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Front Office Chef

Miami, Florida, United States
August 23, 2018

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Present address

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Summary of Qualifications

Vast experience in Fine dining, Plated banqueting and Grand Buffet style set up .Direct interaction with guest during cooking classes, private dining sessions and banquet tasting sessions. Uncommon ability to be flexible under strict timeframes Thorough knowledge of food preparation, sanitary handling of food and various cooking techniques including sous vide .Excellent skill in researching current trends and standardizing recipes.


Canan School of Catering and Hotel Management, Chennai. July 1997 – April 2000

3-Year Diploma in Hotel Management and Catering Technology,

Coursework included theory and practical on basics of international cuisine, traditional cuisine, pastry and kitchen management. F&B Service, Housekeeping and Front Office theory and practical where other components of the syllabus. In addition a 6 month internship in a 5 Star Hotel was a requirement for the completion of the Diploma Programmed.


October 5th 1998- February 26th 1999

Position: commis chef

6 Months at Hotel ITC Windsor Sheraton and Towers 5 star deluxe hotel {Raj Pavilion restaurant} and also in butchery and gardmanager, I rotated through all the Sections in Kitchen. I learned the basic duties of each of these positions, including food preparation and mise- en- place.

Work Experience

Aug 2011 to till now Thierry’s catering and event design. sous chef.

Caters to 1000 buffet style and 800 plated.

Responsible for the hot and cold line foods.

Banquet event order meetings to update and revise the daily events and keeping track of the covers raised or falle.

Proper training and motivation of the line cooks to meet and exceed the set standards and to create a good work environment.

Created custom pre plated Indian menus for wedding and very sucessful in capturing the market.

May 2010-aug 2011. Mint leaf coral gables head chef.

Responsible for the entire kitchen, Purchasing, Stewarding Department on day to day operations Implementation, Hands on with cooks, budget planning & cost control.

Feb-2009-may2010. Quality inn sabari Chennai

I was working as a sous chef. Taking care of all kitchen operation., Purchasing, Stewarding Department on day to day operations Implementation, Hands on with cooks, budget planning & cost control.

April 2008 –Desember2008 Carnival Cruise line

I was working as a chef de partie in a main galley. I am the in charge of hot and cold appetizers . Preparing requisitions for the supplies and food items. Taking in charge of all main galley sections in the absence of sous chef, I have to check the Demi chefs and Commies how they follow the standard recipes. Preparing schedule for the main galley cooks. Every week I have to check for the supplies loading,checking the inventory .writing the logs, checking the special orders and looking after the functions were also my responsibilities.

September 2005-July2007 Four Seasons Hotel, London, 5 Star Deluxe Hotel with 219 rooms.

I worked in banquets as a Commie-1 preparing dishes for buffet and set menu according to standard recipes. Preparing requisitions for the supplies and food items. I was also worked as a reliever in a larder kitchen(preparing all salads for the restaurant buffet). Worked in lounge restaurant(preparing evening tea) and worked for breakfast in Lanes restaurant. Taking in charge of Indian dishes is also my responsibility to all the outlets. Train the commis,Quality check and control using the first in first out procedure in Dry and cold storage areas was also my responsibility

November 2002 – August 2005 at Four Seasons Hotel Riyadh. Saudi Arabia. 5 Star Deluxe Hotels. With 249 rooms(

I was working in a Italian specialty restaurant Quattro [150 seats] as cook, I joined in seasons restaurant, Multi cuisine restaurant with 100 seats, featuring, continental, oriental (Arabic) and Asian Cuisine. Here I work in the cold kitchen preparing mezzah, salads, Sushi and sashimi/ in the hot kitchen I attend to all main course orders and prepare the ouzi (whole roasted Lamb) and other roast items for the buffet. The Indian dishes on the buffet are my responsibility also. In addition I help to prepare extensive seafood buffet every Monday night with various kind of grilled seas foods and I was promoted to Italian restaurant later on.

July 2000-October 2002 - at Hotel ITC Windsor Sheraton & Towers Bang lore India 5 star Deluxe hotel with 240 rooms (

I worked as Demi-Chef –de-partie in the Raj Pavilion a multi cuisine restaurant with 120 seats featuring continental Italian and Asian Cuisine I worked in the hot kitchen preparing dishes for buffet, Banquet and Restaurant use according to standard recipes, assisted in supervision of the line cooks inspected standards of presentation and taste and monitored food pick up timings, prepared requisition for the supplies and food items scheduled staff in accordance with daily business demand, banquet functions and weekly forecasts. Quality check and control using the first in first out procedure in Dry and cold storage areas was also my responsibility.

Computer Skill Ms-Word, Ms-PowerPoint, Ms-Excel

Rudolf Eichele ( Executive Chef )

The Leela Palace Kempinski Bangalore – India

Ph: 91-80-252*-****

Ashok Kumar ( Exec Chef)

Quality Inn Sabari,



Currently Holding a H1B Visa & working in US

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