chef
Resume:
CURRICULUM VITAE
Name (As Per Passport): Mr. Abhijit
Surname (As Per Passport): Nag
Telephone/Mobile No.: +917*********
E- MAIL Address: ******@*****.***
Marital Status: Married
Date Of Birth: 19th October 1971.
Passport Number: N-6834880
VFS: Delhi, Calcutta
Hotel Qualifications: Diploma Course in Hotel Management Catering and Applied Nutrition under All India Council of Technical Education, New Delhi, Govt.Of India. (1993 – 1996.) from IIBM Patna.
Total Work Experience
From 3rd JAN 2013 to till date The Chariot Beach Resort,Puri,Odisha
(Present Job) Sprawling over 3.5 Acers of land having a
Hotel information constructed area of 1,78,000 sq.ft with lush green Landscaping with elegantly designed 144 Rooms including Suites, Executive Rooms, Modern Conference Rooms & excellent banqueting area with lawns.To Enjoy the legendary elegance and breathtaking beauty of this renowned Chariot Beach Resort in Puri.(www.thechariotpuri.com)
Position Executive Chef
Duties and responsibilities
Menu planning and distribution the work in assigned dept. for FIT s &Group booking
Cooking the special food on day’s menu for the government officials
and delegates according GM`s order.
Giving hands on cooking for ala carte menus and banquet menus to the subordinates.
Responsible for food production and presentation of the food.
Training to the cooks about hygiene and sanitation and safety at work.
Maintaining the HACCP standard in all respects
Indenting the raw materials according the requirement even purchase also
Responsible for food cost control, quality control and portion control.
Working in Team building environment with a staff brigade of 29 Chefs and 15 utilities
From Oct 2009 to DEC 2012 Vishwaratna Hotel, Guwahati, State of Assam,
(www.vishwaratnahotel.com)
Hotel information Vishwaratna Hotel is a top-of-the 3 star hotel (Govt. approved) in Guwahati, the most happening city for business and tourism in the Northeast. It is the nearest in its category to the LGB International Airport, takes ten minutes from Guwahati Railway Station and the city’s hub of inter state transport services. The Hotel is adjacent to the city’s prime commercial and shopping centre, yet has a serene world within. It offers tastefully furnished and well equipped rooms, suits and personalized service to make your stay a truly memorable one
Position Executive Chef cum Operation Manager
Key Skills
Main Duties & Responsibilities
Maintaining excellence in customer care.
Allocating resources, both human and material, to maximize performance and efficiency.
Planning, organizing and co-coordinating special events and functions
Identifying and following up business opportunities, instigating initial contact with decision makers
To raise corporate profile and awareness of services.
Ensuring compliance with Health & Safety and Health & Hygiene legislation.
Stock management, rotation, replenishment and stocktaking.
Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness
Menu planning and distribution the work in assigned department
Training and maintaining the HACCP standard
Maintaining the all ISO-9001:2000 certification standard requirements
Indenting the raw materials according the requirement
Responsible for quality product production, receiving and purchase.
Responsible for food cost control and quality control.
Working in Team building environment with a staff brigade of 21 Chefs and 09 utilities
From April 2009 to Oct 2009 Munyonyo Commonwealth Resort
(www.munyonyocommonwealth.com)
Position Executive Chef
Hotel Information
Near Kampala, Uganda was built for the 2007 Commonwealth Heads of Government Meeting (CHOGM) and was used as the retreat where the visiting Presidents & Prime Ministers lived during the conference. It has now been converted to create 114 five star bedrooms and suites offering the ultimate in luxury leisure and conference facilities in East Africa. Here guests can relax, work or hold private meetings in total privacy and absolute comfort. The resort offers the highest standards of accommodation & service with a wide choice of luxurious bedrooms, bars, restaurants, meeting facilities and public areas. Outside the new resort is surrounded by beautiful and imposing water gardens and a new marina.
Duties and responsibilities
Menu planning and distribution the work in assigned department
Cooking the special food on day’s menu for the government officials
and delegates according GM`s order.
Giving hands on cooking for ala carte menus and banquet menus to the subordinates.
Responsible for food production and presentation of the food.
Training to the cooks about hygiene and sanitation and safety at work.
Maintaining the HACCP standard in all respects
Indenting the raw materials according the requirement even purchase also
Responsible for food cost control, quality control and portion control.
