Chef Executive
Resume:
PRITESH KARMALI
Executive Pastry Development Chef
Muscat, OMAN
Contact No – ++968-********/009***********
*: **************@*****.**.**
: **************@*****.***
@ Objective
Seeking a suitable position as Executive Pastry Chef where I can adapt myself to new situations utilizing previous experience and serve to satisfy the management through hard work.
& Academic & Professional Qualification
Diploma in Hotel Management from I.H.M., Goa.
H. S. C. from Shiroda Higher Secondary School, Goa, India.
S. S. C. from N. O. S., New Delhi.
1 Details of Work Experience
BIN MIRZA International March 2017 – Till Date
Company Profile:
The Best International Restaurant and Casual Dining Brands in OMAN
Such as: NANDO’S, BREAD TALK, WAGAMAMA, SECOND CUP, SPUN, STEAK ESCAPE, CARAMEL, ROSELLE.
Company Website: www.binmirza.com
Position: Executive Pastry Development Chef
Job Profile:
Consistent BOH operations as detailed in the SOP . Maintain PPP and high standard of
Kitchen Operation – safety, heath regulation, and maintenance. Recipe consistency
Controls and costing. Ordering Procedures for daily orders, quarterly/six month ordering in place. PMIX analysis and training. Control costs – food, paper, people and utilities. Fill in where needed to ensure gust service standards and efficient operations. Work with restaurant managers to plan and price menu items. Establish portion sixes and prepare standard recipe cards for all new menu items. Ensure that all equipment’s are maintained and well calibrated. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee the training and retraining of kitchen. Attends all scheduled manager and employee meeting and brings in suggestions for improvement. Sourcing and procuring
KEY ACHIEVEMENTS:
100% guest satisfaction achieved with 97% of the surprise audit guests
Controlled budget
Menu Engineering and Costing
Initiated Train – the –Trainer Programs and achieved 90% of the set targets
Hired, trained and mentored kitchen Supervisors
Derive genuine pleasure in transforming high-potential Team Members into outstanding Leaders Utilize skills for an organization and in-turn utilize he organize to grow.
! Eventually run a great organization
1 Details of Work Experience
BICE International, BICE Restaurant Group June 2014 – March 2017
Company Profile:
Bice Mare Restaurant, a part of the BICE Restaurant Group 1926 Itali
Company Website: www.maredibice.com
Position: Sous Chef Pastry
Job Profile:
Communication point between Management, Dining and Kitchen line. Through follow up on ticket times, sanitation, plate presentation, temperatures and special request. Last point of quality check prior to the food hitting the guest
Responsible for the flow of the line meaning – must receive order from wait staff, relay them to the kitchen, monitor progress and ensure that the kitchen puts out the dishes according to the ticket’s
In charge of the restaurant pastry & bakery section
Planning New Menu’s for restaurant & show case
Planning duty Rota and maintaining records for all menu’s
Organizing good Team Work .And also takes care of the whole kitchen in absence of the Head Chef.
KEY ACHIEVEMENTS :
Part of the team behind the successful opening of SAPORI BICE Restaurant
Awarded the best F& B Operation in 2014
Liaised with International Opening Tem and Developed Pre-opening Plan
Sourced best product- local ( within the region) and international
Site development
Menu roll outs
Club Mahindra, A Mahindra Group of Companies January 2011 – June 2014
Company Profile:
Mahindra Holidays & Resorts India Ltd., (MHRIL) a part of the Infrastructure Sector of the
Mahindra Group, brings to the industry values such as Reliability, Trust and Customer
Satisfaction.
Company Website: www.clubmahindra.net
Position: Assistant Pastry Chef
Job Profile:
Fully in charge of the Banquet and the Italian Restaurant
Planning Menu’s for setting up the kitchen for banquets.
Planning duty rotas.
Setting up recipes for use and maintaining records for all menu’s.
Organizing Team Work.
Job Responsibilities:
In charge of the Pastry Department.
Millennium Hotel, Abu Dhabi April 1, 2008 – November 2010
Company Profile:
A leading 5-Star business lifestyle Hotel situated in Abu Dhabi having 325 luxurious guest rooms. guestrooms with broadband internet access, a health and fitness club, meetings & events facilities.
Company Website: www.millenniumhotels.com
Position: Senior Chef De Party
Job Profile:
Fully in charge of the Banquet and the Italian Restaurant Sevilo & multi cuisine restaurant Citrus.
Planning Menu’s for setting up the kitchen for banquets.
Planning duty rotas.
Setting up recipes for use and maintaining records for all menu’s.
Organizing Team Work.
Al Diar Sands Hotel 2005 – 2008
Company Profile:
A Certified Hotel by HACCP with deluxe rooms with full service hotel offering superior residence facilities.
Company Website: www.aldiarhotels.com.com
Position: Demi Chef in Pastry
Job Profile:
Fully in charge of the LA-PIAZA Multi Cuisine Restaurant, Chequers Restaurant {Fine – Dinning}.
Planning Menu’s for setting up the kitchen for banquets.
Setting up recipes for use and maintaining records for all menus.
Making duty charts and commanding capacity.
Organizing Team Work.
Taj Exotica, Taj Group of Hotels 1999 – 2004
Company Profile:
The Indian Hotels Company Limited (IHCL) and its subsidiaries are collectively known as Taj Hotels Resorts and Palaces and is recognized as one of Asia's largest and finest hotel company.
Company Website: www.tajhotels.net
Position: Commi. I (Bakery & Pastry)
Job Responsibilities:
Incharge of the Mediterranean Restaurant & other outlets .
: Skills & Achievements
Nominated as Best Employee of the Month of February 2005 in Sands Hotel.
Good Knowledge of MS Word, & Internet.
High level of flexibility & adaptability, with flair for getting through to people management.
Ability to work in a team and meeting up the project deadlines on time.
Flexible attitude and can work for additional hours where required.
Effective communication with good analytical & problem solving skills.
Good communication in English, & Hindi.
Personal Information
Date of birth : 1st April 1979
Nationality : Indian
Passport no. : K 1751207
Date of issue : 13/06/2012
Place of issue : Panaji
Date of expiry : 12/06/2022
Visa status : Visit Visa
References:
To be furnished on request.
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