independence while living and working outside Nicaragua.

Prepared dishes for breakfast, lunch and dinner a la carte menu, based on local Nicaraguan Caribbean products.. In charge of production and service for theme nights; Neapolitan style pizza, Mexican tacos and sushi nights, based on local products.. Worked production for pastry, bread, butchery, cold and hot stations overlooking 2 kitchen assistants. Responsible for quality control, inventory management, purchase orders, sanitization and hygiene measures.

Provided customer service and technical support for international clients.. Assisted customers with products and services related to Microsoft Windows, Xbox, and Surface devices.. Resolved technical issues, handled inquiries, and maintained customer satisfaction.. Developed strong communication, troubleshooting, and sales skills.

Menu development, costing, quality control, worker's schedules, health standards and sanitization regulations, purchase orders, security measures, training and logistics for different processes; pest control, renewal of food license for the operation, order and receiving purchases with all the necessary data record, working and managing a budget of $75K+.. Responsible to provide a broad variety of options for all of our students with special dietary requirements. Managed group of 15 kitchen workers, based on hot and cold preparations for breakfast, lunch and dinner buffet mealtimes.. Covering approximately 550 meals daily, plus banquet events internal and external.

Prepared dishes for a 9-course tasting menu, based on local products.. Created dishes for a la carte menu based on hot and cold line productions and desserts.. Responsible for menu development, quality control, inventory management and purchase orders.. Developed as a Sous Chef from May to September 2018, attending and supervising tasting menus, a la carte menus and pastry preparations. Menus included: local Caribbean dishes, Neapolitan style pizzas and American-Caribbean BBQ plus themed nights based on request.

Commis Chef of Starters station, elaborating productions based on local products and chemicals used in molecular gastronomy with Catalan and world influences.. Worked production kitchen assistant who supplied all the main sauces, meats, vegetable prep, fruits prep and mostly high time-consuming preparations for the main stations of the open kitchen for customers.. Worked two 5-hour shifts assisting stations with plating and re-stocking mise en place.

Prepared dishes for a 10-course tasting menu and a la carte, based on local products.. In charge of all the productions for cold station (appetizers, vegetable and fruit prep, salads, charcuterie and cheese dishes, sauces and vinaigrettes, pickles, patés etc).. In charge of all the productions for pastry station (chocolate desserts, Spanish cheesecake, seasonal ice creams – pinecone, peach, almond, ajoblanco, chocolate and others). Prepared desserts with chanterelle mushrooms and carob.. Prepared mazapan croissants, chocolate truffles, macaroons and nutmeg cookies as petit fours.. In charge of all the prep for hot appetizers, such as lamb sweetbreads, traditional Iberic ham and boletus croquettes, blood-sausage platter, pig ears filled dumplings and others.

Prepared a la carte items, executive breakfasts, lunches and dinners for an audience of 150–200 people.. Worked banquet events for an audience of 300 people, including meals and canapés.