Management Quality Control
Resume:
SANDEEP SUPKAR *************@*****.***; Mob: +**
C/o
Mr.Rajaram Supkar, Gopi Bhawan,
Jharuapara, Sambalpur, Orissa - 768001.
EXECUTIVE CHEF / EXECUTIVE SOUS CHEF
Professionally trained Chef with 12 years of experience in overseeing food
preparation, kitchen, banquet and a-la-carte operations for leading hotels,
resorts, cruise liners and reputed organizations; Culinary innovator known
for producing top-quality, creative products contributing to revenue growth
while simultaneously reducing food and labour costs, proven ability to
effectively lead fine dining and high volume operations. Excels in
supervising large staffs of 100 or more. Member of South India Chef's
Association - SICA. Trained in World Class Quality Control programs like
United States Public Health Services Training and Dupont Safety Resources
by Royal Caribbean Celebrity Cruises, USA.
Additional expertise in:
High Volume Operations/Multi outlets Safety & Sanitation
Staff Hiring & Training Quality Assurance
Price Structuring & Cost Containment Inventory/ Purchasing
Team Building/Leadership Guest Relations
Special Event Planning/Creative Menu Product Development
PROFESSIONAL EXPERIENCE
CELEBRITY CRUISE LINES - MIAMI, FLORIDA, U.S.A
Executive Sous Chef (April 2012 till date)
One among the best Cruise liners in the world. Worked in the same Company
from Oct 2005 to Aug 2007 with promotion and recognition. At present have
been entrusted with the opening and setting up of 3 new restaurants and
completed the same successfully. Celebrity cruises has been awarded with
many categories such as best cuisine one sea,
Key Contributions:
. Direct the day-to-day activities of the kitchen including the main
galley and the other areas assigned for.
. Supervise, develop and train all new comers and provide a model of
leadership for the entire galley team.
. Implementation of the new menu as per the specifications and guideline
from the corporate team.
. Regulars tasting & spot checking for the food preparation to make sure
all the recipes are been followed to the fullest and all the plating
are done as per the standard food presentation guidelines of the
company.
. Helping the Exec. Chef for making special menus.
. To make sure all the food outlets are doing well in terms of guest's
satisfaction and revenue.
. Daily food tasting at all the outlets (i.e. buffet area, main dining
room, all the specialty restaurants) for quality control.
. Close monitoring of the expense budget and make sure the food cost is
at its par.
. Make sure all the orders are placed in advance by seeing the future
operation of the ship.
. Making sure all the receiving of the products are as per the company's
standard and hygiene rules & regulations.
. To make sure all the Sous Chefs and CDPs understand the over time and
try to control them in their specific areas as per the target given by
the head office.
. Leads by example and works with the cooks everyday to ensure quality &
consistency.
. To make sure kitchen is ready for inspection at any given point of
time by the USPHS (United Public Health Care), which includes the
cleanliness, food temperatures and the records.
. Foster and promote a healthy and safe working environment. Promptly
investigate any injuries/incidents and implement corrective measures.
Ensure all associates are trained on proper health and safety
procedures and correct substandard behavior.
. To make sure all the safety measures are taken at all the time as per
the safety guidelines given by the company and the same can be
inspected at any time.
. Regular coaching of the cooks & chefs and motivating them for
performing to the best of their capacity.
. To conduct regular performance reviews with the team offering training
and coaching when necessary.
. To do the performance evaluation and promote the cooks whenever there
is an opportunity.
. To work with the Management Team to identify efficiencies through
innovative working practices.
. To be an active member of the management team and support colleagues
in the achievement of their KPIs.
. To understand the catering budget and work to the agreed targets on
food cost, labour hours, sundries, and wastage.
. Communicate daily and weekly financial targets to all members of the
culinary team as appropriate.
. Be visible in the restaurant during service helping and supporting
staff as well as communicating with customers.
. To make sure all the crew messes are maintained properly and the food
that is served is as per the standard at all the time.
. Interact with the guests on a daily basis and get the feed back from
them about the quality and anything else that can be improved.
. To make sure all the HR policies are followed at all the time.
BOUNJOUR BONHEUR OCEAN SPRAY - PONDICHERRY
Executive Chef (June 2009 till March 2012)
The only 5* resort in Pondicherry, having 106 rooms, including luxury &
royal cottages. The property is spread across 23 acres of land which
includes 5 acres of water bodies. Boasts of five F&B outlets, serving
international cuisine, Grill and BBQ.
Key Contributions:
. All preopening vendor finalization of the hotel.
. Menu planning for all the outlets of the hotel that includes the
coffee shop, tea lounge, specialty restaurant, IRD and banquets.
. Setting up the uniform designs for all the kitchen staffs.
. Maintained the food cost of 26% in the entire tenure of my stay.
