2ndFloor LP:14/16/1/1 Kolkata 700100
Location: Sanjha Chula Restaurant
To fine a Challenging Position to meet my Competencies Skills Education and experience.I have faced so many challenges but the toughest one is not getting a job but still smiling and doing more hard work to improve me day by day.
I worked Europe CroatiaI TGospoja hotel as a European cookfrom 2nd Aug to 11Nov 2019.
PETER CAT Restaurant at KOLKATA
Since 2017 25th June to 30th March 2019.
Amwaj Catering Services(Doha Qatar) Designation: Chefde cusuine
12th June 2011 To April 2o17.
Manage Various Multi service operation in Such a number that customer satisfaction good Company image high staff moral and budgeted profit margin are achieved in line with storage as operating plan procedures and forecast ensuring continual Growth under QatarPetroleum.
2nd November 2008 to 19th May 2009
ExecutiveChefdevelopingnewrecipesplanningmenus,trainingfoodpreparation worker's mainting and inventory of food supplies following a food budget doing purchaseorderreportingtotheheadoffoodbeveragemanagementandcompleting other administration tasks intheir
Khartoun Plaza Hotel khartoum Sudan)
Designed : chef de cusuine
March 2008 To 25thAugust 2008.
To ensure the implementation of a correct “food production schedule” for each department and for each crew to maximize effectiveness and efficiency of employees’ workingschedule.
Hind Offshore PvtLtd(MUMBAI)
Designation : Head Chef
24-01-2011 TO 23-02-2011
Ensure that each department/section place an order for next day consumption based on their par stock levels. Ensure proper receiving, storage, and rotation of products to comply with the standards.
4th February 2007to7 October 2007
Disignation: Chef DE Parties
Prepare Continental, Mexican Asian food as required
ESS china Barge Hyundai –423(CHINA).
10 January 2004 to 31st December 2005
Managing of a busy and high quality Kitchen operation.
Universal Sodexho (Nigeria Gabon)
2002Feb upto July 2002 Designation :Head Chef
Manages the kitchen and ensures compliance with all standards of best practices Ensure that safety standards and sanitary requirements are met each and every day.Oversee catering events and may also offer culinary instruction and/or demonstration culinary techniques.
2ndFebruary1992to28December1994 Designation :LineCook
Oberoi Grand Hotel( Kolkata)
Designation :2nd Commies
28th January 1991 to 6th October 1991
Cleans and sanitizes work areas.Prepares all food items ads directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the restaurant.Restocks all items as needed throughout shift.
B.com Commerce 1989
Nips School Of Hotel management (KOLKATA)
Diploma in Catering course in 2006
St Anthony High School 1986,( Market Street KOLKATA).
B.Com Commerce from Calcutta University 3 years (1986-1989)
Date of Birth-1969 Nationality- Indian MarritalStatus–married
Passport – S 32621557 ECNR Date of issue -18/06/2018 Date of Expiry -17/06/2028.
Languages Known –English, Hindi, Arabic andBengali.
Panama CDC (STCW-95)
CombatLifeSupportCoursewithFireFightingCourseSpeciallytrainedforFireon H2S Safe Procedure 30 Hours-10/09/2012
OSHA29 CFR 1926 Construction Safety Regulation (OSHA )Outreach Training Programe HACCP Trained Level -1
` Yours sincerely