Commissary Chef with over 11 years of extensive kitchen experience
Resume:
*************@*****.***
https://www.linkedin.com/in/anand-goswami-64882839/
CONTACT
EXPERIENCE
Skilled culinary professional with over 11 years of extensive kitchen experience in Al a carte, banqueting and fine dining cuisine, commissary and butchery.
Proficient in staff efficiency, quality control and resource allocation with a focus on profitability. Exceptional interpersonal and communication skills, working with corporate executives, Suppliers and front of the house staff to deliver exceptional guest experience.
Assisting the executive chef in meeting and exceeding kitchen targets. Kitchen administrative experience, inventory control and maintaining food cost.
PROFILE
Diploma in Hotel Management from, State Board of Technical Education and Training, Hyderabad (2006- 07) Telangana, India.
Higher Secondary from Board of Secondary Azamgarh (2004 – 06), Uttar Pradesh, India.
High school from Besant theosophical higher secondary school – Varanasi, Uttar Pradesh, India.
EDUCATION
ANAND GOSHWAMI
CURICULUM VITAE
Souq Waqif Hotel by Tivoli (Doha, Qatar)
June 2015- Present
Position: Commissary Chef
Responsibilities:
Ordering of day to day required Meats, vegetables and seafood for 6 different F&B outlets.
Regular follow ups on deliveries and checking quality of all the received perishables and dry food products.
Monitoring quality of food products for the assigned section to ensure compliance with company standards.
Issuing Meats and seafood for all the hotel outlet kitchens as per their requirement.
Conducting regular stock inventory to ensure the quality of products is maintained as per hotel standards.
Working side by side with hygiene manager to make sure all the HACCP standards are followed and recorded.
Conducting regular training for team to upgrade their knowledge and develop their skills.
Taking online training for self-development.
Appraising team member to monitor their personal growth and skill development.
HOBBIES
Physical Training
Music
Reading
Safe food Handling
HACCP
Menu Development and Costing Inventory Management
Guest Oriented
Ability to work in multi-cultural environment
Focused and Disciplined
Strong Business Sense
Team Player
Strong Business Sense
ACHIEVEMENTS
Certified for successfully passing the
Assessment in HABC level II award in
Food Safety in catering (QCF).
Received various certificates for successfully completing online trainings.
Certified with Hygiene Level-2 at Park Hyatt Hyderabad.
Received certificate as ‘Rock star of the Month’ from the General Manager.
Received appreciation certificate from Executive chef for responsible work during the Kitchen training program.
KEY SKILLS
Bombay duck Dining Company-pre-opening (Hyderabad, India)
March 2013- April 2015
Position: Sous chef
Responsibilities:
Keeping Hygiene records and temperature for all the outlets.
Insuring high level of Hygiene and cleanliness is followed at all times.
Training subordinated and newly hired staff about the work standards set by the company.
Insuring that the Standards are followed as per the organization’s policy.
Meeting guests, taking feedback and insuring guest satisfaction. Responsible for all the equipment used in kitchen and there maintenance Planning menus for Brunch and special events.
Motivating the team by regular team building activities.
Managing a team of 65 team member from Back of the house to front of the house.
Park Hyatt Hyderabad-Pre-opening (Hyderabad, India)
Jan 2012 to Feb 2013
Position: Chef de partie
Ordering and receiving meats, vegetable and seafood on day to day basis.
Regular follow up with purchase department for any short supply or non- available ingredient.
Training new staff about the standard operation procedures set by the company.
Making sure that every vegetable and fruit which comes in is washed and sanitized before storage.
Ista Hotel Hyderabad (Now Hyatt)-Pre-opening (Hyderabad, India)
(Jan 2008 -Jan 2012)
Position: Commi-Chef de partie
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines are met.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set ups to ensure they are as per company
SOP’s.
Monitor the operation of the kitchen to ensure HACCP records are maintained properly.
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