Quality High School
Resume:
CURRICULUM – VITAE
Atul Nautiyal
SKYPE ID atul.ansu
Personal Information
Family Name: Nautiyal
First Name: Atul
Nationality: Indian
Date of Birth: 16 august 1977
Marital Status: married
Contract Status married
Present Contact Numbers:
Email: *********@*******.***
************@*******.***
*************@**********.***
Education
1995 1998
Passport Details & References
Languages
1991
Qualifications & Skills
1994
th
Diploma in Hotel Management Intermediate (12 )
Board of High school and intermediate
& Catering Technology
Education
Institute of Hotel
Uttar Pradesh (U.P)
Management, Dehradun,
Dehradun India
India
th
High School (10 ) Available upon request
Board of High school and intermediate
Education
Uttar Pradesh (U.P) English, Hindi, Culinary French
Dehradun India
Hotel School Graduate, focus on F&B Production & Service.
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In depth study of Accounting and F&B Management,
Work Safety, Hygiene, Employment Law.
Train the Trainer, Supervisory Development Program.
Menu Engineering, Hygiene & Cleanliness, Safe Serve HACCP Trained to
Implement and maintain the program.
My Characteristics & Business Ethics
I believe in company loyalty.
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In hard work and hands on approach.
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I am goal and targets oriented and believe in managing by objective.
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My style is well balanced, human & task oriented.
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I am cost motivated & quality conscious.
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I believe in good team spirit and am a self motivated person
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My Objectives
To excel in the art of food production and obtain a management position in the
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food production department of an international hotel company.
To show my talents and capabilities to the benefits of my future employer and
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through
my dedication will advance the given operation as well my own career.
I am ready to take up the new challenge and prove to you that I am the right
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chef for the demanding tasks ahead.
Awards, achievements & Trainings Received
Complete as a project within 6 month as an F.S.M.S team
leader to get
certification of ISO-22000 & FSSAI (Food safety & standard authority of India) for
50 years old Property
Hotel Clarks Shiraz Agra,
As an food safety leader got certification from E-CRISTAL (a check safety first
solution) and become a 1st property in India to be certified by Check Safety First!.
Certificate of Award (Gold Medal) from the Saloon culinary on the occasion of
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Diyafa 2008 for BLACK BOX (live cooking) 05 07 may 2008 (Doha Qatar)
Certificate of award (Merit Award) from the association of the Emirates
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Culinary
Build for Fish Appetizers & Main Courses, The Emirates Salon Culinary –Dubai 2005
Certificate of contributed to the success of The Ritz Carlton, Dubai in achieving
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the prestigious ‘Dubai Quality Award Gold 2005’,
Certificate of award for contributing to the success of A.G.C.C Summit Al
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Bustan Palace (Muscat) an inter Continental Hotel December 2001
Certificate, Winner of the “CARE FOR GUEST” for the month of dec 2010
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Sheraton Udaipur Palace Resort & Spa
Certificate of training Crowd Management Course Carnival cruise –July 15,
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2010 U.S.A
Training Certificate of Attainment (SGS Qatar) Basic Food Hygiene Course
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(Ritz Carlton Sharq Village & Spa) 4th March 2008
Certificate from Boecker Food Safety
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1 The Basic Food Hygiene Training Course – 7th dec 2003
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2 Testimony of Attendance HACCP Awareness Traning 15th April 2010
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Certificate of Elementary Food Hygiene international Certificate from (The
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Royal Environmental Health Institute of Scotland) – OMAN 05 November 2002,
• http://www.youtube.com/watch?v=Dun3LRF7B5s,
• http://youtu.be/YC89-Us2Pi0
EMPLOYMENT HISTORY
Clarks Shiraz Agra
Executive Chef
July 2012 to till
(Luxury 5* Resort hotel with 240 rooms)
• Complete project within 6 month as an F.S.M.S team leader, To get certification of ISO-
22000 & FSSAI
(Food safety & standard authority of India) for 50 years old Property Hotel Clarks Shiraz
Agra,
Responsible for entire culinary, Key focus toward achievement of
•
organizational goals
with responsibilities to operational function of culinary Department.
Handling operations; inclusive of formulating & implementing the department’s
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standard operating procedure include goals, budgets, plans, and administrative
activities.
