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Indian Cook/ Chef Resume Sample, Experience : 12 years

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Biodata

Name of the Candidate:[Private]
Name of the Post Applied:Indian Cook/ Chef
Job related skills / software:Create New Recipes, Quality Standardization
Category:Hotels
Sub Category:Cook / Chef
Years of Experience:12 years
State:Maharashtra
Gender:Male
Salary Expected per Month(Rs):Negotiable
Highest Qualification attained:12th. : HSC/+2
Major / Specialization:Matric
Email Id:[Private]
 
Are you looking for job now?:No
Can the recruiter contact you?:No
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Career Objective  :
To secure a responsible position in a growing, technologically driven organization that will Challenged my skills and utilize my abilities and to excel in the progressive environment to my Fullest potential

Education Qualification  :
H.S.C Passed
Technical  : Computer Savvy
Total Experience  : Over 12 Years
Specialty Indian Cuisine

EXPERIENCE :
Presently working in Gold Swissbel hotel bur Dubai United Arab Emirates
Designation  : Chef De Cuisine
Duration  : 28th of May 2011. to running.
Specific Skills  : Plan and direct food preparation and cooking activities.
Consult Plan menus Ensure quality of food and portion control.
Create new recipes

Marriott International Renaissance Hotel & Convention Center Powai Mumbai. :
Designation  : Jr.Sous Chefof January 2010 to 1st of November 2011.
Duration  : Chef De Parties since 12th February2008 to December 2009.
Section/Kitchen  : Nawab Saheb Fine Dining Indian Restaurant
Cuisine knowledge  : North Indian, Punjabi, Rajasthani, Hydrabadi, Maharashtra.
Responsible for Indian Specialty kitchen operations.
Was handling a team of 2 supervisors and 6 commis.
Strategize, define, implement internal operational procedures designed to achieve and maintain high levels of customer satisfaction, high standards of quality and hygiene.
Recipe Standardization and Costing.
Quality Standardization and Control.
Interacting with Guests on a daily basis and obtaining feedback

Taj Mahal Restaurant Yuzno Sakhalin Russia, (Fine Dining Indian Restaurant) :
Duration 7th July 2007 to 12th September 2007.

Hyatt Regency Sahar Airport Road Andheri (E) Mumbai  :
Designation  : Demi Chef de Partie
Duration  : 10th October2005. To 28th june2007
Section /Cuisine knowledge  : Tandoor/Curry (at Glass House 124 cover All Day Dining Restaurant)
Responsibilities  :
Maintaining the cleanliness and hygiene Kitchen.
Quality control of the food, garnishing and portion size.
Regular interaction with the guest in terms of their Preferences and choices

Marriott International Renaissance Hotel & Convention Center Powai Mumbai.
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Designation  : Commis
Duration  : 16th June2003.to 9th October 2005
Section/Kitchen  : Nawab Saheb Fine Dining Indian Restaurant (92 Covers)
Responsibilities  :
Maintaining highest standards of cleanliness and hygiene
In the display kitchen
Maintaining the standards of the kitchen and the food Quality

Rodas an Ecotel Hotel, Hiranandani Garden, Powai, Mumbai :
Designation  : Commis
Duration  : 1stDecember 2001 to 26th March 2003
Section /Kitchen  : Tandoor at Parabola restaurant
(54 cover All Day Dining restaurant)
Duties & Responsibilities  :
Reports to the Demi chef de Partie
Helped Chef to make and frame the Indian Menu
Maintaining the standards of the kitchen and the food.

Hotel Ramee International Khar (W) Mumbai .110052 :
Designation  : Commisii
Duration  : 1st september2000 to 6th November 2001
Section/Kitchen  : Tandoor at mourya Indian Specialty Restaurant
S.C. N. Sports Club Kandivli (E) Mumbai :
Designation  : Commis iii
Duration  : 12th December1998 to 8th August2000

ACHIVMENTS :
Function Handle 500 Pax.
Prime Minister of India Dr.Manmohan Singh at Renaissance Hotel Kualampur Malaysia 28th of October 2010.
Food Promotion :
New World Hotel Saigon Vietnam Spice of India food Promotion Month of 15th September to 28th September 2008
Food Promotion :
Hyatt Regency Belgrade Serbia Taste of India food Promotion Month of May 24th to 2nd June 2007
HY Star Award :
Hyatt Regency Mumbai Best of Month August 2006

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