Food Safety Executive Chef
Resume:
SUBHASH CHANDRA PANDIT
Adityapur-2, District- Saraikela Kharsawa
Jamshedpur – 831013, Jharkhand
Mob no.:- +91-821******* / 995-***-****
Email- ************@*****.**.**
PERSONAL SUMMARY
With 22 Years Experience in Indian Curry & Tandoor Expertise. Handling Continental, Chinese, Thai, South Indian, Pantry, Italian, Mexican Cuisine. Handling 4 Kitchen with 88 kitchen team member.
A team player with a friendly and trustworthy disposition who is always customer focused and believes that every meal should be an occasion. As someone who possesses a real passion for great food, I am able to serve as a role model to junior staff by demonstrating appropriate behavior towards all work related matters. By having extensive supervisory experience in a reputable establishment, and able to flourish in a busy fast paced environment, I am able to maintain the highest culinary standards even when under severe pressure.
I am quick to make smart decisions instantly, I am constantly challenging myself by analyzing how I can improve my performance, and all of these positive attributes allow me to deliver a higher standard of performance to my employers. By having the required patience, endurance and a good measure of skill I can contribute fully to any team, and respond positively to any challenges.
I am now fully ready and qualified for the next stage of an already successful career and am presently looking for a suitable position with an ambitious, exciting and expanding company.
CAREER HISTORY
Hotel Sitara, Ramoji Film City, 5* Luxury, Hyderabad.
as a Executive Chef from 8th Dec 2018 to till Date. Responsible for overseeing all food preparation in areas such as 10 banquets Lawn, room service, restaurants, bar/lounge, ODC and the employee cafeteria.
Organizing and monitoring controls of food quality, presentation and service.
Assisting with the preparation of and the serving of all meals to customers.
Ensuring that the kitchen and service areas are always clean and tidy.
Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment, preparing menu planning.
Implementing, monitoring and reviewing food safety systems.
Placing food orders with approved suppliers and wholesalers.
Cooking for special occasions i.e. birthdays, weddings, odc etc.
Ensuring that all kitchen equipment is fully maintained at all times.
Participating in staff and client meetings as required.
Maintaining accurate records of food supplies, and freezer / fridge temperatures.
Making sure food stock is rotated properly.
Demonstrating new cooking techniques and equipment to staff.
Interacting with guests to obtain feedback on product quality and service levels.
Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement, overseeing customer relations.
Keep maintain for inventory, indenting, daily checking quality of product.
Maintain Standard Recipe, Follow the standard operating procedure.
Maintain haccp hygiene. Temperature, food sanitization, cooking food temperature, cold food temperature, re heat food temperature, food safety, walk-in- cooler fridge, walk-in- freezer, receiving process, sop, standard grooming.
Maintain ISO 22000.
Key’s, Ras Resorts, Silvassa – Executive Chef – from 12/10/14 to 03/12/18
Ramada Worldwide by Wyndham Group, Jamshedpur as a Executive Chef from
1st Oct 2013 to 30th Sep 2014
Clarks Amer, Jaipur as a Executive Sous Chef from 10th Aug 2009 to 25th Sep 2013
Vits, Kamat Hotels India Limited, Maharastra as a Sous Chef from April 2008 to July 2009
Sarovar Park Plaza Gokulam Park Inn, Cochin as a CDP, from Dec 2001 to March 2008
Hotel Sayaji, Indore as a Demi Chef from June 1998 to Nov 2001
Hotel India, Varanasi as a Hotel Operation Trainee from April 1997 to May 1998
PERSONAL SKILLS
Ability to follow detailed instructions and procedures.
Can quickly adapt to changing situations.
Able to work with minimum supervision.
Physically fit with a lot of stamina and able to spend long hours standing up.
Time management, Multi Tasking.
AREAS OF EXPERTISE
Developing menus
Kitchen management
Hospitality
Food purchasing and costs
Stock control
Budgetary control
ACADEMIC QUALIFICATIONS
B.Sc. Diploma in Hotel Management & Catering Technology from I.I.B.M Patna - 1994- 1997. – [ 69%]
Personal Summary
DOB: 01-01-1976
GENDER: Male
MARITAL STATUS: Married
PASSPORT NO H4103410
EXPIRY DATE 31.05.2019
PASSPORT ISSUE RANCHI, JHARKHAND
LANGUAGE KNOWN ENGLISH, HINDI, BENGALI, ORIYA
Training: Industrial Training in Hotel Old Anchor Goa, Dalmia Resorts
International. Goa.
Extra Activities: Basic knowledge of computer Ms Office, Excel, PPT, Int Browsing
Date :
Place: Subhash Chandra Pandit
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