Executive Sous Chef
Resume:
Sunil Dutt Jagta
P.O. Box 5996 Safat – 13060 Kuwait
ac9x6f@r.postjobfree.com
Career Objective
To ensure challenging role in the field of hospitality Industry where I can utilize all my experience and professional skill to meet the company objective and vision.
To innovate new concepts in food promotions and other Food & Beverage related activities and assess, upgrade and implement new food presentation methods.
.
Educational Qualifications
DEGREE: Graduation second year passed
H.P University Shimla India 1996.
Senior Secondary Plus two Passed
Board of school Education Dharamsahala India in 1994.
Vocational Diploma in Cooking, Nutrition and Hygiene
Studies Food Craft Institute, Shimla {India} in 1997.
Professional Experience
Jan. 2013 to till date Executive Sous Chef
Safir International Hotel - KUWAIT
Responsible for all food production including that
used for restaurants, banquet functions and other
outlets. Develop menus, food purchase
specifications, recipes and supervises staff.
Develop and monitor food and labour budget for the
department. Maintain highest professional food
quality and sanitation standards.
March 2008 to Dec. 2016 Sous Chef
Safir International Hotel - KUWAIT
Working as Sous chef in kitchen department and in charge for banqueting, restaurants and coffee shops. Handling all banqueting and hotel inside outlet preparations for day to day operation. Participated in various preparations of VVIP Gala Buffets/ Banquets and Chaines des Rotisseurs dinner along with the Executive Chef. Check and follow the standard procedures of kitchen and directly reporting to the Executive Chef. Supervise and assist Chef de Partie, Demi Chefs and all commis in the section to preparations and serving food and ensures the highest standard quality of food, availability of all items at all times. Report immediate concerns to the Food & Beverage Manager.
August 2006 to 2008 Chef de Partie
Safir International Hotel - KUWAIT
Worked as Garde manger( cold kitchen) chef. Supervised and assisted Demi Chefs and all commis in the section to prepare and serve food and ensure the highest standard quality of food, availability of all items at all times.
March 2001 to July 2006 Demi Chef de Partie
Safir International Hotel- KUWAIT
Worked as Commi 1st in garde manger section, Assisted and worked with section head in buffet preparations and ala carte. then promoted as Demi Chef de Partie, carried out all work assignments for daily preparations for hotel inside outlet, banquet weddings and outside catering functions. Performed other related functions.
January 1998 to 2000 Commis 2
Paul's Court Hotel- New Delhi INDIA
Worked with Demi Chef de Partie for ala carte and
buffet preparation . Prepare mis'n place for banquet parties and hotel inside events in Garde manger section.
January 1996 to 1998 Commis 3
Hotel Holiday Home -Shimla INDIA
Accountabilities
Maintain high standards of food presentation with fine modern touch.
Maintain the freshness and quality of food in the outlet and consistency of all food
policies relating to kitchen or outlet.
Audit and control of the food cost, quality, hygiene, safety, health.
Ability to interact positively with supervisor, management, coworkers, members, and
the public to promote a team effort and maintain a positive and professional approach.
Ability to produce high volume of work in a timely manner, which is accurate,
complete, and of high quality.
Responsibilities
Plans menus for all food outlets in the hotel.
Schedules and coordinates the work of chefs, and other kitchen employees to assure
that food preparation is economical and technically correct & within budgeted labour
cost goals
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their
knowledge about safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation
which help to assure consistently high quality and to minimize food costs, exercises
Portion control for all items served and assists in establishing menu selling prices.
Attends food and beverage management meetings.
Consults with the Food & Beverage Director about food production aspects of
special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality,
controls food and payroll costs to achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production
consistently exceeds the expectations of guests.
In conjunction with F&B management team, assist in maintaining a high level of
Service principles in accordance with established standards.
Establishes and maintains a regular cleaning and maintenance schedule for all
Kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.
Provide courteous and professional service at all times.
Organize theme nights such as Sea food, Far East, French, American,
Mediterranean, Oriental Express etc.
Interview, select, train, supervise, counsel and discipline all employees in the
department.
Ensure a safe working environment and attitude on the part of all employees in areas
of responsibility.
Awards/ Achievements
APR 2007 Certificate of Merit (BEST ENTREE) in MLA (meat and live stock
association ) Black Box Culinary Challenge held in JW Marriott -
KUWAIT
APR 2007 Bronze Award in MLA ( meat and live stock association) Black Box
Culinary Challenge held in JW Marriott -KUWAIT.
APR 2006 Bronze medalist in MLA ( meat and live stock association) Black Box
Culinary Challenge held in JW Marriott - KUWAIT.
NOV 2004 Employee of the month ( Safir International Hotel)
MAR 2004 Nominated, employee of the month ( Safir International Hotel)
FEB 14, 2004 Participated in Contrerie de la Chaine des Rotisseurs (Safir International Hotel)
AUG 2003 Nominated, employee of the month (Safir International Hotel)
DEC 2002 Nominated, employee of the month( Safir International hotel)
JUN 15, 2002 Participated in Chaine des Rotisseurs DINNER (Safir International Hotel)
Trainings/ Seminars
JAN 2011 Basic Hygiene Course
FEB 13, 2005 Food safety : Receiving and storage
JAN 18, 2005 Understanding Teams
AUG 15, 2004 Communication Skills
MAY 16, 2004 Fire Safety
Strengths
Excellent Communication
Smart worker - Work under pressure with minimum supervision
Flexible - Adaptable to diverse and challenging roles
Quick learner - Out going and cheerful personality
Hobbies
Cooking and developing new recipe
Photography
Net Surfing
Swimming
Personal Data
DOB: 02 Feb 1975
Nationality: Indian
Gender: Male
Religion: Hindu
Civil Status: Married
Permanent Address:
Jagta Bhavan Jhalta House no 115/1 Teh. Jubble Disstt. Shimla
H.P 171216 (INDIA)
Contact No: 0091-177-2806024/ 2804095
0091-17812-220023, 220070
References
Joseph Saade
Food & Beverage Manager
Safir International Hotel
Kuwait
Cell: 009**-********
Email: ac9x6f@r.postjobfree.com
Contact this candidate