C-***, VivekVihar

New Delhi-**

Mob: +** - 997******* Email:aczegm@r.postjobfree.com

Himanshu Puri

OBJECTIVE I believe Culinary is a sea, a bit explored and a bit unexplored, and I want to swim it throughout my life.

AREAS OF EXPERTISE Pre-Opening team member.

Updated knowledge of current culinary trends.

Innovative & Curious for Experimentation.

Good hands on Indian Curry & Tandoor.

Good Knowledge of Italian, Mediterranean & oriental.

Vendor & material Management.

Knowledge of indenting, inventory, SPS & manpower handling.

Quick response to urgent requirements & situations.

Guest relations (creating strong customer feedback system.)

Outsourcing techniques for outdoor caterings.

Good administrative skills & technological advancement.

Worked & trained under ISO 2200 & HACCP standards of work environment. CAREER CONTOUR

Tenure Organization Designation

SEP 2015 – TILL DATE COUNTRY INN& SUITES EXECUTIVE CHEF JUNE 2014 – AUG 2015 GOLDEN GALAXY EXECUTIVE SOUS CHEF SEP 2012 TO JUNE 2014 CLARK INN & SUITE SOUS CHEF

JULY 2010 TO AUG 2012 COUNTRY INN& SUITES SOUS CHEF OCT 2009 TO JUNE 2010 MYSTIC TANDOOR FOUNDER

FEB 2009 TO SEP 2009 THE LALIT KITCHEN EXECUTIVE

JUNE 2007 TO JAN 2009 THE LALIT K.E.T

JUNE 2005 TO DEC 2005 ITC MAURYA I.T.

Page 2 Himanshu Puri

COUNTRY INN &

SUITES BY CARLSON,

SATBARI, DELHI

SEP 2015 TO TILL

DATE

GOLDEN GALAXY

HOTEL,

BALLABHGARH

FARIDABAD

JUNE 2014 TO AUG

2015

COUNTRY INN & SUITES BY CARLSON USA, SATBARI, DELHI 37 ROOMS, 1500 PAX BANQUETING, 100 COVER MULTI CUISINE COFFEE SHOP & BAR)

Stream lined the staffing when joined the unit.

Did the menu engineering of current menu and provided a fresh appetizing menu for coffee shop.

Managed the operations of Banquets, IRD, bar & coffee shop.

Material management system, inventory management.

Handling VVIP visit with personal nodes.

Supervised visits from local food inspector of the area.

Menu finalization of guests for banqueting events to build a personal relation, so as to understand their needs & palate in a better way.

PRE-OPENING TEAM OF GOLDEN GALAXY HOTEL

(Unit : Golden Galaxy Hotel Ballabhgarh Faridabad, Pre-Opening Property of 54 Rooms, 2500 pax banqueting, 100 cover multi cuisine coffee shop & bar) Whole setup of F&Bdepartment since initial stage, which includes:

Kitchen designing for main kitchen, banquet kitchen, cafeteria& live kitchen.

Procurement of all capital assets for F&B.

Menu designing multi cuisine restaurant, bar, IRD & Banquets.

Staff acquisition, Interviews & trade tests.

Vendor negotiation & finalization.

SPS set up for F&B.

Defined standard recipes of items in menu for the group.

Food trails for standard recipes

Preparation of SOP for F&B production department.

Ensure operation smoothness & effectiveness.

CLARKS INN & SUITE,

PACAFIC BUSSINESS

PARK, SAHIBABAD,

DELHI NCR

SEP2012 TO JUNE

2014

Handling the whole operation of F&B production department.

(Unit: Pacific Business Park Sahibabad, 150 Room)

Stream lined the staffing when joined the unit.

Did the menu engineering of current menu and provided a fresh appetizing menu for coffee shop.

Managed the operations of Banquets, IRD, bar & coffee shop single handedly on the position of sous chef (Worked there as HOD F&B production.

Material management system, inventory management.

Handling VVIP visit with personal nodes.

Supervised visits from local food inspector of the area.

Menu finalization of guests for banqueting events to build a personal relation, so as to understand their needs & palate in a better way.

Organized various food festivals & food promotion to increase foot fall. Page 3 Himanshu Puri

COUNTRY INN &

SUITES BY CARLSON,

SAHIBABAD,

DELHI NCR

JUL 2010 TO

AUG2012

MYSTIC TANDOOR

OCT 2009 TO JUNE

2010

Joined CIS Sahibabad as C.D.P, and with continuous learning&appraisals got promoted to Jr.Sous Chef & my last appraisal was being promoted to sous chef in the same unit.

(Unit: CIS. Sahibabad, 216 room)

Planning operation of banquet kitchen.

Opening team member of the pool side restaurant 3B’s.

Analyzing the future needs of operation and initializing accordingly.

Reporting to GM F & B Production.

Maintaining high quality food hygiene and safety procedures.

Tracking GSTS and accordingly giving training and development to staff and process.

Uplifting the culinary trends according and striving for the WOW factor. Foundation Team Member of Mystic Tandoor, which use to undertake out door catering event, shawarma kiosks & corporate caterings

(Unit: Catering unit)

Developing concept & menus for catering & retail outlet.

Initialized the concept of shawarma as street food.

Resourcing, manpower planning & food production for outdoor caterings.

Reason for leaving the venture was dissolution of partnership (lack of financial resources.)

THE LALIT

JUNE 2007 TO SEP

2009

Joined the Lalit group of hotels as Kitchen executive trainee, were I got the chance to learn and develop under various properties of the group, and a chance to groom myself under different kitchen & experienced chefs. After completing the KET program I was posted to Thelalit spa & resortBekal, Kerela, which was a preopening - property.

(UNIT: THE LALIT SPA & RESORT, BEKAL, KERALA55 VILLA)

Got the exposure of menu planning, food trials, standardization & costing of recipes, resourcing of raw material.

Organized food festivals (Flavors of India, Mango Mania & Soup & sandwich.)

Menu planning, costing & resourcing.

Worked under ISO 2200 & HACCP standards of food production.

Part of massive banquet operations.

Exposure of different departments of hotel, which educated me role & importance of each department.

Training in different kitchens & different properties (The Lalit Delhi, The Lalit Bangalore, The Lalit Udaipur and The Lalit Palace Srinagar.)

Guided under Esteemed Chefs like Chef SushilChugh& Chef Nimesh Bhatia. Page 4 Himanshu Puri

SCHOLASTICS Bachelors in Hotel Management & Catering Technology from BCIHMCT Inderprastha University Delhi (2004-2008.)

10+2, D.A.V Public School SreashthaVihar, New Delhi. (2003) ACHIEVEMENTS Appreciation letters for Food Festivals.

Appreciation Letters for Banqueting Functions.

Successful Outdoor caterings (as a venture Mystic Tandoor.)

Award winning team leader of chef completions held during BHM.

Certificates in co-curricular like badminton & hockey.

Designed a successful model of shawarma machine for outdoor caterings& quick service kiosk.

PERSONAL DETAILS Date of Birth : 9thOctober 1985

Father Name : Mr. Vinod Kr. Puri

Nationality : Indian

Marital status : Married

REFERENCES 1. Mr. Sushil Chug GM CIS Sahibabad(M) +91 – 971******* 2. Mr. Vikas kumar Executive chef golden galaxy hotel(M) +91 – 956*******

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