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Click here or scroll down to respond to this candidateRESUME OFCandidate's Name
Position Applied: Executive Chef [Indian Cuisine][Seeking a challenging career in the kitchen of a reputed organization]Soft Skills: Self-Motivated, dynamic, passionate, hard-working, customer service focused kitchen professional.EducationBSC in Hospitality & hotel administration from SRM IHM, Chennai in 2011.Training & AccomplishmentTrained to become a Chef in Taj group of hotels under the high standards maintained by the TATA code of conduct.Received High quality training from Tatas in line with the superior standards IHCL.Received Certificate for participating in Workshop on International Tourism & Culinary Workshop.Worked under well-known and highly qualified chefs from Tatas.Professional certification awarded in the following subjects of AH&LA:Management of food and beverage operationsManaging service in food and beverage operationsManaging front office operationsSupervision in the hospitality industryHospitality sales and marketingManaging housekeeping operations.Successfully completed Industrial Training from Hyatt regency, Mumbai in the year 2008-2009.Work Experience:Working as Executive Chef, INDAY Restaurant. 8 unit concept specializing in innovative Indian food in New York city. Overseeing culinary operations, menu development, and culinary innovation. Expected start July 2022Worked as Executive Chef, Saint Amand Restaurant 150 Covers Fine Dining Restaurant & Bar is a Lodha Group - Mumbai from 24th June, 2019 till date. [Lodha Altamount is a luxury residential building project of the Lodha Group and is situated on Altamount Road in Mumbai, India]Worked as Sr. Sous chef, London Taxi (Gastro pub), Kamla Mills, Lower Parel, Mumbai from 1st April, 2017 to 15th June, 2019.Worked as a Sr. Indian Sous Chef, Gritty food LLP, Hopping Chef, Lower Parel from 20th November 2015 to 30th march 2016.Worked in Trident Oberoi, Bandra Kurla Complex, Mumbai as a Chef from 25th April,2014 till 26th October 2015.Working in Taj lands End Mumbai as a Chef from August 1st of 2013 to 15th March 2014.Worked as Chef Trainee Indian cuisine in Taj Lands End from July15th 2011 to July of 2013 strictly following the TATA code of conduct.Working under the close supervision of highly qualified TATA Chefs at Taj Lands End building up my skills and efficiency in Indian cuisine products.Trained by TATAS & OBEROIs to handle high pressure situations efficiently and with a positive attitude.Undergoing on the Job training to increase performance and efficiency by strictly following IHCL standards and TATA code of conductProfessional Excellence Achievements:Have participated as Sr.Sous Chef, West Palm Beach Miami food festival under the Guidance of Chef Michel Swami (Professional food stylist and consultant) year 2016[Visited USA]Have participated as Executive Sous Chef, Courchevel, France, for Mr.Hritik Roshan fine dine cuisine at Art Chalet. Year 2016. [Visited France}Have participated in one of the important private house dining of Cyrus Mistry in the year 2010.Introduced various dishes on contemporary Indian cuisine to suit the taste of our international guests.Knowledge of Indian breads and Indian curries and handled all the shifts in coffee shop & speciality restaurant.Successfully got through with the selection procedures of working in one of the Indian speciality restaurant MASALA BAY by Chef Hemant Oberoi(corporate chef of TAJ HOTELS) & MAYA the Illusion Authentic Indian speciality restaurant in Trident,bandra kurla complex, Mumbai.Worked in Rajasthan,Kashmir, South Indian sea food,Satvik & many more festivals on Indian cuisine held in MASALA BAY & MAYASpecial Skills:Capable of making Menus on different special occasions with varieties after interacting with the important guest.Have handled large scale production and planning for the same.Can understand the ideas of the Senior Chef and working on the same to implement and do trials on the same in order to implement the ideas successfully.Working under extreme pressure and handling all the obstacles and overcoming the same in order to achieve the best result.Trained my subordinates with the procedure of making the breads and curries and the HACCP in order to keep with the operation and high standards of the TATAs commitment to service and quality.Scheduling shifts and duty roosters suiting to the operational requirements, also keeping in mind the subordinates comfort and co-ordinating with the Sous chef and the Executive chef in order to achieve the best result.Controlling the scale and quantity of production in order to maintain the cost and quality of the food.Preparing the daily mis-en-place and food production in different sections of the main kitchen or satellites.Coordinating daily tasks with the Sous Chef or Executive ChefEnsuring the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.Leading the subordinates through their daily requirements in food preparation and actively taking part in the set up of Indian buffet.Coordinating and participating with other sections to ensure cleanliness, wastage and cost control.Consulting and checked on daily requirements stores & Daily provisions for the production.Personal and passport details:Date of birth: 11th November 1990Passport No. U5802439 (valid till 14/04/2031)Marital Status MarriedLanguages Known Hindi & EnglishPFA the Pictures and following is the link for the videos for the reference.1. https://www.youtube.com/watch?v=LORmWq0pUtU&t=0s2. https://youtu.be/fVciC3kg8O83. https://youtu.be/HUywgOqrId04. https://youtu.be/LBemIJrnGLA5.https://youtu.be/LGwaI5Yd-WYDate: 26/01/2022 Candidate's Name |
