Management Food

BIMAL SHARMA(F&B PROFFESIONAL)EXE CHEF

HAVE MANAGED 350 TO 400 STAFFS TO PRODUCE 26000 MEALS PER DAY. I HAVE

KNOWLEDGE OF ALL THE DEPT OF THE KITCHEN AND THE HOTEL AND

WELL VERSE’D WITH THE INTERNATIONAL NORMS FOR THE HOTELS AND

LATEST FOOD PRODUCTION TECHNOLOGY. I AM VERY MUCH AWARE OF

HYGINE AND FOOD SAFETY (HACCP) AND ISO SYSTEM. GIVE LOTS OF

STRESS ON TRAINNING. I’M SELF MOTIVATED AND HAVE AN ANALYTICAL

MIND.

MY FOOD KNOWLEDGE:

I have food knowledge of Arabic, Continental, French Italian Indian,Turkish, Chinese, Thai,

Cajon, Fussion, Bakery, & Confessionary Health food. In Indian food – Kasmiri, North

West Frontier, Punjabi, Gujarathi, Rajasthani,Maharastrian, Goan,Malwani Asammi &

South Indian. etc.

Organize food festivals and Theme nights of Austrian, German, Pasta, Italian,Arabic, Cajon,

Fondue, Thai, Maxican, Turkish, Swiss, Indian,Hawain, Arabic, Tex mex, Far Eastern,

Nordick, Mangolian, B.B.Q. etc

Skills & Expertise :

Menu Development,Culinary Skills,Food & Beverage Catering,Restaurants,Hospitality

Management,Hotels,Hospitality,Pre-opening,Banquets,Train the Trainer

Programs,Communication Skills,First Aid, Basic Health &Safety,Fire Safety,Firefighting,Recruiting,Coaching Staff,Disciplinary &Grievances Handling,HACCP

etc.

ADDRESS:

A/3-34, Mira Co-operative Society, Near Amar Palace

Hotel, Kasihmira Thane – 401 104.

Maharashtra, India .

TELEPHONE: 2854 0330

MOBILE : 098********

EMAIL: ************@*****.***,

************@*******.*** Skype:bimal.sharma21

EDUCATIONAL QUALIFICATION:

High School. Mumbai

India (S.S.C) (Math’s, Physics, Chemistry, General Science, Social

Studies, English, Hindi etc.)

I. SC: Mumbai University India (Physics, Chemistry, Biology, English &

Hindi)ADDITIONAL QUALIFICATION: Diploma in Hotel Management (ICS

Affiliated of U K.I C S.) (Introduction to Management, Hotel Control, Hotel Book

Keeping, Good house keeping, Executive house keeping, Hotel Kitchens, Purchasing,

Storing and kitchen planning, catering, hygiene, Hotel Organization, Nutrition,

Restaurant Organization, Liquors and Cigars, Hotel and Motel maintenance hotel and

restaurant building service, hotel accounting, economic aspects of the hotel and Catering

industry, BarManagement etc.

Effective kitchen Management (ECOLE HOTELIEREDE LAUSANNE ) F&B Production

and F &B S

Computer: MSOffice and Windows, Internet.

HACCP STANDERD AND ISO SYSTEM : Assured safe catering and Assessment

LANGUAGES KNOWN : English, Hindi, Marathi &ARABIC

PASPORT DETAILS : NO –H6402243

DATE OF ISSUE : 08/09/2009 EXPIRY -07/09/2019

PLACE OF ISSUE : THANE( MAHARASHTRA) INDIA

HOBBIES: SPORTS ( HEALTH AND FITTNESS RELATED),TRADING IN THE STOCK

MARKET(KEEPING A TRACK ON COMPNIES PROFILE, PROFIT AND LOSS

ETC),TRAVALING TO KNOW WHAT ARE DIFFERENT TREND IN THE FOOD

INDS.ETC ETC

Experience :

was working with M.S.AL-SUWAIDI SERVICES CO.LTD.Saudi Arabia.

Managing 8000 to 10000 mandays i.e 8000 to 10000 Break Fast 8000 to10000 Lunch and

8000 to 10000 dinner.also any party orders etc.plus other loction of the same size.

