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Click here or scroll down to respond to this candidateCandidate's Name
Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEArea of Specialization European,Mediterranean,Asian,Indian,Oganic,Plantbase Food,prepare Nutrition MealCAREER OBJECTIVE:-To be an all-round competitive professional to achieve Organizational Excellence, mastering the art of getting top performance from self and team, in tandem with the changing preferences of guests and vision of the organization.OCCUPATIONAL SUMMARY:-Professional chef & artist in the kitchen with16years of culinary experience. Work & learn under Michelin-starred chef Marco Pedrelli from Italy, chef Eric Teo Singapore, chef Thomas Keller USA, Chef Pascal Vallee france,Chef Tom Goetter German . plan develop and implement a comprehensive menu management program for Food services, managing multiple kitchen operation.EXPERIENCE:DateCompanyPosition20th October 2023To till dateSultanOregan USAHead chef5 th july 2021 to 16 march 2023The Quorum ClubMUMBAI (INDIA)Sous-chefPre opening Team1st oct 2019 to 25may 2020Scenic EclipsYachtChef the partie27/March/2018Sep 2019Seabourn cruiseThomas KellerKitchenChef The Partie5 october 2016 to05 Feb 2018Apollo cruiseUSAChef The Partie1 st Feb 2016 to09 sept 2016Habtoor Grand resortDubaiChef the partieRESPONSIBLITIES:-Maintaining Quality, Cost- Effectiveness, and high levels of Sanitation.Responsible for all the Mice-en place, ordering, managing food cost of the Hot, cold and Indian section.Worked in all the Sections of the kitchen to perfect the operations.Recommends food and beverage items and offer advice to the guest, if necessary being aware of the opportunity to maximize sales.To perform all duties and responsibilities in a timely and efficient manner.Coordinate training activities for employees in kitchen,Manage personnel functions including induction, orientation, performance appraisals, disciplinary actions, grievances.Handling guest complaint or feedback and taking necessary actions accordingly.EXPERIENCE:DateCompanyPosition16 July 2015 to15 January 2016The Solitaire Hotel Bangalore INDIAsous chefHospitality Professional having 14+ years of work experience. Working for GD Group of hotels as a Sous Chef at The Solitaire Hotel Bangalore. The hotel comprises elegantly appointed, spacious guest rooms. The cuisine Indian, International & Mangalorian comprises of unique restaurant,Nawab, 7th Heaven & Bean Here. Conferences(banquet) Hall to cater up to 400pax and extensive outdoor catering facility. Have worked in various roles and capacity Sous Chef, Chef de Partie, and Commie. A choice of language fluency in English, Hindi, and Bengali. Having Basic in Computer Based operation
RESPONSIBLITIES:-Ensure that the outlet operations and brand guidelines are adhered to as required by the company and the franchise standards.Provide information and advise customers on the menu and keep abreast with all the latest products and services that will be offered.Handle customer queries /comments to ensure customer satisfaction and delight.Maintain optimum stock levels to ensure smooth running of operations to cater to customer demands.Maintain hygiene standards and monitor regular quality checks for the outlet.Participate in staffing requirements for the outlet to ensure the right caliber of staff is selected to meet company objectivesGuide, train, develop and motivate subordinates to achieve their objectives and work to their best potential to perform effectively on the job.EXPERIENCE:DateCompanyPosition13August 2013 to30 March 2015Vana RetreatDeradune IndiaChef the partieRESPONSIBLITIES:-Maintaining Quality, Cost- Effectiveness, and high levels of Sanitation.Customer preferences and nutritional considerations recipe-designs, appropriate ingredients and individual serving portions.Establish guidelines for quality standards, develop and implement operating policies and procedures, inspect each unit regularly to evaluate food quality in preparation, service, appearance, hygiene and sanitation of production areas and employee appearance, take corrective action such as redistribution of staffing, modification of menus, changes to policies, or disciplinary intervention.Coordinate training activities for employees in kitchen,Manage personnel functions including induction, orientation, performance appraisals, disciplinary actions, grievances.Handling guest complaint or feedback and taking necessary actions accordingly.DateCompanyPosition16 Jan 2013 to31st July 2013The Sanctum