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Management Manager

Location:
Kolkata, WB, 700112, India
Salary:
25-35K
Posted:
January 01, 2013

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Resume:

RAJU SINGH (Chef)

Vivekananda Park, Ghoshpara, Sodepur

P.O.- Panshila, P.S.- Ghola

Kolkata-700112

M: (0091) 983******* / 896*******

E: *************@*****.***

DOB: 02/10/1975

Nationality: Indian

Marital Status : Married

Passport No. : Z-1898675 (Date of Expiry - 26/10/2018Issued from Jakarta, Indonesia)

PERSONAL DETAILS

A hardworking, pro-active chef with an upbeat and positive attitude, who is passionate

about food and quality. Possessing excellent organisational skills, highly efficient and

methodical with a good eye for detail. Having a good team spirit, deadline orientated

and able to efficiently manage kitchen operations and also supervise staff. Fully aware

of health & safety issues and compliant with the regulatory requirements for food hand -

ling, sanitation and cleanliness.

Ready and qualified for the next stage in a successful career and currently looking for a

suitable chef position with an ambitious & exciting company.

P ERSONALSUMMARY

Food Planning & Production

Kitchen Management

Banquets

Special Diets

Wastage Control

Classis Dishes

Planning menus

AREAS OF EXPERTISE

K EY SKILLS ANDCOMPETENCIES

● Having financial control of the kitchen.

● Friendly personality with a ’can do’ attitude.

● Responsible for stock control, purchasing and menu planning.

● Ability to quickly identify and resolve problems.

● Able to work overtime at short notice if required.

DUTIES

● Assisting with the preparation of all foods required for visitors, staff & guests.

● Keeping all working areas and surfaces clean and tidy.

● Ensuring that all foods are produced in a safe and hygienic manner at all times.

● Making sure meals are prepared and presented on time.

● Responsible for completing all audit and quality standards documentation.

● Cooking fresh food in a high volume environment.

● Assisting with some administration duties and management of the catering staff.

● Deputising when the Chef Manager is absent.

● Ensuring that brand standards are maintained.

● Involved in catering for large conferences and banquets.

● Monitoring employee productivity & kitchen related costs to ensure efficiency.

● Dealing with any employee issues and queries.

● Making sure stock control and rotation procedures are implemented.

● Assisting with the training,management and development of catering staff.

WORKING DETAILS

● Working : 2010 to till DEC 2011

Post : Executive Chef

Employer : SHARON GROUP, BALI, INDONESIA

Achievement : Cutting food cost upto 8%

● Working : 2006 to 2010

Post : Executive Chef

Employer : P.T. BUMI AYU, JAKARTA

Achievement : Developing Catering Services

● Working : 2005 to 2006

Post : Asst. Chef

Employer : GULF CATERING CO., IRAQ

Achievement : Become in-charge of “Oven & Fried “

● Working : 2004 to 2005

Post : Senior Cook

Employer : DAMAC CATERING, OMAN

Achievement : Joined as a Cook, within 6 months became Senior Cook

● Working : 2001 to 2004

Post : Senior Cook

Employer : HYDERABAD BLUES, MUMBAI, INDIA

Achievement : Famous for Indian Kebabs and Tandoori

Q UALIFICATION

● Academic : 10+2 (App.) 1993-1995

● Professional: Hotel Management Diploma from MSHM (Meridian School of

Hotel Management) in the year of 1999-2000.

● Training: AMBASSADOR PALLAVA from CHENNAI

I NTERNATIONAL EXPERIENCE

● BALI

● IRAQ

● OMAN

● JAKARTA



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