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Manager Chef

Location:
Mumbai, Maharashtra, India
Salary:
12 lacs per annum
Posted:
November 15, 2018

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Resume:

CURRICULUM VITAE

Name RAKESH .R. KADAM

Date of Birth: 10TH October 1988

Telephone/Mobile No: 987*******

Position Applied for: Production Head Chef /R&D Chef

Email: ac7pdf@r.postjobfree.com

Passport No.: H 5207307

Nationality: INDIAN

Permanent Address: RH NO 11 Pratibha society sector 2A

Airoli Navi Mumbai- 400708

Education Qualification:

●BACHELOR OF HOTEL MANAGEMENT AND CATERING OPERATIONS (B.H.M.C.O.) From RIZVI College of Hotel and Tourism Management Studies, Bandra, Mumbai, Maharashtra, India.

●DIPLOMA IN AMERICAN HOTEL AND LODGING EDUCATIONAL INSTITUE (A.H.M.A.) From RIZVI Institute of Hotel Management, Bandra, Mumbai, Maharashtra, India

Work Experiences:

●Did 6 months training at TUNGA PARADISE, ANDHERI (E) in all the major departments of the hotel

●Worked with INDIGO DELI COLABA from September 2009 to February 2010 in the kitchen department as COMMI- 3 (Continental)

●Worked with a Authentic Italian cuisine restaurant named CASAMIA GHATKOPAR (W) from March 2010 to August 2011 as COMMI-2

( Continental & Italian)

●Started of with my own fast-food café named ROQUEFORT at airoli from

November 2011 to February 2013 (Continental & Chinese)

●Worked with COSTA CRUISELINES one of the leading cruise company in the world from November 2012 to August 2014 as a pizza chef (Italian)

Hand tossed pizzas

●Started working with BOVEDA, ANDHERI Multicuisine Lounge Bar as a SOUS CHEF from October 2014 to February 2015

● Worked as a SOUS CHEF with TUNGA REGENZA, VASHI

from March 2015 to September 2016

Position: working as a PRODUCTION HEAD CHEF / R&D Chef with FORSTAR FROZEN FOODS PVT. LTD. from 16th November 2016 till date

Duties & Responsibilities:

To work as directed by the R&D manager / MD

Responsible for complete kitchen brigade in all the production areas

Responsible for the opening and closing stock of the plant with the help of team.

Sensory to be conducted as soon as a batch is out of production

Responsible for mise en place for station should be fresh and as per the standard

Shortlisting vendors for various ingredients, doing trials and finalizing vendors

Responsible for preparing food according to P.O. generated

Responsible for Food presentation and costing

Responsible for Inventory management and upkeep of storage areas such as chiller, freezer.

Responsible for indent daily store requirements.

Responsible for Maintain the Hygiene & Sanitation

Taking care of proper S.O.P to be followed by the workers in the plant

Training employees to follow the HACCP Standards

Handling clients requirements regarding food products

Responsible for complete process from the client has entered with their requirements till the production is carried out successfully

OTHER:

IT Skills: Excel,MS Office, and Basic knowledge of computer

Languages Spoken: English, Marathi, Hindi

COVER LETTER

I Mr. Rakesh Robert Kadam, my family consist of five i.e. myself, my father, my mother, my wife and my son I completed my three year Degree from Rizvi Institute of Hotel Management and Catering Technology, I completed diploma of American hotel and lodging educational institute (A.H.M.A.) from Rizvi College of hotel management



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