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Food Executive

Location:
Jaipur, Rajasthan, India
Salary:
70000
Posted:
May 20, 2020

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Resume:

SANJAY VERMA

***, *********** ******, ****** ***** power house, sirsi, Jaipur,

Rajasthan-India - 302012

Home: 797-***-**** Cell: 902-***-****

addb5z@r.postjobfree.com

EDUCATION AND TRAINING:-

PROFESSIONAL INDUSTRIAL TRAINING 05/1997 to 10/1997

I.T.C. Welcome Group

Hotel Rajputana Palace Sheraton

Station Road

Jaipur, Rajasthan- India

DIPLOMA IN FOOD PRODUCTION 1996

Institute of hotel management

Gwalior, M.P.-India

SENIOR SECONDARY 1994

D.A.V. Vidyapeeth, Gwalior

M.P. Board Bhopal

M.P. - India

HIGH SCHOOL 1991

D.A.V. School Gwalior

M.P. Board Bhopal

M.P. - India

SKILLS AND ABILITIES:-

Over twenty two years of progressive experience managing the provision of fine dining for hotel, resorts, restaurants, and clubhouses refining the art of cooking developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe.

Strong management and leadership skills

Creative in food preparation and presentation

Thorough understanding of produce and ingredients

Able to plan menus, and to create and follow recipes

Able to work well with others in the kitchen and in food service

Able to remain calm under pressure.

Well organized and able to manage activities in several work areas at once.

Self-disciplined and able to work quickly, carefully and safely.

Good communication skills in English both written and verbal.

Recruit and hire staff Plan menus and ensure food meets quality standards Estimate food requirements and food and labor costs Supervise activities of specialist chefs, chefs and cooks.

Clean work habits and knowledge of food safety procedures.

Good record keeping skills and basic financial skills to maintain inventories, and order supplies.

Able to meet deadlines and prioritize appropriately.

Able to adapt to unusual requests and situations

KEY AREAS OF EXPERTISE:-

Menu Design / Development

Staffing / Training / Instructing

Catering / Banquets / Events

Dining Room / Kitchen Operations

Resource Procurement / Inventory

Conferences / Special Occasions

Supervision (Front / Back of House)

Customer Service / Guest Relations

Kitchen Design / Layout

Safety / Sanitation / HACCP

Budgeting / Cost Reduction

Preparing Culinary Dishes

EXPERIENCE:-

HOTEL VINNIE

Jaipur, Rajasthan

Executive Chef11/2018 to current

The Three-star hotel, fine dining restaurant with multi cuisine banquet party facilities.

A unit of Vinnie`s Hotels (Dubai) Groups private limited.

A Contemporary restaurant with perfect ambience for a quick breakfast, business lunch or an intimate evening meal. The all-day dining restaurant offers the best of multi cuisine with its distinctive creativity.International standards meet local flavours at the Vinnie hotel Jaipur.

The Fine Dine Restaurantup to 120 covers. Two banquet hall for up to 250 and 150 people.

The 21spacious rooms good view front of airport.

Managed a food production team of up to 18. All kitchen and food operations for restaurants, Room service and banquet outlets.

Specialize in cooking with anIndian Curry and tandoor, an Indian-style oven using special sauces and spices.

Efficiently interact with restaurant staff, guest and utilize business skills to order supplies, establish budgets and set prices.

Train kitchen personnel in cooking techniques, food garnishing, and presentation.

Ensure food service and quality control.

HOTEL VESTA INTERNATIONAL

Jaipur, Rajasthan

Executive Chef11/2017 to 10/2018

The Four-star hotel, fine dining restaurant, café bar, with multi cuisine banquet party facilities.

A unit of Maple hotels & resorts Groups limited. Vesta Hotels & Resorts is currently a chain of three hotels, located in the cities of Jaipur and Bikaner in the state of Rajasthan, India. We have initiated a series of initiatives, such as Vesta at YourService, Vesta Sleep Experience and Vesta Check-in to enhance the value of your stay with us. We do hope that you enjoy the Vesta experience.

The Fine Dine PavilianRestaurant and coffee shop up to 120 covers, four conference hall, One big banquet hall for up to 300 people and 83 rooms.

Managed a food production team of up to 24. All kitchen and food operations for restaurants, bar and banquet outlets.

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.

Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented and creates decorative food displays.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Leads shift teams while personally preparing food items and executing requests based on required specifications.

Encourages and builds mutual trust, respect, and cooperation among team members.

Ensures employees are cross-trained to support successful daily operations.

Sets and supports achievement of kitchen goals including performance goals, budget goals and team goals.

Effectively investigates reports and follows-up on employee accidents.

