International Head Chef Targeting Australia, Europe

Available

I am an experienced and accomplished hospitality professional with more than 15 years of experience, including Industrial Catering,Cruise line & Hotel/Resort at USA,UK & Africa.

I am familiar with hotel, restaurant services operations and have a proven history of improving services while reducing costs.

My background in the hospitality industry includes extensive experience in managing/coordinating all operations related to preparation of different cuisines and menus; training, supervision of kitchen staff; inventory; and management of guest services; identifying areas of improvement in order to improve efficiency and revenues.

Serial No: 6706

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Skills keywords: food hygiene, food operations, kitchen management

List Of Qualifications & Related Skills:

03 years Diploma in Hotel management catering technology and applied nutrition. IiBM,AICTE,Government of India

Interests & Hobbies:

Cooking

Previous Employment Details:

Worked as Executive Chef at Hotel Hindustan International,Bhubaneswar-751013,India
Worked as Executive Chef at The Chariot resort and spa,Puri.Odisha
Worked as Chef cum operations manager at Guwahati,Assam,India

Current location:  West Bengal, India - View on map

Nationality: Indian

Preferred Sector of Employment:  Hotel and Catering

Spoken languages: Bengali, english, Hindi, Spanish (Little)

Location I am interested in working: Anywhere

Work Experience:

From 3^rd JAN 2013 to till date         The Chariot Beach Resort,Puri,Odisha

(Present Job)                                      Sprawling over 3.5 Acers of land having a

Hotel information                               constructed area of 1,78,000 sq.ft with lush green Landscaping with elegantly designed 144 Rooms including Suites, Executive Rooms, Modern Conference Rooms & excellent banqueting area with lawns.To Enjoy the legendary elegance and breathtaking beauty of this renowned Chariot Beach Resort in Puri.(www.avedahotels.com)

Position                                               Executive Chef

Duties and responsibilities

• Menu planning and distribution the work in assigned department for FIT s &Group booking
• Cooking the special food on day’s menu for the government officials and delegates according GM`s order.
• Giving hands on cooking for a la carte menus and banquet menus to the subordinates.
• Responsible for food production and presentation of the food.
• Training to the cooks about hygiene and sanitation and safety at work.
• Maintaining the HACCP standard in all respects
• Indenting the raw materials according the requirement even purchase also
• Responsible for food cost control, quality control and portion control.
• Working in Team building environment with a staff brigade of 29 Chefs and 15 utilities

From Oct 2009 to 15^th DEC 2012    Vishwaratna Hotel, Guwahati, State of Assam,

                                                            (www.vishwaratnahotel.com)

Hotel information                              Vishwaratna Hotel is a top-of-the 3 star hotel (Govt. approved) in Guwahati, the most happening city for business and tourism in the Northeast. It is the nearest in its category to the LGB International Airport, takes ten minutes from Guwahati Railway Station and the city’s hub of inter state transport services. The Hotel is adjacent to the city’s prime commercial and shopping centre, yet has a serene world within. It offers tastefully furnished and well equipped rooms, suits and personalized service to make your stay a truly memorable one

Position                                               Executive Chef cum Operation Manager

Key Skills

 Operational Management:

Maintaining excellence in customer care.

Allocating resources, both human and material, to maximize performance and efficiency.

Planning, organizing and co-coordinating special events and functions

Identifying and following up business opportunities, instigating initial contact with decision makers

to raise corporate profile and awareness of services.

Ensuring compliance with Health & Safety and Health & Hygiene legislation.

Stock management, rotation, replenishment and stocktaking.

Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness.

Main Duties & Responsibilities

Maintaining excellence in customer care.

Allocating resources, both human and material, to maximize performance and efficiency.

Planning, organizing and co-coordinating special events and functions

Identifying and following up business opportunities, instigating initial contact with decision makers

to raise corporate profile and awareness of services.

Ensuring compliance with Health & Safety and Health & Hygiene legislation.

