Ram prasad Gautam

Mobile No: +971*********

E-Mail: adgtdi@r.postjobfree.com

Address: Fujairah u.A.E

Chef (Pastry& Bakery)

Pastry and Bakery Production & Management

A skilled and resourceful Culinary Professional with comprehensive experience in international pastry and baking along with an innovative approach to enhance customized dining experience. Possess over 12 years of progressive career improving the standards of fine dining in various restaurants, refining the art of developing numerous dishes influenced culturally as well as the preference of the customer. A hotel pre-opening expert adept in cultivating partnerships with supply providers to obtain the freshest and quality ingredients with a deep commitment to cater a memorable dining experience to leaving patrons.

CORE COMPETENCIES

Resource Procurement HACCP and First aid

Kitchen Operations Staffing/Training

Front/Back of House Supervision Menu Development/Specials

New Product Development Culinary design

Hygiene/Sanitation Customer Service

Team Building Leadership

CAREER HIGHLIGHTS

Over 14 years of culinary experience in the hospitality industry of the UAE, &Oman with specialty in Pastry and Bakery Production & Management including pre-opening hotels & Restaurant.

Skilled in development of new recipes and products, culinary design and menu engineering with focus on delivering specials.

Strong exposure to HACCP and, quality control and pricing.

Proven ability to successfully lead the team in hotel pre-opening, maintain high quality and service standards while effectively managing high volume production.

An artistic flair to creative and innovative new menu specials while maintaining a perfect balance between work environment and kitchen operations.

Demonstrated experience in achieving high standards of customer service while building staff commitment and service delivery through training and development.

KEY ACHIEVEMENTS

Chef of the Month -Crown plaza Duqm 2018

Leader of the Month- Crown plaza Duqm 2017

Food check National winner -Crown Plaza Duqm2018

Information and security Training -Crown plaza Duqm 2017

True hospitality service skills- Crown plaza Duqm 2018

IHG foundation food safety (level 2) -Crown plaza Duqm 2018

Code of conduct –Anti- Bribery -Crown plaza Duqm 2018

Code of conduct – competing online training -Crown plaza Duqm

Code of conduct Handling information responsibly at IHG online training -Crown plaza Duqm

Leading the people, Team management, Time management, Customer focus, Developing employees, Coaching, Presentation skill, Project management, Care management, Budgeting, Business plan development & Change management online training -Crown plaza Duqm 2017/2018.

SPECIALTIES

Artisan Breads Contemporary Desserts

Novelty Cakes Wedding Cakes Chocolate &Pastry Showpieces

OCCUPATIONAL CONTOUR

Senior chef de partie pastry September-2018- Present

Blue Diamond Alsalam Resort Fujairah

The Blue Diamond As salam place A luxury Brand of Blue Bay hotel and Resorts. Part of pre-opening team 380 guest room and suites,7 F&B outlets. Large banquet and catering facilities for up to 800 guest and 4 meeting room Leading the team of 7.

Achievement:

• Successfully open f&b outlets and banqueting venues.

• Plan and develop Dessert and bakery menu for for the outlets and banqueting

Creating & introducing new dishes for buffet Maintaining Food Quality, Standards & Hygiene According to HACCP in Kitchen

Making Policy & Procedure for Smooth Kitchen Operation

Indenting Operating Kitchen Equipment Concerned Kitchen Area with Executive chef

Preparing food trials for final presentations of the dishes in the menu & approved by Executive chef.

Preparing market list for ingredients required for food preparations. Directly reports to Executive chef

● setting up elaborate and expensive buffets for the Restaurant

● Responsible for the all al a carte and cake shop Mis en place

● To Responsible for appearance of all food items (pastry and bakery)

for proper taste, color combination and overall presentation.

● Carry on the Hotel policies, procedures, and standards and implement

them for the entire satisfaction of my superior

Chef de parties January-2015- 2018

Crown Plaza hotels & Resorts -Duqm Oman

Contemporary, modern and elegantly understated, the Crown Plaza Duqm is based in one of the most dynamic locations in Duqm Oman the 213-room hotel is close to Duqm thriving new business districts.

Responsibilities:

Taking care all outlets and Banqueting, complete range of modem cakes, plated deserts, petite fours, ice creams, cookies and bakery production.

Receiving All Types of Store from Respective Stores & Stacking & Using According to FIFO Method.

Creating & introducing new dishes for buffet Maintaining Food Quality, Standards & Hygiene According to HACCP in Kitchen

Making Policy & Procedure for Smooth Kitchen Operation

Indenting Operating Kitchen Equipment Concerned Kitchen Area with Executive chef

Preparing food trials for final presentations of the dishes in the menu & approved by Executive chef.

Preparing market list for ingredients required for food preparations. Directly reports to Executive chef

● Responsible for setting up elaborate and expensive buffets for the Restaurant

● Responsible for the all al a carte Mis en place

● To Responsible for appearance of all food items (pastry and bakery)

for proper taste, color combination and overall presentation.

● Carry on the Hotel policies, procedures, and standards and implement

them for the entire satisfaction of my superior

Demi Chef De Parties 2010 to2011

chef de parties 2011 to 2012

Intercontinental Muscat-Oman

Contemporary, modern and elegantly understated, the intercontinental Muscat is based in one of the most dynamic locations in Oman, the 273-luxury room hotel is close to Oman’s thriving new business districts and just minutes away from the city’s most iconic attractions.

Responsibilities:

in charge for food, quality and the finishing product our cake shop and restaurant.

Maintaining quality control and implementation of the HACCP in the hotel.

Managing guest interaction according to their choices and preferences.

Supervising food cost control and storage at chillers.

Controlling staff rosters, conducting trainings and regular kitchen and service briefings while ensuring a smooth flow of operations.

Handling walk-ins and dry stores while overseeing the all departmental administration activities.

Ensuring cross-functional coordination between all staff members.

Demi Chef de Parties December-2008-june 2010

Emirates Palace Hotel Abu Dhabi

Etiolates is modern French fusion restaurant by Emirates Palace Abu Dhabi. The Fine dining restaurant has 150 guest dining capacity& Club with 400 dining capacity.

Responsibilities

Worked in a Fine dining modern French fusion restaurant.

Worked directly under the command of two Michelin star chef from the United Kingdom as executive chef.

Overlooking the entire pastry and bakery from preparations until presenting unto the guest palettes. Special dessert promos during the weekend and special cakes presenting for special occasions.

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

Commis chef January– 2006 -January 2008

Le royal meridian Abu Dhabi – UAE

EDUCATION & TRAINING

Diploma level 2 of pastry and Baking Course Kathmandu Nepal – 2001-2003

HACCP Awareness Training Programme-crown plaza Duqm Oman

Basic Food Hygiene Training Programme-Crown Plaza Duqm

High School study completed-HMG board of Nepal

Certificated Level Completed- Tribhuvan University Palpa Nepal

STRENGTHS

Strong Communication Skills

Self-motivated

Dependable

Team work

Multitasking

Trustworthy

PERSONAL VITAE

Date of Birth :27 February-1983

Nationality : Nepali

Sex : Male

Marital Status : Married

Languages : English, Hindi, Nepali

REFERENCES

Shibin Mohammed -Executive chef

Blue Diamond Al salam Resort Fujairah Mobile no. +71-509****** Email: adgtdi@r.postjobfree.com

Khalid Al balushi

F&B manager

Crown plaza Oman Mobile no;+968********

adgtdi@r.postjobfree.com

Contact this candidate