Knows and implements company safety standards.

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Handles guest problems and complaints.

Manages employee progressive discipline procedures.

Attends and participates in all pertinent meetings.

HOTEL MANGO

Jaipur, Rajasthan

Executive Chef 11/2016 to 10/2017

The Three-star hotel, fine dining restaurant, bar, disc with multi cuisine banquetparty facilities.

A unit ofAjay prime hotels and resorts private limited.

The Restaurant to a 100 covers and the hanging deck resto bar…The hanging deck height of 72 feet with a transparent floor and transparent furniture.

Mango hotel has a lot to offer from its kitchen where food is served in restaurant benefiting to a luxurious life style.

Hotel manages to combine luxury with the latest technology to provide a warm and secure abode, offering guests a wide choice of 47 rooms, including deluxe, super deluxe and suite categories. The banquet hall for up to 500 people with a welcome lobby.

Managed a food production staff of up to 20.

Supervise and co-ordinate activities of staff.

Establish work schedules.

Estimate and order ingredients and supplies.

Ensure food service and quality control.

Maintain records of stock, sales and wastage.

Prepare and submit reports.

ZAIKA THE TASTE FINE DINE RESTAURANT

Saint Lucia, West Indies

Executive Chef 05/2015 to 10/2016

The fine dining restaurant, bar with eclectic international cuisine and birthday party facilities.

A unit of Maruti foods private limited.

The Restaurant to a 46 covers and 40 covers poll side barbecue and grill with disk bar. The best culinary, serve anauthentic Indian cuisine and international dishes (European, Chinese and other popular cuisine).

The restaurant location is very beautiful place yachting port IGY Rodney bay marina.

Managed the daily operations of restaurant, 6 Indian chef’s, 3 Local chef’s and 12 local server`s girl.

Maintained the restaurant food costs below 27%of the budget as compared against standard industry cost of 32%.

Attained 100% guest satisfaction level during first one year of employment by streamlining kitchen operation and delivering high quality food and guest service.

Ensure the delivered food is of excellent quality and prepared under hygienic condition.

Carryout financial planning and control food cost.

Maintained amiable relationships with vendors and received preferred pricings.

Created and implemented new weekly menus.

Oversaw catering function up to 600 people and catered to the special dietary needs of the medical students.

Managed ordering and inventory, food and labor costing, budgeting and forecasting.

Enforced strict HACCP and sanitation polices set by the company.

HOTEL OM TOWER

Jaipur, Rajasthan

Executive Chef 05/2014 to 05/2015

TheFour-star hotel and fine dining restaurant with multi cuisine and full banquet facilities

A unit of Om Metal`s Infraproject Ltd. group of Hotel.

The restaurant is wonder of Rajasthan, its restaurant is revolving and 200 feet much height to a120 covers high-end fine dining Om Revolving Restaurant, coffee shop, two big banquet halls, three mini halls, discotheque, amigos Bar, swimming pool and 60 largest rooms.

Managed a staff of up to 36. All kitchen and food operations for restaurants, coffee shop, bar and banquet outlets.

Responsible for overseeing all food preparation in areas such as banquet, room service, restaurants, bar/lounge and the employee cafeteria.

Attended daily management meetings and conducted monthly staff meetings. Birth day celebrate the all staff & best employee of the month.

Monthly check the Inventory all items and maintains the food cost records.

Consistently working to high standards.

Supervised catering for events accommodating up to 600 people.

Ensuring that food is always ready on time and to the required standards.

Possessing a high level of personal cleanliness of the kitchen and dining areas.

A comprehensive understanding of how to comply with all relevant (FSSAI & HACCP) Food and Safety Standards Authority of India. Hazard Analysis Critical Control Point.

Monthly food promotion events and food festival.

Reminding staff to be mindful of the cost of ingredient and food.

Addressing any staff performance or training issues.

Fruit & vegetable carving and more verity food cooking for special Occasion i.e. birthday, weddings, ceremony etc.

Placing food orders with approved suppliers and wholesalers.

Reviewing comments card, guest satisfaction result and another data to identify areas of improvement.

Overseeing customer relations.

Disciplining underperforming staff members.

HOTEL MAHARANI PLAZA

Jaipur, Rajasthan

Executive Chef 08/2013 to 05/2014

The Three-star hotel andmulti cuisine restaurant with full banquet facilities

A unit of Maharani group of Hotels Private Limited.

Supervised the dining and service operations of a private hotel and

Residential community (Geetanjali fine-diningrestaurant, bar, threebig halls and one mini banquets hall&53 largest rooms).

Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 4-star dining experience with a multi cuisine kitchen.

