Executive Service
Resume:
Amit Kumar thapliyal
Personal
Nationality: Indian
Date of Birth: 27th June 1979
Status: Married
Language Skills: English, Hindi
Current location Goa, India
Phone: +91-770******
Email: *********@*****.***
Personal: An energetic individual, who works hard
and focused with the ability to deliver
results. A self-motivator who enjoys
managing his Team with dedication and
enthusiasm. Enjoy working in challanging
atmoshpare.
Experience
Grand Hyatt Bambolim, India January 2011 to
till date
P.O. Goa University, Bambolim, Goa 403206, India
Chef de Cuisine
As pre opening team
In charge of all day dining restaurant, serving international cuisine with
a capacity of 180 seats.
Website: www.goa.grand.hyatt.com
Executive Chef: Shane O'Neil
I joined the Grand Hyatt Bambolim as pre opening team member in all day
dining buffet restaurant as well as room service. Responsible for 23 Junior
Cooks. In all day dining we cater for breakfast, lunch and dinner buffet
along with room service.
Responsibilities:
. To ensure smooth Operation of the dining room kitchen
Department.
. Supervision of all employees in the kitchen and writing of a
two-weeks Roster.
. Ensuring the Health and Safety Standard is given.
. Holding 8 hours of Departmental Training for staff.
. Creating of New Menus and writing Recipes in HACCP format.
. To control all Stores and ensure rotating of Products.
. To operate at an acceptable Food cost.
. To change yearly all Dining Menus.
. To create and run the six-day Buffet Cycle for Buffet
Restaurants.
Holiday Inn Abu Dhabi, UAE September 2009 to December 2010
Out let chef
Executive Chef: Amit Kumar
I joined the Holiday Inn as pre opening team member in all day dining
buffet restaurant called silk route as well as i was in charge of room
service, 31st bar and banquets. Responsible for 18 Junior Cooks. In silk
route we cater for breakfast, lunch and dinner buffet along with room
service.
Responsibilities:
Oversee the culinary operations of three out of four food and
dining outlets including banquets
Smooth Running of all banquet events.
. Smooth operation for silk route cafe, 31st bar and room
service.
. Interacting with guest.
. Food ordering and Stock Rotation
. New Product Sourcing and developing Kitchen knowledge.
Taj palace hotel Dubai, UAE August 2008 to August 2009
Sous chef
Worked with a multicultural team of 7 chefs and operate all types of
banquet events, Including European, Indian, Arabic and international buffet
pre-plated functions and outdoor caterings.
Was operating coffee shop kitchen as well
Responsibilities:
Maintain Duty roaster for kitchen staff.
New menu implementation.
All store requisition for day to day usage.
Prepare day to day food requisition for the outlet according
to banquet event order.
Department trainings as a certified departmental Trainer.
Temperature log entry for all prepared food and served food
according to HACCP.
Responsible for all food preparation for all functions.
Maintain food cost by minimize food wastage
Park Hyatt Dubai, UAE November 2006 to August 2008
.
Chef de Partie
Executive Chef: chef Dirk Holscher
Worked with a multicultural team of 9 chefs and operate all types of
banquet events Including European, Indian, Arabic and international buffet
and pre-plated functions.
Responsibilities:
Mainly responsible for Indian food in premises.
Maintain Duty roaster for kitchen staff.
Assist chef de Cuisine on new menu implementation.
Food store requisition for day to day usage.
Prepare day to day food requisition for the outlet according
to banquet event order.
Responsible for the department trainings as a certified
departmental Trainer.
Temperature log entry for all prepared food and served food
according to HACCP.
Responsible for all food preparation along with junior staff
for all functions.
Radisson MBD Noida,India October- 2003 to November
2006
Demi Chef de Partie
Executive Chef: Arun Tyagi
Made in India is a authentic Indian restaurant famous for delicious kebab
and curry. Worked as Demi chef de partie in kebab section.
Responsibilities:
Prepare day to day food requisition for the outlet according
to M.M.S. (material management system)
Responsible for kebab and verities of bread for lunch and
dinner a la' carte service.
Intercontinental The Grand New Delhi, India. From April, 2002 to
October, 2003
COMMIE 1
Demi Chef de Partie
Executive Chef: Rakesh Sethi
I came as Commis to the Hotel Scribe and got promoted to Demi Chef de
Partie after three Month. I worked on all Sections in the Kitchen during my
year and prepared highest Standard Quality Food. The Restaurant seated 30
Guests and was awarded with two Michelin Stars.
Certificates
Microsoft Office System
Interview Skills
Appraisal Skills
Intermediate Certificate in Applied HACCP
Certified Internal Auditor in HACCP
Outstanding Accomplishment:
Participated in Culinary competition 2003, Delhi and won Bronze medal.
Professional Qualification:
Senior secondary from C.B.S.E. Delhi.
Three year Diploma in Food Craft as an Apprentice Cook from V.S.B.T.C. Pusa
2002
Approved by the Labour ministry of India.
Passed Basic Food Hygiene test from Chartered institute of Environmental
health London (U.K)
Passed HACCP basic training in Park Hyatt, Dubai.
Certified by Hyatt International for the successful completion of "Train
the Trainer"
Training.
Technical Qualification:
Completed Three years Internship from Hotel Intercontinental, The Grand,
Delhi, India
Computer Knowledge:
Good working Knowledge of Microsoft windows and Office Application MS
WORD, EXCEL, POWER POINT, INTERNET.
References
Mark Hagan
Executive Chef
Grand Hyatt Bali
P.O. Box 53 Nusa Dua, Bali - Indonesia 80363
+62-361-**-**** TELEPHONE
+62-361-**-**** FAX
****.*****@*****.***
Shane O'Neil
Executive Chef
Grand Hyatt Goa
P.O. Goa University, Bambolim, Goa 403206, India
+91-832-***-**** TELEPHONE
+91-860-***-**** MOBILE
+91-832-***-**** FAX
*****.******@*****.***
Chef Harman
Executive Chef / F&B Director
Taj Palace Hotel- Dubai
Contact: 009**-**-*******
Chef Sigurd Rodriguez
Executive Sous Chef
Move n pick hotel U.A.E
Contact: 009**-**-*******
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