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Chef Customer Service

Location:
Kolkata, West Bengal, India
Salary:
650
Posted:
November 28, 2018

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Resume:

CURRICULAM VITAE

RINTU BISWAS

PRESENT ADDRESS :-

Kingdom of Bahrain

E-mail id- ac7tma@r.postjobfree.com

Mobile no:-009***********

OBJECTIVE

Seeking a challenging career by occupying a suitable position, utilizing my organization skills and experience to contribute towards the progress of organization at the same time it will be beneficial for me to have the prospects for a professional growth and development of my career.

PERSONAL PROFILE

A highly motivated and capable professional cook with a real passion for cooking with 17 years of experience. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organisational skills and administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also encourage junior staff to achieve their best when preparing meals.

Looking for a immediate start and to join a busy and successful team where I can fulfill my potential and further advance an already successful career.

Position Applied For : Head Chef.

SPECIFIC DUTIES AND RESPONSIBILITIES

To support directly the executive chef or sous chef in the daily operation.

Coordinates daily tasks with the sous chef To work according to the menu specifications

(Pictures or/options).

Specially Take care about daily food quality, speed of service in operation time.

To keep working area at all times in hygienic conditions according to the rules.

To coordinates through the daily requirements in food preparation and actively takes part

In set up and taking responsibility of daily ala curt, buffest and special functions.

Coordinates and participates through daily requirements, wastage and cost control.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

To report any equipment failures/problems to the maintenance department

Checks periodically expiry dates and proper storage of food items in the section

Handling FBM system, (food and beverage materials)/ Delegate MMS on daily requirements Conducts daily routine check to ensure that all mise-en place is done according to the

menu standerd.

Highest possible guest satisfaction, guest care, product knowledge, service training etc.

WORK EXPERIENCE: -

Head Chef ( Hazel Rooftop Restaurant ) From : - 23 / 12 / 2017

Sous Chef ( Cold Kitchen )

Sheraton Hotel Bahrain :- from :- :- 19/02/2016 to 20/07/2017

Sous Chef ( Hot & cold Kitchen )

RAMEE GRAND HOTEL & SPA

Luxury by Ramee from :- 23/05/2015 to 25/12/2015.

Kingdom of Bahrain

Sous Chef ( Hot & Cold Kitchen )

Sheikh Hamdan palace :- From 29/12/2012 to 15/11/2014.

Italian & cold section

Abudhabi

uae

Sr.Chef de Partie ( Pre- opening Team )

Al Hamrah Golf Club

Pesto Italian restaurant From 11th feb 2012 to 21st 2012sept.

Chef de partie

Jumeirah Beach hotel

Carnevale Italian Restaurant from 26st feb 2011 to 20 jan 2012

Dubai's premier 5* lifestyle destination on ... Over 20 restaurants and bars Conference and

Banqueting facilities, 25 floor 617 number of rooms.

Chef de partie

Epicure healthy food & co. from 21st Jan2010 to 6th feb 2011

Dubai,UAE.

www.healthfactory.com

Demi chef de partie

Al Murooj Rotana Hotel ( Main Kitchen ) 22nd Dec 2007 to 21st dec 2009

Dubai,UAE

Al Murooj Rotana Hotel is a 5* property with 253 Rooms and 137 Deluxe Suites. Including eight FoodBeverage Outlets, 650 Guests Dining Capacity of Banquet Ballroom & 6 Meeting Rooms .

Demi Chef De Partie

Hotel Arabian Court Yard ( Sherlock Home English pub,Room Service )

Dubai, U.A.E from 25th Dec 2004 to 18th Nove 2007

Commie-1 ( Arabian food supplies )

( Chillis American Grill Restaurant ) from 4th oct 2001 to 3rd Oct 2003.

Jeddah, Saudi Arabia

Commie-1 from 12th oct2000 to 02th jan 2001.

Kuwait Pearls Catering

Kuwait

Commie-2 ( Main kitchen & Room service )

Hotel Juhu Plaza from 13th jun 1998 to 10 dec 1999.

Mumbai, INDIA

ADDITIONAL EXPERIENCE:-

Worked in USA for two month (WASHINGTON DC ) pre- opening kitchen for Sheikh Hamdan .

TRAINING & DEVELOPMENTS:-

Successfully passed HACCP level 3 Dubai municipality approved PIC April 2011.

Successfully passed HACCP level 2 Dubai municipality approved PIC December 2010.

Basic Food and Hygiene Training Program by Al Murooj Rotana Hotel-2008

Ecolab Training Program on Kitchen Hygiene and Safety Procedures.

Basics Food Hygiene Training program by BLQ Consultancy.

Basic FoodHygiene and Safety Program by Arabian Court Yard Hotel. Areas of expertise :-

Excellent knowledge in( Hot section - Italian & continental cooking ) cold section work including salads, sandwich, cold soup, canapés, terrine, mousse, pate, galantine, open face sandwich, set menu presentation

Organization, vvip canapés function, out door events).

Good knowledge of various computer programs, Microsoft excels Microsoft word.

Excellent food cost handling idea and maintaining kitchen hygiene and safety procedures.

Having a good menu knowledge maintaining idea in various kitchen operations

EDUCATIONAL QUALIFICATION & CARTIFICATION :-

Diploma in Hotel Management, ( New Era Institute of professional studies ( NIPS )License- 082517/d 1996 to 1997

Person In charge ( HACCP ) Level -3,HABC Approve by Dubai Municipality, License PIC 184454 - 20/04/2011 to 19/04/2016.

S.S.C. Passed from Govt of West Bengal.

PERSONNEL DETAILS:

Nationality : Indian Date of Birth : 4-01-1978

Sex: Male Martial Status : Married

Passport No : n5188293 Languages Known : English, Hindi, Bengali

Hobbies : Reading, Cooking Sports : Football, cricket.

Reference:

Executive Chef : Menino Fernandes

Mobile no: 33475050

I hereby certify that the above information given by me is true and correct to the best of my knowledge.

Rintu biswas.

Signature Date



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