The resume of

ShrutiKanchan
Chef
Personal Details

Email- shrutikanchan92@gmail.com

Phone +91 9711647831

Nationality- Indian
Date of birth 27-08-1992
Female
Language- English & Hindi

Education
Class 10th
Carmel Convent School , Gwalior ,
Madhya Pradesh
CBSE Year of Passing 2009
Diploma
Percentage- 56.23%
International Institute of Hotel
Class 12th Management (IIHM)
International Hospitality
Carmel Convent School, Gwalior, Madhya
Pradesh Administration
Kitchen Operations/ Culinary Arts
CBSE Year of Passing 2011
Duration- 2015 – 2018 (3years)
Percentage- 72.05% Year of passing - 2017
Percentage- 62.14
Weighted average- 62

Degree
Bharathiar University
B.SC. in Catering Science and Hotel Management
Duration 2015- 2018
Percentage :- 58.23%
Skills/Interests
• Strong communication skills combined with soft skills.

• Strong leadership and management abilities.

• Create new recipes and menus.

• Food preparation and plating design.

• Maintaining sanitary and safe kitchen practices.

• Managing a kitchen's budget.

• Purchasing of ingredients and kitchen equipment.

Experience
Passionate and Driven Chef with a 3.5-year experience in a professional Kitchen .

Started my journey with Taj Falaknuma Palace with the worlds most renowned

brand. Enthusiastic to broaden my horizon as a chef and get trained under

Michelin Star Chef Suvir Saran and Indian Celebrity Chef Sabyasachi Gorai

and learnt new technique and skills to give Indian Cuisine as a modernized

cooking .

DEMONSTRATED EXPERIENCE
Supervisor | Kanchan Boot House| June 2011- May 2015

While working as a supervisor at my father's company, I have gained knowledge

that I will put to use when I open my own restaurant.

Creating strategies for seasonal product release.

 Cross-checking the shoes' quality and durability.

 Maintaining open lines of communication with customers and the supply chain team.
 How to Develop a Customer Relationship.
 Maintaining accounts, keeping a ledger, recording bills and vouchers, and calculating
profit and loss at the end of the month.
 How to keep costs under control while increasing profits.
 Collaboration with a school and a hospital to boost sales and revenue.
 Inventory management.
 Industrial Trainee|Indian Hotels Company Limited |Nov 2016-May 2017

• During my tenure of 7 months in Taj Falaknuma Palace , Hyderabad . I have worked in a

professional working kitchen and have covered all the major departments in kitchen like
Continental kitchen (Hot), Garde manger (Cold kitchen), International Cuisines, Bakery&
Pastry, Indian kitchen and tandoor along with Butchery.
• Trained in Professional knife skills and Mise en place as well as setting up for the
breakfast lunch and dinner operations.
• Manage and storage of dry store & meats.
• Handling Indian Pantry and tandoor for ala carte order and set up menu.

Job Training |Radisson Blu |Faridabad ( Delhi , NCR) | Haryana

• Cooked for large events such as weddings, food festivals, and events.
• Managed and cooked at live cooking stations and grills, as well as dessert stations.
• Checking the mise en place and preparing for the breakfast, lunch, and dinner operations.
• Setting up the dry store according to allergens and taking a weekly inventory.
• Preparing tandoori and Indian curry ala carte orders.
• Preparation of gravy bases, various types of rice, and biryanis.

Commi 3 |Ramada Plaza | Nov 2018 - May 2019

 Held and managed private cooking classes for guests.

 Under the supervision of my Sous Chef and Executive Chef, I successfully managed and led a
few operations in the Hotel, including private events, weddings, and food festivals.

 Creating an ala carte order of Indian Curry, Breads, Kebabs, Breakfast Buffet, and ala carte
orders.

 Setting up of Breakfast Buffet Set up and outlay.

 Managed and cooked at live cooking stations and grills, as well as dessert stations

Commi 1 |The House of Celeste |Oct 2019 -Feb 2021

• Curating menu with Chef Suvir Saran and conducting R&D on the dishes based on local
ingredients .
 • Using techniques such as Sous vide, Fermentation, specifications for cooking meat as
well as with the vegetables make caviar, foam and gels .

• Preparing ala carte orders of gravies, dals and kebabs also preparing meals and small events.

• Also prepared take aways order during Covid period, we started delivery of food for frontline
works such as Doctors, Police and Guest orders.

