Anupam Joglekar Email & Phone Number

Dallas, Texas, United States

Strategic Leadership: *Develop and execute long term vision and goals for the hospitality division.*Identify areas for growth or enhancement, analyze market trends* Keep the division aligned with the overall mission, values and objectives of the company.*Lead and oversee all aspects of operations across the hospitality portfolio, to ensure people, product.

NTX And CTX

• Leadership:
• Ensure operational plans and systems are appropriate and connect to the Contractual Executional Framework
• Train managers, executive chefs for 28 hospitals on a regular basis on food quality, presentation and purchasing policy compliance
• Review patient satisfaction scores on Press Ganey to formulate and implement plans for further improvementClient Relationship:
• Maintain relationship with the client leadership regarding any culinary needs or requests
• Solicit feedback and implement changes looking at culinary offering trends

Dallas/Fort Worth Area

• Developed and executed culinary solutions to meet customer needs and tastes
• Oversaw and managed culinary operations to meet production, presentation, and service standards
• Trained and certified 2 hospital sous chefs and 12 team members to use best practice food production techniques
• Ensured proper culinary standards and techniques were utilized for preparation of patient, retail and catering food items including production, presentation, and service standards

Coppell, TX

• Coordinated food menu research & development throughout initial formations with input from client leadership
• Conducted food and beverage trials, presentations, and taste panels
• Formulated and certified recipes including costing, recipe cards, and standard operating procedures
• Developed and deployed training handbooks and policies
• Proofed and finalized food and beverage photography
• Vetted selection of vendors, ensuring all purchase specifications were written and followed client pricing guidelines

Irving, Texas

• Big Beat Dallas was an array of live music focused venues located in the Toyota Music Factory with several restaurants and locations – including Wynona’s Texas Jam House, Highway 61, Bar Manzanilla, and Texas C Bar
• Developed and updated menus based on current market research and lacking efficiencies
• Wrote recipes, certified procedures, finalized costing and conducted food photography
• Optimized staffing with production plan and peak demand in mind
• Developed production sheets, inter-kitchen demands, and transfer templates
• Conducted and administered recruiting and staff training for 48 team members

Dallas/Fort Worth Area

• DRG Concepts is an assortment of original, thriving, high quality restaurants – including Dallas Chop House, Wild Salsa, Chop House Burger, and Dallas Fish Market
• Planned, coordinated, and opened seven restaurants including building projects, finalization, and launch
• Created a robust portfolio of menus, standardized recipes, and food photography to streamline deployments
• Wrote, maintained, and ensured compliance with standardized recipes through yield checks and observing recipe compliance
• Standardized pre-opening order guides with regards to equipment, small wares, and hand tools
• Monitored cost factors in food, labor, and inventory to exceed management budget goals

Dallas/Fort Worth Area

• Coordinated and taught foundation – I, II, and III, covering all the basics of cooking
• Advised students with no culinary background on the inner workings of operating in a kitchen environment
• Specialized in training students in international and American regional cuisine

Dallas/Fort Worth Area

• Conceptualized an innovative take on Southeast Asia centric cuisine
• Balanced sales and labor cost while ensuring compliance with budget and reasoning for any variance
• Managed market orders, ensuring proper storage, reducing waste, and increasing usability of products
• Standardized all recipes with special attention to potential vs. actual costs and variances
• Closely monitored production levels for optimal utilization of resources

Greater Boston Area

New Delhi Area, India

New Delhi Area, India

Bachelor'S Degree, Economics, First

Associate'S Degree, Hospitality Administration/Management

Kitchen Management