Stock management, rotation, replenishment and stocktaking.

Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness

Menu planning and distribution the work in assigned department

Training and maintaining the HACCP standard

Maintaining the all ISO-9001:2000 certification standard requirements

Indenting the raw materials according the requirement

Responsible for quality product production, receiving and purchase.

Responsible for food cost control and quality control.

Working in Team building environment with a staff brigade of 21 Chefs and 09 utilities

From April 2009 to  Oct 2009          Munyonyo Commonwealth Resort

(www.munyonyocommonwealth.com)

Position                                               Executive Chef

Hotel Information

Near Kampala, Uganda was built for the 2007 Commonwealth Heads of Government Meeting (CHOGM) and was used as the retreat where the visiting Presidents & Prime Ministers lived during the conference. It has now been converted to create 114 five star bedrooms and suites offering the ultimate in luxury leisure and conference facilities in East Africa. Here guests can relax, work or hold private meetings in total privacy and absolute comfort. The resort offers the highest standards of accommodation & service with a wide choice of luxurious bedrooms, bars, restaurants, meeting facilities and public areas. Outside the new resort is surrounded by beautiful and imposing water gardens and a new marina.

Duties and responsibilities

•  Menu planning and distribution the work in assigned department
• Cooking the special food on day’s menu for the government officials
• and delegates according GM`s order.
• Giving hands on cooking for ala carte menus and banquet menus to the subordinates.
• Responsible for food production and presentation of the food.
• Training to the cooks about hygiene and sanitation and safety at work.
• Maintaining the HACCP standard in all respects
• Indenting the raw materials according the requirement even purchase also
• Responsible for food cost control, quality control and portion control.
• Working in Team building environment with a staff brigade of 29 Chefs and 15 utilities
• Handling African Marriage ceremony and United Nations official conference with  Gala dinner and Bar be Que.

Dec 2006 to March2009                    Toshali Sands, Puri, Orissa               (www.tsands.com)/(www.toshaliresort.com)

Position                                               Executive Chef (Head Chef)

Hotel Information                             A Four Star Deluxe Resort  having one  multi cuisine restaurant with 65 covers, Banquet for 500 people and Room service  up to 104 rooms .We have also Exclusive beach facility and time share facility.

Duties & Responsibilities

• Menu planning and distribution the work in assigned department
• In hand cooking range skill on day’s menu.
• Responsible for food production and presentation of the food
• Training to the cooks about hygiene and sanitation and safety at work
• Training and maintaining the HACCP standard.
• Indenting the raw materials according the requirement
• Taking the inventory at the end of the month for the food cost control.
• Responsible for quality product receiving and purchase
• Working in Team building environment with a staff brigade of 16 Chefs and 09 utilities

From  May 2006 to Nov 2006          Las Iguanas restaurant (www.lasiguanas.co.uk)

Position                                               Sous Chef

Restaurant Information                       It was started small in a quiet Bristol street in 1991 (St Nicks pictured opposite) and became something of a local institution; bringing a tasty blend of the traditional and the new to the city, with fresh ingredients, mouth-watering regional food and drink, and service from passionate people. We added intoxicating Latin rhythms and the rich colour palette of the southern hemisphere to the mix and our diners seemed to enjoy every Latin minute and every Latin mouthful.

Duties & Responsibilities

• After consulting with Head chef on days menu then distribution the work
• In assigned department
• In hand cooking range skill on day’s menu for the 150 covers restaurant.
• Assisting the chef de parties on mise- en -place and ala carte function.
• Responsible for production of food and handling the shift on head chef `s
• Day off. Or absentee.
• Responsible for kitchen cleaning even pot wash cleaning with the help of kitchen brigade.
• Training to the cooks about hygiene and sanitation and safety at work
• Maintaining the HACCP standard and COSHH in all respect.
• Indenting the raw materials according the requirement on daily basis
• Taking the inventory at the end of the month for the food cost control
• And for the gross profit
• Working in Team building environment with a staff brigade of
• One head chef, two chef –de- parties and three commi- chefs.