. Handling a large staff strength which includes Executive sous chef,
Sous chefs,DCPs, Commis and kitchen stewarding staffs.
. Implemented the service design and SOPs for the kitchen.
. Staff recruitment, training & team building.
. Planned special menus for special occasions.
. Constant inspection of the kitchen equipments and making sure they are
always maintained properly.
. Streamlined the kitchen stewarding department.
. Setting up the HACCP standard of the entire kitchen.
. Quality management.
. Planning and organizing special food festivals/seasonal promotions.
. Constant motivation of the staffs.
. Handle all special requests and guest allergies to ensure 100% guest
satisfaction
EKAANT THE RETREAT - LAVASA, PUNE
Executive Chef (Jan 2008 June 2009)
The first private hill station made by HCC (Hindustan Construction Company)
in India. An aspiration destination for lifestyle seekers. Offers cottages,
conference facility, banquets and group functions. The restaurant 'Byanjan'
offers breakfast, lunch, dinner & Sunday brunch.
Key Contributions:
. Oversaw the entire F&B operations and the whole property management in
the absence of the RM
. Generated weekly/monthly MIS reports
. Built a winning, mutually respectful environment between the front and
back of the house, resulting in improved productivity
. Provided customers with friendly, courteous service and satisfaction
commitment; resolved customer inquiries and complaints
. Streamlined inventory & cost reduction targets
. Maintained health and safety standards in the hotel
. Experienced in design of marketing strategies for service and
facilities promotion
. Effectively handled cost controls (food and labour), inventory
controls, pricing, and purchasing
. Contributed significantly in the reduction of the procurement costs
through planned sourcing of food goods
CELEBRITY CRUISE LINES - MIAMI, FLORIDA, U.S.A
Chef De Cuisine /Executive Sous Chef (Oct 2005 - Jan 2008)
One of the leading cruise liners in the world with the 5* quality of food
and service. The dining experience at Celebrity Cruises is truly wide,
which includes pizza, grill, 24 hours buffet, kid's menu, sushi, 24 hours
room service, specialty restaurant and many more. Career Growth:
o In-charge of the Pizza Station, Room Service, and Casual Dining
o Chef-in-charge of the buffet & main galley (breakfast, lunch,
dinner)
o Chef-de-Cuisine
o Sous Chef
Key Contributions:
Cost containment * Requisitions approval * delegating to the Sous chefs /
cooks * Food Quality Management * Theme Buffets Management * Conducted USPH
trainings * Galley Safety Measures Supervision * Materials Management
. Entrusted with the entire management of the lido (buffet) area, main
galley and the crew area. It was a very fast paced environment.
. Worked with the recipe of famous Michelin star, Chef Michel Roux.
. Visited many countries like Alaska, Canada, Mexico (Puerto Vallarta,
Mazatlan, Cabo san Lucas, and a couple of other Mexican ports of
interest. My homeports have always been U.S ports like Miami, Los
Angeles and San Francisco, Vanice (Italy).
COSTA CRUISE LINES - GENOVA, ITALY
Chef De Partie (Sept 2001 to Sept 2005)
The leading cruise lines in Europe and presents cruising experience in true
Italian Style.
Key Contributions:
. Promoted consistently from the ranks of 3rd cook to Chef de Partie in
view of persistent efforts and top-notch performance in the
achievement of bottom-line goals.
. Instrumental in the large volume cooking encompassing soup, sauce,
roast and fish that catered to almost 1500 guests in 45 minutes
. Visited many countries like Finland (Halifax) and many places in
Europe and also interacted with crew from many nationalities which
enhanced the understanding of their diverse requirements.
GOLDEN WATER RESORTS, KUMARAKOM, KERALA
Kitchen Executive Trainee (Nov 2000 to Apr 2001)
A 5 star Ayurvedic resort situated in Kumarakom tourist complex. It has 32
cottages with exclusive room service and a multi - cuisine restaurant.
Work outline: On-job training in all the sections of the kitchen ?
Interacting with guests and taking their feedback ? Participating in the
special festivals organized in the resort.
TRAININGS
. Back to Basics, Magasasay Training Institute, Manila, Philippines
(1998)
. USPH (United States Public Health Care) sanitation training in
Seattle, USA.
. Dupont Safety Resourses by Royal Caribbean work place safety training.
. Food and safety sanitation course by Costa Crociere.
EDUCATION / TRAINING
. Bachelor in Hotel Management, Administrative Management College,
Bangalore University (2000)
. Computer Training from Aptech
LANGUAGES KNOWN:
. English
. Hindi
. Oriya
. Bengali
PERSONAL DETAILS
. Date of Birth: 8th Dec 1979
. Passport No: H 7632271
. Nationality: Indian
. Married
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