Quality Assurance Executive Chef
Resume:
MONOTOSH DEWANJI
Sreepally,palta canel side road po- bengal enamel,24pgs(N)743122, west Bengal
Contact: 798*******, 974-***-**** ; Email: *****.*******@*****.***,
Dear
Mr,
I am submitting my keen interest in the position of chef in the mentioned division of your esteemed organization.
To describe myself in brief, I am an enterprising and meticulous professional with 12+ Years of experience as an innovative Chef with an exceptional record of service and international experience in handling multiple clienteles and expertise in all facets of cooking and management of five star hotels and restaurants. Forte in operations, food and beverage management, public relations, food promotions, menu planning, F&B, Guest Servicing, training, human resource management and customer relations
Proactive decision maker, seeking challenging assignments at a senior managerial level with reputed hotels, food chains, cruise ships bringing the following transferable:
CORE COMPETENCIES Menu Planning/ costing ● new gastronomic initiatives ● innovating & reinventing menus ● Handling large scale gourmet operations ● Staff Training ● Food Promotions ● Quality Assurance ● Expense Management
With fine tuned relationship management skills I reckon that my grooming level has reached a stage when I may look outward with confidence to seek a top level position in a professional set up. With high energy levels and perfect grasp of business fundamentals I am confident of making visible contribution to company’s growth objectives
Details of my background and contributions are documented in the enclosed résumé, and it is with complete confidence that I present them as representative of the value and return on investment that I will bring to your organization.
Thanking you in anticipation of a favorable reply.
Yours sincerely
Monotosh Dewanji
MONOTOSH DEWANJI
Sreepally,palta canel side road po- bengal enamel,24pgs(N)743122, west Bengal
Contact: 798*******, 974-***-**** ; Email: *****.*******@*****.***,
EXECUTIVE CHEF
During an illustrious culinary career spanning over a decade, I have acquired wide ranging experience in refining Indian and Continental Cuisine to suit the global palate while retaining its authentic and traditional flavours. Currently working as Executive Chef at Ashoka Grand Hotel with emphasis on blending traditional culinary skills with contemporary concepts, I possess demonstrated skills in:
Setting industry standards and benchmarks in fine dining, presentation, food appeal and plating
Developing and testing recipes with new and lesser known ingredients in the Indian market ensuring consistent high quality and minimizing food costs & supply waste.
Producing top- quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs.
Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.
Supervising large staffs and overseeing food revenues with comprehensive experience in menu planning, food promotions, costing, and interacting with guests of international standards
Handling a variety of clients from diverse backgrounds and gained recognition from past and previous employers for successful maintenance of international standards and utmost commitment to my work.
Core Competencies
Menu Planning/ costing ● new gastronomic initiatives ● innovating & reinventing menus ● Handling large scale gourmet operations ● Staff Training ● Food Promotions ● Quality Assurance ● Expense Management
PROFESSIONAL EXPERIENCE
HOTEL SONAR TORI ( AGARTALA. TRIPURA). EXECUTIVE CHEF. SINCE 1ST JULY 2018 TO TILL DATE
Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards. Ensuring strict compliance to standard production procedures and recipes as per standards
Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation
Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control
Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention.
Supervising, training, evaluating and developing all kitchen associates.
Proficient in understanding customer queries and handles them affectionately and sorts out their grievances and queries
Administering quality and consistency of food before dispensing them out from the kitchen
Liaison with other departments including the outside vendors for the smooth flow of operations
Conducting market analysis and keeping track of various new trends in the industry related to food and implementing them in an innovative manner
Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and house keeping while ensuring adherence to budgetary & quality parameters.
COUNTRY ROADS MICRO BREWERY (KOLKATA) EXECUTIVE CHEF DECEMBER 2016 TO JUNE2018
Setting industry standards and benchmarks in fine dining, presentation, food appeal and plating
Developing and testing recipes with new and lesser known ingredients in the Indian market ensuring consistent high quality and minimizing food costs & supply waste.
Producing top- quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs.
Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.
Supervising large staffs and overseeing food revenues with comprehensive experience in menu planning, food promotions, costing, and interacting with guests of international standards
Handling a variety of clients from diverse backgrounds and gained recognition from past and previous employers for successful maintenance of international standards and utmost commitment to my work.
responsible for planning and enhancing menus and creative cuisine preparation in line with the
international standards. Ensured strict compliance to standard production procedures and recipes as per standards
Responsible for menu revamping as per customer profile and preferences. Implementation of new menus and writing procedures for the items that is produced.
Responsible for imparting sanitation training to kitchen personnel via regular meetings, conducting training and motivation programs & maintaining the highest standards of health and hygiene.
Responsible for handling VIP guests and International clients, increased guest satisfaction.
Other responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories
ASHOKA GRAND HOTEL (Bhagalpur) 2year
Executive Chef
Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards. Ensuring strict compliance to standard production procedures and recipes as per standards
Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation
Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control
Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention.
Supervising, training, evaluating and developing all kitchen associates.
Proficient in understanding customer queries and handles them affectionately and sorts out their grievances and queries
Administering quality and consistency of food before dispensing them out from the kitchen
Liaison with other departments including the outside vendors for the smooth flow of operations
Conducting market analysis and keeping track of various new trends in the industry related to food and implementing them in an innovative manner
Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and house keeping while ensuring adherence to budgetary & quality parameters.
HOTEL SRIYASH REGENCY, Bhagalpur (BIHAR) 1 year
Sous Chef
Reporting to the Executive Chef and responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards. Ensured strict compliance to standard production procedures and recipes as per standards
Responsible for menu revamping as per customer profile and preferences. Implementation of new menus and writing procedures for the items that is produced.
Responsible for imparting sanitation training to kitchen personnel via regular meetings, conducting training and motivation programs & maintaining the highest standards of health and hygiene.
Responsible for handling VIP guests and International clients, increased guest satisfaction.
Other responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories
GHAZAL NORTH INDIAN RESTAURANT, Johannesburg, South Africa 2 yrs
Head Chef
Menu planning, provisioning, food preparation as per guest orders and for the buffet.
Supervising, training, evaluating and developing all kitchen associates.
Adhered to budget and exercising cost control at the same time maintained quality and performance standards.
Took stock of all food items, inventory management and placing orders for items to be replenished.
SPICEBURG MULTI CUISINE RESTAURANT, Johannesburg, South Africa 2 years
Head Chef
VISHANA CATERERS, Johannesburg South Africa 2 & half years
Head Chef
FLURYS SWISS CONFECTIONERY PVT LTD, Kolkata, India 1 year
Assistant Cook
MULTI CUISINE RESTAURANT, South 24 Parganas, India 2 year
HOTEL SWOSTI PLAZA, Bhubaneswar, India 1 year
Commis-ІІІ
TRAININGS UNDERTAKEN
Industrial training
Organization: Hotel Sea Queen Goa, India
Duration: 22 weeks
Summer training
Organization: Hotel Peerless Inn, Kolkata, India
Duration: 3 months
EDUCATIONAL CREDENTIALS
3 years Diploma in Hotel Management Catering Technology & Applied Nutrition 2000
NIHM, Bhubaneswar, India
10+2 1995
W.B.C.H.S.E
Date of birth: 02nd January 1974
Languages Known: English, Hindi and Bengali
Permanent Address: Sreepally palta,(Near Bat-tala Kalimander), P.O - Bengal Enamel, Dist - North 24, Parganas, Pin : 743122
Passport no-J8145157
References: Available on request
Contact this candidate