My job is to manage the full production team,control all the depts,material,taste,yield,wastage quality,cleaning,cost,training,record keeping etc.

exe chef at sun n sand Nagpur

August 2009 -December 2011 (2 years 5 months)

WAS INVOLVED FROM PROJECT STAGE .HAS OPPENED THIS FIVE STAR

HOTEL OF 133

ROOMS,TWO F&B OUTLETS 7000 SQ FEET OF BANQUET HALL AND 20000SQ

FT LAWNS.FOR

BANQUETS.HAD ESTABLISH GOOD NAME FOR THIS HOTEL.HAD VERY

GOOD RAPO WITH GUESTS.

OPERATIONS : In day to day operations I plan, implement, control with chefs, supervise

productions at all the departments. To implement and monitor quality and

service goals the company has

layed down. Prepare action plan for achieving quality and HACCP Assessments.

ECONOMY:

To ensure the purchasing, Storage, Production and distribution is carried out as

efficiently as

possible. Setting up correct qualitative specifications of items needed for the production.

To check efficient

stock rotation of goods requisitioned by the sections. Making the Budget in co-operation

with the accounts

and finance departments. To control the food cost as per the budget without

compromising on quality.

Designing new menus Proper portion control and ensuring wastage is kept at the

absolute minimum. All

Administrative records are kept unto date and well maintained.

PERSONNEL

: Proper production, personal and professional development of the recruits. To be

actively

involved in operation so that to create a comfortable working atmosphere for staff

motivation. To ensure all

members of the sections are well informed about the goals, plans and actual

Performance. Regular meetings

and briefings with subordinates. Appraisals and assessments with immediate

subordinates.

To initiate and ensure all employees have yearly assessments and appraisals. To prepare

and implement work

scheduled, rosters, production statistics and other man-power management systems.

INSPECTION:

To inspect and ensure display, presentation, quantity and quality of food is of the

highest standards. To inspect food hygiene and personal hygiene of the highest

standards.

Exe Chef at Orchid Group

August 2007 -May 2009 (1 year 10 months)

KAMAT HOTELS IN PUNE AS EXE CHEF. HANDELING ALL THE F&B

OPRATIONS,TO OPEN THE HOTEL ORCHID BALEWADI, 450 ROOMS

WITH 6500SQ FT.PILLER LESS BANQ HALL 30000SQ. FT. LAWANS WITH

SEVEN F & B OUTLETS. HAD ORGANISED CYGC GAMES PUNE

2008. ALSO OTHER INTERNATIONAL SPORTS EVENTS. HOTEL JADAV GAD

FORT A HERITAGE PROPERTY BOTH WERE IN THE PROJECT

STAGE.HAS SETUP ALL THE KITCHENS,MENUS,STAFFING ETC.

G M/CEO at AIR CHEF PVT LTD. ASSAM

September 2006 -September 2007 (1 year 1 month)

WORKED WITH AIR CHEF FLIGHT CATRING UNIT IN ASSAM IT IS THE ONLY

FLIGHT

CATRING UNIT IN NORTH EAST CATRING TO KINGFISHER AIRLINES,JET

AIR WAYS ETC. I

HAD JOIND THEM AS EXE CHEF WAS PROMOTED AS G M .

I HAVE SET UP THIS UNIT WITH LATEST FOOD SAFETY NORMS AND

PROCEDURES. WITH

THE LATEST EQUIPMENTS AND ACCORDING TO THE HACCP NORMS

ETC.ALSO

SET UP HOSPITAL CATRING FOR INTERNATIONAL HOSPITAL.

EXECUTIVE CHEF at Skygourmet Catering Pvt. Ltd.

October 2005 -February 2006 (5 months)

While working with SKY GOURMET AS EXE CHEF set up the new flight catering

unit from project stage

in BANGLORE to cater to 15000 meals per day . Started kingfisher airlines catering .

CHEF at TAJ SATS

October 2004 -May 2005 (8 months)

While working with THE TAJ GROUP of Hotels and Fight Catering

I was incharge of all the new projects.

EXECUTIVE CHEF at RENAISSANCE SERVICES SAOG OMAN

December 2003 -July 2004 (8 months)

set up 20000. meals facilities for the army in Bagdad

Preparation of Indents for meals menu selection Maintaining Kitchen Hygiene Man

Power Planning meal

issue (Stores) Conducting parties (Events and Festivals) Direct supervision of cleaners

and cooks food

quality and presentation of food Maintaining Personal Files at site Keeping Up Medical

records,follow up of

Sick leave procedur.

CORP EXE CHEF at RAMEE HOTELS &RESTAURANTS

MANAGEMENT CO. W.L.L.