Working in Team building environment with a staff brigade of 29 Chefs and 15 utilities
Handling African Marriage ceremony and United Nations official conference with
Gala dinner and Bar be Que.
Dec 2006 to March2009 Toshali Sands, Puri, Orissa (www.tsands.com)/(www.toshaliresort.com)
Position Executive Chef (Head Chef)
Hotel Information A Four Star Deluxe Resort having one multi cuisine restaurant with 65 covers, Banquet for 500 people and Room service up to 104 rooms .We have also Exclusive beach facility and time share facility.
Duties & Responsibilities
Menu planning and distribution the work in assigned department
In hand cooking range skill on day’s menu.
Responsible for food production and presentation of the food
Training to the cooks about hygiene and sanitation and safety at work
Training and maintaining the HACCP standard.
Indenting the raw materials according the requirement
Taking the inventory at the end of the month for the food cost control.
Responsible for quality product receiving and purchase
Working in Team building environment with a staff brigade of 16 Chefs and 09 utilities
From May 2006 to Nov 2006 Las Iguanas restaurant (www.lasiguanas.co.uk)
Position Sous Chef
Restaurant Information It was started small in a quiet Bristol street in 1991 (St Nicks pictured opposite) and became something of a local institution; bringing a tasty blend of the traditional and the new to the city, with fresh ingredients, mouth-watering regional food and drink, and service from passionate people. We added intoxicating Latin rhythms and the rich colour palette of the southern hemisphere to the mix and our diners seemed to enjoy every Latin minute and every Latin mouthful.
Duties & Responsibilities
After consulting with Head chef on days menu then distribution the work
In assigned department
In hand cooking range skill on day’s menu for the 150 covers restaurant.
Assisting the chef de parties on mise- en -place and ala carte function.
Responsible for production of food and handling the shift on head chef `s
Day off. Or absentee.
Responsible for kitchen cleaning even pot wash cleaning with the help of kitchen brigade.
Training to the cooks about hygiene and sanitation and safety at work
Maintaining the HACCP standard and COSHH in all respect.
Indenting the raw materials according the requirement on daily basis
Taking the inventory at the end of the month for the food cost control
And for the gross profit
Working in Team building environment with a staff brigade of
One head chef, two chef –de- parties and three commi- chefs.
May 2005 to April 2006 Radha Krishna Hospitality Services Limited
www.rkhs.co.in) (RKHS) Mumbai, India
Is now sodexo (www.in.sodexo.com)
Position Executive Chef.
Hotel Information Reliance V.I.P Guest House (THE RESIDENCY) with 50 rooms 02 multicuisine cuisine dinning hall with capacity of 80 covers and handling the Flight Catering and daily food productions for 700 persons. In BBD/AP plans.
Duties & Responsibilities
Responsible for preparation and presentation of ala carte menu items and Buffets,
Menu planning in consulting with F& B manager and facility manager.
Maintaining the Indian Public Health (I.P.H) standard in all respect.
Responsible for quality control, inventory, hygiene, and Sanitation,
Responsible for receiving and purchase etc.
Training to all fresher and the cooks for the basic kitchen hygiene and regulations.
Indenting the store material after the inventory on daily basis.
Responsible for production of Break fast, Lunch & Dinner for 700 pax daily basis, and also preparing multi cuisine food for 700 foreigners, chattered flight catering for 20 pax, Administrative building Lunch for 1200 workers and banquet .
Hotel Information At RESIDENCY (Reliance V.I.P Guest House) with 50 rooms of capacity with 02 multicuisine cuisine dinning hall with capacity of 80 covers and handling the Flight Catering (i.e. Jam nagar to Mumbai Flight) and also banquet up to 600 pax on open terrace .This one of the most prestigious project of RKHS.
From Jan 2004 to April.2005 The Raj palace Hotel, Jaipur (www.rajpalace.com)
(Member of small Luxury Hotels of the world)
Position Executive Chef.
Hotel Information The Raj Palace, the world’s leading Luxury Heritage Hotel & winner of “Best Heritage Hotel in India” at the National Tourism Award 2007 now adds another appreciation to its awards-shelf. The Durbar Suite of the hotel has been conferred as Asia’s Leading Suite at the World Travel Awards. The Trophy was received by Raj Palace at midnight on 19th June at a glitzy ceremony at Shanghai. The World Travel Awards are the most comprehensive and prestigious award programmed in the global travel industry. The voting was conducted among 167000 travel professionals worldwide including 110000 travel agents. Dedicated travel professionals and their clients have come to regard the World Travel Awards as the best endorsement that any travel product can receive.
