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Food Executive Chef

Location:
Bengaluru, Karnataka, India
Salary:
150000 PM MONTH
Posted:
May 21, 2018

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Resume:

MANOJ KUMAR

Contact Info Address

WZ -** B-*** Street No 16 Sadh Nagar

Palam Colony New Delhi-India-110045

Mobil No: 098********,

083********

E-mail: ac5joo@r.postjobfree.com

ac5joo@r.postjobfree.com

PROFILE SUMMARY

Presently working as an Executive Chef with comprehensive experience of Independent Restaurant concepts, Lounges and Five Star properties.

Love innovating and creating top quality creative products contributing to revenue growth while simultaneously reducing wastages, food and manpower costs.

Extensively working in Pan Asian & Indian cuisine by exploring the intricacies of cultures and traditions of the area.

My Passion for creating Fresh, Honest and Delicious food took me to get a firsthand experience of Pan Asian culinary delights – Chinese, Thai. Japanese, all pan Asian cuisine, then Indian & Mexican, Continental foods,

Key Specialties Fine Dining restaurant, Casual Dining, Gastro Pubs, Coffee Shop and Qsr's

Cuisine Excellence –Chinese, Thai, Japanese, Vietnamese, Singapore and Malaysian. . Pre-Opening of restaurants.

Training and Development of Teams

Menu Planning, Designing and Implementation

Culinary Trend research and Concept Development

Personal Particulars

Date of Birth : 15th Oct. 1974

Nationality : Indian

Gender : Male

Marital Status : Married

Permanent Residence: Indian

Educational Background

Passed 10+2 from U.P Board.(P.C.M)

Professional Qualification

Diploma/Degree

Field : Three years Apprentice ships Diploma in Food Production

Institute : Govt. of National Capital Territory of Delhi, Arab-Ki-Sarai, Nizamudiand Hyatt Regency, New Delhi.

Employment History

LEISURE ENTERTAINMANT PRIVATE LIMITED THE TAO TERRACES,( Pan Asian ), MAMA MEXICANA, (continental & Mexican) BANANA BEACH BAR, AMASENNA & TONDOOR ( Indin)

Position Title : Executive chef

Position Level: Head Chef

Industry : Hotel/Restaurant

Duration : 1th Oct2012 to till date

SUMMARY

Responsible for all food production including that used for restaurants, banquet functions and other outlets.

Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

RESPONSIBILITIES

Plans menus for all food outlets in the club. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparations economical and technically correct and within budgeted labor cost goals.

Approves the requisition of products and other necessary food supplies.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food preparation employees by implementing training to increase their knowledge

about safety sanitation and accident prevention principles.

Develops standard recipes and techniques for food preparation and presentation which help to

assure consistently high quality and to minimize food costs; exercises portion control for all items served and assist in establishing menu selling prices.

Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and Monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

Attends food and beverage staff and management meetings.

Consults with the Food & Beverage Director about food production aspects of special events being planned.

Cooks or directly supervises the cooking of items that require skillful preparation.

Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability.

Evaluates food products to assure that quality standards are consistently attained.

Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met.

Develops policies and procedures to enhance and measure quality; continually updates written policies and Procedures to reflect state-of-the-art techniques, equipment and terminology.

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members.

Support safe work habits and a safe working environment at all times. Perform other duties as directed. Executive Chef.

SUPERVISORY RESPONSIBILITIES

Interview, select, train, supervise, counsel and discipline all employees in the department.

Provide, develop, train, and maintain a professional work force.

Ensure all services to members are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility

SIESTA RESTAURANT & CATTRING SERVICE (P) LTD (UMMAMI) FINE DINING WORLD CUISINE RESTAURANT.

Position Title : Master Chef

Position Level: Head Chef

Specialization: Chinese food, Pan Asian foods, & Continental

Industry : Hotel/Restaurant

Duration : 25 Nov 2010 to September 2012

JOB RESPONSIBILITY:-

.Chef in charge of the all kitchen.

