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Product Development -R&D Manager

I have been working with Food for 17 years now and have the necessary skills. For more please consider the resume and the cover letter attached.

Desired Positions

R&D / Product Development

Work Preferences

Desired Salary

40,000 - 70,000 per year

Availability

Immediate

Desired Job Type

Any Type

Can Travel for Work

up to 10%

Highest Education Level

Bachelor Degree

Current Location

Ontario - Mississauga

Willing to relocate?

NoResidency / Visa

Authorized to work in this location

Skills and Experience

Category

Yrs. Exp.

Last Used

R&D / Product Development

Chef / Cook

17

2011

Employment History

Job Title

Chef

Industry

Multiple

01/2011 to Current

SUMEET SINGH OBEROI E-Mail- abqow3@r.postjobfree.com

1064 WINDBROOK GROVE, MISSISSAUGA,

ONTARIO. L5V 2N7.

CONTACT NO: 416-***-****(CELL), 905-***-****(HOME)

JOB OBJECTIVE

Chef for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of international cuisines.

As a Chef i have performed the following Duties and Responsibilities during all these years:

Assist in preparing weekly schedules, assign and supervise the work of the staff

Assist in developing menus, specials and promotions. Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions.

Review and authorize daily food requisitions.

Supervise, participate in assigned food preparation in accordance with standards of quality, quantity, control, taste and presentation.

Supervise the banquet dish up and return of food, and serve at banquets.

Ensure satisfaction of guest requests for special foods.

Inspect deliveries of foods.

Supervise the creation of attractive food displays. Create standard recipes

Excellent plate presentation

Excellent knowledge of modern, cutting edge culinary trends

Check food for taste, temperature and eye appeal.

Attend meetings to ensure coordination of activities.

Ensure that assigned areas are kept clean, stocked and well maintained. Work with maintenance department to ensure that all working equipment is in good, safe working order.

Ensure safe working environment.

Ensure compliance with all departmental policies as well as with Hotel rules, regulations and policies.

Conduct monthly inventory count.

Ensure that cost control procedures are adhered to.

Meet with banquets, catering and stewarding departments to plan food and beverage functions and to determine numbers and arrange buffet set ups.

Maintain labour schedule according to forecast.

Monitor competitors operations by reviewing other hotels menus.

Verify the number of meals required with banquets and other outlet personnel prior to dish up of food.

Ensure correct production count prior to functions.

Maintain log book on shift activities.

Assist with the completion of payroll information.

Perform any other tasks as required by management.

Basic computer knowledge and be Word and Excel proficient.

Excellent time management skills.

Follow, support and enforce company policies and procedures.

Excellent problem resolution skills.

Assume responsibility and accountability for self and employees.

Ability to quickly evaluate alternatives and decide on a plan of action.

Think creatively.

High energy, positive attitude, willingness to learn and grow

Logical thinker and Team player

CANADIAN EXPERIENCESOUS CHEF / C.D.P. August 2006 - March 2011.

The Glenerin Inn, Mississauga (Country House Hotel in the Toronto West an architectural and historic gem, managed by Nova services.)website-

West Oak Long Term Care by Revera, 2370 Third Line, Oakville. ( part time Job,cooked meals for 140 residents)

INTERNATIONAL EXPERIENCE

UNITED KINGDOM (London)HEAD CHEF - Nirvana Restaurant,277 Wimbledon Park Road.Southfields,London,United Kingdom.

INDIA

1.

SOUS CHEF

- INTERCONTINENTAL HOTELS &Resorts, a Member of the I.H.G. Group.10 Food and Beverage Outlets,5 Star Deluxe Business Hotel., Nehru Place,New Delhi-India.

Spent my days in different kitchens / outlets. Carried out,Other duties and responsibilities of a Sous Chef. Instrumental in the set up of Float, multi cuisine restaurant also taking care of different food promotions from July 2000 to September 2001. Maintained food cost, inventory, budgeting and purchasing,scheduling,interviewing,attend daily meetings . Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.

2.

CHEF DE PARTIE

at TAJ Palace Inter-continental Hotel,New Delhi (5 star Deluxe hotel,525 rooms.). TAJ Group is the No.1 Chain of hotels in India. June 1997 - July 2000.

HOTEL OPERATIONS MANAGEMENT TRAINEE - K.M.T.- ( 2 YEAR Chef Training Programme.) at HOTEL TAJ MAHAL,New Delhi. (5 star Deluxe Hotel). -1995-1997. Trained in Soups and continental kitchen, Chinese, Indian, Garde manger, Bakery, Banquets, Italian, French, all aspects that go on everyday in a Hotel Kitchen(s).

EDUCATION

Have got training from Chefs of various 5 star hotels and so expertise in quality procedures and regulations to be followed while making food.

1. RED SEAL Provincial/interprovincial Certificate of Qualification.THREE YEARS DIPLOMA FROM INSTITUTE OF HOTEL MANAGEMENT, CATERING AND NUTRITION, (I.H.M.) PUSA, NEW DELHI -1992-1995.

Industrial Training In Taj Bengal and the Oberoi group.

5. Diploma in Computer Applications .

Awards and Achievements

Rewarded with SILVER MEDAL at the TAJ CULINARY OLYMPICS-May 2000,in the event Menu Gastronomique held at Hotel Taj Palace,New Delhi(India,5 Star Deluxe Hotel)

Awarded a certificate of commendation and a BRONZE Medal in Culinary Art India competition for Pre Plated Dinner Menu.held from 1st to 4th Nov .2000

REFERENCES

Available on request.

Looking for a similar position,Please reply back to process matters further.

Thanks.

Job Title

Chef

Industry

Multiple

01/2011 to Current

Hello,

I'm organized, orderly, knowledgeable and able to lead. I have worked as a Chef de Partie, Sous Chef and Chef over the past ten years, with 5 star super deluxe properties and also acquired experience in Canada with Interprovincial Red Seal Certification. I've been acknowledged for my work and for my talent with menu planning and execution. I would be proud to be associated with your fine institution.

If any other details required please don't hesitate to call me at 416-***-**** or e mail me to set up an appointment that works for you .I really appreciate your taking a moment to consider my cover letter and giving me the chance to introduce myself.

My resume is attached herewith for your ready reference.

Sincerely,

Sumeet Singh Oberoi.

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