Managed the daily operations of restaurant and banquet facility with a staff of 25. Trained new hires and retrained existing staff on food presentation techniques. Revitalized internship program for students from local schools, colleges and universities. Managed dessert production. Oversaw purchasing, menu development.

Attended daily management meetings and conducted monthly staff meetings.

Coordinated and executed catering services, both on and off site for

Events ranging from weddings, ring ceremony, birthday and conferences.

Inventory management and maintains of records.

Supervised catering for events accommodating up to 800 people.

Ensuring that food is always ready on time and to the required standards.

Possessing a high level of personal cleanliness and a comprehensive

Understanding of how to comply with all relevant food and safety standard

Comprehensive understanding of how to comply with all relevant food and

Safety standards.

D-ADMASS RESTO-BAR

Almaty, Kazakhstan

Executive Chef 03/2013 to 07/2013

A part from preparing meals at scheduled times, also responsible for overseeing all who work done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities.

The all-day dining restaurant offers the best of multi cuisine with its distinctive creativity.International standards flavors.

Supervised service operations for three restaurants.

A restaurant is IndianRajasthan themes.

Directed the activities of 16 staff, engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and waiter staff).

Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants.

HOTEL MAHARANI PALACE

Jaipur, Rajasthan

Executive Chef 10/2008 to 02/2013

The Three-star hotel and fine dining restaurant with international cuisine and full banquet facilities.

A unit of Maharani group of Hotels Private Limited.

The Restaurant to a120 covers high-end fine diningGeetanjaliRestaurant, three big banquet halls, rooftopgardenand swimming pool with 60 rooms.

Developed and implemented an American-continental and Indian menu; hired and trained new staff (front and back of the house), and conducted a 100% renovation of the kitchen and dining areas.

Managed a staff of up to 38. Oversaw all kitchen and food operations for restaurants, waves bar, deluxe bar and banquet outlets.

Spearheaded purchase of commercial vehicle for catering and transport of perishable goods.

Supervised catering for events accommodating up to 400 people.

Inventory management and maintains of records.

Improving of service standard and motivate to staff.

Marketing promotional events and food festivals.

Ensures that proper sanitation techniques and occupational health & safety standards are maintained at all times.

Accurately interprets and executes all food orders.

Prepares and serves sauces, condiments and garnishes to kitchen standards.

HOTEL JAIES

Jaipur, Rajasthan

Executive Chef 11/2002 to 9/2008

A unit of Navjeevan group of Hotels Private Limited.

The restaurant to a60 covers fine dining restaurant, two big banquet halls, a big gathering banquet hall on the roof top, bar and 48 rooms.

Managed a staff of up to 26. Oversaw all kitchen and food operations.

Overall looking room service, restaurant, bar, pub & banquet facilities.

Assists in the development of new menus.

Maintains efficient use of produce, portion controls and stock turnover to ensure food costs are kept in line to established budgets.

Cost control delicious quality healthy food and thereby give profit to the organization.

Stocks and organizes work areas, fridges, freezers and maintains a clean, safe, hazard free work environment.

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have expertise in variety of techniques in cooking to prepare healthy tasty dishes.

Have excellent managerial ability and have managed various teams with great efficiency.

HOTEL DIANA PALACE

Jaipur, Rajasthan

Executive Chef 11/2000 to 10/2002

The restaurant to a 40 covers, a big banquet hall and 27 rooms.

Ensures that food quality, presentation and consistency are maintained at all times.

Works effectively at allwork stations analyses operation and brief personnel.

Developing & maintaining standard as per commitments.

Managed a staff of up to 20. Oversaw all kitchen and food operations for restaurants, and two banquet outlets.

Have experience of managing all operation related to dish in star hotels.

Guest satisfaction service achievement.

Maintaining the correct level of fresh, frozen and dried food in the store room.

HOTEL MAHARANI PALACE

Jaipur, Rajasthan

Assistant Curry Chef12/1997 to 04/2000

A unit of Maharani group of Hotels Private Limited.

Report to the executive chef.

Assist executive chef with financial planning and budgeting.

Help to manage kitchen personnel and ensure quality guest satisfaction.

Complete annual appraisal and review team performance.

Responsible for grocery and perishable order sheet.

Maintain food cost and quality standard.

Prepare food for a la carte menu and banquet.

Create decorative food displays.

Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.

Personal Profile:-

Father’s Name : Late-Shri B. L. Verma

Date of Birth : 2nd December 1975

Language Known : English, Hindi

DECLARATION:-

I here-by declare that the above statement made in the resume is true and best of my knowledge & belief.

(SANJAY VERMA)



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