Junior sous chef

HARISH C. KAMI

Flat no-**, Road # ****, Block # *36

Bahrain Carlton Hotel (Near)

Adliya, Kingdom of Bahrain

Phone: 009**-********

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

Summary:

To seek a challenging career and prove my skills as Production Executive, Confident and proven Excellence in Kitchen Department

Educational Attainment:

Examination

Institute

Year of Passing

Craft Cookery Course

(Diploma)

Kohinoor Kokane’s Technical institute

October 2006

H.S.C

DadarVidyaMandir, Matunga

March 1999

Pass Class

Professional experience

Organization : Florence la Maison (Mediterranean, Arabic cuisines)

Profile : Senior Chef De Partie

Period : 15thmarch to till the date

Organization : Roberto Cavalli Café, Italian fine dinning

Profile : Chef De Partie

Period : 15th February 2016 to 12th March 2019(3 years)

Organization : Jones the Grocer,Amwaj, Western/Mediterranean

Profile : Chef De Partie

Period : 5th January 2015 to 5th January2016.(1 year)

Organization : The Palace Boutique Hotel,Masso/orangery.

European/Arabic cuisine,adliya

Profile : Demi Chef De Partie

Period : 15th September, 2014 to 1st January,2015(4month)

Organization : OLIVETO, kingdom of Bahrain,Adliya,

Italian fine dinning

Profile : Demi Chef de partie

Period : 12th Jan 2012 to 5th September 2014(2yrs8month)

Organization : The Oberoi Hotel & Resorts, Mumbai, India.

Italian fine dinner Restaurant “Vetro

Profile : Commis I (1 year)

Period : 15th June, 2010 to 14th June 2011(1year)

Organization : J.W MARRIOTT Hotel, Mumbai, India.

Italian fine Dining Restaurant “Mezzo-Mezzo”

Profile : kitchen attendant to Commis II

Period : Pre-Opening team,

1st Nov 2001 to 31st Sep 2007. (6 years 11 months)

Organization : ITC Grand Maratha Sheraton Hotel, Mumbai, India.

Profile : Utility Associate

Period : Pre-Opening team,

1st July 2000 to 30th Oct 2001.(1year 3months)

Major Part of Work involved:

Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.

Ensure desired output delivery through effective roster planning / scheduling.

Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls.

Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are color coded with dates.

Be responsible for standard recording for safe food with daily monitoring and follow up for corrective action

While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Sr. Sous Chefs and Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.

Manage the implementation, updating and following of SOPs in respective section, take corrective action on non-conformances and brief the team on preventive measures. Ensure all teams follow approved recipes and methods

Assist in new recipe creation, trials and implementation of new products/dishes ensuring that the team understands the client expectations.

Prepare, update and maintain production sheets including separate breakdowns for all international airlines/catering businesses to support all intra department requirement

Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.

Contribute to Kitchen revenue through effective food cost / wastage control

Achievements

Award of Associate of the month in Dec .2005

Awarded completing 5 years in J.W. Marriot

PERSONAL DETALS

Date of Birth : 25thDec,1980

Nationality : Indian

Marital Status : Single

Gender : Male

Language Known : English, Hindi, Marathi & Nepali

Reference upon Request

Contact this candidate