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CV, Internationally Experienced Indian Executive Chef Looking Globally

I am currently available for work
Serial No: 6263
(17/06/1970, male)
List top 5 skills: culinary excellence, food hygiene, marketing strategy, menu engineering, training
Short Bio:

Over 19+ Years of experience in Operations management, Executive Chef, Food & Beverage Management and Client servicing, training in the Hotel/hospitality industry.

Skilled in developing procedures, service standards an;d operational policies, planning & implementing effective control measures to reduce running costs.
Adept at building guest loyalty by rendering prompt & efficient service.
Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
Possess expertise in tapping prospects, analyzing their requirements
Expertise in designing & implementing training programs for bringing keen guest focus, high energy level and team spirit in the team members.
Excellent written, communication, inter personal, liaison and problem solving skills with the ability to work in multi-cultural environment.

Current location: 

Delhi, India - View on map

Spoken languages: 

assamese, english, Hindi

Locations I am interested in working:

Australia, Japan, new zealand



                                        PROFESSIONAL PROFILE:

 

1     Over 19+ Years of experience in Operations management, Executive Chef, Food & Beverage Management and Client servicing, trainings in the Hotel/hospitality industry.

2     Currently associated with M/s simplyfondueindia.com

3     Skilled in developing procedures, service standards an;d operational policies, planning & implementing effective control measures to reduce running costs.

4     Adept at building guest  loyalty by rendering prompt & efficient service.

5     Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.

6     Possess expertise in tapping prospects, analyzing their requirements

7     Expertise in designing & implementing training programs for bringing keen guest focus, high energy level and team spirit in the team members.

8     Excellent written, communication, inter personal, liaison and problem solving skills with the ability to work in multi-cultural environment.

Overview                                 

Strategy Planning

1      Planning and implementation of strategies related to revenue growth/ infrastructure/ facilities, development / expansion plans.

2      Business strategy planning & analysis for assessment of revenue potential & opportunities.

3      Sustaining profitable operations through focus on budgeting, cost analysis & cost optimization.

4      Generating MIS/ reports, facilitate future decision making by the management.

5      Instituting inventory and Cost Control, implementing quality & standards operating systems and supervising cashiering and micros operation.

 Operations Management

6      Developing & implementing procedures, control systems for maintaining hygiene & quality standards as well as Standard Operating Procedures.

7      Leading efforts for streamlining processes and generating cost savings in operations.

8      Managing outdoor catering schedules with constant tie-ups with major corporate and implementing sales promotional strategies to increase sales volume & achieving maximum customer satisfaction.

9      Overseeing Events & Conference Management as well as Bars and Beverage Management.

 Food and Beverage Management

10.Ensuring profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

11   Developing Beverage & Wine Menu, Standard recipes of Cocktails and Flair Bartending. Wine and food Pairings.

12   Preparation & monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control as well as marketing and PR plans in coordination with Sales team.

13   Handling Pre-Opening as well as preparing accurate and comprehensive banquet event orders and resumes in a timely manner and distribute to all involved departments.

Client Relationship Management

14. Ensuring maximum guest satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly based on market scenario.

15   Reviewing billing with clients to resolve billing concerns or errors as quickly as possible and ensuring that final billing is accurate and reviewed in a timely fashion.

Man management/Training

16. Imparting training on issues pertaining to food & beverage service, standard operating procedures, Service Excellence and Teamwork to all mid level managers and nominated associates.

17   Conducting on the job training to achieve optimum Guest satisfaction & employee productivity and to Increased Food & Beverage sales.

Cuisine Expertise:

      Trained by chef adviser to Celebrity cruise lines Sr.Chef Michel Roux. Western Cuisine, oriental cuisine and native Indian Cuisine.

 CAREER GRAPH

 Feb’12-till date…                 M/s simplyfondueindia.com

Current Designation             Executive Chef

Current Industry:                Fondue Speciality Fine Dining Restaurant with Global Cuisine.

Current Location:               New Delhi.

 Jan’11-Feb ’12                      M/s Sarovar Park Plaza

Last Designation                 Executive Chef

Last Industry                     Hotels/Hospitality Sector (65 Rooms)

Jun’08-Dec’10                      M/S Tamatanga, Nottingham, UNITED KINGDOM

Last Designation :               Head Chef .Contemporary Indian Cuisine Restaurant.

Oct’06-May’08                      M/S Wagamama, Birmingham, UNITED KINGDOM         

 

Last Designation                 Head Chef. Pan Asian/Japanese cuisine.

Jan’06-Sept’06                     M/S Wagamama Print Works, Manchester, UK

 

Last Designation                 Sous Chef

Jan’04-Sept’06                     M/S Hilton Hotel, Nottingham, UK

Last Designation                 Junior Sous Chef

1999-04                                 M/S Celebrity Cruise Lines USA

Last Designation                 Chef Tournant

1996-99                                 M/S Bogmalo Beach Park Plaza Resorts, Goa,

Last Designation                 Senior Sous Chef

1994-95                                 M/S The Ambassador, Mumbai, India.

Last Designation                 Chef-De-Partie

1993-94                                 M/S The Ambassador, Mumbai, India

Last Designation                 Kitchen Trainee

PROFESSIONAL CREDENTIALS

  •  Masters Certificate in Essentials Hospitality Management. From Cornell University, New York, USA.(MCH)
  • The Diploma Certificate that the Council of the Institute has conferred Licentiate ship of the City and Guilds of London Institute in Recognition of achievements through education, training and employments.(NVQ4).UK
  • Diploma in Hotel Management and Catering Technology and Applied Nutrition.1990-1993. India.

COMPUTER PROFICIENCY

MS Office, Internet & E-Mail.

Trainings/Seminars/Projects

AHCIMA: Hotel and catering International Management Association,(U.K)

MCGC : The Craft Guild of Chefs -2005

LCGI:  The City and Guild Institute of London -2005

IMD: Business Forum, London, chapter-2005

British Culinary Federation   :  Chef Member.

MInstLM: Institute of Leadership Management.

MIH: Institute of hospitality, London

Major Achievement

Got exposure to opening the brand new Leeds Wagamama Restaurant.

Achieved additional operational profit of 1.5%

Business achieved break-even in seven months- so got a salary increment of 16%.

Introduced healthy Indian food in the area of Northern UK – low fat, less oily, no holding etc.

Enabled to get  the ‘Best Restaurant Award’  in Nottingham(UK) for the year 2008/2009/2010

Imparted ‘train the trainer’ programmer to front of house team member to know in details about the Indian cuisine.