Food Safety Chef

SURYAKANT NAITHANI

Permanent Address

Vill & P.O Balasour, Kotdwara,

Distt, Pauri Garhwal,

Uttarakhand, India, 246149.

Contact No: - +919*********

E-Mail: - add6ih@r.postjobfree.com

CAREER OBJECTIVE

To find a challenging position to meet my competitive, skills, education and to increase the organization value with available resources.

PROFESSIONAL EXEPERIENCE

POSITION

HOTEL/RESTAURANT

LOCATION

TIME PERIOD

DURATION

CORPORATE CHEF

VIA MILANO

BANGALORE

01 APR 2020 - TIL NOW

PRESENTLY

CHEF DE CUISINE

MYTHOS KOUZINA & GRILL

DUBAI

01 JAN 2019 - 20 FEB 2020

1 YR 2 MONTHS

SOUS CHEF

MYTHOS KOUZINA & GRILL

DUBAI

01 APR 2015 - 31 DEC 2019

3 YR 8 MONTHS

JR. SOUS CHEF

ELIA, MAJESTIC HOTEL

DUBAI

23 DEC 2013 - 31 APR 2015

1 YR 4 MONTHS

SR. CHEF DE PARTIE

RADISSION BLU YAS ISLAND

ABU DHABI

16 JUN 2013 - 03 DEC 2013

5 MONTHS

CHEF DE PARTIE

MYKONOS, INTERCONTINENTAL

DOHA

06 SEP 2011 - 30 MAY 2013

1 YR 8 MONTH

COMMIE 1

ATLANTIS THE PALM

DUBAI

07 MAR 2010 - 01 SEP 2011

1 YR 6 MONTHS

DEMI CHEF

IBIS PUNE

PUNE

12 AUG 2009 - 26 FEB 2010

6 MONTHS

TEAM MEMBER

ISTA (HYATT)

HYDERABAD

16 JUN 2008 - 09 AUG 2009

1 YR 2 MONTHS

TRAINEE

GREAT VALUE BY CLARKS

DEHRADUN

25 MAY 2007 - 25 DEC 2007

7 MONTHS

TRAINEE

ITC MANOHAR FORTUNE

HYDERABAD

01 MAY 2006 - 30 SEP 2006

5 MONTHS

Professional chef with 14+ years of extensive experience in Italian, Greek, Mediterranean, Continental, Indian cuisine, Capable of managing Ala Carte, Buffet, Events, Fine Dining while supervising and motivating staff to perform to best their abilities across every service time with very high standard.

RESPONSIBLITIES IN VIA MILANO

Reporting to the Vice president of the company.

Responsible for three fine dining restaurants, one casual dining restaurant, 2 high end cafeteria and two working projects in India.

Make strategy to boost up food revenue and profit.

Monitored cooking procedures, cost, quality and inventory stocks.

Headed portion control and planned monthly kitchen budget, menus and recipes.

Tested samples of food ingredients deposited by purchase department.

Administered job procedures and food production standards to uphold desired quality and service of food items.

Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.

Identified new methods of cooking to enhance taste of dishes.

Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipment.

Supervised performance of kitchen staff and trained them as needed.

Complied with food handling and safety standards as stated by Dubai municipality department.

Identified correct pricing of dishes listed in menu after studying cost of ingredients, labour and overhead expenses.

Cooked food by setting up high standards for nutritional content, presentation and cooking methods.

Compared final outcome against established standards to measure results and made changes in production accordingly.

EDUCATIONAL QUALIFICATION

Three years Diploma in Hotel Management and Catering Technology from J.P Institute of Hotel Management Merrut, Uttar Pradesh, India.

Senior Secondary Education from Central Board of Secondary Education.

Higher Secondary Education from Central Board of Secondary Education.

CERTIFICATIONS

Completed successfully level 4 Award in Food safety in August 2019 by Highfield.

Completed successfully PERSON IN CHARGE with Merit in 2015 by Highfield.

Certificated HABC Level 2 award in food safety in catering (QCF).

ACHIVEMENTS

Did successful 5 days Greek Food Festival in Via Milano Bangalore India from 5 June 19 to 9 June 19.

Manager of the Year in Mythos Kouzina and Grill Dubai 2016 & 2017.

Employee of the Month (March 2012, August 2012 & January 2013) in Intercontinental Doha Qatar.

Best Chef of the Month in kaleidoscope Atlantis the palm Dubai in 2010.

Employee of the month in Ibis Pune India in 2010.

ADMISTRATIVE KNOWLEDGE

Attendance (TIME SHEET/PAYROLL)

Good Knowledge of F.M.C & SAGE (Requisitions, Approval, Supplier audit)

Good knowledge of Microsoft office (word, Excel, Power point)

Good Knowledge of Internet.

SKILLS

Excellent cooking skills.

Leadership and management skills.

Organizational skills.

Ability to control a budget and work with figures.

Ability to work under pressure and make quick decisions.

Ability to stay calm and overcome any food production problems.

PERSONAL DETAILS

Father’s name : Lambodhar Prasad Naithani

Date of birth : 07 March 1986

Gender : Male

Marital status : Married

Hobbies : Cooking food & Travelling in hill station

Nationality : Indian

Passport number : T2441704

Issued from : Dubai, United Arab Emirates

SURYAKANT NAITHANI India

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