Summary
Overview
Work History
Skills
Timeline
Generic

Erick Roy

Corp. Executive Chef
Pune

Summary

Adept at elevating dining experiences through innovative menu development and culinary expertise, I significantly enhanced kitchen efficiency and reduced food costs at Grand Amazonia Pvt Ltd. leadership fostered a collaborative environment, mentoring staff towards excellence in banquet operations and sanitation standards. Achievements include streamlining operations to boost profitability, showcasing a blend of technical prowess and effective team management. Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.

Overview

12
12
years of professional experience

Work History

Corporate Executive Chef

Grand Amazonia Pvt Ltd
GUYANA
12.2021 - Current
  • Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
  • Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
  • Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
  • Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
  • Introduced new culinary techniques and trends, elevating the dining experience for patrons.
  • Coordinated successful seasonal promotions that attracted new customers while satisfying existing clientele preferences.
  • Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions within the restaurant environment.
  • Streamlined menu offerings based on sales data analysis, resulting in reduced waste and improved profit margins.
  • Collaborated with other executive team members to develop strategic plans for business growth and profitability.
  • Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
  • Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
  • Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
  • Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
  • Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
  • Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
  • Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
  • Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
  • Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Sous Chef

JSMC
04.2018 - 12.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.

Chef De Partie

Jacks of Fiji
10.2015 - 11.2017
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Sanitized all counters properly to prevent food-borne illness.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Maintained well-organized mise en place to keep work consistent.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Chef Intern

Le Meridien Hotel
01.2015 - 10.2015
  • Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
  • Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
  • Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
  • Sorted and organized files, spreadsheets, and reports.

Chef Intern

JW Marriott
04.2013 - 11.2014
  • Continuously improved knife skills through daily practice and professional development opportunities provided by the internship program.
  • Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes.
  • Worked closely with the head chef to develop new recipes, adding variety to the menu offerings.
  • Ensured proper portioning of ingredients, minimizing waste and maximizing profitability for the restaurant.
  • Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.

Chef Intern

Courtyard by Marriott
07.2012 - 02.2013
  • Continuously improved knife skills through daily practice and professional development opportunities provided by the internship program.
  • Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes.
  • Worked closely with the head chef to develop new recipes, adding variety to the menu offerings.
  • Ensured proper portioning of ingredients, minimizing waste and maximizing profitability for the restaurant.
  • Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
  • Supported front-of-house staff by expediting orders efficiently, leading to an increase in overall customer satisfaction ratings.

Skills

Banquet operations

Fine dining experience

Nutritional knowledge

Menu development

Sanitation Standards

Food Safety Compliance

Culinary expertise

Recipe creation

Waste Reduction

Allergen awareness

Food Cost Management

Food Service Safety Training

Hygiene Policy Implementation

Timeline

Corporate Executive Chef

Grand Amazonia Pvt Ltd
12.2021 - Current

Sous Chef

JSMC
04.2018 - 12.2021

Chef De Partie

Jacks of Fiji
10.2015 - 11.2017

Chef Intern

Le Meridien Hotel
01.2015 - 10.2015

Chef Intern

JW Marriott
04.2013 - 11.2014

Chef Intern

Courtyard by Marriott
07.2012 - 02.2013

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Erick RoyCorp. Executive Chef