Conrad Jude Cowan

C/***, Mansarovar Apts, Chincholi Phatak, Malad (W), Mumbai – 400064.

Phone: +91-993*******, E-mail: yf85db@r.postjobfree.com

Group Executive Chef

Offering 11 years of diverse experience within the hospitality industry as Food & Beverage Supervisor; Good experience in Continental, Mediterranean, Italian, Chinese, and Indian cuisines and working knowledge of European, Oriental and French Cuisine. Proficient in organizing food and beverage promotions, improving restaurant services through preparation of unique cuisines and exemplary customer service. Well-versed with compliance of safety standards, besides preparation of reports and maintenance of records. Confident and poised in interactions with individuals at all levels, with a strong commitment to superior customer service.

Core Competencies

Restaurant, F&B Design, Management and Operations:

• Skilled at Concept development, Restaurant design, Menu list and Operations consulting, General and Department management. Planned menus with cooks and chefs and undertook marketing for enhancing restaurant image.

• Possessing strong working knowledge in preparation of entrees and main courses and well versed with development of manuals including Kitchen Manuals, Operations Manual and Standard Recipe books

• Managed food and beverage operations, ensured adherence to standards and supervised availability to correct stock and carried out smooth F&B operations within budgetary parameters

• Monitored food and beverage costs and budgets thereby achieving cost effective quality service

• Checked the final quality of food and drinks through implementation of accurate process enhancement initiatives and ensured adherence to safety and hygiene standards

• Directed the operating staff for upkeep of kitchen/galley equipment in perfect working condition and compliance with safety regulations for cooking

Business Support & Expansion and Client Relationship Management:

• Capability to aggressively re-organize existing resources, add new, maintain and improve competitive edge over others

• Anchored all activities for management of the kitchen; created and updated menus to maximize profits and minimize losses/risks

• Maintained, developed and improved restaurants, and other guest services and successfully handled guest complaints

• Generated and expanded business through establishing an excellent reputation with a base of exemplary customer service

Career Progression

Group Executive Chef April 2012-to date

Savannah Leisure Pvt Ltd

Heading banquets and four restaurants Pan India

• Vie Lounge & Deck Juhu Mumbai

• Cest La Vie Bandra Mumbai

• Vie Lounge & Kitchen Pune

• Vie Fashion Cafe Hydrabad (Opening Soon)

• Key Responsibilities:

• Projects / Pre-Planning & Budgeting of O.E

Pre-Openings

Openings

Budgeting / Cost Control

Training & Development

• Set, implement and review service standards

Recruitment and selection of team members

Senior Sous Chef/Head of Department April2010–April 2012

Della Adventures Resorts and Banquets, Lonavala, Pune (Reporting to the Managing Director)

Heading banquets and five restaurants, namely:

• PNF restaurant: Modern India (90 cover)

• Cremé Della: Regional Indian Cuisine (70 cover)

• Carbon Café: Fast Food (140 cover)

• Café 24: 24 hours coffee shop with in-room dining

• Pool side café: Grill and fast food

Achievements at Della

• Designed 24 hour coffee shop kitchen with installation of machinery and equipments

• Designed multi-cuisine menu for 24 hour coffee shop and banquet kitchen with occupancy of 3,000 people

• Designed a pool side café kitchen and buffet set up with live counters

Key Responsibilities:

• Supervising and managing the Chefs De Parties (‘CDP’) and ensuring that all CDP’s are familiar with the day’s requirement. Offering guidance to CDP’s on the preparation, cooking and presentation of different foods in the restaurant and heading the enforcement of health and safety standards in the kitchen.

• Proper communication between kitchen and restaurant run smoothly and ensuring that each cook receives the correct order for the appropriate table. Quality control for each dish leaving the kitchen.

• Ensuring that the dining room/restaurant personnel are standing by when delicate dishes are served and that customers are served efficiently and effectively

• Ensuring that fair discipline is maintained and all staff are treated fairly with commonly accepted courtesy

• Adhering to statutory as well as company hygiene regulations. Reporting and follow up of all maintenance problems.

Corporate Chef July 2009–April 2010

Party Cruisers, Mumbai

Key Responsibilities:

• Specialized in oriental and barbeque cuisine

• Created menus and decided on theme for restaurant and ensured proper equipment operation/maintenance

• Established and maintained contacts with vendors and managed customer relations

• Trained and managed kitchen personnel and supervised/coordinated all related culinary activities

• Estimated food consumption and requisition or purchase food and ensured proper safety and sanitation in the kitchen

• Selected, developed recipes and standardized production recipes to ensure consistent quality; established presentation techniques and quality standards

Self Employed Dec 2007–May 2009

Good Health Clinic, Mumbai

Key Responsibilities:

• Instrumental in the production and supply of weight loss tiffin’s and health food to patrons and office individuals

• Prepared soya bread and cookies as weight loss snacks

• Undertook catering orders for production houses and private parties

Assistant Cook Nov 2006–Sept 2007

Norwegian Cruise Liners, USA

Key Responsibilities:

• Worked at Sports Bar a multi cuisine hot food buffet La Tratoria, an Italian a’la Carte restaurant, and Pizzeria an outlet for various types of pizzas and fast foods. Beer Garten kitchen provided grilled dishes, pastas and quick wok dishes.

• Prepared and cooked food of the highest quality for passengers and crew and followed proper procedure of chilling, reheating and holding food, including maintain USPH/FDA standards

Commi-I Apr 2005–Nov 2006

Moscow Hotel (Capitol Group of Hotels), Dubai, UAE

Self Employed Oct 2003–May 2005

C. C. Caterers, Lonavla, Pune

R & D and Kitchen Supervisor Apr 2002–Sep 2003

Venky’s India Ltd., Kamshet, Pune

Commi-II Dec 2001–Mar 2002

Hotel Rodas (Kamat Group of Hotels), Mumbai

Educational Qualifications

Craftsman Course in Cookery 2000–2001

Kamats Institute of Hotel Management and Food Research Centre (Mumbai University), India

Apprentice May 2001–Jul 2001

The Orchid (Kamats Group of Hotels India), Mumbai

Personal Details

Nationality : Indian

Marital Status : Married

Languages : English, Hindi, Marathi

References will be provided upon request

Contact this candidate