executive chef
Resume:
Mahtab Raza Ansari
Mobile: +**, 993*******; Email: ************@*****.***
Executive chef with total experience of more than 16 years
Key Skills & Core Strengths:
•17+ years experience in food production ( cuisine),and culinary design & presentation
•Skills include special menu creation, food cost analysis, budgeting, and inventory control & purchasing.
•Proven ability to produce quickly under pressure, without sacrificing quality.
•Efficiently managing team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.
•Understanding of all key health and sanitation concerns.
•Full range of managerial skills.
PROFESSIONAL EXPERIENCE
Comfort Inn Heritage www.comfortinnheritage.com
Executive chef
March 2016 till date
It has 96 rooms that have Internet access, television, mini bars, and a variety of other amenities.
Key responsibilities include:
•Briefing the staff regarding the daily operation.
•Organizing daily mise plase according to function and restaurant.
•Maintaining high standard quality of food and service.
•Preparing menu for the restaurant.
•Controlling food cost.
•Indenting the daily requirements.
•Implement the restaurant policies and guidelines.
•Train the staff as per the requirements.
•Liaise closely with the restaurant manager.
Oakwood premier, Mumbai http://www.oakwood.com February 2012 to 2015 Dec.
Executive chef
Oakwood is a 62 bed fully furnished and fully equipped luxury boutique hotel. It has many properties both within the country and around the world.
Key Responsibilities
•Briefing the staff regarding the daily operation.
•Train the kitchen staff.
•Manage the food preparation and food cost.
•Ensure that the high standards are kept throughout.
•Perform a regular inventory of food supplies and equipment.
•Project future needs and place orders and ensure they are met
•Ensure that sanitation and safety laws are met at all times.
•Planning and creating new recipes.
•Keeping overhead costs to the minimum.
•Controlling food cost.
•Recruitment.
Fine dining restaurant Puro bar and kitchen March 2009 to May 2011
Head chef
PURO BAR AND KITCHEN is a fine dining restaurant with 79 covers.
Key responsibilities include:
•Briefing the staff regarding the daily operation.
•Organizing daily mise plase according to function and restaurant.
•Maintaining high standard quality of food and service.
•Preparing menu for the restaurant.
•Controlling food cost.
•Indenting the daily requirements.
•Implement the restaurant policies and guidelines.
•Train the staff as per the requirements.
•Liaise closely with the restaurant manager.
London clubs international UK www.lciclubs.com Sept 2008 to Feb 2009
Sous chef
To support and assist the head chef in the management and organization of the kitchen.
Description: London clubs international is a chain of clubs.
•Deputise for the head chef in his absence.
•Supervise kitchen operations so as to ensure that outgoing food is of a consistency high standard.
•Ensure that the requirements of food and hygiene and health and safety legislation are complied with.
•Assist the head chef in the compilation and costing of menus.
•Train staff to the required standard.
•Ensure that company accounting and control procedures are adhered to.
•Liaise closely with the Restaurant Manager.
Raglan hall hotel London UK www.raglanhall.com Nov 2005 to Sept 2008
Head chef
Reporting to General manager.
Description: A 3star hotel 40cover fine dining restaurant, banquet for 200 people, 48 rooms, lounge bar serving bar food as well.
•Briefing the staff regarding daily entire operation
•Organizing daily mise plase according to function and restaurant
•Maintaining high standard quality of food and service
•Controlling food cost
•Preparing menu for banquet and restaurant
•Indenting the daily requirements
•Implement hotel regulation polices and procedure
L, auberge French restaurant UK www.massivepub.com July 2005 to Nov 2005
Senor Chef de partie
Reporting to the Head Chef
Description: A restaurant chain serving authentic French food caters 80 covers with a team of 10 chefs
Tylney hall hotel (UK) (www.tylneyhall.com) Dec 2003 to Feb 2005
Chef de partie
Reporting to Head Chef
Description: A 4 star with 120 rooms and has 2 AA rosette restaurant
•Shift in charge of one particular shift
•Indenting the daily requirements
•Monitors the stocks of all food items
•Maintaining hygiene as per standards specified
•Provides direction to juniors and kitchen porters
•Organizing the daily buffet and mise-en-plase according to functions
Intercontinental Hotel (Mumbai) Jan 2003 to Nov 2003
Chef de partie
Description: A 5 Star boutique Property
•Organizing and executing food production in the R.G’s show kitchen of in the hotel
•Cooking a vast array of Hot and Cold items in western cuisine with careful attention to High standard and quality
•Preparing menu’s for banquet functions
•Requisition of all the raw materials required
•Coordinating with the guests for any special requirements
•Handing over of the shifts after checking shift production
•Minimize wastage by saving on raw materials, groceries, butchery etc.
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J.W.MARRIOTT HOTEL, MUMBAI Oct 2001 to Sept 2002
Commi 1
Reporting to Executive sous chef
Description: 5 star property 368 rooms
•Supervising the daily operation of banquet food production.
•Conducts such functions as coaching counseling to junior staff.
•Assists the banquet chef in developing and maintaining the updated operations manual for the banquet section.
•Implements the hotel and the department regulation policies and procedures
Celebrity cruise liners as sauce chef March 2000 to May 2001
Planet Hollywood Dubai May 1998 to Dec 1999
Gaylord restaurant, New Delhi started as a trainee from 1993 -1996 & then as Commi Chef from 1996 to 1997
EDUCATIONAL BACKGROUND
Bachelor of Arts from University of Delhi in 1997
Apprenticeship in F & B production, Basic training from B.T.C Pusa, New Delhi ’93-’96.
Intermediate in Arts from Patna council, Bihar ’92.
Matriculation from Bihar board in ‘90
Address:203,Blue bell, Flower valley, Mira road,Thane.,Mumbai. 401107
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