Sous chef

NEETU LAKHMANI

OBJECTIVE

Utilize and influence my experience and management skills effectively to create value for the enterprise. Compete with the best chefs in the industry, and gain respect and recognition amongst peers

EDUCATION

Diploma in Sams Institute of hotel Management, Varanasi from 2002 to 2005

SYNOPSIS

A result oriented professional with experience in Profit Centre Operations, Food & Beverage Production, Business Development, Client Servicing & Team Management in the hospitality industry

Experience in Handling Operations, Staffing & Training, Developing and Implementing Concepts, New Trends

Hands on experience in cost controlling, financial management, marketing, and purchasing skills

Administrative capabilities like crisis management, with the ability to handle multi cultural working environment

PROFESSIONAL EXPERIENCE

WORKED WITH ACCOR GROUP OF HOTEL IBIS NOVOTEL OUTER RING ROAD,BANGALORE,AS A SOUS CHEF IN BLUE TERRAIN OUTLET ( WOMEN SHEFS KITCHEN

FROM 4TH NOVEMBER 2019 TO 10TH SEPTEMBER 2020

WORKED AS SOUS CHEF AT GRAND MERCURE VADODARA SURYA PALACE FROM 25th MARCH 2019 TILL DATE.

WORKED AS SOUS CHEF AT NOVOTEL IMAGICA KHOPOLI FROM 1ST APRIL 2018 TO 21ST MARCH 2019.

NOVOTEL IMAGICA KHOPOLI, 6th July 2014 to 31st March 2018

Chef de partie

Responsible for the production of Ala carte and table d’hôte menu assisted by one commis chef

Delegation of tasks to the kitchen staff

Maintenance of required hygiene and HACCP standards of the kitchen

Adherence to standards of food presentation

Assist the sous chef in duty roasters

Daily ordering of perishables and dry store commodities

Successfully completed the Food & Health hygiene program Equipment management by proper coordination with the engineering through timely inspection schedules and with materials department by initiating the annual maintenance contracts with specialised dealers in maintenance

Work in coordination with the Food and beverage team and their managers to ensure achievement of cent percent guest satisfaction

Conduct daily or scheduled trainings through OJT’s and classroom sessions with coordination from the training team in the event of a requirement of an external trainer

Maintaining and formulating highest levels of standards in hygiene and sanitation in accordance to the set FSSAI and HACCP regulations and follow through regular time checks with the kitchen stewarding team

Interaction with guests for understanding their special requirements and designing menus in accordance to their needs and attending guest grievances and resolving them to their satisfaction.

NOVOTEL KOLKOTTA HOTEL AND RESIDENCES 16th January 2014 to 30th June 2014

Chef de partie

Part of a kitchen brigade comprising of 70 chefs of different ranks and expertise

Worked in the main kitchen of the culinary department

Had the opportunity to work in every section of the culinary department right from the team dining production department to the grill roast and sauce section of the kitchen to the bakery and patisserie

Worked in all shifts in the duty roaster and later was assigned the night shift for a period of one year to handle the kitchen operations in terms of room service orders and morning breakfast set ups

Worked for a considerable period in the banquet kitchen getting trained in all cuisines

Was promoted to the post of a demi chef de partie within a span of 18 months

Represented the kitchen team in the staff consultative committee of the hotel

Successfully completed the forte commitment to excellence training program with the Hotel

NOVOTEL HYDERABAD AIRPORT 12th January 2010 to 1st January 2014

Demi Chef de partie

Commenced the tenure working with the first of its kind in South Asia and three times the proud achiever of the Best Hotel by National Tourism Award by Incredible India, a facility which proudly boasts of catering 5,000-delegate plenary in its 6,480 sq metres pillar free internal hall and cater to numerous other requirements simultaneously in their 6000 sq meters of lobby space, 32 break out rooms, specialised meeting rooms, board rooms and VIP lounges attached to the 287 room International business hotel with additional banqueting facilities

Was a key role player in the Emergency Planning Committee (E.P.C.) of the Novotel Hyderabad airport

Successfully completed the first aid programme scheduled at the Novotel Hyderabad International airporte

Successfully completed the training session “keys to communication” held by the corporate trainer

Nominated for exemplary employee award

Managed a kitchen brigade of 73 chefs working in different culinary departments under the able guidance of the executive chef

Planning, drafting and Implementing of new food menus at all outlets after regular time intervals after analysis of the menu mix and the new trends in food gastronomy

Achieved the best all day dining restaurant Award of the Times Of India good food guide for “ The Square” at Novotel Hyderabad airport

HOTEL OTTERRA BANGALORE 23rd October 2008 to 1st January 2010

Commis 1

Successfully operated a 65 cover restaurant catering to mixed cuisines, Responsible for the total operations of the fine dining Italian restaurant

Responsible for the menu planning for the restaurant

Day to day inventory of the perishable goods to ascertain the next day’s ordering levels

Foresee business during special occasions and weekends and do the orderings accordingly

Day to day purchasing and ordering and requisitioning for the restaurant in terms of food commodities and beverages

Rostering and attendance, salary management of the staff

Month end menu mix, profit and loss analysis,

Additional income through Catering for the cafe at a nearby cinema hall

Supplying lunch boxes on monthly basis to people working in nearby offices

RAMADA PLAZA JHV, VARANASI 6th July 2006 to 20th October 2008

Commis 2

Trained efficiently in the basic skills of culinary

Learnt the basic food preparations under the supervision of the chefs on board

Understood various food processes and operations which would not have been better known through studying in the culinary books

HOTEL HINDUSTAN INTERNATIONAL, VARANASI 25th may 2005 to 30th June 2006

Commis 3

Worked in Indian kitchen handling a la carte and buffet operation.

Day to day inventory of the perishable goods to ascertain the next day’s ordering levels

Foresee business during special occasions and weekends and do the orderings accordingly

Day to day purchasing and ordering and requisitioning for the restaurant in terms of food commodities and beverages

PERSONAL PROFILE AND DETAILS

A clear intention to develop my culinary skills to the highest and best levels, a trade which I have always been proud of and enjoy every bit and part which goes into my development as a better person, chef and a team leader . My work experiences with the smallest to the best have evolved me as a very practical person who has always initiated in taking responsibilities and challenges and achieved them to the highest levels of guest satisfaction. The experience in this particular field has developed my ability to adapt, mould and perform to the required standards and achieve the organisational goals successfully with team building and development capabilities

Date of Birth: 07th July 1980

Marital Status: Unmarried

E-mail: ***********@*****.***

Languages known: English, Hindi and Sindhi

Phone no: 070********

Address: Flat no 1/3, Sector 11, Madhav nagar, Takrohi bazar, Indra nagar, Luckhnow, Uttar pradesh, India.

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