May 2005 to April 2006                   Radha Krishna Hospitality Services Limited

www.rkhs.co.in) (RKHS) Mumbai, India

Is now sodexo (www.in.sodexo.com)

Position                                               Executive Chef.

Hotel Information                             Reliance V.I.P Guest House (THE RESIDENCY) with 50 rooms 02 multicuisine cuisine dinning hall with capacity of 80 covers and handling the Flight Catering and daily food productions for 700 persons. In BBD/AP plans.

 Duties & Responsibilities

• Responsible for preparation and presentation of ala carte menu items and Buffets,
• Menu planning in consulting with F& B manager and facility manager.
• Maintaining the Indian Public Health (I.P.H) standard in all respect.
• Responsible for quality control, inventory, hygiene, and Sanitation,
• Responsible for receiving and purchase etc.
• Training to all fresher and the cooks for the basic kitchen hygiene and regulations.
• Indenting the store material after the inventory on daily basis.
• Responsible for production of Break fast, Lunch & Dinner for 700 pax daily basis , and also preparing multi cuisine food for 700 foreigners, chattered flight catering for 20 pax, Administrative building  Lunch for 1200 workers and banquet .

Hotel Information                               At RESIDENCY (Reliance V.I.P Guest House) with 50 rooms of capacity with 02 multicuisine cuisine dinning hall with capacity of 80 covers and handling the Flight Catering (i.e. Jam nagar to Mumbai Flight) and also banquet up to 600 pax on open terrace .This one of the most prestigious project of RKHS.

From Jan 2004 to April.2005           The Raj palace Hotel, Jaipur (www.rajpalace.com)

                                                            (Member of small Luxury Hotels of the world)                             

Position                                               Executive Chef.

Hotel Information                             The Raj Palace, the world’s leading Luxury Heritage Hotel & winner of “Best Heritage Hotel in India” at the National Tourism Award 2007 now adds another appreciation to its awards-shelf. The Durbar Suite of the hotel has been conferred as Asia’s Leading Suite at the World Travel Awards. The Trophy was received by Raj Palace at midnight on 19th June at a glitzy ceremony at Shanghai. The World Travel Awards are the most comprehensive and prestigious award programmed in the global travel industry. The voting was conducted among 167000 travel professionals worldwide including 110000 travel agents. Dedicated travel professionals and their clients have come to regard the World Travel Awards as the best endorsement that any travel product can receive.

Duties & Responsibilities                Menu planning.

• Receiving and purchase.
• Food production and presentation on delivery
• Food cost control.
• Portion control &food testing on delivery.
• Quality control.
• Hygiene and sanitation
• PR with the guests.
• Handling with two sous chefs ,five chef de parties and six chefs and  nine kitchen porters
• Assisting junior staffs on bulk production (Banquet functions).                                                  

From Feb 2003 to Nov 2003             Celebrity Cruise Line Inc. 1320, Caribbean Way, Miami, Florida, U.S.A

Position                                               Chef De Parties/ Cook Rounds.

Hotel Information                             Since its inception in 1989, Celebrity has held true to its original commitment of taking the very best aspects of classic, elegant cruising and updating them to reflect current lifestyles. In 1997, Celebrity Cruises merged with Royal Caribbean International, bringing together two extraordinary cruise brands within one corporation, Royal Caribbean Cruises Ltd. The company today has a combined total of 29 ships in service and one under construction

Duties & Responsibilities,                   Section in charge.

