Executive Chef Food

ASHUTOSH ARORA

Email . ************@*****.**.**

DOB: 06 /10/ 75

**/*/** ***** ***** agra district up india pin - 282001

Phone Number:91-906*******

PROFESSIONAL EXPERIENCE

Career Objective:

To be associated with a highly reputed, professionally managed organization, where I can use my knowledge and competence in challenging assignment at higher positions. I have had on field experience of over 25 years across F&B Production, Kitchen Operations, and Guest Relationship Management in the hospitality industry.

Currently spearheading as EXECUTIVE CHEF with form march 4/3/ 2017 HOTEL TAJ SAPPHIRE AGRA. till now.

As an executive chef I am the commander of the kitchen;

I Coordinate the kitchen staff and manage the preparation of meals.

My duties include menu planning and management

I plans menus, create daily and weekly specials, creates special menu for functions, and determines portions sizes.

Before and during meals, myself oversees prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality.

I am active in cost controlling and maintain of food cost.

As a executive chef I train and manage kitchen personnel and supervise/coordinate all related culinary activities supervise/coordinate all related culinary activities.

JOB PROFILE

To ensure the implementation of a correct “food production schedule” for each department for each crew to maximize effectiveness and efficiency of employees’ working schedule.

Plans the menu for the day.

Estimate food consumption and requisition or purchase food

Ensure that each department/section place an order for next day consumption based on their par stock levels.

Ensure proper receiving, storage, and rotation of products to comply with the

standards.

Minimize waste and maximize thorough usage of food through careful ordering

Proper and well-organized storage, use of proven recipes, and creative use of

leftover food.

Manages the kitchen and ensures compliance with all standards of best practices Ensure that safety standards and sanitary requirements are met each and every day

Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Ensure proper equipment operation/maintenance

Worked as Head Chef with passge to india reasturant in eu form 5 of june 2013 to oct 2016.

Manage the entire Food Production Department .

Responsible for the standardization of all major consumption food items

Successfully increased the standards of food production & presentation of

corporate & social .

Instrumental in enhancing menus that are in line with the international standards and

supervising the preparation of menus.

Compliance with all hygiene, health and safety regulations relating to food and catering establishmants.

Leading efforts across conducting training and motivation programs & maintaining the highest

standards of health and hygiene. Ensuring consistency, quality, cost effectiveness and highest

level of sanitation

Hotel Sarhad Amritsar,as HEAD Chef form 11/ 5/ 2001 to 30/ 5 /2013.

Manage the entire Food Production Department .

Responsible for the standardization of all major consumption food items

Successfully increased the standards of food production & presentation of

corporate & social .

Instrumental in enhancing menus that are in line with the international standards

and supervising the preparation of menus.

Compliance with all hygiene, health and safety regulations relating to food and

catering establishments.

Leading efforts across conducting training and motivation programs & maintaining the highest

standards of health and hygiene. Ensuring consistency, quality, cost effectiveness

and highest.

GRAND BHAGWATI, Ahmadabad, [ Five Star Deluxe ]

June 2009- Dec 2010

THE GRAND BHAGWATI 5 STAR property and 187 rooms, multi Cuisine in restaurant and

poolside bar- -be- que, and LARGEST catering in AHMEDABAD, SURAT. The Group has 2 new

Hotel Projects under construction, in UDAIPUR & JAISALMER.AS CHEF DE PARTY..

Roti Indian Bistro is Indian Restaurant in San Francisco CA 94127,USA. The restaurant is 65 covers and we serve ALA-CART food and outdoor catering . Roti Indian Bistro marries contemporary styling to classic Indian cooking methods creating a truly modern Indian cuisine. Designer, Susan Gujral, transformed the dining room into a warm, inviting space with dramatic color, light, and imagery that portrays the rich cultural essence of India with attention to modern details. The chefs take diners on a culinary tour of India, offering a taste of the north in the HYPERLINK "http://rotibistro.com/menu/tandoori.php" tandoori meat specialties and hints of the south in the HYPERLINK "http://rotibistro.com/menu/vegetarian_curries.php" vegetarian dishes. An abundance of fresh breads are available from the tandoor, a mesquite fired clay oven, unique to Indian cooking methods and flavors. Local and organic ingredients blend with traditional Indian spices to create a menu that is both diverse and fresh in style.

Worked june 2006 to oct 2009 as a HEAD Chef .

CARNIVAL CRUISE LINE

Carnival Cruise line 3655 N.W.87th Avenue, Miami, Florida 33178-2428 from 2001 to 2006 as a COMMI- 1. Carnival Cruise line is a largest cruise line in world.

Kitchens Handled

Ivory Grill (Serving European Food), Coffee Shop (Serving 7 days- 7 ways Cuisines on different days of the week), Arous El Nil (pool side snack bar serving finger foods), Bazar Grill (Serving European Cuisine with emphasis on table side cooking and carving), Coffee Shop (Serving buffets & ala carte), Coffee Shop serving Multi Cuisine, University catering serving daily 500 breakfast, lunches & dinners at off

CELEBRITY CATERING SERVICE

Celebrity Catering Service 1775 M.W.70th Aveve/Maimi USA from Sep 99 to 2001 as an -Assistant Cook. Celebrity Cruise line it is a largest cruise line in world. catering to about 3000 guests. I worked there on ship Galaxy..

. Kitchens Handled

Ivory Grill (Serving European Food), Coffee Shop (Serving 7 days- 7 ways Cuisines on different days of the week), Arous El Nil (pool side snack bar serving finger foods), Bazar Grill (Serving European Cuisine with emphasis on table side cooking and carving), Coffee Shop (Serving buffets & ala carte), Coffee Shop serving Multi Cuisine, University catering serving daily 500 breakfast, lunches & dinners at offsite.

HOTEL LE MERIDIAN PUNE

Hotel LeMeridian Pune from feb 99 to 2001 as a COMMI- I in Meridian group.

This 5 star property in India know for providing the best services to the guest Coming to Pune . Operating with 200- rooms and suite having one speciality multi cuisine restaurant and poolside bar –be –que.

THE TRIDENT JAIPUR.

Company Transfer from Aug 1997 to Feb 1999 worked as Commis -2 in Oberoi Group. Trident Jaipur is 5 star property in India known for providing the best services to the guest Coming to Jaipur . Operating with 144 rooms and suite having one speciality multi cuisine restaurant and poolside bar –be –que.

HOTEL TRIDENT AGRA

Nov 1994 to july 1997 worked as Commis 3 in Oberoi Group. Trident Agra is 5 star property in india know for providing the best services to the guest Coming to Agra . Operating with 144 rooms and suite having one speciality multi cuisine restaurant and poolside bar –be –que..

ACHIEVMENT:

CERTIFICATE OF AWARD for the fist prize INDIAN BUFFET FORM

THE TRIDENT AGRA IN 1997.

EDUCATIONAL QUALIFICATION:- B.A . AGRA University

PROFESSIONAL QUALIFICATION:- 3 year I.T.I. traing hotel grand from 05-09 1991 to 04-03-1994.as a Apprentice cook.

Computer training from Cistemes School of Computing JAIPUR

Crowd management Course from Carnival Cruise Line

Elementary First Aid form Applied Research International Pvt .Ltd .

Personal Safety And Social Responsibilities form Applied Research International Pvt Ltd .

Fire Prevention And Fire Fighting from Applied Research International Pvt Ltd.

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