Objective Responsible for all food production including that used for restaurants, banquet

functions and other outlets. Develop Menus, food purchase specifications and recipes, supervise

staff, develop and monitor food & labor budget for the department. Retain highest proficient food

quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Lead junior chef and other kitchen staff in the restaurant in preparing a variety of

gourmet dishes for our distinguished customers

Conduct cooking classes for paying customers as well as for some of the kitchen staff

to augment on their skills.

Develop a creative 5 course daily menu for the restaurant incorporating starters, main

course desserts and so on.

Create provocative recipes for various new dishes on the menu to uphold the curiosity

of customers and keep them repeating the visit.

Visit local formers, butcher and fishmonger every morning to procure only the liveliest

produce for the restaurants.

Total Work Experience: 17 years

(Current Job) 01/ 6/ 2015 to till date

YELLOW BANANA FOOD.PVT (CHAIN OF RESTAURANTS 48 OUTLETS, FIVE TOP LEADING

BRANDS IN MUMBAI) (U. S. Brand name Test of India. wwwNewtasteofindia.com)

Position Executive chef (R&D)

SEVEN Star cruise line (SEVEN SEAS AND OCEANIA) NAVIGATOR AND RIVIERA

(NEW YORK CITY/ Florida USA, Apollo Company (Oceania cruces, Regatta insignia Nautica

opening) Miami, U.S. (Now Ex Sous Chef on training)

Date of working: 1 NOVEMBER 2013 TO 2014

POSITION: Executive Sous chef.

Section/Cuisine knowledge:

International cuisine /Continental, Italian, French. English

THE GRAND HERITAGE VILLAGE (unite of select hotels)

wWW. Selecthotels. co. in

Date of working: 23 Sept 2008 to OCT 10 2013

Tel: 832-***-**** FAX: 832 275324 / 845-***-****

POSITION: EXECUTIVE CHEF.

1 0, Oct2006 to25 August 2008: Mediterranean shipping co., Italy Geneva

Worked for: 10 Oct, 2006 Nov 2008.Position: EXECUTIVE SOUS CHEF

Section /Cuisine knowledge:

International cuisine /Continental, Italian, French. English, Asiatic curry & Mediterranean. 5500cover All

Day Dining Restaurant

Gourmet Hospitality pvt. Ltd Apple Restaurant and Lounge Mumbai

worked for: JANUARY 2004 – April, 2005

Position: Executive chef

Section/Kitchen: European 165 cover Fine

Dining Restaurant Tel: 912******** /

26438300 Fax No. 264383300

CAMPAS GROUP WORLD WIDE (ESS

WORLD WIDE) (U .s .A AND IRAQ)

worked for december 2002 – december 2003

Position: HEAD CHEF

•

THE INTERCONTINENTAL GRAND MUMBAI

worked for august 2001 – november 2002

Tel: 912********* FAX: 912*********

POSITION: Chef De partie in Trendz restaurant

• Sarovar park plaza hotel, Mumbai

(1st job after Diploma)

worked for april 1998 september 2000

Position: Chef De partie

Section /Kitchen: Specialty Italian

Quality Inn Group Hotel

Rainbow Retreat, Lonavala.

training 1st January 1997 to 15 March 1998

Tel No; 021*******/72128

Position: kitchen Operation TRAINING

(Continental & Indian Cuisine)

Education

QUALIFICATIONS: H.S.C.

WEST BAZAR BERIA HIGH SCHOOL

B.Sc. up University.

HONOUR & AWARDS

Twice Best Employee of the Month While working in The ESS worldwide campus group.

Appraisal letter & Award for Successfully Conducting Big Events.

Best Head Chef Award and Gift from United States of America (Army unit Iraq)

REFERENCES

Director Bivish Chatterjee,

Fine Gourmet Hospitality

Tel No. 56829500 / 56829700

Cell No.+91-982**-*****

VICE PRESIDENT (Unit of selected hotels)

Mr. G .S WADHWA

SELECT HOLIDAY RESORTS PVT. LTD

Nh 8 Manesar: NEW GURGAON 122050

Tel +911**-******* fax: +911********

EMAIL acpwv5@r.postjobfree.com

Cell no: +919********

Place: Mumbai

Date: Signature: DHANANJAY MONDAL

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