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Food Safety Executive Chef

Muzaffarpur, Bihar, India
September 12, 2018

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** ********* ****** ****, **********, Kolkata, West Bengal 700075 C: +91-967******* s


Dynamic Culinary Professional offering more than 18 years of experience in Hotel and Hospitality Industry, skilled in Kitchen Administration, Menu Development, Food Innovation, Training Teams, Food Cost Control, Vendor and Purchase Management, Achieving Revenue and High Guest Satisfaction Ratings in competitive environments. Specialization in North Indian Foods, Indian Regional Foods, Bengali and Awadhi Foods, Bakery & Patisserie.

Expertise in Continental, Mediterranean and Oriental Cuisine. Knowledge of International Cuisine, Food & Nutrition, Food Safety and Hygiene.


● Kitchen Management

● Cost Control

● Staff training/development

● Event planning and coordination

● Purchasing and Negotiation

● Inventory management systems

● Conflict resolution techniques

● HACCP and Food Safety


Executive Chef, August 2018 to Present

ITC Fortune Center Point, Jamshedpur, Jharkhand

● To supervise and manage day to day operations of the kitchen and ensuring proper set-up, food preparation and presentation.

● Iteraction and manage external vendors to obtain the best quality raw ingredients in pricing and product.

● Developing departmental objectives, work schedules, budgets and policies.

● Organizing food festival and other promotional activities to increase food sale as per the direction of Corporate Chef

● Strictly adhere the rules and regulations of HACCP and FSSAI

● Regular Buffet Menu Planning, event Planning, Indenting, Food Cost Control, Staff training and Development

Consultant Head Chef ( Pre-Opening), April, 2018 to June, 2018 Tusk-Indian Fusion Restaurant, Al Khobar, Saudi Arabia

● Worked as a Pre-Opening Kitchen Consultant and Head Chef

● Setting up of kitchen plan considering storage facility, washing area, hygiene and food safety

● Making orders for purchasing of kitchen equipments and utensils

● Research and development of artistic Indian-International fusion menu and mocktails

● Kitchen staff selection, Vendor management and Purchase procedure setup. Executive Chef, April 2015 to February, 2018

Senses Hotel, Salt Lake, Kolkata, WB

● Supervised and managed kitchen staff team of 36 people for Day to day operations and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.

● Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

● Strategically developed effective marketing plans to increase sales and profits while managing costs.

● Skillfully interacted with external vendors to obtain the best quality in pricing and product.

● Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.

● Created fun team building activities to engage staff in up-selling to meet revenue targets.

● Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

Executive Chef, November, 2013 to March, 2015

The Residency Hotel, Bhopal, Madhya Pradesh

● Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

● Created company’s first employee manual including training and development.

● Promoted the hotel brand’s loyalty scheme through Live Awadhi Kebab Bar set-up.

● Developed departmental objectives, work schedules, budgets and policies.

● Solicited feedback through questionnaires to evaluate levels of guest satisfaction.

● Organized special events in the restaurant, including receptions, promotions and corporate luncheons

Sous Chef, November, 2011 to September 2013

Hotel Sagar International, Lucknow, Uttar Pradesh

● To supervise the department and ensure the top quality products and follow all instructions given by the Executive Chef.

● Coordinate the daily operation of the department with the subordinate staffs and react as business demands.

● To communicate with the purchase manager for the daily need of the raw ingredients and check the quality of the purchasing items that all are up to the specifications and standards set by the company.

● Selection, Recruiting, Orientation, Training and Motivation of the staff

● Oversaw daily kitchen operation, staff scheduling and record maintenance. Assistant Professor, August, 2007 to October, 2011 Amity University, Lucknow, UP

● Developed and delivered engaging lectures to undergraduate and graduate students.

● Planned, evaluated and revised course content and course materials.

● Supervised and evaluated students' laboratory work.

● Developed courses in line with the curriculum requirements of the Food Production and F & B Service Department.

● Pointed students to relevant information about academic and personal support services available at the college.

Chef De Partie, O ctober, 2003 to July, 2007

Hotel Keshari, B hubaneswar, Odisa

● To run own department successfully.

● To ensure that all operating equipments are in proper working order and report to the executive chef on any problems encountered.

● To motivate, support and train subordinates on preparation method according to the outlets.

● Make the action plan to reduce food production cost while maintaining product quality.

Commie 1, October, 2000 to August, 2003

Bogmallo Beach Resort, Bogmalo, Goa

● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

● Prepared all bread and pastry items in accordance with standards of quality, taste and presentation.


Diploma in Hotel Management Catering Technology and Applied Nutrition, 2 001

IHRM, Kolkata, West Bengal, India

Bachelor of Science: B otany, Zoology and Physiology. 1998 Calcutta University, Kolkata, West Bengal, India

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