Culinary professional with ** years of cross cultural experience in food production

operation, guest service, team management, and academics in the hospitality industry.

Hands on experience in training and development in different colleges in India and in Nepal.

Worked successfully as Chef De Partie for Banquet Kitchen, Garde Manger and Western Hot Kitchen.

Proficient in menu planning, inventory management and maintenance of kitchen hygiene.

Creative and open-minded person with willingness to learn new trends and techniques in the hospitality world.

Expertise in working in fast paced environment, with teams of different sizes and culture.

Hands on experience in budgeting and cost control, guest experience, inter departmental liaison.

Successful in building teamwork and mutual trust, resolving critical issues and delivering guest satisfaction.

Excellent communication and interpersonal skills with the ability to work under pressure in different volumes of business.

Graduated from the Institute of Hotel Management Catering Technology and Applied Nutrition (IHM KOLKATA) under the aegis of National Council for Hotel Management and Catering Technology (NCHMCT) and Indira Gandhi National Open University

(IGNOU) in 2010.

Currently pursuing Masters in travel and Tourism management from Indira Gandhi National Open University (IGNOU).

Mr. Prantik Bhandari

About Me

Satyadham Apartments, 9/6 Naskarpara, Roynagar, Kolkata 700070

+977-970-***-****

ad1011@r.postjobfree.com

PROFESSIONAL SYNOPSIS

Professional Qualification (2007 – 2010)

Academy of Culinary Arts & Hospitality Management, Lalitpur, Nepal

Working as a Culinary Trainer.

International Institute of Hotel Management, Bangalore

Working as a Senior Faculty, of Food Production Department. Subhas Bose Institute of Hotel Management, Kolkata

Worked as a Faculty of Food Production Department. The Renaissance, Bangalore

Worked in Banquet kitchen till March 2019 as Junior sous chef.

Handling of Coffee Shop operation

The Oberoi Grand, Kolkata

Overall, in charge of banquet western section.

Worked in cold kitchen catering to both banquets and À la carte operations.

Maintaining guest feedback database. Buffet setups of different functions and themes.

Training of team members - Certified Departmental Trainer.

Deciding on the specials of the day on the buffets.

Maintaining records of equipment’s of the departments.

Heading the breakfast operation as the chef in charge. Current Work Experience: May 2023– Till Date

Current Work Experience: January 2022-April 2023

Current Work Experience: August 2019 – December 2021 Current Work Experience: December 2018 – July 2019 Current Work Experience: December 2014 – August 2018 Hyatt Hyderabad Gachibowli

Work experience includes Kitchen Operations, Team training & maintaining guest feedback in both restaurant & banquet operations.

Trident Hyderabad

Worked as part of the pre-opening team of the hotel as a Chef de Partie.

Setting up the main banquet kitchen.

Regular checking of hygiene standards of the organization.

Training the junior team members about the organizational standards.

Headed the continental section of the banquet kitchen.

Chef de Partie of the western (hot) section of the all-day dining restaurant kitchen and in charge of the executive club lounge.

The Oberoi Grand, Kolkata

Western Ala carte (June 2010 to February 2011).

Worked in different sub sections of the kitchen like breakfast operations, grills, pizza, pasta etc.

Western Production kitchen(February 2011 to September 2012)

Worked in the western banquet kitchen and handled banquets of different volumes and different profiles.

Handled coffee shop buffet operations.

Experience in making pastas, sauces and soups in bulk for ala carte operation.

Butchery (September 2012 to November 2012)

Experience in processing chicken, seafood, beef and lamb.

Maintaining the hygiene of the butchery.

Maintaining yield and stock report.

Current Work Experience: June 2014 - October 2014

Current Work Experience: November 2012 - June 2014 Current Work Experience: June 2010 –November 2012

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Culinary.

Training and Development.

Resource Management.

Culinary Education.

I, Mr. Prantik Bhandari, hereby declare that the information contained herein is true and correct to the best of my knowledge and belief. Mr. Prantik Bhandari

Date: 4th December 2023

1. Date of Birth 28/02/1989

2. Gender Male

3. Marital Status Un-Married

4. Nationality Indian

5. Languages known English, Bengali, Hindi.

Personal Details

Declaration

Key Skills

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