PRITESH KARMALI

Executive Pastry Development Chef

Muscat, OMAN

Contact No – ++968-********/009***********

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@ 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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