• Preparing food for outdoor catering and marriage events with silver services.

• Customized menus with special needs and allergies.

• Managing food costs and inventory.

• Menu planning and menu engineering.

DCDP |IMPERFECTO |New Delhi |Feb 2021-May 2021

I worked at Pub in New Delhi, where I learned about Lebanese and

Mediterranean cuisines from Chef Sabyasachi Gorai.

 Manage and assign tasks to juniors Maintain staff scheduling and rostering
 Ensure Food and Hygiene Safety & Standards with FSSAI and HAACP and was a part of the
Audit team in kitchen.
 Managing food cost and inventory.
 Managed Food ordering, food requisitions and PR orderings.
 Calculating cost of dishes, maintaining inventory of dry store, meat and vegetables.
 Preparing ala carte order of kebabs, pasta's, breads and Sauces.
 Curating menus in reference to upcoming trends, seasonal menus and special requested cuisines
by the guests.
 Managing incoming & outgoing orders along with handling the PAAS.

Sr. Representative | Concentrix Daksh Services Pvt ltd. | May 2021 – May2022|

I came here as part of the Amazon Process and worked in Chat Process . During my one
year tenure, I learned a lot.

 Manage large amounts of inbound and outbound chats in a timely manner .

 Follow communication “scripts” when handling different topics .
 Identify customers’ needs, clarify information, research every issue and provide solutions
and/or alternatives.
 Seize opportunities to up-sell products when they arise .
  Build sustainable relationships and engage customers by taking the extra mile.
 Keep records of all conversations in our call center database in a comprehensible way.
 Frequently attend educational seminars to improve knowledge and performance level.
 Meet personal/team qualitative and quantitative targets.

DCDP | Courtyard Marriott Aravali Resort| May 2022 - July 2022

I came here as part of the pre-opening team and worked in Indian curry. During
my three-month tenure, I learned a lot.
 Curating menus in reference to regional cuisines, seasonal and special requested cuisine
by the guest.
 Managed breakfast, lunch and dinner buffet and outlays.
 Talking to the guests and helping them in solving their issues.
 Menu planning and menu engineering.
 I curated the menu and cooked for Bulk events like weddings and banquets.
 Maintaining temperature records such as form A1, A2, A3.
 Managing incoming & outgoing orders along with handling the PASS.
 Working on seasonal and Indian regional cuisines and cultural events.
 Maintaining Lost Recipe Indian book of hotel under the guidance of Sous Chef and the
Executive Chef.
 Supervising the team for staff kitchen and preparing the staff menu.

Pursuing Italian Culinary Program |Alma Srl Scoula Internazionale

Di Cucina Italiana| April 2024 - Present
I began this programme, Unit 1, on April 26, 2024, and am currently honing my Italian
culinary talents. I am currently learning the fundamentals, which range from fresh to dry pasta
to risotto.

Stage | Osteria De La Subida | July 2024- September 2024

Osteria La Subida which boasts one Michelin star run by Chef Alessandro Gavagna–, the Osteria de
La Subida, where guests can savour traditional Italian dishes, everyday dishes, as well as offering
hospitality while producing its own wine and vinegar. I worked here in anti pasti section where I
learned different techniques and Meat and sea food preparation.

• Received regular training as and when agreed in a training programme, particularly

learning the station responsibilities and operation.
 • Ensuring compliance to sanitation, hygiene, health and safety legislation and
organizational and quality requirements.
• Help to co-ordinate food preparation.
• Checking the mise en place for lunch, and dinner operations.
• Preparation of mise en place for lunch, and dinner operations.
• Managed and cooked at live cooking stations and grills, as well as dessert stations.
• Setting up the dry store according to allergens and taking a weekly inventory.
• Cleaning and setting of Vegetable and Meat walk in
• Preparing orders, ala carte dishes and degustation menu and plating during service.
• Preparation of Salad, sauces and dips served with anti pasti.
• Learned different types of cooking techniques depending on the dishes and preparation.
• Preparation of different kinds of meat, sea food and vegetables.

Volunteer Experience or Leadership

In the hotel, I successfully managed and led a few operations of 100 pax, private events, weddings of 250
people, and food festival events.

Extensive experience leading a few private cooking sessions for hotel guests.

Handled a team of 5+ for a wedding of 300 people in a hotel and a small event of 150 pax in a restaurant
with a team of 3+.