August 2002 -May 2003 (10 months)

I was managining all the hotels and all the food outlets and Banquets,to namefew

foodoutlets 1)Rockbottam

Café,Its typical American pub concept,with

Mexican,Italian,texes and cajon cuisine.It’s in Dubai,Abu dhabi (I hadStarted

this ),Bahrain. 2)Rocky’s

Filipino food .3) Bollybood Indianfood 4)Goodfella English Sports pub. 5) Fareast

Market,fareast food

.InIndia Al Frisko Italian food .Moraya and chandragupta Indian food

etc.Myresponsibility were to look after

the F & B oprations andopeningnewprojects .recuitment of all the manpower for all the

hotels,Menuplanning,induction of new cuisine’sand train the chef accordingly.

HEAD CHEF at QAFCO

June 2000 -July 2001 (1 year 2 months)

WAS INCHARGE OF V I P CLUB.

CORPORATE EXE CHEF at The Resort, K Raheja Corp.

March 1993 -August 1999 (6 years 6 months)

With Raheja’s group of hotels Renovated Resort Hotel, Ravamped Carlten

hotel,Opened First Apartment

hotel in India The Residence, Opened two Restaurant’s in PuneZaika & The Chinese

Way.and Spa in Resort.

SOUS CHEF at Bahrain Airport Services

September 1991 -August 1992 (1 year)

WAS INCHARGE OF ONE SHIFT.OPPENED NEW FLIGHT KITCHEN.ALSO

INCHARGE OF AMIRI FLIGHTS.

SOUS CHEF at THE AMBASSADOR FLIGHT KIT.AND HOTEL

August 1988 -July 1991 (3 years)

WAS PART OF THE TEAM TO OPEN NEW FLIGHT KIT.I WAS INSTRUMENTAL

IN STARTING CROISSANT ETC. ETC .ALSO.SET UP THE HOTEL.

CDP at HOLIDAY INN HOTEL MUMBAI

February 1988 -July 1988 (6 months)

I WAS NO TWO AFTER EXE CHEF.WAS HANDLING

STORES,PURCHASE,MENUSAND STAFF.

CHEF at REZAYAT EUROPELTTD

December 1986 -March 1988 (1 year 4 months)

I WAS INCHARGE OF V I P CATRING.FOR HEAD OF STATES ETC.

CATERING MANAGER at RKHS

August 1985 -December 1986 (1 year 5 months)

I WAS INCHARGE OF RIGS.TO SET UP STORES,PLAN MENUS,CORDINATE

WITH THE CLIENTS.

CHEF DE CUISINE at ALBERT ABELA CO. ABU DHABI

June 1983 -August 1985 (2 years 3 months)

I WAS INCHARGE OF THE KITCHEN FOR CLUB CAT.IT INCLUDED TWO OUT

LETS AND BANQ.

ASST. CHEF at ALGOSAIBI GRANDMET SERVICES LTD. March 1980

-November 1982 (2 years 9 months)

first job over seas was in Saudi Arabia i was the youngest chef handling 2000pax dinner

at Aramco site.with 19 natnalities i handeled things so well my bosses transferd

me to other sites.they made me opener of the new

sites.i moved all over Saudi Arabia opening new sites. it gave lost of exposer and made

me master of opening new project.

TRAINNE CHEF at OBEROI-SHERATON HOTEL :

August 1978 -March 1980 (1 year 8 months) My culinary journey started from this hotel, as a

kitchen trainee.i was trained in all the department of the

kitchen i was good in the cold kitchen and hot kitchen .cold kitchen was very exciting

since i had science

back ground it gave me edge over others.i was preparing

pates,salamis,sausages,hames,smoking of

meats,preserving food etc.

Hot kitchen was also exciting i was very interested in continental food. I became good

cook in Italian

food,French food,german food,English,tex maxetc.

Learned all the skills of cooking.was ready to work on my on .

Beside this i learned how to manage kitchen,ordering food,purchase of food and

specifications,storing,cost control etc.

Courses Independent Course: EFFECTIVE KITCHEN MANAGEMENT (Ecole

hotelier de Lausanne),MS-WINDOWS 95 AND MS OFFICE,FIRST AID,JAPANESE

CUISINE WORSHOP .

ADDITIONAL INFORMAITON: I am, Non smoker good sportsman, play tennis, volleyball,

Squash, Swim etc., I preach Health and do yoga and care for environment.

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