Executive Chef Manager

CURRICULUM VITAE

NIRMAL KAR

Jade Mountain and Anse Chastanet Resort

Soufriere, Saint Lucia

Mobile: +1-758-***-****

Personnel email id: ***.******@*****.***

OBJECTIVE

To work for a hospitality organization which provides a challenging environment, scope for creativity and independent thinking, promote and acquire new skills and opportunities for the growth and to add value and strive for the success of the organization through dedication, commitment and hard work.

PERSONAL PROFILE

Title Mr.

Fast Name Nirmal

Last Name Kar

Date of birth 15th April 1984

Gender Male

Nationality Indian

Marital Status Single

Home Address Village- Santra, Post Office-Jesteghori, Dist-MidnaPur

West Bengal, 721446, India

Languages Known English, Hindi & Bengali

Passport Number J0999355

STRENGTHS

Proven ability to produce quickly under pressure, without sacrificing quality

Basic mastery of cooking philosophy and technique.

Aspirations to grow, commitment to my work, eagerness to accept challenges

Transparent, flexible and a good team member

Well experienced in Continental, Tandoor, Indian Curry & Chinese cuisines.

Strong leadership and managerial skills.

PRINCIPAL THRUST AREA

Food and beverage production, and management

Cuisine knowledge: Continental, Caribbean, International, Pan Asian, Indian & Techniques of Tandoori.

EDUCATIONAL & TECHNICAL PROFILE

2008 – 2010

Completed 2 Year Diploma In Hotel Mgmt & Catering Technology, ISO 9001:2008 Certified.

From Hotel Operation Training School, Barasat, kolkata, west Bengal, India.

2008

Completed 6 months Diploma in Food and Beverage Production

From All Indian Instituted of management studies, Chennai, Tamilnadu 600028, India.

2014 Food Safety Certification (HACCP)

From SLBS (Saint Lucia Bureau of Standards),Custries,Saint Lucia

JOB PROFILE

Maintains orderly and clean work areas and inspects galleys, pantries, serving stations and butchering, pastry and cafeteria for cleanliness.

Takes inventory on stock.

EMPLOYEE HISTORY

Jade Mountain and Anse Chastanet Hotel, no 1 hotel in Caribbean, Saint Lucia as Chef De Cuisine From 01/10/2013 till date

www.jademountain.com

JOB DESCRIPTION

Directly Reporting to Executive Chef

Training Conducted with Regards to the various aspects of fusion Indian cousin and Continental.

Maintaining Purchasing, Receiving and food storage standards

Food cost control

Ensure that HACCP documents are recorded on daily basis

Training of staff on HACCP

Follows proper handling and right temperature of all food products

Supervises and coordinates activities of cooks and workers engaged in food preparation

Ensures employees understand expectations and parameters

Sets a positive example for guest relations

Interacts with guests to obtain feedback on product quality and service levels

Handles guest problems and complaints

Achieves and exceeds goals including performance goals, budget goals, team goals, etc

Participates in the employee performance appraisal process, providing feedback as needed

Brings issues to the attention of the department manager and Human Resources as necessary

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

St.Lucian by REX Resorts, Saint Lucia as Executive Oriental Chef From 21/01/2013 – 30/05/2013

www.resresorts.com

JOB DESCRIPTION

Assists Executive Chef with all Kitchen Operations

Framing new stylish menu based on daily basis in casual dining and fine dining

Training Conducted with Regards to the various aspects of Indian,Chinese,indonesian,Thai etc (Also Continental)

Maintaining Purchasing, Receiving and food storage standards

Food cost control

Training of staff on HACCP

Handling 14Chefs,06 Kitchen Assistant.

Hotel Blupetal as Executive Chef From 03/05/2012 – 15/10/2012 www.blupetalhotel.com

JOB DESCRIPTION

Directly Reporting to Executive Chef

Maintaining food cost

Organizing and maintaining the entire kitchen and the staffs

Training conducted with regards to food safety procedures

Indenting and maintaining the par stock label of the store Items

Ensure that HACCP documents are recorded on daily basis

Training of staff on HACCP

Handling 16 Chefs, 08 kitchen assistants.

Ramanashree Group of Hotels as Executive Chef From 17.05.2010-29.02.2012

www.ramanashree.com

JOB DESCRIPTION

Directly reporting to General Manager

Make sure the day to day Operations are up to the standards and smooth

Maintaining purchasing, Receiving and food storage standards

Yearly budgeting report

Preparing the Duty Roaster for the kitchen

Maintain food cost

Put together every day buffet as well as Ala Carte for the hotel operation

Presentation of the food

Training of Staff on HACCP

Supervise the kitchen at all time

Handling 22 chefs,12 kitchen assistant.

Park field Resotel for a period of 18 months as Sous Chef From 05.12.2008-15.05.2010 www.parkfieldresort.com

JOB DESCRIPTION

Directly reporting to Executive Chef

Maintaining food cost

Organizing and maintaining the entire kitchen and the staffs

Training conducted with regards to food safety procedures and HACCP

Indenting and maintaining the par stock level of the store Items

Performs all duties of kitchen managers and associates as necessary.

Orange County Hotels & Resorts Ltd for a period of 54 Months as Demi CDP From 01.09.2004-06.11.2008

www.orangecounty.in

JOB DESCRIPTION

Checking the quality of material received from the stores and suppliers

Prepare mise En place & promote quality of service in my section (Continental & Cold Kitchen)

Follow up HACCP standards

Maintain the standard of the products and wastage.

Hotel Kings Court for a period of 18 months as Commi- I From 02.02.2003-31.08.2004

www.vivekhotels.com

JOB DESCRIPTION

Checking the quality of food

Study time taken for food pick up

Control indents level.

Hotel Mira Goa for a period of 14 months in Chinese as Commi- II From 01.11.2001-31.01.2003

www.hotelmiragoa.com

JOB DESCRIPTION

Assist commi I in all day to day activities

Making orders and keep all mise-en-place (Pre Preparation) ready for cooking

Hotel Palace Plaza for a period as 18 Months as Commi-III From 12.04.2000-30.10.2001

www.plazagroupofhotels.com

ACHIEVEMENT

Won Best performance award of the year 2005

JOB SUMMARY

HACCP conducted along with public health of Uk and Us

Public relations

Forecast analysis related to business

Training of Staff on HACCP, Hygiene, Recipe & SOP Etc

Indenting & Inventory

Documentation & reports

Yearly budgeting

Food coasting

Menu engineering

Maintenance of kitchen equipment

Controlling wastages & spoilages

Handling large team of kitchen staff

Responsible for menu planning and new recipes

Reference on Request:

SIGNATURE

Nirmal Kar

(NIRMAL KAR)

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