Lokesh Jarodia

WORK HISTORY

EDUCATION

ABOUT LOKESH JARODIA

Over 24 years of experience in food and beverage production in five star luxury brand hotel and resorts including maximization of revenues, guest satisfaction and staff development with in established quality standards. Training and discipline of the employees,superior guest service and product quality. As a pre-opening team creating menus,advance kitchen techniques,concept of restaurants,stock inventory,control food cost,proper purchase techniques,critical path,recipe cards and photo libraries which were used to train kitchen staff to ensure product consistency. I aim towards the highest of quality,driven by creativity as well as constantly following world trends and presentations. I am focused on hygiene and sanitation requirement by implementing ISO Ambitious with high level of drive and determination to achieve realistic personal & career goals. Competent,resourceful & innovative with critical thinking,excellent work ethics,strong self-discipline with a bright,energetic personality,well-presented,enthusiastic,devoted in developing and motivating large team of employees to constantly over achieve on targets. Good listener with great communication skills,developing complex menu concept in a simple & compelling manner,with a strong knowledge in international cuisine. Expertise in culinary art trend such as food presentation,menu development,administration,food cost event planning. After soft opening with in eight month getting a privilege to became number one Italian restaurant in Bali nusadua region.Serving as delicacy all kind of steaks,fresh seafood,risotto & pasta in authentic manner. A high quality of butcher meats like Auskobe beef,wagyu beef with levels of marbling,sturgeon & beluga caviar,wide variety of home-made French and German sausages,cold cuts,pates and terrines. I had developed myself by pre-opening of superior luxury hotels,operational projects,business and commercial hotels,large volume P&O cruise lines for one contract.