Ujwala CV

Ujwala Mudari
5 Islay Gardens, Hounslow TW4 5DR.

Mobile: 07753316897, Email: umudari@gmail.com
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CAREER OBJECTIVE:
To develop into a thorough kitchen professional and to constantly grow while working at a
responsible position, the main focus being on updating and upgrading my knowledge about the
various cuisines.
EMPLOYMENT HISTORY:
Assistance Menu Development Chef, Plane Catering

January 2016 till March 2017
Responsible to assist the NPD Head Chef with development of the menu for the Airlines,
focusing on fresh, high quality ingredients and cooking techniques to maintain the standards
and time management. I enjoyed seeing my ideas on the menu and am proud that I played an
important role in the retention of few Airlines for a year. I was encouraged to be creative and
perfect the use of innovation cooking techniques such as sous vide and water bathing. The two
major accounts I was working were Air India and British Airways crew meals.
 Worked to a brief within fixed profit margins and presented back to the team showcasing
the flavour profiles, ingredients, techniques and visual presentation of each dish
maintaining the standards.
 Create Menu as per requirements of the Airlines, write recipes within the budget and
present to the client, upon agreement start working on the presentation.
 Communicated with existing and new suppliers with regard to new potential ingredients
 Assist my Head Chef during the menu writing till the final presentation of all other Airlines
and guide the kitchen team at the final launch.
 Building a good working relation with the staff in order to achieve a successful launch of
new products and help them in maintaining the same taste as cooked first, Train staff with
basic Hygiene standards and Food Allergens.
Having worked within various kitchens, creating a variety of styles of food, I have
developed excellent skills, not only with food, but also my communication, teamwork and
leadership skills within a working environment. For my further career growth decided to
move into product Development.
Looking the better opportunity decided to work with Café St Louis, Pangbourne taking
care of Breakfast and Lunch from November 2015 till January 2016
Senior Sous Chef, Novotel Heathrow

(Promoted from Junior Sous Chef from June 2014)
January 2013 till August 2015
Responsible for all food storing, preparation, production, cooking and service to the dining
restaurant. To assist and deputise for the Head Chef as required.
 To maintain a high level of food quality and production with the aim of exceeding guest
expectations.
 To ensure that at all times cleanliness, food safety and all other Health and Safety matters
are adhered.
 To ensure that all complaints, suggestions or enquiries by guests are dealt with in the
accordance with the Executive Head chef.
 In the absence of Executive Head chef pay attention to current rota’s ensuring that adequate
staff are scheduled to work according to the business demands.
 Monitoring employee productivity and kitchen related costs to ensure efficiency.
 Making sure stock control and rotation procedures are implemented.
 Involving in catering for the conferences and banquets
 Ensuring that all the HACCAP, CoSHH reports are maintained and monitored, responsible
for completing all audit and quality standard documents.
Senior Chef de Partie, Fortnum & Mason

(Promoted from Chef de Partie from October 2008)
December 2006 till April 2012
Reporting to Head Chef, assisting the Head Chef to achieve the efficient production of safe
consistent high quality of food providing for a great fine dining experience through a well
organised kitchen section., mainly working in Pastry section.
 To maintain appropriate levels of produce in the kitchen section.
 Receive and store food safely and efficiently.
 Understand and implementing date coding and stock rotation.
 Weigh and measure ingredients & efficient and effective mis-en-place.
 Control temperature during cooking.
 Maintain good practical knowledge of menus, especially signature dishes.
 Efficient time management to ensure full coverage of work load and adjust quantities for
different numbers.
 Use machines and equipment safely adhering to Fortnum & Mason Health & Safety Policy.
 Help to deliver a safe place to work that produces safe food.
 Follow food safety procedures at all times adhering to Fortnum & Mason Food Safety
Policy.
 Provide Head Chef with feedback regarding food production.
 Undertaking all reasonable management requests.
August 2005 – December 2006

