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<br />RAJESf-I BHASIN <br /> <br />;EL5 G.("Z)~ L,cc.. d{~~ ct~k ~ <br />fCt-P ND. /I - 0 'P-O I Page I 01'3 <br />3~ <br /> <br />RAJESH BHASIN.doc <br /> <br />7864 NW 12Th Street, Plantation, FL. 33322 <br /> <br />Cell: 305-467-7467 <br /> <br />Email: dobi68@hotmail.com <br /> <br />Objective- <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 seNice 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 />· SupeNise, 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 culinary 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. <br /> <br />EXPERIENCE <br /> <br />2006- Present Areas USA, Inc <br /> <br />Miami International Airport, FL <br /> <br />Executive Chef <br /> <br />Effectively managed all facets of food seNice 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- 2006 Gulfstream Park <br /> <br />Hallandale 8ch, FL <br /> <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 local requirements, market needs, <br />trends, recipes, product pairings, potential costs, availability of products and merchandising and promotions. <br /> <br />https://mail.google.com/mail/?ui=2&ik=480437cdOc&view=att&th= 1264e44d I cc24 7bt&attid=0.1 &c!isp=va... 1/29/20 I 0 <br />