Dipam Vimawala

Executive Chef

TAJ MAHAL RESTAURANT

01.2023 - Current

Created seasonal menus by sourcing local ingredients and incorporating culinary trends.
Analyzed inventory for optimizing purchasing and minimizing overhead expenses.
Led kitchen staff by providing training and fostering collaborative environment.
Designed menus to reflect seasonal availability and cater to diverse dietary preferences.
Inspected dishes for presentation and flavor before serving to uphold restaurant reputation.
Placed orders to restock items before supplies ran out.
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Handled and stored food to eliminate illness and prevent cross-contamination.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Hired, managed, and trained kitchen staff.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Maintained well-organized mise en place to keep work consistent.
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Arranged for kitchen equipment maintenance and repair when needed.
Obtained fresh, local ingredients to lower grocery costs.
Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Developed and cooked memorable dishes that brought new customers into establishment.
Disciplined and dedicated to meeting high-quality standards.
Participated in food tastings and taste tests.
Utilized culinary techniques to create visually appealing dishes.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Implemented food cost and waste reduction initiatives to save money.
Developed new recipes and flavor combinations to enhance customer dining experience.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Executive Chef

BOMBAY CHOPSTICKS NAPERVILLE

01.2020 - 12.2022

Team member of pre-opening for the restaurant
Prepared the whole kitchen with equipments prior to its opening
Trained and managed kitchen personnel and supervised related culinary activity.
Assisted with menu development and planning.
Implemented food cost and waste reduction initiatives to save money.
Disciplined and dedicated to meeting high-quality standards.
Analyzed inventory for optimizing purchasing and minimizing overhead expenses.
Led kitchen staff by providing training and fostering collaborative environment.
Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.

Head Chef

BOMBAY CHOPSTICKS HOFFMAN ESTATES

01.2012 - 12.2019

Supported head chef in managing kitchen staff for smooth operations.
Developed new dishes with innovative techniques.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

Summary

Overview

Work History

Executive Chef

Executive Chef

Head Chef

Education

MBA - Finance And Marketing

Skills

Languages

Timeline

Executive Chef

Executive Chef

Head Chef

MBA - Finance And Marketing

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