Duties & Responsibilities Menu planning.
Receiving and purchase.
Food production and presentation on delivery
Food cost control.
Portion control &food testing on delivery.
Quality control.
Hygiene and sanitation PR with the guests.
Handling with two sous chefs,five chef de parties and six chefs and nine kitchen porters
Assisting junior staffs on bulk production (Banquet functions).
From Feb 2003 to Nov 2003 Celebrity Cruise Line Inc. 1320, Caribbean Way, Miami, Florida, U.S.A
Position Chef De Parties/ Cook Rounds.
Hotel Information Since its inception in 1989, Celebrity has held true to its original commitment of taking the very best aspects of classic, elegant cruising and updating them to reflect current lifestyles. In 1997, Celebrity Cruises merged with Royal Caribbean International, bringing together two extraordinary cruise brands within one corporation, Royal Caribbean Cruises Ltd. The company today has a combined total of 29 ships in service and one under construction
Duties & Responsibilities, Section in charge.
Food production and presentation on delivery.
Maintaining Sous-Chefs job on his day off.
Daily’s mise-en-place and store indenting.
Every night recording closing stock for next day’s opening.
Maintaining United States Public Health standard in all respect
Assisting colleagues on day’s menus.
Handling 05 staff brigades including demi chef- de -parties .
Worked in Mid night Buffet, Special order Section, Lido Lunch, Hot Appetizer etc
From Jan 2001 to Feb 2003 P&O Princess Cruise Line, Los Angeles, U.S.A...
Position Demi Chef De Partie
Cruise Information One of the best-known names in cruising, Princess Cruises first set sail in 1965 with a single ship cruising to Mexico. Today, the line has grown to become the third largest cruise line in the world,
A recognized leader in worldwide cruising, Princess offers approximately 1.3 million passengers each year the opportunity to escape to the top destinations around the globe, aboard a fleet of 17 modern vessels.
It was a five star deluxe Ship/Vessel with 1200 To 3500 Passenger Capacity, Three large dinning halls like, American, Mexican And Italian Cuisines are served, Four Restaurant, Pizzeria, Steak House, Open deck with facilities of deluxe and suite rooms. Specific choice 24 Hrs room service menu are served with 1200 crew on board.
Duties & Responsibilities: Second section in charge.
Responsible for Food production and presentation on delivery.
Assisting Chef de parties in consulting with sous chef.
Daily’s mise-en-place and store indenting
Maintaining standard of hygiene and sanitation.
Every night keeping closing stock for next days opening
Assisting colleagues on day’s menus.
Handling 04 staff brigades
Handling shift on absent of Chef De Parties.
From Nov 1998 to Nov 2000 Royal Caribbean Celebrity Cruise Line under Apollo ship chandlers Inc.1775, 70th avenue, Miami, Florida, U.S.A- 33126.
Position Cook Rounds
Hotel Information Ordoñez, a native of Spain, runs Apollo Ship Chandlers with the benefit of over forty years of experience in the cruise ship catering industry, working for and with some of the most successful cruise operations in the world. Specially with Royal Caribbean Celebrity Cruise Line
It is a multinational Cruise liner operating across America, Europe, Caribbean and parts of South America. With an operative strength of 19 Luxury Ships. And each Cruise Ship accommodating 2500 pax. Monarch of the Seas, cuisine: continental (cold kitchen), no. of passengers-2800, chefs in a brigade 7. A luxury cruise linear of 2000 passengers’ capacity along east coast America & Caribbean islands with 2 dining rooms &3 special restaurants & other 5 F & B outlets.
Duties & Responsibilities: Section in charge.
Food production and presentation on delivery of food
Assisting Sous-Chefs job on his absent.
Daily’s mise-en-place and store indenting.
Maintaining U.S.P.H standard of hygiene and sanitation and
Every night recording
Handling 07 staff brigades including demi chef- de -parties .
Worked in Soup, mid night, Special order section etc.
Section, Lido Lunch, Hot Appetizer etc.
