CURRICULUM VITAE

Govind R. Nayak

Cell: 992**-*****

CAREER OBJECTIVE: Seeking a key leadership position where my experience and skills will be utilized as an Executive Chef in an upscale establishment for fine dining.

PERSONAL PARTICULARS

NAME : Govind Ramchandra Nayak

ADDRESS : A-22, Anand Nagar, Co-op. Hsg. Soc.,

Raghunath Nagar, Wagle Estate,

Thane (W), Pin – 400604.

E-MAIL ID : ac6ct7@r.postjobfree.com

DATE OF BIRTH : 19th, Dec 1981.

EDUCATIONAL DETAILS

ACADEMIC:

University

Year of Passing

School/college

Grade

Mumbai

Mar 1997

S.E.S. High school Thane.

Second Class

Mumbai

Mar 1999

Kelkar Collage,Mulund

First Class

PROFESSIONAL:

Degree / Diploma

Year of passing

Institute / University

Diploma in Hotel Management & Catering Technology

2002

Dr. D.Y.Patil Hotel School

Nerul, Navi Mumbai.

EMPLOYMENT HISTORY

CRUISESHIP EXPERIENCE:

Duration

Ship

Joined As

Promoted to

Oct 2004 to June 2005

Caribbean Princess

Assistant Cook Trainee

Assistant Cook

Aug 2005 to Apr 2006

Diamond Princess

Assistant Cook

Third Cook

Aug 2006 toApr 2007

Diamond Princess

Third Cook

Second Cook

Aug 2007 to May 2008

Coral Princess

Second Cook

-

Working as Executive chef at Kettle and Keg from Nov 2016 till date

Worked as executive chef at Fable ( Red Bricks hospitality) from Nov 2015 to Nov 2016

Worked as Proprietor and Brand chef for Basil the Taste, Andheri since June 2014 to Oct 2015

Worked as Unit Executive chef at Le’ Mangii (unit of Mirah hospitality), Juhu, Mumbai from June 2012 as pre-opening team member till June 2014

Worked as Jr. Sous Chef at Indigo Deli (Unit of Degustibus Hospitality), Colaba, Mumbai from June 2011 to June 2012.

Worked as Jr. sous chef at The Indigo café, (Unit of Degustibus Hospitality), Andheri, Mumbai Since Dec 2010 to June 2011

Worked as Chef de’ Partie at the Indigo Deli, Mumbai from June 2008 to Nov 2010.

JOB PROFILE:

As pre-opening chef:

Worked as pre-opening team member for the Le’Mangii-unit of Mirah hospitality Pvt. Ltd.as sous chef.

Interviewing and hiring the kitchen non -management and management level staff.

Planning and helping in the budgeting of the kitchen unit.

Menu engineering and designing the menu for the new restaurant.

Executing the standard recipes

Communicating with various suppliers for different things required for the kitchen

Planning of Arranging the machines and kitchen utilities

Successfully trained, mentored and motivated kitchen staff to provide high quality services as per the standards

As sous chef:

Ensuring high standard of food preparation and presentation.

Overlooking up to 30 staff in a very busy outlet.

Arranging customer care / complaint handling briefings for staff reducing genuine complaints.

Implemented hygiene regulations and environmental health regulations.

Ensuring correct stock rotation and minimization of wastage.

Demonstrating continuous commitment in reducing food and labor costs.

maintaining the food cost to the minimal

Overall in-charge of busy kitchen operations.

Assisting other areas of kitchen as and when required.

Visiting to newly opened other outlets for training

Communicating day to day

SKILLS:

Excellent catering and food preparation skills.

Excellent people and communication skills

Sound knowledge of food, safety and sanitation standards.

Strong interpersonal, administration and multi-tasking skills.

Natural flair and ability to work on own initiative or as a part of team.

Strong team player.

Able to work under pressure and remain calm under pressure.

Proven ability to effectively handle multi-task levels of responsibility with minimal direction from supervisors while supervising personnel, providing team leadership, motivation and development.

EXPERIENCE

TRAINING:

Hotel Taj Mahal Mumbai.

Hotel Rang Sharda Bandra.

Food Link Catering Company Chembur.

WORK EXPERIENCE:

Work for Radha Krishna Hospitality Services. From Jun 2002 to Nov 2003.

Post (Management Executive Trainee Promoted to Supervisor).

Chef – Di- Partie for Balaji Foods Mumbai. From Nov 2003 to Jul 2004.

ACHIEVEMENTS

Was chosen by Corporate Executive Chef For on Board Promotion For Second Cook in Diamond Princess.

Trained by Corporate Chef Graeme Cockburn For two weeks On Diamond Princess for Second Cook.

Good Assessment by Executive Chef of Caribbean, Diamond Princess.

Has been selected as The Employee Of The Month- May 2009 for the outstanding performance.

COMPUTER KNOWLEDGE:

Knowledge of Windows operating systems like MS-Office.

Knowledge of various software related to catering operations.

REFERENCE: Available on request.

OTHER DETAILS

LANGUAGES KNOWN : English, Hindi, Marathi, Konkani (Mother tongue)

NATIONALITY : Indian

MARATIAL STATUS : Married.

Govind R. Nayak

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