Executive Chef Food Safety

R E S U M E

RATUL BORUAH

Cansaulim,Boavida complex

GOA - 403712,

MOBILE NUMBER : +917*********

EMAIL ID : *********@*****.***

EDUCATIONAL QUALIFICATIONS : Passed H.S.S.L.C

PROFESSIONAL QUALIFICATIONS : Passed Diploma in

Hotel Management Catering

& Applied Nutrition

(GUWAHATI) INDIA

KEY RESPONSIBILITIES

MANAGERIAL

: Planning & budgeting the food costs for the F&B outlets.

: Staffing & scheduling of various outlets & main kitchen.

: Develop systems & procedures that achieve higher cost efficiency & guest

Satisfactions.

: Facilitate learning &development for all the team members.

: Performance appraisal of the staff in the department.

JOB EXPERIENCE

Working as a Executive chef in ACACIA PALM RESORT COLVA,GOA INDIA from 13th july 2015 to till dated

Worked as a Executive chef in CHAMPIONS BEACH CLUB,GOA INDIA from 16th feb 2015 to 30th june 2015

Worked as a Executive chef in SAPPHIRE COMFORT HOTEL,GOA INDIA from jan 22th 2014 to 14th feb 2015

Worked as a Executive sous-chef in SILVER SPRING HOTEL, kampala,UGANDA from dec 6th 2012 to 12th January 2014

Worked as a Executive sous chef in Majorda beach resort INDIA from 1st April 2010 to 30th November 2012

Worked as a Sous chef in Majorda beach resort (Goa) INDIA from 1st Jan 2008 to 31st march 2010

.Worked as chef de partie and chef Tournant in Majorda beach resort (Goa) INDIA from 18th Oct 1999 to 31st Dec 2007.

Worked with Renaissance Goa resort, INDIA as ‘Demi chef de partie’ from 15th Nov 1995 to 12th Oct 1999

Worked with Oberoi Bagmalo beach resort, (Goa) INDIA from Dec 1992 to July 1995

Worked with Hotel Dona sylvia (Goa) INDIA from 26 sept 1991 to 7th dec 1992

Worked with Hotel Clarks Amer,(Jaipur)INDIA as a industrial trinee

Worked with Hotel Brahmaputra Ashok (Guwahati) INDIA in production department from 29 July 1989 to 29 Nov 1989

Excellence in Following Divisions: Continental (seafood & grilled),

Cold Kitchen, Indian, Chinese and Oriental Cuisines

Achievement : completed Internal Quality Training as mentioned aspect

ISO 9001:2000

: Certificate of excellence awarded TAAI’96 GOA, INDIA

: Completed basic course in food Safety & Hygiene with Johnson

Diverse

OPERATIONAL.

: Ensure that all the quality &quantity standards of food preparation

& presentation in all the F&B outlets is adhered to.

: Developing & Standardizing new recipes for the outlets.

: Devise methods for optimal use of raw materials & fuel to maintain the

Budgeted food cost.

: Monitor adherence to safety, hygiene & cleanliness standards.

: Focus the area of food festival, menu planning & pricing.

: Developing standard purchase specification for various items.

: Ensure good physical upkeep, condition of equipment & utensils in all the

Kitchen & coordinate with the engineering department for the same. : Ensure through regular monitoring of constant guest feedback to provide prompt, efficient & accurate service to all guests

: Address any grievance & counseling issues among the department staff.

: Stay informed about the new developments in the world of cuisine, cooking

Techniques, kitchen equipment etc

FATHER’S NAME : Shri Dimbeswar Boruah

DATE OF BIRTH : 01.02.1968

NATIONALITY : Indian

PERMANENT ADDRESS : Lakhoojan Tin Ali

Bokakhat

Dist:-Gulaghat

Assam.

LANGUAGES KNOWN : English, Hindi, Bengali & Assames

MARITAL STATUS : Married

HOBBIES : Reading, watching TV, Swimming

.

THANK YOU

RATUL BORUAH

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