From August 1996 To Nov 1998 Rajputana Palace Sheraton (ITC Sheraton Group), Jaipur, India (www.itcwelcomgroup.in)
Position Commi III
Hotel Information : ITC’s hotel division was launched on October 18, 1975, with the opening of its first hotel - Chola Sheraton in Chennai. ITC - Welcomgroup Hotels, Palaces and Resorts, is today one of India’s finest hotel chains, with its distinctive logo of hands folded in the traditional Namaste is widely recognized as the ultimate in Indian hospitality.
Each of the chain’s hotels pays architectural tribute to ancient dynasties, which ruled India from time to time. The design concept and themes of these dynasties play an important part in their respective style and decor.
Rajputana Palace Sheraton is a five star deluxe hotel in the heart of pink city Jaipur,India, having 220 rooms,banqueting up to 1500 pax,Chandrabanshi bar,24 hrs -multi-cuisine (150 covers)coffee shop,02 specialty buffet halls, world famous Peshawar kebab restaurant etc.
Duties & Responsibilities:
Worked in Continental department
Worked in Oriental department
Worked in Garde-manger department
Worked in Butchery
All above departments worked with chef de parties and demi chef de parties..
CUIISNE KNOWLEDGE:
a) Breakfast
FRESH JUICES, PORRAIDGE, EGGS TO ORDER, HASH
BROWN POTATO,AMERICAN PANCAKE,DANISH PASTRY,MUFFIN,CROISSAINT,SCRAMBLED EGGS,BAKED APPLE,DOSA,IDLI&SAMBER,UPMA,EGG BENIDECTINE,HAM,BACON,SAUSAGES,GRILLED TOMATO,COUNTRY FRIED POTATO ETC
b) Soup LOUSIANA GUMBO, ROASTED TOMATO BISQUE, BUILLA BAISE, SPINACH AND ALMOND SOUP, PETIT HENRI, ETC
TOMATO AND BASIL SOUP
c) Sauces GREEN PEPPER SAUCE,MADIRA SAUCE,MORNEY SAUCE,MARINARA SAUCE,CARBONARA SAUCE,ALFREDO SAUCE,LEMON BUTTER SAUCE,CHIMICHURI SAUCE ETC.
d) Starters / Appetizers LEEKS AND POTATO TART,CHICKEN NUGGETS,SAMI KEBAB,VEG GALOUTI KEBAB,MUTTON SHEEK KEBABS,BARBEQUE DOGS,GOLDEN FRIED MUSHROOMS.DRUMS OF HEAVEN,DEVILS OF PRAWNS,ETC
e) Main course MINUTE STEAK WITH CHIMICHURI SAUCE,VEAL CORDON BLUE,GRILLED CHICKEN ROSEMARY,MURJ RAJ GHARANE KA,GRILLED HALIBUT WITH CREOLE SAUCE,HONEY GLAZED PORK CHOPS,LOBSTER TAILS,LOBSTER THERMADER,CHILLI CHICKEN,SWEET &SOUR PORK,HAKKA NOODLES,CHIMI CHANGA,CHICKEN FAJITAS,ROASTED QUAILS WITH SAGE &ONION STUFFINGS,ROAST TURKEY WITH CRANBERRY SAUCE,ROAST BEEF WITH HOR`S RADISH SAUCE ETC.
f) Salads SALAD NICOISE,CARROT AND RAISIN SALAD,BEEF SALAD,LANGOUSTINE SALAS,SPINACH AND LENTIL SALAD,
CEASAR SALAD,ANTI -PASTO SALAD ETC.
g) Deserts BANOFEE,FRUIT CRUMBLE,LEMON TART,GULAB JAMUN KARACHI HALWA,FRUIT CUSTARD,MANGO SOUFFLE,CHOCOLATE MOUSSE,RASAGULLA,DATE PANCAKES,CREAM BRULEE`ETC
REFERENCES:
1.Mr.Arun Kumar Das
The General Manager( Marketing)
Vishwaratna Hotel(ISO certified three star hotel)
A.T.Road,Guwahati,,Assam,India
www.vishwaratnahotel.com
2. Mr.Nilamber Pujari
HR Manager
Mayfair Hotel & resorts
Phone No.+91-923*******
3.Mr.Umesh Tiwari(GM)
Fortune landmark Hotel,Amhedabad
Mobile:-982-***-****
ABHIJIT NAG
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