• Leading the team of 35 professional chefs all sections

The job profile includes of duty-roaster, menu planning, ordering, quality-check,

Costing, recipe handling and guest feedback and guest satisfaction.

Involved in training of juniors, standardize recipe& cost control.

Helps Chef in selection and recruiting staff by organizing food trial and interviews.

Maintaining highest level of hygiene and cleanliness in the kitchen.

Quality control of the food, garnishing and portion size.

Regular interaction with the guest in terms of their preferences and choices.

Daily inspection of the walk-ins and dry store.

Responsible for the training Programmer’s of Culinary Team, Being Trained and

Training other associates.

LITE BITE FOODS PRIVATE LIMITED (DABAR GROUP)

Position Title: Head Chef (Pan Asian)

Position Level: Head Chef

Specialization: Chinese & Pan Asian Foods,

Industry : Hotel/Restaurant

Duration : 16th July 2008 to 15 Nov 2010.

Work Description:

•Opening & take care of all three Restaurants, (Asia-7 ambience mall Gurugram Haryana, Asia7 Hotel Qutab Delhi, Asia7 Palladium mall Mumbai) Operational work of all three Restaurants.

*To be work with the Kitchen team to produce food for the Café and function catering.

v To maintain the high standard of food prepared on a daily basis.

v To be creative with food presentation and innovative with seasonal produce.

v Competent and organised in work flow and working to deadlines.

v Able to produce high quality food with minimal food wastage.

v To complete daily paperwork as required.

v To attend staff meetings and help develop plans when required.

v To demonstrate a high level of customer care internally and externally.

2. To perform the duties of the corporate chef in their absence by:

v To take full responsibility for the food produced for the Café.

v To ensure full production and preparation of food for functions including ordering stock, preparation and delivery of final product.

v " To ensure that all the food produced in the absence of the head chef is maintained at the high standard set by the catering department

v " Train kitchen staff on a daily basis and to monitor their performance.

v " To be able to determine food costs and food cost management when required.

v " To be able to rota staff when appropriate.

3. To take responsibility for the adherence of all Food Hygiene and Health & Safety Regulations by:

v " To lead by example in working practice and presentation.

v " To ensure that all food is consistently prepared and stored to set regulations.

v " To ensure that all temperature records are taken on a daily basis.

v " To ensure that the kitchen is cleaned to the standard set by Health and safety legislation.

v " To have a full understanding and knowledge of food safety law.

v "To train kitchen staff in the implementation of food safety

THE YUM YUM TREE (TUSAJ LIFE STYLE (PVT) LTD) FINE DINING RESTRO BAR

Position Title: Chef-De-Party

Position Level: Supervisor level

Specialization: Chinese, Thai, Japanese (Sushi & Tappan yaki)

Industry : Hotel/Restaurant

Duration : Jan. 2008 to 15th July 2008.

DINE-ESTY ABN (P) LTD FINE DINING RESTAURANT

Position Title: DCDP

Position Level: Tepaniyaki chef

Specialization: Chinese & Japanese (Tepaniyaki food)

Industry : Hotel/Restaurant

Duration : 17th Oct. 2005 to 23rd Jan 2008.

HYATT REGENCY Apprenticeship diploma and worked.

Position Title:

Worked at various Kitchen in Hyatt Regency

v TKS oriental restaurant -1 year

v La-piazza Italian restaurant-1year

v Coffee Shop Multi cuisine Restaurant-1 year

Specialty

Specialized in “Chinese Food, Oriental Food, Sushi & Tapaniyaki,.

I know Indian and continental,

Additional Info

Carrier Objective

To perform to the best of my capabilities and earn best results for self and employer

PERSONAL STRENGTHS:

v Leadership charisma

v Dynamic team player

v Sense of responsibility

v Knowledge of different type of foods

v Creative and resourceful

v Passion for continuous learning and personal growth

v Highly motivated and driven, with strong desire to excel



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