Maneesh Kundaliya Hare Krishna Apartment,***, Sec 13, Sanpada, Navi Mumbai 400 705, India

Mob no: +91-900**-*****

E-mail: adgpih@r.postjobfree.com

Head Chef cum Manager

Career Summary and Objective-

Tandoori Chef cum Professional Manager with 10 + years’ experience in the Food & Hospitality

Industry seeks a challenging and rewarding position in the Hotel & Restaurant Industry. A passionate

and creative artist who enjoys creating new and exciting recipes with a good knowledge of food

management, food research and production, excellence in providing customer service-satisfaction

and maintaining high quality; A specialist in Tandoori Cuisine, (chicken tandoori, chicken tikka, all

types of kebabs, different naans, curries) dishes produced live on stations and in quantity cooking

sections. Possess strong mentoring, team management, leadership and relationship management

skills

Professional Qualification

• Bachelor’s Degree in Hotel Management & Catering Technology 2001

Bharati Vidyapeeth’s Institute of Hotel Management & catering Technology (BVP's IHMCT,

Pune)

Academic Qualifications

• H.S.C - Maharashtra Board 1997

• S.S.C - Maharashtra Board 1995

Professional Strengths & Experience

“MUMBAI’S GREAT PUNJAB” Restaurant, Thailand 20th Feb 2019 – 30th Aug 2019

Regular check on the hygiene of the entire restaurant along with the kitchen.

Keeping a track on daily sales and cash flow.

Inventory control to maximize the profit margins.

Maintaining a good guest relationship for repeat customers.

"HAPPY PUNJAB" Restaurant in Kamothe, Navi Mnmbai. 4th Jan 2013 – 23rd Dec 2018

Worked as a 40 percent active partner and managed the entire Kitchen and the Restaurant

smooth work flow.

Spice 04 March 2003 to 21 Nov

2012

A Family Restaurant that serves Chinese and Indian cuisine specializes in Tandoori, Kababs and

Biryani.

Head Chef cum Manager

• Operational In charge of the Restaurant for smooth functioning.

• Responsible for Kitchen and Restaurant for Quality food and Service.

• Menu Designing and Product Development.

• Staff Training, and creating healthy atmosphere for all the team to perform better.

• Achieving Budget and maintain a healthy food Cost.

• Guest Interaction and feedback analysis.

• Responsible for keeping routine check and follow the HACCP method.

• Managing and motivating marketing executives to achieve maximum catering sales.

• Briefing the staff members about the target work that has to be achieved n a fixed period of

time.

• Grooming staff to be more presentable before the customers.

• Recruitment of new candidates as per the requirement of the restaurant.

• Building goodwill in the market to get maximum business for the catering organization.

• Event organization- Managing team of staff and distributing the jobs as per the requirements.

• Maintain good business relations with other catering organizations and also with regular

guests.

ITC Maurya Sheraton Hotels & Towers, New Delhi 05 Mar 2002 – 04 Sep

2002

ITC’s Maurya Sheraton is renowned for its northwest frontier cuisine, Bukhara brings rustic flavours

alive in a traditional clay oven. Bukhara was honoured to be named amongst the Top 50 Restaurants in

the World and the Finest Restaurant in Asia by Restaurants magazine in 2006. DumPukht carries on a

200-year old culinary legacy from the kitchens of the Nawabs of Awadh.

Commi II - Tandoor and Curry section of Bukhara (Indian Specialty Restaurant)

Worked with the team responsible for the Indian section of Kitchen in hotel

• An important team member in helping senior chef with menu planning and presentation.

• Gained varied experience in mass production and banqueting, various cuisines, buffet

layout.

• Understand and imbibe the standard operating procedures for the various inter

departmental coordination.

• Responsible for the upkeep the quality of the food quality and the hygiene standard of the

kitchen

• Successfully completed training in Food Production in the following sections:

1. Indian Tandoor section.

2. Indian curries and a la Carte section

3. Indian quantity cooking section for Banquets

4. Hot Pan

5. Pantry and Juices

6. Garde Manger

Certified Trainings

Industrial Training Certificate done with the college semesters - 5th June to 30th Sept 2000 (3

Months)

At The Hotel Ambassadors, Churchgate, Mumbai

Personal Skills

• Willingness to learn, good grasping power, confident and able to take initiatives

• Good interpersonal skills, fluent and articulate communicator

• Optimistic individual with immense zeal and enthusiasm to accept and meet challenges in the

competitive environment

• Team Building, Mentoring and Leadership skills

Interests

• Computers, Photography, Cartooning, Business Networking over the Internet

Computer Skills

• Good command over MS Office Suite of Applications in including Excel, Basic Knowledge

Personal Information:

Languages Known: English, Hindi, Marathi and Punjabi

Date of Birth: 2nd January, 1978

Nationality: Indian

Marital Status: Married (spouse housemaker)

Passport No: U1635865 (Valid up to 04/12/2029)

Children: 1 daughter (9 years)

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