Tarun Sharma

 With an unwavering passion for culinary excellence and a proven track record of creating memorable dining experiences, I am excited to contribute my skills and enthusiasm to your dynamic kitchen team.

Throughout my 4+ years in the culinary industry, I have had the privilege of working in diverse culinary environments, refining my culinary talents, and nurturing my commitment to creating exceptional dishes. I believe that cooking is an art form, and the kitchen is my canvas where I paint with flavors and textures to craft dishes that leave a lasting impression on guests.

My journey in the culinary world started at the age of 6 years when I started working at my grandfather’s local restraint just to help and learn. From there I has equipped me with a range of skills, from precise knife work and culinary techniques to innovative menu development and team leadership. As a sous chef, I have successfully managed kitchen operations, mentored and trained kitchen staff, and collaborated with Executive Chefs to design menus that reflect culinary creativity while meeting the highest standards of quality and presentation.

One of my core strengths is my ability to adapt and thrive in high-pressure environments.  I find inspiration in the challenges that a busy kitchen presents and am known for maintaining a calm and focused demeanor during peak service hours.

I am also passionate about staying at the forefront of culinary trends and innovations. I keep my skills sharp by continuously learning and experimenting with new ingredients and techniques.

Thank you for considering my application. I am genuinely inspired by the prospect of becoming a part of the family and contributing to your continued success. I look forward to the possibility of working together to create exceptional culinary moments for your guests.

Sincerely,

Tarun Sharma. 

• 2ND Wind Brewery & Eatery                                                                                         (Nov 2021- Present) 

Self-owned business for last 2 Years with my friend. 

• Tony Romas.                                                                                                                  ( Sep 2021- Dec-2021)

Sous Chef - Leaded a team of 20+ BOH staff.

• Collaborate with the Executive Chef to develop and execute creative dishes. 
• Consistently maintain a 95%+ health inspection rating by implementing and enforcing rigorous food safety protocols
• Quality Control, Expo coordinator and Bills calling. 
• Shift Management and imparting information to accounts.
• Communication, running Staff meetings and creating discipline.
• Administrative Tasks, managing time sheets and doing Tips for BOH.
• Cost Control Using Portioning practices and waste control. 

• Reds SIR CROP                                                                                                               (Sep 2020 – Sep 2021)

Kitchen Supervisor – Night Closer Leaded a team of 10+ BOH peeps. 

• Inventory management with both Sysco & GFS.
• Food preparation and cooking and plating 
• Working on menus and creating High end dishes for clients.
• Team Coordination
• Menu Development

• Jack Astor’s   (Promoted to supervisor first working year)                                     (Jan 2019 – March 2020) 

Kitchen Supervisor 

• Supervise and co-ordinate activities of the kitchen.
• Supervising and conducting all the day to day operations.
• Organizing the inventory, storage, and distribution of foodstuffs and supplies
• Helping to plan menus, apportion ingredients and use food surpluses.
• Control portion costs by working out the number of portions per food batch.

Bachelors in Mechanical Engineering 

Post Grad in Project management.