Chef de Partie, Holiday Inn London Heathrow Ariel
Multi cuisine kitchen operation, hands-on role, with responsibility for preparing, cooking and
presenting a range of dishes, assisted by commis and/or trainee chefs.
 Developing new dishes and menus.
 Adhering to hygiene and health and safety regulations
 Maintaining a safe and hygienic kitchen environment
 Monitoring portion and wastage control, implementing cost cutting measures.
 Taking charge when the Sous chef is not in attendance
 Taking care of food purchasing and storage, requisition and stock checks.
 Staff development and training.
July 2004 – June 2005:

Chef De Partie at L’ Auberge at Kings Head, Teddington,
 Work includes handling Pastry, and day-to-day preparations.
 Preparation of desserts & snacks for the bar menu, sauces, accompaniments and dressings.
 Inventory handling and replenishment of food stock (entrees).
 Requisition and planning for groups.
Oct 2003 – May 2004:

Demi Chef de Partie at Dolce Fregate 4* France
 Preparing cakes and pastries and assisting chef de Partie
 Plate decorations, presentations, preparations of special dishes for weddings & company
groups, snacks for seminars / conferences for the banqueting areas
 Learning and developing knowledge in bakery products and concentrate on decoration of
cakes
 To prepare mis-en-place for service.
INTERNSHIPS:
April - September 2003:
Internship in Patisserie at Dolce Fregate 4* (A Dolce Conference Destination)
 Handling the mis-en-place, set up, replenishment and planning for PDJ
 Plate decorations, presentations, preparations of special dishes for weddings & company
groups, snacks for seminars / conferences for the banqueting areas
 Reports to Executive Head Chef, Executive Sous Chef and Chef de Partie.
 Works with a team of colleagues and supervisors as directed by management.
 To consistently achieve the service and product delivery standards with a high degree of
client care and service at all times.
September 2004
One-month Internship at L’Auberge Du Pere Bise, Talloires. France 4* - Relais &
Chateaux hotel since 1973, with a 2* Michelin Restaurant.
 To develop knowledge and skills by assisting the Chef de Partie in the preparation of
menus, ensuring the highest standards of food quality and presentation.
 To receive instruction and guidance from the Chef de Partie.
 To assist in the preparation of the menus after training and under the guidance of the Chef
de Partie.
 To assist with section cleaning duties & help with the loading and unloading of stores.
 To take every opportunity to gain new Kitchen skills and knowledge.
 To ensure equipment and utensils are maintained in good working order.
 To prevent food contamination by practising good chemical, food and personal hygiene
habits.
 To carry out any other reasonable tasks requested by Head Chef or management.
Internship at Hotel Taj Banjara 5*, Hyderabad, India.

 F & B Production – Cuisine sections: Indian, Speciality, Coffee Shop & Multi Cuisine
 F & B Service – Room Service, Restaurant & Breakfast shifts
 House Keeping – Bed room Floors, HK Controls & Executive Floor Administration
 Front Office – Reservations, Front Desk duties, Switchboard & Travel Desk.
EDUCATIONAL BACKGROUND:
2002 - 2003: Masters Degree in Hotel & Tourism Management Institut Vatel, Nimes, France.
1998 – 2001: Diploma in Hotel Management & Catering Technology, Kamala Nehru Polytechnic
for Women, Hyderabad, India.
2012- Completed 15days chocolate course at Westminster college, London on the occasion of
Queen's Diamond Jubilee.
Basic First Aid course valid till 2017
SPECIAL ACHIEVEMENTS:
Received Gold Medal in Hotel Management & Catering technology at Kamala Nehru
Polytechnic for Women, Hyderabad, India.
HOBBIES:
Painting, listening to music, Reading, Travelling.
LANGUAGES KNOWN:
English, Hindi, Telugu, French (Beginners).

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Ujwala Mudari

5 Islay Gardens, Hounslow TW4 5DR.

Assistance Menu Development Chef, Plane Catering

Senior Sous Chef, Novotel Heathrow

Senior Chef de Partie, Fortnum & Mason

August 2005 – December 2006

July 2004 – June 2005:

Oct 2003 – May 2004:

 To prepare mis-en-place for service.

Internship at Hotel Taj Banjara 5*, Hyderabad, India.

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