MRIDUL MANDAL

Mobile No.: 885-***-****

E-Mail: acqi9b@r.postjobfree.com

Job Objective

Seeking assignments in Food Production and Kitchen Operations with an organization of repute preferably in Hotel/Restaurant industry

Profile Summary

A competent professional with nearly 18 years of experience in:

Food Production & Kitchen Operations/ Specialise International & Indian Cuisine/Organise Food Festival & promotion/Bulk kitchen & Banquet Kitchen/ISO 22000, HACCP &Food Safety Management system/Cristal Food Safety/Quality Assurance & Quality Analysis/Training & Development/Standard Process Development/Inventory Management, Recipe management & Food Cost Control/ New product development/Project work of setting Hotel Kitchen, Restaurant kitchen, Flight Catering Kitchen & Commissary Kitchen/worked in Hotels, Resorts, Flight Catering, Commissary of QSR, Commissary of Bakery & Pastry

Organisational Experience

Since Feb’14 with Hotel Clarks Shiraz, Agra as Executive Chef.

Clarks Shiraz, Agra, is a five-star deluxe hotel. Overlooking the Taj and Agra Fort, Hotel Clarks Shiraz has been synonymous with exceptional hospitality for the last four decades. The hotel has the honour of serving a number of distinguished guests.

The property consisting of 240 accommodation rooms, 3 restaurants, 2 Bar, a lobby lounge and banqueting

Facilities with capacity of 3000 guests.

Responsible for entire Culinary & Kitchen stewarding with team of 85 people.

As an F.S.M.S team leader get certification of ISO-22000 & FSSAI (food safety & standard authority of

India) for 50 years old property hotel Clarks Shiraz Agra.

As an food safety leader got certification from E-CRISTAL(a check safety first solution) and become a 1st property in India to be certified by Check Safety First!.

The hotel offers an array of delectable cuisine, ranging from Mughlai, Continental, and Chinese to a variety of exotic beverages, at its various restaurants. These include the Buffet Dining Hall, Tea Lounge, coffee shop, Mughal Room- a roof top Mughlai cuisine speciality restaurant, 54tr global cuisine restaurant, Mughal Bar, Khyyam Bar, Poolside Bar-be-que and Cakes & bakes.

Oct’11-Feb’14 with Faasos Food Services Pvt. Ltd., Mumbai as VP- Food Production

Role:

Functioning as a Head of Food Production & Central Kitchen

Accountable for:

oPlanning central kitchen operations and setting up a production line

oOverseeing QSR Design & set-up activities

Developing supply chain operations for raw material, finished food, packaging and equipments

Looking after ERP based production and material management activities

New products developments

Highlight:

Played a key role in introducing 3 central kitchens with 85 QRS outlets in Mumbai, Pune & Bangalore

Efficiently planned & developed the growth of Fassos Food Services Pvt Ltd. from five retail outlets to 85 retail outlets

Planned & executed the central kitchens of Mumbai, Pune and Bangalore in terms of design, equipment planning, start-up, menu planning, staff recruitment and training.

HACCP certifications for central kitchens

Feb’07-Oct’11 with Sky Gourmet /Mars Restaurants, Birdys Mumbai as Executive Chef

Worked in Birdy’s, Commissary, Water Stone Hotel and Club, Sky Gourmet, Delhi and Sky Gourmet, Bangalore

Role:

Waterstone Hotel and Club, Mumbai.

Pre-opening and setup of 102 rooms Waterstone Hotel and Club, Mumbai

Spearheaded food production activities as Executive Sous chef for Waterstone Hotel and Club, Mumbai.

Supervised and executed operations at The Moon Girls (Pan Asian restaurant); The Bran (coffee shop); Pool side BBQ, Glass house (Speciality dinning)and Flowerpot( coffee shop and room service kitchen)

Promoted to Executive Chef from Executive Sous Chef.

Sky Gourmet Airline Catering, Bangalore & Delhi

Planned menu & meal presentation, formulated & implemented standard recipe and ensured food quality upgradation for domestic and international airline

Dec’05-Dec’06 with Hotel Ramada Palm Grove, Mumbai as Sous Chef

Role:

Worked for Oriental Bowl (Chinese restaurant), Coffee shop, room service and banquets.

Highlights:

Organised food festivals like Mexican, Italian and Bengali.

Management and co-ordination of Banquets.

Introduced Sunday brunch.

Introduced buffet menu and presentation.

Handled activities related to Specialty Restaurant, Coffee Shop, Room Service & Banquets

Oct’04-Dec’05 with ITC Sheraton, Sonar Bangla, Kolkata as Kitchen Executive

Role:

Worked for in “Eden pavilion”, the 24 hours coffee shop.

Specialty restaurant: - West View-- Italian Bar & Grill

Highlights:

Daily menu planning for The Grill restaurant

Production of banquet menu from The Grill

Operation of flambé desert section

Indenting, costing, recipe standardisation, food presentation.

Maintaining room service and coffee shop al-carte- order from Eden Pavillion.

Operation of live section at Eden Pavillion like noodles bar, shawarma, paratha, kebab etc.

Oct’03-Sep’04 with The Leela, Goa as Kitchen Executive

Role:

Worked in “Riverside” specialty Italian restaurant.

Highlights:

Looked after four sections of Italian kitchen- Pizza, bread and dips; pasta; Risotto and soup.

Overviewed the veg and non-veg main course, salad and desert

Previous Experience

Sep’02-Oct’03 with Intercontinental The Grand Resorts, Goa as Chef De Partie

Specialty Restaurant Experience: Sirocco--Mediterranean Restaurant, Coffee shop and room service continental kitchen.

Aug’00-Sep’02 with Le Meridian, Bangalore as Chef De Partie

Specialty Restaurant Experience: Grill (continental) and San Pedro (Mexican restaurant.

Looking after soup & Sauce section, room service and banquet continental kitchen.

Apr’96-Aug’00 with Hotel Ramada, Hyderabad

Specialty Restaurant Experience: Copper Pot-- Indian Restaurant.

Undergone training as Hotel Operational trainee in various sections of the Kitchen like South Indian, Chinese, Indian, continental, banquet and room service kitchen.

Growth Path:

Hotel Operations Trainee: April 1996

Demi Chef De Partie: August 2000

Education

Diploma Program in Hotel Management and Catering Technology from National Institute of Hotel Management & Catering, Hyderabad: 1996

Trainings Underwent -

Industrial Trainings:

Organization Holiday Inn Krishna, Hyderabad

Title Life Saving Skills (Fire Safety, First Aid and Safety Precautions from FH&RA-India

Period May’94-Oct’94

Organization Le Meridian, Bangalore

Title Forte Commitment to Excellence Training Program

Period 15 days training programme.

Others:

Train the Trainer/Crowd Management/Fire Fighting/Blood Donate Motivation/First Aid/Personal Safety and Social Responsibilities/Basic Food Hygiene and Personal Survival Technique

Completed ISO-22000 Food Safety Training

HACCP & Food Safety Management System-ISO-22000

CMI Audit of Costa Coffee: Completed Training for Halal Certification

E-CRISTAL(a check safety first solution

Personal Details

Date of Birth 1st June 1974

Address F303 Shiv Shrushti Complex, Achole Road, Beside Dube Ayurvedic Medical College, Nallasopara East, Thane-401209

Languages Known English, Hindi and Bengali

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