Mohit Chotrani Email & Phone Number

Mumbai, Mh, In

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India

- Being responsible for setting up the kitchen. - Assisting the Chef-Owner with the menu designing, food costing, & planning Pre-launch strategies & marketing plans. - Training the kitchen & the operations team. - Looking after the accounting, inventory management, hygiene, & payments (vendor and staff)- Overlooking the day-to-day kitchen operations.- Product Development - Food and packaging for the brand and the food served. - Bulk Catering and Customer retention. - Social media creative designing. - Food compliances and licensing

Mumbai, Maharashtra, India

- Setting up the brand, and kitchen and getting it onboarded on the 3rd party platforms for customer visibility. - Day-to-day operations include inventory management, store management, and procurement and cooking.- Menu Creation - Basis the trend, sales and customer feedback.- Customer Retention and Marketing - Responsible for dealing with regular and new customers for bulk orders as well as daily orders. Marketing the brand on social media and handling the accounts.- Growing the kitchen & accommodating two more food brands under the same space.- Looking after the accounting, inventory management, hygiene, & payments (vendor and staff)- Food compliances and licensing- Product Development - Food and packaging for the brand and the food served.

Mumbai Area, India

Was a part of the digital team for the LivingFoodz.com. LivingFoodz is a sub-brand of Zee Entertainment and the channel mainly focused on food, travel and lifestyle shows. Key Responsibilities included - - Developing content for their online website.- Taking charge of the food & drinks video bank of over 3000+ videos. Filtering them according to the guidelines and suitable for web upload. - Uploading the videos online for the viewers of the website. - Closely worked on the Northern Flavours Cook Book. (Northern Flavours is one of the highest rated shows on Living Foodz Channel). - From the selection of the recipes to coordinating with the ghostwriter to the publisher and the agency was done. - The Book is set to release soon. Apart from that a core member for the LFEGA (Living Foodz Epicurean Guild Awards) which recognizes the best restaurants across India. Key Responsibilities Included - - Research and collection of data of the restaurants matching the set criteria across India. - Working along with the Curator, Jury and the Audit agency to come to a final decision and select the best restaurant in each of the set categories. - On groundwork which included handling the guests, the jury members, the participating restaurants.

Mumbai Area, India

Key Responsibilities Included - - End to end responsibility of procurement of food to meet daily/weekly targets reaching a maximum number of 20,000+ meal per day resulting in 8000+ orders- Reducing the food wastage. - Cost Management in terms of reducing the food cost whereas increasing the revenue from 48% to 54% after 9 months into operation. - Supply forecasting and projection of demand based on raw data available for the whole of Mumbai region divided into 12 sub divisions. - Development of products - Food which is suitable for the delivery concept with help of food suppliers and restaurateurs. - Vendor Management.

Mumbai Area, India

GORB is an online food delivery service where the procurement of food is done by home chefs in the nearby area.Being a part of the core committee and heading the Chef Support and Menu Planning TeamKey Responsibilities included - - Handling 100+ home chefs in regards to their queries, doubts- Changes on the menu on day to day basis. - Looking at the procurement of food to meet the daily targets set. - Pushing the chefs to grow in order to provide more and more varieties and portions.- Guiding the chefs to maintain the quality with the increasing portions. - Defining the SOPs and setting day to day process. - Cost Management in terms of reducing the food cost where as increasing the revenue.- Setting the menu guidelines for daily usage.-

Being one of the first chefs for the brand and the first Head Chef as well, the main responsibilities were - Recipe standardization for the dishes that were to be listed on the menu. - End to end responsibility for building the kitchen from the scratch, chalking out the layout along with the equipment needed to run the same at a large scale. - Vendor Management and retentition. - Cost management a. Reducing the food cost by optimizing and using the local produce available. b. Negotiating with vendors in order to reduce the procurement cost. c. Maximizing the yield of the dish to serve more quantities without it affecting the taste. - Scaling up from 300 portions a day to 2600 portions a day with a team of 22 people. - Inventory management for the day to day produce needed and FMCG products- Product development included trials of new dishes, with new equipment and a new process.- Was a part of the process change from Hot Chain to Cold Chain. - Dealing with cooperate clients for party orders and bulk catering

Mumbai Area, India

Being a part of the core committeeKey Responsibilities included - - Handling 100+ home chefs in regards to their queries, doubts- Changes on the menu on day to day basis. - Looking at the procurement of food to meet the daily targets set. - Pushing the chefs to grow in order to provide more and more varieties and portions.- Guiding the chefs to maintain the quality with the increasing portions. - Building the App from scratch. - Defining the SOPs and setting day to day process. - Cost Management in terms of reducing the food cost where as increasing the revenue.- Setting the menu guidelines for daily usage.

Mumbai

Worked as a chef in the kitchen and the bakeryAlso worked as a helper in the service department

Bachelor Of Arts - Ba, Hospitality Administration/Management

Education record

Education record