BangaloreIndiaJunior Sous chefRESPONSIBLITIES:-Prepares a daily requisition and processes the transfer of food items.Responsible for cleanliness of refers and ensuring all raw and cooked food items is stored separately.Recommends food and beverage items and offer advice to the guest, if necessary being aware of the opportunity to maximize sales.To perform all duties and responsibilities in a timely and efficient manner.Worked in all the Sections of the kitchen to perfect the operations.Coordinate training activities for employees in kitchen,Manage personnel functions including induction, orientation, performance appraisals, disciplinary actions, grievances.Handle customer queries /comments to ensure customer satisfaction and delight.DateCompanyPosition01/July /2008 to29/July 2012Mandarin Oriental Hotel,5 Star Luxury HotelSingaporeChef the partieRESPONSIBLITIES:-Assist the Sous chef in directing all food preparation in the Italian kitchen Dolce Vita for consistency, quality, cost-effectiveness, and high level of guest satisfactionResponsible for daily ordering, managing food cost, organizing the produces in respective storage units.Responsible for ordering and purchase of the section. Duty rosters and managing manpower to its optimum.Attending and following up on guest grievances and feedbacks.Setting up sections, standard operating procedures.Responsible for cleanliness of refers and ensuring all raw and cooked food items is stored separately.To perform all duties and responsibilities in a timely and efficient manner.Worked in all the Sections of the kitchen to perfect the operations.To ensure all fellow colleagues follow safety rules and procedures.Responsible for organization of work within the designated area.DateCompanyPosition22nd th June 2008 Dec 2006 to25Thondamans foodManufacture PtvLtd.SingaporeChef the partieRESPONSIBLITIES:-Responsible for daily ordering, managing food cost, organizing the produces in respective storage units Maintaining the par stock for all the inventoriesEstablishing the correct mice-en place for the a la carte orders as well as large party menusCheck food preparation, cost, quality, quantity and portion control dailyReport any problems, failures of machines or small equipment and so on as soon as possibleInspect all refrigerated areas and ensure regular turnover of food itemsReport any out of stock items immediately to supervisorsLiaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e.machinery, small equipment, floors, refrigerators, etc.This will include awareness of any specific hazards at work placeTo ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.DateCompanyPosition24th th Feb 2004 to Nov 200628Taj West End Bangalore INDIACommisRESPONSIBILITIES:-Responsible for all the Tandoor & curry items on the menu,Responsible for all the Mice-en place, ordering, managing food cost of the Indian sectionHandling 5 chef and direct them how to prepare food and mise en place. Report any out of stock items immediately to supervisorsDateCompanyPosition05th Jan 2003 to 11 thFeb 2004Atria Hotel,BangaloreINDIACommis18th Sep 2001 to 04 thJan 2003Ivory TowerHotel,BangaloreINDIACommis01st Jan 1999 to 10 thAug 2001MGM Anand Beach Resort,Chennai ICommisEducational QualificationEXAMINATIO NYEAR OF PASSINGBOARD/UNIVERSITYDIVISIONSUBJECTB A ENGLISHJUNE 2013PERIYAR UNIVERSITY
SALEM INDIA2 nd DivisionEINGLISHLITERATURE12 th (PUC)June 2001Delhi Academy Council board (senior secondary)2 nd DivisionArts10 th20 TH -NOV-1999BOARD OF SECONDARYEDUCATION.ORRISA. INDIA2 nd DivisionORIYA MEDIUMEXTRA CURICULAM ACTIVITIES :-Two years Advance Diploma in Computer Application (ADCA) JUNE 2008 to June 2010THE SIX MONTH DIPLOMA PROGRAM IN HOTELMANAGEMENT- APRIL- 2005INTERSTS AND ACTIVITIES:-Cricket, Travelling, Net Browsing, eating out.LANGUAGES KNOW :-English, Hindi, OriyaPERSONAL DETAILS:-NAMECandidate's Name
FatherDilbar KhanDate of Birth26 April 1984NationalityIndianMarital StatusMarriedContactPHONE NUMBER AVAILABLE PHONE NUMBER AVAILABLEPermanent address# Old ward No: 95, New Ward No: 31# 10th 3 rd Cross, Khushal Nagar A.M.C.Road,K.G.Halli Bangalore- 560045REFERENCES:- Chef Eric ToeEx-Executive chef -Mandarin Oriental SingaporeCulinary Consultant President, Singapore Chefs AssociationCelebrity chef SingaporeContact- PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEVivek RawatExecutive chef restaurant Fontainebleau Las vegasExecutive sous ChefContact - PHONE NUMBER AVAILABLEMarco PedrelliHotel managerTwo Michelin Star ChefContact - PHONE NUMBER AVAILABLECandidate's Name |
