Leslie Anthony Doray

CONTACT

*/**, **** ** *, *nd floor, 3rd cross,

I.T.C colony, Jeevanahalli Post, cox town,

Bangalore, Karnataka. India – 560005

acs036@r.postjobfree.com

+917*********

PERSONAL DETAILS

D.O.B - 21/06/1983

Marital Status - Married

Nationality - Indian

Passport No. - Z2224878

WORK EXPERIENCE

Sheraton Bangalore @ Brigade Gateway

http://www.starwoodhotels.com/sheraton/property/overview/index

May 2015 to Present

Chef De Cuisine

CIEH LEVEL 2 awarded in FOOD SAFETY

CIEH LEVEL 3 awarded in HACCP IN CATERING

Successfully scored 96/100 in the Starwood Food and Hygiene Audit held by EHC of Australia

Responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. My primary responsibilities are overseeing all aspects of Feast Kitchen, Western Banquets kitchen and event execution.

Ability to handle multiple tasks and work well in environment with time constraints.

Ability to troubleshoot effectively.

Demonstrated excellent communication skills, both oral and written.

Ability to develop, implement and maintain systems for culinary staff, kitchen assistants.

Demonstrated effective leadership skills including delegation skills.

Ability to meet budgets including labor, food and applicable direct operating costs.

Recommend or conduct disciplinary action, including termination, of culinary team when necessary according to company standards.

Work with executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.

Conduct hands-on teaching and training in commissary kitchen and at events

Train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol.

Work with executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots.

Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system.

Attend operations meetings and banquet event order meetings, and communicate to sous chefs

Follow all company emergency and safety procedures.

Maintain professional appearance and behavior when in contact with guests and associates.

Follow policies and procedures in training manuals and associate handbook.

Alila Hotel and Residence, Bangalore

http://www.alilahotels.com/bangalore

Oct 2013 May 2015

Sous Chef

Comply with Standards of Service and assists in assuring the same from all kitchen employees.

Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

Establish and require strict adherence to health department and hotel sanitation and food handling guidelines

In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

Ngorongoro Wild Life Lodge, Tanzania

http://www.hotelsandlodges-tanzania.com

Aug 2011 March 2013

Senior Sous Chef

Supervises and coordinates activities of 4 Shift leaders, 6 line cooks, 3 salad Prep cooks, 1 butcher, 3 Pastry Cooks, 2 Staff cooks, 6 Utility worker, 4 apprentices and other trainees engaged in preparing and cooking.

Reports to the Group Operations manager, General Manager and responsible for the kitchen operation.

Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

Gives instructions to cooking personnel in fine points of cooking.

Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

Tailor made menu’s for Bush lunches and packed lunch boxes taking into account guest’s dietary requirements, allergens( gluten, lactose, fish, nuts)

Conduct Training and team development programs for Staff.

Monthly Employee review

Create Staff Menu’s

Generate monthly dry goods, pastry, Meat and dairy orders in liaison with Purchase Dept

Responsibilities of maintaining all the inventories required for food department and also rigidly follow through the fumigation schedules.

To check receiving standards at the time of receiving perishables from vendor and to file report for any deviations from S.O.P further on to train vendors on time and temperature, food hygiene. Delivery and receiving. Inspection of Hygiene of transport Vehicle.

Royal Orchid Suites, Bangalore, Karnataka, India

http://www.royalorchidhotels.com

May 2010 May 2011

Sous Chef

Responsible for Setting up the hotel kitchen, taking from a Budget hotel and shape up operation to a premium standard

Directly Reporting to corporate Chef

Conduct training and team building exercises for the kitchen team

Provide hands on expertise in areas that include menu planning, cost control and analysis, staffing, budgeting and marketing

Designing S.O.P's, hygiene policies and training calenders as per company norms

Responsible to conceptualizing and managing restaurant

Creating new menus for All day dining, Banquets and lounge bar

Managed an ideal food cost of 27%

Hygiene inspection of all area of the kitchen and receiving area

Conducting quarterly appraisals for the kitchen team

The Park Hotel, Bangalore, Karnataka, India

http://www.theparkhotels.com/bangalore/bangalore.html

July 2008 April 2010

Kitchen Executive

Consistently maintained the standard of the Monsoon Kitchen - All day dining as per HACCP and ISO 22000

Cyclic All day dining Menu creation and implementation

Efficiently managed a team of 25 chefs

Conduct Training's on HACCP and ISO 22000, practical demos on new Menu items

Successful catering experience for S.A .P Annual Conference (1200 pax)

Planning and execution of Sunday brunch

Quarterly employee review and subsequent counseling

Directly interact with guest on queries, dietary restrictions, tailor made menus

In-charge daily perishable order and receiving and inspection of perishables

The Park Hotel, Bangalore

http://www.theparkhotels.com/bangalore/bangalore.html

July 2006 July2008

Kitchen Management Trainee

Selected as Kitchen management trainee from an all India level Interview and posted to Kolkata for off the job management classes for a duration 3 months

Attended workshop with consultant trainers for the park management training program

Training in all the kitchens of the Park hotel Bangalore.

Prepared Menu standardization and specification for all day dining restaurant - Monsoon. In consultation with Executive Chef for training modules on menu knowledge and for F&B production and service staff.

Facilitated Training on Hygiene aspect to prepare for the ISO 22000 Audit.

Created sample Menus for Table de Hote with trials of the same and implementation in All day dining menu's Successfully completed the Park management training program in Kitchen(2006 - 2008) and designated as Kitchen Executive

QUALIFICATIONS

Bachelor of Hotel Management – Bangalore University(ACITE/NAAC)

CIEH LEVEL 2 - FOOD SAFETY

CIEH LEVEL 3 - HACCP IN CATERING

EDUCATION

Bachelor of Hotel Management

July 2002 July 2006

M.S Ramaiah College of Hotel management

Pre University Examination

June2000 June 2002

Cathedral Composite P.U College

10 Standard Indian Certificate Secondary Examination

May 1999 May 2000

St. Germain high School

REFERENCES

References available upon request.

Contact this candidate