Monitoring the high standards of hygiene as per HACCP guidelines
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& conducting regular inspections and preparing the reports and send it to
concerned
outlets for compliance.
Monitoring & Conduct the appraisals for Managerial staff
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Monitoring the revenue movement it terms of maximum utilization of required
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funds.
(Cost Control)
Undertake training in regards to improve employee knowledge, building
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confidence and motivating to achieve targeted goal.
Monitoring the procurements for quality control and expiry controls as well as
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proper storage.
Monitoring the inventories, spot checks and physical inventories on regular
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basis.
Planning and developing the different promotions to move the slow moving
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items.
Regular meetings and co coordinating with the other departments for any
inter departmental issues.
New kitchen SOP building & implementing for the property,
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The Zuri hotels worldwide
Zuri Whitefield Bangluru INDIA
Executive chef
August 2011 to Jun 2012
(Luxury 5* deluxe business hotel with 162 rooms,)
Responsible for directing Culinary at Zuri Whitefield Bengluru, Luxury 5*
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deluxe
business hotel with 162 rooms, 4 Excellent Restaurants including 3 specialty
restaurants (Italian, pan Asian Sake(award winning restaurant) &Indian)
In Room Dining & Banqueting (Wedding & conferences) with kitchen brigade of
75 (including apprentices together with the Stewarding Team),
Ensure an efficient, professional and profitable kitchen operation with high
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quality presentation of product and delivery of service to all clients, whilst team.
Motivation and development. Analyze all food cost of goods,
Product service concepts, kitchen brigade efficiencies, team performance.
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Accountable for the overall food operation,
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Food Procurement develops, maximize and maintain the benefits that flow to
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the group via the development of a preferred supplier strategy.
Starwood Hotels & Resorts Worldwide, Inc,
Sheraton Udaipur Palace Resort & Spa, INDIA
Main kitchen sous chef –Opening Team
August 2010 to July 2011
Reporting to the Executive chef had comprehensive responsibility for the
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creative direction and daily management of the culinary operations for this First
Sheraton property in India managed by Starwood Hotels & Resorts Worldwide, Inc.
Implemented Starwood Hygiene Manual.
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Responsible for the hygiene HACCP and safe preparation of food
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within the outlets
Opened ‘Pure Vegetarian/Jain Restaurant’ First of its kind in any 5 star
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property in Udaipur,
Opened First Fun Pub H2O in Udaipur City.
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Created and positioned all menus and menu items, as well as
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Created individual outlet menus to taste and present better,
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Implement opportunities for quality Team Building
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Executed new hiring, orientation and training process.
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Ensured maximum revenue generation for all food outlets including effective
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cost control
Ensuring that all food items are prepared as per standard recipe cards whilst
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maintaining portion control and minimizing wastage
Handle guest problems and complaints, Supervise actively participate proper
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production. Communicating with and supporting staff in other Departments,
Maintaining appropriate staff levels Co ordinates the development of all
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promotional material. Maintaining a safe and sanitary restaurant
environment and supervise performance and discipline of kitchen staff.
initiated the concept of live cooking stations in the restaurant
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Establish standards of food quality and preparation, direct and co ordinate
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all food preparation functions in the kitchen.
Carnival Cruise (U.S.A) VICTORY
Main Galley Junior Sous Chef
Jun 2010 – august 2010 (holding us visa R C1/D)
Oversee all Main Galley operations in high volume setting outlets and banquets,
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including quality, execution responsibility.
Supervise 24 chefs manage, training, scheduling, ordering, inventory,
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sanitation,
seasonal promotions,
Supervises and coordinates activities of cooks and workers engaged in food
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preparation. Checks the quality of raw and cooked food products to ensure that
standards are met,
Assists in determining how food should be presented and creates decorative food
display, Supervise performance and discipline of kitchen staff
Responsible for all ordering and purchasing functions of butcher, perishable
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and grocery. Prepare purchase orders, check requests, expense reports
Attend every Saturday meetings with other section department heads and
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management
to co ordinate kitchen department’s activities with other departments,
Responsible for the hygiene HACCP and safe preparation of food within the
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main galley,
Maintains purchasing, receiving and food storage standards,
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Presenting and guide staff about all new changes menu items.
