Food Management

Naren Pandey

+960-******* (Maldives ) +91-892-***-**** (India)

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

Chef de Partie

A quality focused Hospitality Management professional with over 8 years of multicultural experience in managing multiple clienteles and cuisines. Comprehensive experience in managing all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages. Understanding of all key health, safety and sanitation concerns; expertise at developing and testing recipes and techniques for food preparation ensuring consistent high quality and minimizing food costs & supply waste.

Hands on experience in production, costing, forecasting and scheduling, inventory control, purchasing, loss prevention, budgeting and cost savings.Competent to work in highly diverse environments with people from varied backgrounds. Excellent team management skills with ability to motivate, train and guide team members for optimal productivity.

Core Competencies

Indian cuisine

Indian curry and tandoor

Indian Coastal cuisine

South Indian breakfast

Worked on Arabic and srilankan cuisine

Basic butchery skill

Quality Assurance

Food and hygiene

Operations Management

Team Management

Professional Experience

LUX SOUTH ARI ATOLL (WHITE SAND SPA RESORTS), MALDIVES Oct 2017 – Present

Chef De Partie

Improving menu selection, introducing professional service delivery and providing operations expertise to enhance client relations.

Ensuring the efficient and smooth running of the kitchen, maximizing the productivity of the kitchen staff.

Managing different cuisine and office operations, including inter/intra departmental coordination, logistics of supplies and exercising cost controls.

Taking care of day to day operation of tandoor and hot kitchen Indian curries.

Developing and customizing cuisine as per the guest request.

Collaborating with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

Implementing effective measures to minimize food wastage and preparing equipment’s as well as store standards for the station.

THE OBEROI GROUP EIH LIMITED - THE OBEROI RAJVILAS, JAIPUR, INDIA Jun 2012 – Oct 2017

Chef De Partie(Jan 2015 – Oct 2017)

Made vital contribution in ensuring food is prepared is of highest possible standards.

Developed daily and weekly production levels whilst maintaining seamless coordination with the management.

Drove significant efforts in preparing menu plans as well as retaining food orders with permitted food suppliers and wholesalers.

Played a prominent role in formulating and supervising the cleaning roster besides safeguarding that all kitchen equipment is constantly fully maintained.

Acted as a key player in staff and client meetings as and when required.

Commis (Jun 2012 – Dec 2014)

Confirmed that food is prepared of highest possible standards as well as created portion size in accord with food specifications.

Premeditated and allocated jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.

Managed the responsibilities for maintenance of cleanliness, sanitation at the assigned work area.

Prepared and cooked all food items by the recipe and to specification. Organized ingredients for cooking, including portioning, chopping, and storing food.

Organized all menu items by strictly following recipes and yield guide.

Checked/monitored deliveries, including checking weights, temperature and use by dates on raw ingredients.

INDUSTRIAL TRAINING

MAJESTIC PARK PLAZA, LUDHIANA 2010

ACHIEVEMENTS

Bestowed as Exceptional Performer in the annual performance appraisal .

Successfully accomplished British council exam I.E.L.TS with 6.5 BANDS in year 2019.

Awarded as Student of the Year in Saraswati Vidya Mandir School 2008 – 2009.

AccomplishedCertified Departmental Training in 2017, finalizedExecutive Development Program in 2017.

Workedin live kitchen of speciality Indian restaurants Raj Mahal for three years.

WORKSHOPS

Attended the work Shop of Awadhi cuisine from Oberoi Center of Learning and Development, 2015.

Joined the work shop of Bengali and Punjabi cuisine from Oberoi Center of Learning and Development, 2014.

Volunteered commonwealth games 2010 at Delhi with Ashoka Hotel.

Education

Bachelor in Hotel Management Institute of Hotel Management, Hajipur 2012

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