Executive Chef Training

Binoy Xavier

Kochupurakackal (H)

Velielchal, Thattakkadu.P.O

Kothamangalam (via) 686691

Ernakulam, Kerala

Mobile No : +91-858*******

Phone No : 048********

E-mail :acxcgr@r.postjobfree.com

Office Contact : +91-404*******

Mobile no : +91-944*******

E-mail : acxcgr@r.postjobfree.com

For me working in a hospitality industry is not only a profession, but real passion – living a dynamic, interesting and challenging life, improving oneself every day, meeting different people from all over the world, trying always to be immaculate in one’s appearance and attitude, aiming at gaining more and more knowledge. Started carrier with ITC- Sheraton Hotels (8years) .5 yrs international experience with worlds best Royal Caribbean Cruise Line Intl.

I have Pre Opened a Hotel (Lemon Tree Hotel Hyderabad) 194 keys 2 restaurants 1 bar and a banquet hall as a true F& B professional and have developed and implemented all procedures ensuring standards and high commitment to quality.

Act as main role in re-classification of the Lemon Tree Hotel Chennai as Executive Chef.

Presently working as Executive chef Sterling Holidays Munnar since Aug 1st 2015.

Specialties:

- Pre opening experience.

- Re Star classification experience.

- Menu engineering (Buffet cyclic & Ala carte)

- Recruitment & Development of staff through continuous training.

- Man power management

- P&L & financial reporting & contract negotiations

- Human Resources management

- Public relation, Sales & Marketing

- New business developments through Food promotions & Festivals

- HACCP.

- Team building & leader ship

- Clients & Suppliers relations

- Interacting with all guests on breakfast section to evaluate the quality.

Augest 2014 till Date:

Executive chef at Lemon Tree Hotel Company, India.

Preopening Executive Chef for Lemon Tree Hotel Gachibowli, Hyderabad.194 rooms 2 restaurants including a specialty restaurant of South East Asian cuisine a bar and a Banquets halls. Acted as a Main Lead in the Pre – Opening of the hotel, with setting up 2 kitchens and designing menus. Recruiting and training a team of 48 chefs and utilities.

Hotel Position in 287 Hyderabad City Hotels.

2nd Rank -Trip Advisor

http://www.tripadvisor.in/Hotel_Review-g297586-d7171593-Reviews-Lemon_Tree_Hotel_Gachibowli-Hyderabad_Telangana.html.

Republic Of Noodles (Pan Asian restaurant) BEST rated restaurant by ZOMATO

https://www.zomato.com/hyderabad/republic-of-noodles-lemon-tree-hotel-gachibowli

Jan 2013 to July 2014: Executive Sous chef (HOD) at Lemon Tree Hotel Company, India. In charge Executive Chef for Lemon tree Hotel Chennai.108 rooms Four Star Business Hotel with 1restaurent, 1 Bar, Conference hall and a banquet function. Lead a team of 25 chefs and 10 Kitchen stewarding support. Promoted and transferred to 194 rooms’ brand new property at Gachibowly, Hyderabad as a Pre opening Executive Chef.

Major and all responsible for all day dining restaurant, In Room Dining, Banquet Functions and main kitchen operation.

Presently working on the new menu for all outlets. Planning on the recipes, food trails and recruiting, plate presentation, costing and menu planning. Concentrating on Guest Interaction and took every meal feedback in the Breakfast buffet at Citrus Café.

March 2005 to Sep 2012: Worked as a Sous Chef in the various departments especially as saucier in a famous international cruise liner belongs to- Royal Caribbean Cruise line International Ltd Miami USA. Worked in Three Ships belongs to three different Classes around the world including United States, And European Countries.

Responsible for the same in regards of maintaining the

Highest standards of food quality, presentation and service

To maintain the food cost of the outlet as per the budget

To insure smooth operations

Maintain the highest standards of kitchen hygiene as per the HACCP standards and specifications.

Responsible for conducting training classes for the kitchen staff

Major responsible for all the VIP & foreign delegates menu planning and executing as well.

Sep 1996 to Feb 2005: Chef De Partite at ITC Kaktiya Sheraton Hotel, Hyd, and have been promoted as a kitchen Executive from Chef De Partite on 2002.Incharge for the Continental Kitchen which focused on coffee shop food business. Responsible for menu planning, presentation, and training for the kitchen staff.

Educational Qualification: Passed 10+2 from Central Board of Secondary Education, Kerala, India.

Bachelor Degree in commerce-B.Com

Professional Qualification: Diploma Certificate in catering from Government Food Craft Institute Trivandrum-Kerala.

Culinary training Experience: Worked as a Job trainee in Surya Samudra Samudra Arvedic Beech Resort in Kovalam, Trivandurum, for six months.

Industrial Training: 6 Months Industrial Exploration Training in South Park Hotel Trivandrum as part of the Certificate Course from the Govt. Food Craft Institute Trivandrum, Kerala. India.

My Strengths:

Strong interaction back ground with guest.Assertive and friendly nature.

Commitment and dedication at work.

Motivate and leading the associates.

Continuous learning and development.

Computer proficiency.

Personal Details:

Nationality : Indian

Religion : Christian

Marital Status : Married

Date of Birth : 20th Feb 1974

Father’s Name : Mr. Xavier

Reference:

Rajiv Srivastava (former Corprate Chef lemon Tree Hotel Co)

Director F&B at Crowne Plaza Semarang

Semarang Area, Central Java, Indonesia

Email - acxcgr@r.postjobfree.com

Phone – 006************

Rajiv Janveja-Corporate Chef Lemon Tree Hotel Company’

acxcgr@r.postjobfree.com +918*********)

.Languages: English, Hindi, Malayalam, Tamil, Telugu

I, Binoy Xavier, hereby declare that all the above furnished information and particulars are true to the best of my knowledge and belief.

Kothamangalam Yours faithfully,

Date: Binoy Xavier

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