Sous Chef Food Services

Ruplal Khan

Mobile: +1-206-***-****

Email: **********@*****.***

Area of Specialization European,Mediterranean,Asian,Indian,Oganic,Plantbase Food,prepare Nutrition Meal

CAREER OBJECTIVE:-

To be an all-round competitive professional to achieve Organizational Excellence, mastering the art of getting top performance from self and team, in tandem with the changing preferences of guests and vision of the organization.

OCCUPATIONAL SUMMARY:-

Professional chef & artist in the kitchen with16years of culinary experience. Work & learn under Michelin-starred chef Marco Pedrelli from Italy, chef Eric Teo Singapore, chef Thomas Keller USA, Chef Pascal Vallee france,Chef Tom Goetter German . plan develop and implement a comprehensive menu management program for Food services, managing multiple kitchen operation.

EXPERIENCE:

Date

Company

Position

20th October 2023

To till date

Sultan

Oregan USA

Head chef

5 th july 2021 to 16 march 2023

The Quorum Club

MUMBAI (INDIA)

Sous-chef

Pre opening Team

1st oct 2019 to 25may 2020

Scenic Eclips

Yacht

Chef the partie

27/March/2018

Sep 2019

Seabourn cruise

Thomas Keller

Kitchen

Chef The Partie

5 october 2016 to

05 Feb 2018

Apollo cruise

USA

Chef The Partie

1 st Feb 2016 to

09 sept 2016

Habtoor Grand resort

Dubai

Chef the partie

RESPONSIBLITIES:-

●Maintaining Quality, Cost- Effectiveness, and high levels of Sanitation.

●Responsible for all the Mice-en place, ordering, managing food cost of the Hot, cold and Indian section.

●Worked in all the Sections of the kitchen to perfect the operations.

●Recommends food and beverage items and offer advice to the guest, if necessary being aware of the opportunity to maximize sales.

●To perform all duties and responsibilities in a timely and efficient manner.

●Coordinate training activities for employees in kitchen,

●Manage personnel functions including induction, orientation, performance appraisals, disciplinary actions, grievances.

Handling guest complaint or feedback and taking necessary actions accordingly.

EXPERIENCE:

Date

Company

Position

16 July 2015 to

15 January 2016

The Solitaire Hotel Bangalore INDIA

sous chef

Hospitality Professional having 14+ years of work experience. Working for GD Group of hotels as a Sous Chef at The Solitaire Hotel Bangalore. The hotel comprises elegantly appointed, spacious guest rooms. The cuisine Indian, International & Mangalorian comprises of unique restaurant,Nawab, 7th Heaven & Bean Here. Conferences

(banquet) Hall to cater up to 400pax and extensive outdoor catering facility. Have worked in various roles and capacity – Sous Chef, Chef de Partie, and Commie. A choice of language fluency in English, Hindi, and Bengali. Having Basic in Computer Based operation –

RESPONSIBLITIES:-

●Ensure that the outlet operations and brand guidelines are adhered to as required by the company and the franchise standards.

●Provide information and advise customers on the menu and keep abreast with all the latest products and services that will be offered.

●Handle customer queries /comments to ensure customer satisfaction and delight.

●Maintain optimum stock levels to ensure smooth running of operations to cater to customer demands.

●Maintain hygiene standards and monitor regular quality checks for the outlet.

●Participate in staffing requirements for the outlet to ensure the right caliber of staff is selected to meet company objectives

●Guide, train, develop and motivate subordinates to achieve their objectives and work to their best potential to perform effectively on the job.

●

EXPERIENCE:

Date

Company

Position

13August 2013 to

30 March 2015

Vana Retreat

Deradune India

Chef the partie

RESPONSIBLITIES:-

●Maintaining Quality, Cost- Effectiveness, and high levels of Sanitation.

●Customer preferences and nutritional considerations recipe-designs, appropriate ingredients and individual serving portions.

●Establish guidelines for quality standards, develop and implement operating policies and procedures, inspect each unit regularly to evaluate food quality in preparation, service, appearance, hygiene and sanitation of production areas and employee appearance, take corrective action such as redistribution of staffing, modification of menus, changes to policies, or disciplinary intervention.

●Coordinate training activities for employees in kitchen,

●Manage personnel functions including induction, orientation, performance appraisals, disciplinary actions, grievances.

●Handling guest complaint or feedback and taking necessary actions accordingly.

Date

Company

Position

16 Jan 2013 to

31st July 2013

The Sanctum Bangalore

India

Junior Sous chef

RESPONSIBLITIES:-

●Prepares a daily requisition and processes the transfer of food items.

●Responsible for cleanliness of refers and ensuring all raw and cooked food items is stored separately.

●Recommends food and beverage items and offer advice to the guest, if necessary being aware of the opportunity to maximize sales.