• Food production and presentation on delivery.
• Maintaining Sous-Chefs job on his day off.
• Daily’s mise-en-place and store indenting.
• Every night recording closing stock for next day’s opening.
• Maintaining United States Public Health standard in all respect
• Assisting colleagues on day’s menus.
• Handling 05 staff brigades including demi chef- de -parties .
• Worked in Mid night Buffet, Special order Section, Lido Lunch, Hot Appetizer etc

From Jan 2001 to Feb 2003               P&O Princess Cruise Line, Los Angeles, U.S.A…

Position                                               Demi Chef De Partie

Cruise Information                            One of the best-known names in cruising, Princess Cruises first set sail in 1965 with a single ship cruising to Mexico. Today, the line has grown to become the third largest cruise line in the world,

A recognized leader in worldwide cruising, Princess offers approximately 1.3 million passengers each year the opportunity to escape to the top destinations around the globe, aboard a fleet of 17 modern vessels.

It was a five star deluxe Ship/Vessel with  1200 To 3500 Passenger Capacity, Three large dinning halls like, American, Mexican And Italian Cuisines are served, Four Restaurant, Pizzeria, Steak House, Open deck with facilities of deluxe and  suite rooms. Specific choice 24 Hrs room service menu are served with 1200 crew on board.

Duties & Responsibilities:                  Second section in charge.

• Responsible for Food production and presentation on delivery.
• Assisting Chef de parties in consulting with sous chef.
• Daily’s mise-en-place and store indenting
• Maintaining standard of hygiene and sanitation.
• Every night keeping closing stock for next days opening
• Assisting colleagues on day’s menus.
• Handling 04 staff brigades
• Handling shift on absent of Chef De Parties.                                                          

 From Nov 1998 to Nov 2000           Royal Caribbean Celebrity Cruise Line under Apollo ship chandlers Inc.1775, 70th avenue, Miami, Florida, U.S.A- 33126.

Position                                               Cook Rounds

Hotel Information                             Ordoñez, a native of Spain, runs Apollo Ship Chandlers with the benefit of over forty years of experience in the cruise ship catering industry, working for and with some of the most successful cruise operations in the world. Specially with Royal Caribbean Celebrity Cruise Line

It is a multinational Cruise liner operating across America, Europe, Caribbean and parts of South America. With an operative strength of 19 Luxury Ships. And each Cruise Ship accommodating 2500 pax. Monarch of the Seas, cuisine: continental (cold kitchen), no. of passengers-2800, chefs in a brigade 7. A luxury cruise linear of 2000 passengers’ capacity along east coast America & Caribbean islands with 2 dining rooms &3 special restaurants & other 5 F & B outlets.

Duties & Responsibilities:                   Section in charge.

• Food production and presentation on delivery of food
• Assisting Sous-Chefs job on his absent.
• Daily’s mise-en-place and store indenting.
• Maintaining U.S.P.H standard of hygiene and sanitation and
• Every night recording
• Handling 07 staff brigades including demi chef- de -parties .
• Worked in Soup, mid night, Special order section etc.
• Section, Lido Lunch, Hot Appetizer etc.

 From August   1996 To Nov 1998   Rajputana Palace Sheraton (ITC Sheraton Group), Jaipur, India (www.itcwelcomgroup.in)

Position                                              Commi III

Hotel Information :                             ITC’s hotel division was launched on October 18, 1975, with the opening of its first hotel – Chola Sheraton in Chennai. ITC – Welcomgroup Hotels, Palaces and Resorts, is today one of India’s finest hotel chains, with its distinctive logo of hands folded in the traditional Namaste is widely recognized as the ultimate in Indian hospitality.

Each of the chain’s hotels pays architectural tribute to ancient dynasties, which ruled India from time to time. The design concept and themes of these dynasties play an important part in their respective style and decor.

Rajputana Palace Sheraton is a five star deluxe  hotel in the heart of pink city Jaipur ,India, having 220 rooms ,banqueting up to 1500 pax,Chandrabanshi bar,24 hrs -multi-cuisine (150 covers)coffee shop,02 specialty buffet halls, world famous  Peshawar kebab restaurant  etc.

Duties & Responsibilities:

• Worked in Continental department
• Worked in Oriental department
• Worked  in Garde-manger department
• Worked in Butchery
• All above departments worked with chef de parties and demi chef de parties..