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Taste food production occasionally so as to assure product quality
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The Address Dubai Marina (Opening Team) –DUBAI
Junior Sous Chef (French Fine Dining restaurant “RIVE GOUCHE”)
March 2009 May 2010
Introduce first time sous vide cooking in menu under chef viktor (Michelin
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Star chef),
Leads shifts while personally preparing food items and executing requests
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based on required specifications
Maintaining purchasing, receiving and food storage standards
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Establishes and continuously updates mailing lists
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Duty roaster of all kitchen staff and supervising the production, and all
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activities of cooks.
Conduct inspection of the kitchen set up, store room and refrigerators, to
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observe
conditions, methods and progress of preparation/production,
Work together with the Purchasing Manager to get the best quality food
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products,
kitchen materials and equipment from suppliers with the lowest possible price,
Conducted Training classes for team,
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Involved in training with new employee and conducted training classes for
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them.
Prepare menus and recipes with Chef and Executed food promotions,
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Implemented and maintain Hygiene properly.
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Check staff grooming standard, e.g. uniform and personal hygiene
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The Ritz Carlton Sharq Village & Spa (Opening Team)
Doha Qatar
Chef De Partie (All Day Dining Aliwaan)
May2007 –December 2008
Leading multi cultural teams, assessing and reviewing manpower for efficient
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allocation and Prioritization of workflows,
Leads shifts, personally preparing food items and executing requests based on
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required specifications,
Responsible for all ala carte food for room service, all day dine restaurant,
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Cigar Lounge, Shisa restaurant, and Pool restaurant,
Full responsible for all menus changing item, and presentation,
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Ensuring that all food products received in the kitchen are of the required
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standard and quality and that they are stored and rotated correctly,
Responsible for all Food Festival held in restaurant,
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Responsible for Evening buffet in restaurant,
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Check staff grooming standard, e.g. uniform and personal hygiene
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Conducted Training classes for team,
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Conduct inspection of the kitchen set up, store room and refrigerators, to
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observe conditions, methods and progress of preparation/production,
Duty roaster of all kitchen staff and supervising the production and all
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activities of cooks.
Responsible for Implemented and maintain Hygiene properly.
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Check staff grooming standard, e.g. uniform and personal hygiene,
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May 2006 November 2006
Emirates Palace (managed by Kempinski Hotel & Resorts)
Seven Star Hotel, Abu Dhabi (U.A.E)
Demi Chef Di Partie – Sea Food Fine Dining (Sayaad)
In charge for Meat & Fish main course,
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Service time working with chef on pass to do plating,
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Arrange and check all M.E.P for service
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Check daily goods deliveries taking account of the HACCP guidelines
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Maintain hygiene standards and practices as per HACCP
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Ensuring that Health, Safety and Sanitation practices conform to international
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standards
Ensured that the standard rules for food and hygiene were followed at all times
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Implement opportunities for quality Team Building
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Ensure that all associates comply with the grooming and uniform standards
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Follow up with house keeping and engineering on the carrying out of work
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orders
December 2003 May 2006
The Ritz Carlton – Dubai
Commi 1 –Italian Fine Dining (Splendido)
Assist senior chef and follow the list of M.E.P.
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Handling night shift and prepare M.E.P for next shift.
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Maintain Hygiene and apply F.I.F.O in outlet.
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December 2001 November 2003
Al Bustan Palace Hotel (An Inter Continental Hotel)
Muscat Oman
Commi 2 (With full exposure in Banquet cold kitchen, Butchery, theam
night
Buffet& Italian Kitchen)
March 2000 April 2001
Roman Ark Resturant Surat India
Demi Chef De Partie
June 1999 March 2000
Lords Park Inn International Surat India
Commi 1
September 1998 June 1999
The Raj Palace (Heritage Hotel) Jaipur, India
Kitchen Tranni
Jun 1997 August 1997
Chef air Flight Catering –Mumbai, India
Vocational Training
Jun1996 december 1996
Best Western Hotel Mela plaza Gaziabad, India
Industrial Training
Exposer in all major Departments,
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Culinary, front office, house keeping, F&B services,
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Atul Nautiyal
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