●To perform all duties and responsibilities in a timely and efficient manner.

●Worked in all the Sections of the kitchen to perfect the operations.

●Coordinate training activities for employees in kitchen,

●Manage personnel functions including induction, orientation, performance appraisals, disciplinary actions, grievances.

●Handle customer queries /comments to ensure customer satisfaction and delight.

Date

Company

Position

01/July /2008 to

29/July 2012

Mandarin Oriental Hotel,

5 Star Luxury Hotel

Singapore

Chef the partie

RESPONSIBLITIES:-

●Assist the Sous chef in directing all food preparation in the Italian kitchen Dolce Vita for consistency, quality, cost-effectiveness, and high level of guest satisfaction

●Responsible for daily ordering, managing food cost, organizing the produces in respective storage units.

●Responsible for ordering and purchase of the section. ● Duty rosters and managing manpower to its optimum.

●Attending and following up on guest grievances and feedbacks.

●Setting up sections, standard operating procedures.

●Responsible for cleanliness of refers and ensuring all raw and cooked food items is stored separately.

●To perform all duties and responsibilities in a timely and efficient manner.

●Worked in all the Sections of the kitchen to perfect the operations.

●To ensure all fellow colleagues follow safety rules and procedures.

●Responsible for organization of work within the designated area.

Date

Company

Position

22nd th June 2008 Dec 2006 to

25

Thondamans food

Manufacture Ptv

Ltd.Singapore

Chef the partie

RESPONSIBLITIES:-

●Responsible for daily ordering, managing food cost, organizing the produces in respective storage units ● Maintaining the par stock for all the inventories

●Establishing the correct mice-en place for the a la carte orders as well as large party menus

●Check food preparation, cost, quality, quantity and portion control daily

●Report any problems, failures of machines or small equipment and so on as soon as possible

●Inspect all refrigerated areas and ensure regular turnover of food items

●Report any out of stock items immediately to supervisors

●Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e.

machinery, small equipment, floors, refrigerators, etc.

●This will include awareness of any specific hazards at work place

●To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.

Date

Company

Position

24th th Feb 2004 to Nov 2006

28

Taj West End Bangalore INDIA

Commis

RESPONSIBILITIES:-

Responsible for all the Tandoor & curry items on the menu,

Responsible for all the Mice-en place, ordering, managing food cost of the Indian section

Handling 5 chef and direct them how to prepare food and mise en place. Report any out of stock items immediately to supervisors

Date

Company

Position

05th Jan 2003 to 11 th

Feb 2004

Atria Hotel,Bangalore

INDIA

Commis

18th Sep 2001 to 04 th

Jan 2003

Ivory Tower

Hotel,Bangalore

INDIA

Commis

01st Jan 1999 to 10 th

Aug 2001

MGM Anand Beach Resort,Chennai I

Commis

Educational Qualification

EXAMINATIO N

YEAR OF PASSING

BOARD/UNIVERSIT

Y

DIVISION

SUBJECT

B A ENGLISH

JUNE 2013

PERIYAR UNIVERSITY –

SALEM INDIA

2 nd Division

EINGLISH

LITERATURE

12 th (PUC)

June 2001

Delhi Academy Council board (senior secondary)

2 nd Division

Arts

10 th

20 TH -NOV

-1999

BOARD OF SECONDARY

EDUCATION.

ORRISA. INDIA

2 nd Division

ORIYA MEDIUM

EXTRA CURICULAM ACTIVITIES :-

Two years Advance Diploma in Computer Application (ADCA) JUNE 2008 to June 2010

THE SIX MONTH DIPLOMA PROGRAM IN HOTELMANAGEMENT- APRIL- 2005

INTERSTS AND ACTIVITIES:-

Cricket, Travelling, Net Browsing, eating out.

LANGUAGES KNOW :-

English, Hindi, Oriya

PERSONAL DETAILS:-

NAME

Ruplal Khan

Father

Dilbar Khan

Date of Birth

26 April 1984

Nationality

Indian

Marital Status

Married

Contact

++**-**-**-**-**-** / +**-**-**-**-**-**

Permanent address

# Old ward No: 95, New Ward No: 31

# 10th 3 rd Cross, Khushal Nagar A.M.C.Road,

K.G.Halli Bangalore- 560045

REFERENCES:- Chef Eric Toe

Ex-Executive chef -Mandarin Oriental Singapore

Culinary Consultant President, Singapore Chef’s Association

Celebrity chef Singapore

Contact- + 65-98431013

Email: ***********@*****.***

Vivek Rawat

Executive chef restaurant Fontainebleau Las vegas

Executive sous Chef

Contact - +1-702-***-****

Marco Pedrelli

Hotel manager

Two Michelin Star Chef

Contact - +65-68853074

Ruplal Khan

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