SHATRUGHAN SINGH BASNET

CURRICULUM VITAE

Contact-968*******, addpyw@r.postjobfree.com

OBJECTIVE

Looking for a challenging position of the executive Sous Chef in the reputed company with a view to use my wide experience for the benefit of the organization and pass my gained knowledge to my subordinates. Hotel management professional with around 16 years of experience in kitchen work and allied services in the hospitality services. Expertise in handling the entire kitchen brigade and the operation involving analyzing performance trends, supply chain (ordering, receiving, storing and distribution), costs control and compliance to ensure high class service delivery to guest. Excellent interpersonal management skills with extensive experience in recruiting, training and development of work force.

SPECIALIZATION Pan Asian Cuisine (Japanese, Thai, Chinese, Mongolian, Indonesian, Korean, Burmese) Knowledge of Cotinental, Indian & Fusion.

KEY QUALIFICATIONS

• 12years experience with kitchen operations and staff supervision

• Hands-on experience in food preparation in keeping with prescribed menu, recipes and preparation techniques

• In-depth knowledge of assigning responsibilities for particular work, and

• Comprehensive knowledge of setting deadlines to ensure the well-timed completion of work

• Proven record of Food and supply purchasing – adhering to product specifications and authorized vendors

• Able to run independly the outlet • Demonstrated ability of scheduling and supervision of department workers with adherence to efficiency metrics

• Experience with preparing and organizing banquet as well as restaurant meals

WORK EXPERIENCE-Oct 2019-Present Moshi Restaurant Dubai Chef De Cuisine

Aug 2013 –Sep 2019 Malaka Spice,Pune

Sr Sous Chef

Introduced almost 24th successful seasonal menu for company growth like Malaysian,Indonesian,Korean,Thai,Vietnamese,Cambodian,Burmese,Tibetan,Vegan Menu,Japanese (Ramen menu,Sushi menu,Yakitori menu,Robatayaki menu,Teppanyaki menu)

Introduced successful sushi menu .

Design menus that enhance customers’ culinary experience while keeping up high quality.

Submit cost proposals for menu items.

Different culinary master class for guest.

Weekly food cost for meeting with M.D.

Menu engineering

Menu planning for special events like Wine festivals, New Year, Christmas, Vallentine day.

Buffet menu,Parties menu,ODC menu.

Standard recipes.

Guest interaction through table visit for feedback.

Provide feedback regarding the food quality of large bulk purchases.

Ensure that all food preparation is in accordance with regulatory guidelines.

Design standardized food presentation guidelines for each dish.

Monitor inventory levels of commonly used items.

Look for ways to reduce spoilage of infrequently used items.

Hire, train, and mange staff about proper kitchen sanitization methods.

July 2010 – Dec 2012 Hotel Clarks Amer,Jaipur,India (5*hotel UP hotel ltd)

Sous Chef

• Introduced sushi & Japanese menu for company growth.

• Assist and support the executive chef in routine and additional tasks

• Ensure that customers are served well and effectively

• Help with the planning of menus and meals

• Maintain high food quality and presentation

• Supervise the preparation and service of food

• Rotate products to avoid spoilage

• Handle concerns in the kitchen

• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

• Assist to the sales and cuisine team

• Monitor food expenditure

• Perform product inventory

• Responsible for all the food festivals & set the standard recipe’s

• Help the executive chef to pick and train kitchen personnel

• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

• Opening member of management for planning to set & success of Convention centre

• Planning to open a Sky lounge & bar at roof toof,Italian café & Pan Asian restaurant

• Taking classes of PHE(Hotel management) students as well as train the staff

• Handle all the guest complaint in the M.O.D shift

• Train the staff regarding Haccp in the kitchen also develop the Hygiene standard

Dec 2008 – July 2010

Hotel Parc Estique,Pune,India (5*hotel)

Jr.Sous Chef

• Introduced Japanese menu for Pan Asian Restaurant.

• Provided guidance and support to all kitchen staff

• Ensured that all food served is arranged properly and met quality standards

• Ensured that all kitchen work is completed within the timelines

• Gave instructions to cooking workers on fine points of cooking

• Maintained hygiene standards of kitchen and equipment

• Directed and instructed kitchen personnel in their individual tasks

• Prepared individual orders when requested

• Ensured food preparation procedures for quality, uniformity and accurateness

• Reviewed delivered product and ensured appropriate storage

• Observed employees engaged in portioning, preparing, and garnishing foods

• Ensured the defined methods of cooking and garnishing

Aug 2007 – Dec 2008

The Leela Kempinski,Kerala,India (5*deluxe hotel & resort)

Chef De Partie

• Introduced sushi & teppanyaki for special events.

• Worked as a chef in charge in tides restaurant near the beach (Pan Asian restaurant)

• Manage to supervise 8 staff & train them properly and met quality standards

• Ensured that all kitchen work is completed within the timelines

• Follow the standard recipe & assists the workers on fine points of cooking

• Maintained hygiene standards of kitchen and equipment

• Staff duty Rota

• Done food festivals like Chinese,Mongolian,Thai etc.

• Attend all the trainings like team buildings,Haccp & suppliers visits andall

• Control incoming goods and ensured appropriate storage in perfect condition

• Observed employees engaged in portioning, preparing, and garnishing foods

• Presentation and garnishing

• Daily store requisition through computers

• Attend daily morning briefing with executive chef & all seniors as well staff briefing

July 2006 – Aug 2007

New Delhi Sheraton,New delhi,India (5*deluxe hotel )

Commi-1

• Pan Asian restarant Japanese section responsible for Teppanyaki,Sushi & Mongolian live section. Trained under Japanese chef from Japan.

Dec 2004 – July 2006

The Oriental Bloom, New Delhi, India (Unit of precious hospitality and leisure pvt ltd. Far eastern cuisine)

Teppanyaki chef

• Entire Japanese section like live teppanyaki

Jan 2004 – Nov 2004

Continental New Season, New Delhi, India (Restaurant)

Commi-1

• Continental section andmaking sauces, misa en place and all

Jan 2003 – Dec 2003

Oddbinn Restobar, New Delhi, India (Restaurant & Bar)

Commi-2

• Continental section

EDUCATION

• 10+2 Kendriya vidyalaya Jharkhand

• 3 years diploma in hotel & tourism management from IIAS Siliguri, Darjeeling

MARITAL STATUS

Married

SPECIAL SKILLS AND ABILITIES

• Good communication organizational and management skills

• High level of personal hygiene

• Bilingual: Fluent in English, Hindi,

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

Contact this candidate